Maryland Crab cakes are an iconic Maryland dish, and in miniature they’re a perfect party “pick-up” food. You probably have most of the ingredients already: bread crumbs, eggs, mayo, Worcestershire sauce and a little honey. All it takes is some good backfin crab meat (fresh from your market, if possible) to make them special.
Maryland Day is coming up, and you know what that means: Let’s celebrate with a Maryland favorite!
This is a rare fried recipes 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 crispy exterior that we all love. You can also broil crab cakes if you prefer not to fry. Just know that they won’t have the same golden-brown crunch that fried cakes do! We use butter to fry our crab cakes, but you can always use olive or coconut oil.
You might want to make a big batch of these crab cakes-they’ll always go fast!
Serve them with potatoes or grilled vegetables for a whole meal, or make mini Maryland crab cakes to serve as an appetizer. Whatever way you do it, you’ll fall in love at first bite.
Adapting our Easy Maryland Crab Cakes
There are always many different ways to make this recipe your own. Switch things up a bit, try a spice you’ve never used before or swap out ingredients with some of your favorite. 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
- Dip into Russian dressing for a little more pizzazz
- Squeeze fresh lemon juice and dill over top for a flavorful twist before serving
For a whole meal, you can serve these crab cakes with rice, a salad, or even a light pasta. These even make a perfect sandwich: just add a delicious crusty bun and dollop of lemon-mayo sauce. So. Darn. Good.
If you decide to try this recipe, be sure to take a photo and share them with us using #waxingkararecipes on Instagram. We love seeing your photos!
Maryland Crab Cakes Made with Honey
- 1 lb crab meat backfin
- 1/2 c mayo Sir Kensington's
- 2 tbsp. challah bread crumbs
- 1 tbsp. parsley
- 1/2 tsp. pepper
- 1/4 tsp. salt
- 1/4 tsp. dry mustard
- 1/2 tsp. Worcestershire sauce
- 1/2 tsp. Waxing Kara Honey
- 1/2 tsp. Old Bay
- 1 egg beaten
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.