Maryland Crab Cakes Baked Or Sauteed

Why We Love this Maryland Crab Cakes Recipe

We love fresh seafood dishes around here. From Smoky Oven Baked Salmon made with Alaskan salmon and the Best Maine Lobster Rolls, to Authentic New Orleans Seafood Gumbo featuring Gulf shrimp and crawfish, coastal recipes that highlight regional ingredients are some of our favorites. So, of course, we just had to share the Perfect Maryland Crab Cakes recipe with you, too! To me, the best crab cakes are the Maryland-style Crab Cakes with very little filler. They are primarily made of big chunks of crab meat, with just a little bit of crumb, egg, and seasoning to hold them together and enhance the flavor of the crab. I like pan-fried crab cakes the best for the wonderfully crispy exterior. However, I’m including oven instructions as well, so you can easily bake them if you prefer!

The Best Maryland Style Crab Cake Recipe

Our version of Maryland Crab Cakes includes a unique combination of both fresh lump crab meat and shredded crab meat. This creates crab cakes that are incredibly meaty and tender, and don’t need as much extra filler to bind everything together. Not only does the egg act as a binder, but the shredded bits of crab also bind the larger chunks of meat together as well. Plus, using shredded crab helps to cut the cost a bit, so it’s a win-win! Once fried or baked these impressive crab cakes are perfect for enjoying with any number of creamy, tangy dips. They are hearty enough to enjoy as a main course or can be served as a delicious appetizer or party snack. But whether you choose to share them with others is entirely up to you. wink

Ingredients You Need

There is nothing fancy, and no secret ingredients, required to make Baked Crab Cakes from scratch. You simply need:

Fresh jumbo lump crab meat AND fresh shredded crab meat – the combination of both is what gives these crab cakes their meaty texture with barely any filler! Crushed saltine crackers – or panko breadcrumbs Mayonnaise – regular, low fat, or paleo Egg – to bind everything together Dijon mustard – for a tangy flavor Lemon juice – adds a hint of zest that brightens the dish Fresh chopped parsley – or fresh chopped dill Old Bay Seasoning – classic blend of spices for cooking with Maryland crabs Butter – used for both baked and sautéed methods to create the perfect slightly crispy exterior

Why Crackers? Saltine cracker crumbs are an old-school ingredient to use as a moisture-holding binding agent in crab cakes, meatballs, casseroles, and all sorts of recipes. They offer more flavor than standard breadcrumbs, and tend to create a lighter less dense texture. Pro Tip! Old Bay seasoning and saltine crackers are both salty, so no need to add extra salt here. You can add a few scrunches of black pepper to the mix if you desire!

How to Make Maryland-Style Crab Cakes

Start to finish this classic Crab Cake recipe takes less than an hour to make. Pro Tip: The crab cakes need to be formed and chilled before cooking. This essential chill time helps them to “set” and keep their shape. Be prepared for this step and do not skip! That is what makes this recipe the best crab cakes recipe there is! To make perfect Maryland Crab Cakes from scratch, first set out a large mixing bowl and rimmed baking sheet lined with parchment paper. Then to the bowl add both types of crabmeat, crushed crackers, mayonnaise, egg, Dijon mustard, lemon juice, fresh chopped herbs, and Old Bay. Gently mix until well incorporated, making sure to not break down the crab meat too much. Next, use a 1/3 cup to scoop out 6 equal portions of the crab cake mixture. Use your hands to gently press into large patties, about 1 ½ inch thick. Be sure to keep your hands slightly moist with a bit of water so that the mixture doesn’t stick to you. Set the crab cakes on the prepared baking sheet. Cover with plastic wrap and chill in the refrigerator for at least 30 minutes, or up to 4 hours. For Stovetop Cooking: Set a large skillet over medium heat, and add the butter. Once melted, fry the crab cakes for 4-5 minutes per side, flipping once or twice, until golden-brown. You don’t want to handle them too much or they’ll be more likely to fall apart. For Baked Crab Cakes: Preheat the oven to 450 degrees F. Melt the butter in a microwave-safe dish, and drizzle it around the crab cakes on the baking sheet. Bake for 10-12 minutes, flipping once after 5 minutes. Transfer the cooked Maryland Crab Cakes to a plate. Serve warm with a sprinkle of fresh chopped dill or parsley.

Ideas for What to Serve With Crab Cakes

Serve your Maryland style crab cakes warm with lemon wedges on the side and some sliced green onions for garnish, if desired! We recommend serving fresh Maryland Crab Cakes with one or all of these 3 classic seafood sauces:

Zesty and creamy Remoulade Sauce Tangy and bright Tartar Sauce Perky and spicy Cocktail Sauce

This easy crab cakes can also be served as a meal with a few extra sides! Try them with:

Grilled Vegetables Lemon Roasted Potatoes Roasted Asparagus Caribbean Coleslaw Corn on the Cob

Tips & Tricks

Be gentle when mixing the ingredients! You want those large crab chunks to stay intact, so don’t mix too hard. Add fresh herbs! I love adding the Old Bay here for lots of flavor, and fresh herbs are a lovely addition as well. Definitely add freshly chopped parsley, dill or both! Add some lemon zest! These already have some lemon juice for a bit of tangy flavor, but if you like extra lemon flavor, feel free to add some lemon zest too!