Summer evenings call for something special yet simple. These Maryland Crab Cakes bring the salty breeze of the coast right to your kitchen. You do not need a fancy restaurant for incredible seafood.
This recipe is fast, fresh, and totally doable for any home cook. It delivers big flavor with very little effort. It is the perfect summer meal for your next patio dinner.
Why You’ll Love This Recipe
These cakes are packed with sweet, jumbo lump crab meat. There is very little filler involved in this mix. You get restaurant-quality results in under 30 minutes. It is a win for busy families.
This dish is perfect for a breezy summer date night. Your family will think you spent hours in the kitchen. It uses simple pantry staples like saltines and mayo. You can enjoy gourmet flavor without the gourmet price tag.
Simple Method
The process is very straightforward and beginner-friendly. You whisk the base and gently fold in the crab. Chilling the patties is the secret to your success. This ensures they hold their shape perfectly in the pan.
Even if you have never cooked seafood, you can do this. The prep is minimal and the cook time is fast. You will love how easy and doable this feels. It is a stress-free way to impress your guests.
Ingredients You’ll Need
Most of these items are likely already in your pantry. Use the freshest crab you can find for the best results.
- 1 pound jumbo lump crab meat, picked over for shells
- 1 large egg, beaten
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/2 cup saltine crackers, finely crushed
- 1 tablespoon fresh parsley, finely chopped
- 2 tablespoons unsalted butter
Step-by-Step
- In a large mixing bowl, whisk together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, and Old Bay seasoning until smooth.
- Stir in the crushed saltine crackers and chopped parsley until evenly incorporated.
- Gently fold the jumbo lump crab meat into the mixture using a spatula, taking care to keep the crab lumps intact.
- Shape the mixture into 4 large patties, approximately 1 inch thick.
- Cover and refrigerate the patties for at least 30 minutes to ensure they hold their shape during cooking.
- In a large non-stick skillet, melt the butter over medium heat.
- Place the crab cakes in the skillet and cook for 4 to 5 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).
Best Ways to Enjoy It
Serve these golden cakes warm with a fresh lemon wedge. A side of creamy coleslaw is a classic summer choice. For a romantic date night, add a crisp green salad. You can also slide them into toasted buns for sandwiches.
Set the table outside and enjoy the sunset. Pair them with a cold glass of lemonade or white wine. These cakes make any ordinary weeknight feel like a special occasion. Your guests will definitely ask for the recipe.
Storage & Reheating
Keep any leftovers in an airtight container in the fridge. They will stay fresh for up to two days. Reheat them gently in a warm skillet with a little butter. This helps maintain that crispy golden crust we all love.
Avoid the microwave as it can make the crab rubbery. You can also freeze the uncooked patties for later. Just thaw them in the fridge before pan-frying. This is a great make-ahead tip for busy hosts.
Recipe Tips
- Use jumbo lump crab for the absolute best texture.
- Do not overmix the crab meat into the base.
- Keep those big lumps intact for a better bite.
- Use saltine crackers for that traditional Chesapeake crunch.
- Chill the patties for at least 30 minutes before cooking.
- This chilling step is absolutely essential for easy flipping.
- For a summer party, make mini slider-sized versions.
- Always check your crab meat for tiny shell fragments.
Ways to Switch It Up
- Swap saltines for panko breadcrumbs for a lighter crunch.
- Add a pinch of cayenne pepper for a spicy kick.
- Use gluten-free crackers to keep this recipe allergy-friendly.
- In summer, swap parsley for fresh chives from the garden.
Common Questions
Can I use canned crab meat?
You can use canned crab if needed. However, refrigerated jumbo lump crab provides the best flavor. It makes the dish feel much more special.
Can I bake these instead of frying?
Yes, you can bake them at 400°F for 12-15 minutes. Brush the tops with melted butter first. This helps them get that golden brown color.
How do I know when they are done?
Look for a beautiful golden crust on both sides. The center should be hot and reach 165°F. They should feel firm to the touch.
I hope these Maryland Crab Cakes bring a little sunshine to your table. They are so simple to make and always feel like a treat. Happy cooking!
— Lidia
Maryland Crab Cakes
Ingredients
- 1 pound jumbo lump crab meat, picked over for shells
- 1 large egg , beaten
- 1/4 cup mayonnais e
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/2 cup saltine crackers, finely crushed
- 1 tablespoon fresh parsley, finely chopped
- 2 tablespoons unsalted butter
Instructions
- In a large mixing bowl, whisk together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, and Old Bay seasoning until smooth.
- Stir in the crushed saltine crackers and chopped parsley until evenly incorporated.
- Gently fold the jumbo lump crab meat into the mixture using a spatula, taking care to keep the crab lumps intact.
- Shape the mixture into 4 large patties, approximately 1 inch thick.
- Cover and refrigerate the patties for at least 30 minutes to ensure they hold their shape during cooking.
- In a large non-stick skillet, melt the butter over medium heat.
- Place the crab cakes in the skillet and cook for 4 to 5 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).
