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–+ servings
Maryland-Style Crab Cakes on blue-rimmed platter garnished with chopped fresh parsley, parsley sprigs and lemon wedges.
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4.63 from 8 votes

Maryland Crab Cakes

This Maryland-Style Crab Cakes recipe is a recipe handed down several generations so they're the REAL DEAL!  Crispy on the outside and moist and flaky on the inside, they're also freezer-friendly and easy to reheat!
Prep Time30 minutes
Cook Time15 minutes
Additional Time2 hours
Total Time2 hours 45 minutes
Course: Fish and Seafood
Cuisine: American
Diet: Low Lactose
Servings: 12 cakes
Author: Carol Borchardt

Equipment

Ingredients

  • 3 tablespoons butter
  • 1 small onion finely chopped (about 1 cup)
  • 16 Saltine crackers crushed, plus more for coating crab cakes (or panko)
  • 1 1/2 teaspoons Old Bay seasoning
  • 1 teaspoon dry mustard
  • 1 teaspoon Worcestershire sauce or to taste
  • 2 teaspoons fresh lemon juice (approximately 1/2 small lemon)
  • 1/4 cup mayonnaise
  • 1 large egg beaten
  • 1/4 cup chopped fresh parsley plus more for sprinkling over finished crab cakes
  • 1/4 teaspoon salt
  • Freshly ground black pepper to taste
  • 1 pound jumbo or lump crabmeat picked over for shells
  • 1/2 cup panko for coating or additional crushed Saltine crackers
  • Canola oil for frying

Instructions

  • Heat butter in a skillet or sauté pan over medium heat. Add onion, reduce heat to medium-low and cook 8-10 minutes or until soft and lightly golden (do not brown). Transfer to a large bowl to cool.
  • Stir in crushed crackers, Old Bay seasoning, dry mustard, Worcestershire, lemon juice, mayonnaise, egg, parsley, salt and black pepper and mix well. Fold in crabmeat.
  • Form into 12 even cakes. Chill in the refrigerator for 1 hour or in the freezer for 30 minutes.
  • Coat cakes with panko or cracker crumbs on both sides.
  • Heat canola oil in a skillet or sauté pan over medium-high heat.
  • Working in batches, brown cakes 2-3 minutes per side or until nicely browned, adjusting heat as necessary to prevent over-browning or burning.
  • Drain on a wire rack. Repeat with remaining cakes. Sprinkle with fresh parsley.

Notes

SUBSTITUTIONS:
  • Can use crushed Saltine crackers in place of panko for frying.
TIPS:
  • You want the onions soft without browning them so they’re not crunchy in the crab cakes. Adding 1 to 2 tablespoons of water while softening the onions will help. Cook until all the water has evaporated.
  • A good chill in the refrigerator for an hour or freeze for 30 minutes will help them set up so they hold together better when browning.
  • To easily remember which crab cake went in first (which means it’s the first one you should turn), place the first one near the handle of the skillet or sauté pan, then work in a clockwise motion with the rest of the cakes.
MAKE AHEAD:
  • Can be formed and refrigerated for up to 24 hours before frying.
FREEZER-FRIENDLY:
  • Cool thoroughly and place in an airtight container with parchment paper between each layer.
TO REHEAT:
  • No need to thaw.  Reheat in a 350-degree oven for 15-18 minutes or until heated through.
HOW TO BAKE INSTEAD OF FRYING:
  • Preheat oven to 400 degrees.
  • Line a rimmed baking sheet with parchment paper. Place on the baking sheet and spray with a small amount of cooking spray.
  • Bake for 15 to 18 minutes or until lightly browned.  You can skip the panko if desired.

Nutrition

Serving: 2cakes | Calories: 330kcal | Carbohydrates: 4g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 450mg | Potassium: 109mg | Fiber: 1g | Sugar: 1g | Vitamin A: 41IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 1mg