Maryland Crab Cakes – a delicious recipe with lump, white bread, mayonnaise, mustard, Bay seasonings, parsley. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Beat the egg in a bowl. Trim the crusts from the bread and break the slices into small pieces. Add these pieces to the egg. Mix in the mayonnaise, Dijon mustard, Old Bay seasoning and parsley, and beat well.
2
Place the crabmeat in a bowl and pour the egg mixture over the top. Gently toss or fold the ingredients together, taking care not to break up the lumps of crabmeat.
3
Form the cakes by hand into patties about 3 inches around and 3/4-inch thick. Place the crab cakes in the refrigerator for at least 45 minutes before cooking. This is very important so the crab cakes don't fall apart.
4
Slip them under a preheated broiler until nicely browned, turning to cook evenly, about 4 to 5 minutes on each side.
5
Serve Maryland Crab Cakes with tartar sauce, mustard, or cocktail sauce on the side.
65
kcal
Calories
6
g
Fat
1
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 pound jumbo lump or backfin crab meat, 2 slices white bread, 1 tbsp. mayonnaise, 1 tbsp. Dijon mustard, 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.
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