Maryland Crab cakes are an iconic Maryland dish, and here on the Eastern Shore, most people eat crab daily during the summer months. There are almost as many ways to use crab in dishes as honey. Almost. Voiceover Forest Gump: Crab meat is the fruit of the sea. You can barbecue it, steam it, boil it, broil it, bake it, saute it. Dey’s uh, crab-cakes, crab creole, crab gumbo. You can fry crab, deep-fried, stir-fried. There’s pineapple crab, lemon crab, coconut crab, crab soup, crab stew, crab bisque, crab salad, crab and potatoes, crab cake, crab sandwich. That- that’s about it…and you get the picture. If you live in Maryland for any period of time you develop a taste for crab.
In miniature, “crab balls” are a perfect party “pick-up” food. You probably have most of the ingredients that you need for this recipe already in your fridge and pantry: breadcrumbs, eggs, mayonnaise (I love Sir Kensington’s), Worcestershire sauce, Old Bay Seasoning, some tartar sauce, and a little honey. All it takes is some delicious backfin lump crab meat (fresh from your local fish market, if possible) to make them spectacular.
Some notes on handling crab meat:
- When you bring the lump crabmeat home from the market, make sure that they pack it up with ice. Even if you are only traveling a short distance, this is seafood and it can spoil quickly. Better safe than sorry.
- When you get home, it’s best to gently rinse the crab meat under cold water.
- While rinsing, it’s wise to pick through the meat and be sure to remove any shells that may have been missed in the packing of the meat.
How do you cook Maryland Crab Cakes?
This is a rare fried recipe on this blog. That being said, frying up the crab cakes is essential; without the heat of a skillet, they just won’t get the golden crispy exterior that we all love. You can also broil crab cakes if you prefer not to fry them to achieve a golden brown cake. Just know that they won’t have the same golden appearance along with that crunch we expect from fried cakes. When pan-frying, we use both a little butter and a little olive oil, but you can always use just olive or coconut oil.
You’ll want to make a big batch of these Maryland Crab Cakes they go fast!
What do you serve with these easy-to-make Maryland crab cakes?
- For a whole meal, you can serve these crab cakes with a fresh salad, or seasonal grilled veggies
- Make crab balls (miniature crab cakes) and serve as an appetizer with a side of Russian dressing
- These cakes even make a perfect sandwich just add one crab cake to a delicious brioche top with a slice of tomato, lettuce, and a dollop of mayonnaise.
- In our video below, we’ve served them with Honey Mustard Sauce
- In many local restaurants, crab cakes are served with a side of shrimp cocktail sauce
- Crab cakes are commonly served with a side of tartar sauce
Whatever way you serve these cakes, you, your family and or your guests will fall in love at first bite. Watch this video to see how easy it is to put this recipe together.
Adapting this Easy Maryland Crab Cake Recipe
There are always many different ways to make these crab cakes your own. Switch things up a bit, try seasoning you’ve never used before or swap an ingredient with one of your favorites. We always encourage making kitchen time fun at Waxing Kara Honey House. Here are some ideas:
- Prepare the cakes the night before to make cooking even faster
- Instead of using mayonnaise and dry mustard, use an equal amount of dijon mustard in place of the two ingredients
- Squeeze fresh lemon juice over top and sprinkle with fresh parsley just before serving for a flavorful twist
So. Darn. Good.
If you decide to try this amazing recipe, be sure to take a photo and share them with us using #waxingkararecipes on Instagram. We love seeing your photos!
Maryland Crab Cakes
- 1 lb crab meat jumbo lump backfin
- 1/2 c mayonnaise Sir Kensington's
- 2 tbsp. breadcrumbs challah
- 1 tbsp. parsley fresh
- 1/2 tsp. pepper
- 1/4 tsp. salt
- 1/2 tsp. dry mustard
- 1/2 tsp. Worcestershire sauce
- 1/2 tsp. Honey Waxing Kara Eastern Shore
- 1 tsp. Old Bay Seasoning
- 1 egg beaten
- 1 tbsp butter
- 1 tbsp olive oil extra virgin
Mix together all ingredients except for crab and butter.
Add in crab and mix well, forming about 6 medium sized crab cakes. Adjust bread crumbs and mayo if needed (add more bread crumbs if too wet, add a little mayo if too dry).
Pan-fry over medium-high heat in butter and oil combination.