If you're looking to enhance your culinary skills, exploring the five best Maryland crab cake recipes is a great place to start. You'll find a delightful mix of flavors and textures, from the classic version that captures the essence of this regional favorite to creative twists that add a kick. Whether you prefer them baked, fried, or mini-sized for appetizers, each recipe offers something unique. You might be surprised to discover which one stands out as a must-try for your next gathering…
Classic Maryland Crab Cakes
Classic Maryland crab cakes are a delicious and iconic dish that capture the essence of the Chesapeake Bay region. Known for their sweet, tender lump crab meat and a delicate balance of seasonings, these crab cakes are perfect as an appetizer or a main course.
With a crispy exterior and a soft, flavorful interior, they're certain to impress family and friends at any gathering. Serve them with a tangy remoulade or a squeeze of fresh lemon for an unforgettable culinary experience.
Ingredients:
- 1 pound lump crab meat
- 1/2 cup breadcrumbs (preferably seasoned)
- 1/4 cup mayonnaise
- 1 egg, beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
- Oil for frying
Cooking Instructions:
In a large bowl, gently mix together the lump crab meat, breadcrumbs, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, and a pinch of salt and pepper until just combined, being careful not to break up the crab meat too much.
Form the mixture into patties, about 3 inches in diameter. Heat a skillet over medium heat and add enough oil to coat the bottom. Once the oil is hot, carefully place the crab cakes in the skillet, cooking for about 4-5 minutes on each side or until golden brown and crispy.
Remove from the skillet and let drain on paper towels before serving.
Extra Tips:
For the best results, use fresh, high-quality lump crab meat to guarantee the flavor shines through. You can also chill the formed crab cakes in the refrigerator for about 30 minutes before frying; this helps them hold their shape better during cooking.
If you prefer baking, place the crab cakes on a greased baking sheet and bake at 375°F for about 20-25 minutes until golden. Experiment with different seasonings or add diced bell peppers or onions for extra flavor, but remember that simplicity is key to capturing the classic Maryland taste.
Spicy Old Bay Crab Cakes
Spicy Old Bay Crab Cakes are a delightful twist on the classic Maryland crab cake, infusing it with a kick of heat while still maintaining the beloved flavors of crab and Old Bay seasoning.
These savory cakes are perfect for a summer gathering or as a special treat for any seafood lover. Crisp on the outside and tender on the inside, they can be enjoyed on their own, with a tangy remoulade, or alongside a fresh salad.
Ingredients:
- 1 pound lump crab meat
- 1/2 cup finely chopped red bell pepper
- 1/4 cup finely chopped green onions
- 1/4 cup mayonnaise
- 1 large egg, beaten
- 1 tablespoon Old Bay seasoning
- 1 teaspoon hot sauce (adjust to taste)
- 1/2 cup breadcrumbs (plus extra for coating)
- Salt and pepper to taste
- Vegetable oil for frying
Cooking Instructions:
In a large mixing bowl, gently combine the lump crab meat, red bell pepper, green onions, mayonnaise, beaten egg, Old Bay seasoning, hot sauce, breadcrumbs, salt, and pepper until just mixed.
Be careful not to break up the crab meat too much. Form the mixture into patties, about 3 inches in diameter, and coat each patty lightly with additional breadcrumbs.
Heat a generous amount of vegetable oil in a skillet over medium heat. Once hot, carefully place the crab cakes in the skillet and cook for about 4-5 minutes on each side, or until golden brown and crispy.
Remove from the skillet and drain on paper towels.
Extra Tips:
For the best flavor, let the crab cake mixture chill in the refrigerator for at least 30 minutes before cooking; this helps the cakes hold together better.
If you prefer a spicier kick, feel free to adjust the amount of hot sauce or consider adding diced jalapeños to the mixture.
Serve your crab cakes with a squeeze of lemon or a side of tartar sauce for an extra zesty touch. Enjoy your homemade Spicy Old Bay Crab Cakes!
Baked Crab Cakes With Remoulade
Baked crab cakes with remoulade are a delightful twist on the classic Maryland crab cake, offering a healthier option without sacrificing flavor. These crab cakes are light and crispy on the outside while remaining tender and packed with fresh crab meat on the inside.
Paired with a zesty homemade remoulade sauce, they make for a perfect appetizer or a light main dish that captures the essence of coastal cuisine.
Ingredients:
- 1 pound fresh lump crab meat
- 1/2 cup breadcrumbs (preferably panko)
- 1/4 cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- Olive oil (for drizzling)
Cooking Instructions:
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large mixing bowl, gently combine the crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, salt, and pepper until just mixed. Be careful not to break up the crab meat too much.
Form the mixture into patties, about 1 inch thick, and place them on the prepared baking sheet. Drizzle a little olive oil over each crab cake and bake for 20-25 minutes, or until they're golden brown and heated through.
While the crab cakes are baking, prepare the remoulade by mixing together mayonnaise, lemon juice, Dijon mustard, chopped capers, and a dash of hot sauce in a small bowl.
Extra Tips:
For the best flavor and texture, use high-quality lump crab meat and avoid the imitation crab, which can alter the dish's authenticity.
If the mixture seems too wet, add a little more breadcrumbs to help it hold together. You can also refrigerate the crab cakes for 30 minutes before baking to help them firm up.
For added flavor, consider folding in finely chopped bell peppers or scallions into the crab mixture.
Serve the crab cakes hot with the remoulade drizzled on top or on the side for dipping. Enjoy your delicious Maryland-inspired dish!
Crab Cakes With Lemon Aioli
Crab cakes with lemon aioli are a delightful way to bring the taste of the Chesapeake Bay to your kitchen. These tender, flavorful crab cakes are packed with fresh lump crab meat and seasoned to perfection, while the zesty lemon aioli adds a bright, creamy touch that improves the dish.
Perfect for a special occasion or a casual family dinner, these crab cakes are sure to impress with their delicious flavor and satisfying texture.
Ingredients:
- 1 pound lump crab meat, picked over for shells
- 1/2 cup bread crumbs
- 1/4 cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1 teaspoon lemon juice
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
- 1/2 cup all-purpose flour (for dredging)
- Vegetable oil (for frying)
Cooking Instructions:
In a large bowl, gently combine the lump crab meat, bread crumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, salt, pepper, and chopped parsley until just mixed.
Be careful not to break up the crab meat too much. Form the mixture into patties, about 3 inches in diameter and 1 inch thick. Dredge each patty in flour, shaking off the excess.
Heat vegetable oil in a large skillet over medium heat. Once hot, add the crab cakes and cook for about 4-5 minutes on each side or until golden brown and heated through. Remove from the skillet and drain on paper towels.
Extra Tips:
For the lemon aioli, simply whisk together 1/2 cup mayonnaise, 1 tablespoon lemon juice, 1 teaspoon minced garlic, and a pinch of salt until smooth.
If you prefer a spicier kick, feel free to add a dash of hot sauce. To improve the flavor of your crab cakes, use fresh crab meat if possible, and let the mixture chill in the refrigerator for at least 30 minutes before cooking to help them hold their shape.
Serve with a wedge of lemon and a side salad for a complete meal. Enjoy your Maryland-style crab cakes!
Mini Crab Cakes for Appetizers
Mini crab cakes are a delightful appetizer that brings a taste of Maryland to any gathering. These bite-sized treats are packed with sweet lump crab meat, flavorful seasonings, and a crispy exterior that's certain to impress your guests.
Perfect for parties or family gatherings, they're easy to make and can be served with a variety of dipping sauces. Follow this simple recipe to create your own mini crab cakes that will have everyone coming back for more!
Ingredients:
- 1 pound lump crab meat
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 large egg
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/4 cup chopped green onions
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
- Oil for frying
Cooking Instructions:
In a large mixing bowl, gently combine the lump crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, green onions, parsley, salt, and pepper, being careful not to break up the crab meat too much.
Once combined, shape the mixture into small patties, about 2 inches in diameter. Heat oil in a large skillet over medium heat, and once hot, add the crab cakes in batches, cooking for about 3-4 minutes on each side until golden brown and crispy.
Remove from the skillet and drain on paper towels before serving.
Extra Tips:
To guarantee your mini crab cakes hold together, refrigerate the formed patties for about 30 minutes before frying. This will help them firm up.
Additionally, you can customize the flavor by adding other ingredients like minced garlic or bell peppers. For a healthier option, consider baking the crab cakes at 375°F for about 20-25 minutes instead of frying, flipping halfway through.
Serve with a tangy remoulade or a squeeze of lemon for a revitalizing touch!