Anne Arundel County Maryland Crab Cakes Recipe

Name: Anne Arundel County Maryland Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb backfin crab meat (Maryland Blue) or 1 lb lump crabmeat (Maryland Blue); 4 tablespoons Hellmann's mayonnaise; 1 teaspoon yellow mustard (French's); 2 tablespoons Worcestershire sauce; 1/4 cup fresh ground black pepper (see note); 2 teaspoons salt (to taste); 1 teaspoon baking powder; saltine crackers (1-2 packs, crushed with rolling pin); 1 extra large egg, beaten well; 1/2 cup fresh parsley, Minced

Servings: persons

1
In a large bowl, Hand pick Crabmeat and discard any shell particles.
2
Add Salt and Pepper (You can alter to taste but for best results don't.
3
alter the Pepper.) In another bowl mix all wet ingredients. Gently fold.
4
mixture into crabmeat. Add baking powder, and parsley. On a plate,
5
place your crushed saltines and scoop a medium sized crab cake from.
6
your mixture in your hands. Coat with cracker again just enough to cover.
7
your cake. In a skillet heat Vegtable Oil for frying (preferably cast iron pan).
8
gently place crab cakes in frying temperature oil and brown evenly on both sides. Be careful that your oil is not to hot and should not be smoking.
9
Crab Cakes are ready when brown on both sides usuallly a few minutes per side. DO NOT overcook. Drain on paper towels, and serve immediately.

161

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb backfin crab meat (Maryland Blue) or 1 lb lump crabmeat (Maryland Blue), 4 tablespoons Hellmann's mayonnaise, 1 teaspoon yellow mustard (French's), 2 tablespoons Worcestershire sauce, and more.

Yes, Anne Arundel County Maryland Crab Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Anne Arundel County Maryland Crab Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions