Maryland Crab Cakes Recipe

Name: Maryland Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb lump crabmeat, picked over to remove shell fragments (preferably jumbo lump); 4 medium scallions, green part only, minced (about 1/2 cup); 1 tablespoon fresh parsley leaves, chopped (or dill, or basil,); 2 tablespoons dry breadcrumbs (adjust as needed based on moisture & binding); 1 1/2 teaspoons Old Bay Seasoning (absolutely no substitutions!); 1/4 cup mayonnaise; salt; pepper; 1 large egg, beaten; 1/4 cup unbleached all-purpose flour; 1/4 cup vegetable oil

Servings: persons

1 lb lump crabmeat, picked over to remove shell fragments (preferably jumbo lump)
4 medium scallions, green part only, minced (about 1/2 cup)
1 tablespoon fresh parsley leaves, chopped (or dill, or basil,)
2 tablespoons dry breadcrumbs (adjust as needed based on moisture & binding)
1 1/2 teaspoons Old Bay Seasoning (absolutely no substitutions!)
1/4 cup mayonnaise
salt
pepper
1 large egg, beaten
1/4 cup unbleached all-purpose flour
1/4 cup vegetable oil

1
Gently mix, by hand, crabmeat, scallions, herb, Old Bay, bread crumbs, and mayonnaise in medium bowl, being careful not to break up crab lumps. Season with salt and white pepper to taste. Carefully fold in egg with rubber spatula until mixture just clings together.
2
Divide crab mixture into four portions and shape each into a fat, round cake, about 3 inches across and 1 1/2-inches high. Arrange on baking sheet lined with waxed paper; cover with plastic wrap and chill at least 30 minutes. (Can refrigerate up to 24 hours.).
3
Put flour on plate or in pie tin. Lightly dredge crab cakes. Heat oil in large, preferably nonstick skillet over medium-high heat until hot but not smoking. Gently lay chilled crab cakes in skillet; pan-fry until outsides are crisp and browned, 4 to 5 minutes per side. Serve hot,.
4
Chef's Notes.
5
Use a *very* delicate hand when mixing. You don't want to break up the crab meat.
6
Use the bare minimum of filler necessary to just hold the cakes together. These are Crab Cakes, not crab flavoured bread cakes!
7
You can broil them rather than fry. In that case, omit the flour dusting. Be very careful when turning. You don't want them to fall apart.

329

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 lb lump crabmeat, picked over to remove shell fragments (preferably jumbo lump), 4 medium scallions, green part only, minced (about 1/2 cup), 1 tablespoon fresh parsley leaves, chopped (or dill, or basil,), 2 tablespoons dry breadcrumbs (adjust as needed based on moisture & binding), and more.

Yes, 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.

Maryland Crab Cakes

How did you like this recipe?

Frequently Asked Questions