Maryland Day is coming up, and you know what that means: celebrations! Maryland Crab cakes– an iconic Maryland dish, and they’re a perfect party food. You probably have most of the ingredients already-bread crumbs, eggs, mayo, and a little honey. All it takes is some good crab meat (always buy it fresh from your market, if possible) to make them special!
These are one of the rare fried recipes on our 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. We use butter to fry our crab cakes, but you can always use olive or coconut oil if need be.
You might want to make a big batch of these cakes-they’ll go fast! Serve them with potatoes or grilled vegetables for a whole meal, or make mini cakes to have 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 honey over top for a flavorful twist
If you decide to make our Maryland Crab Cakes, why not take a photo and share it with us using #waxingkararecipes on Instagram. We love seeing your photos!
Maryland Crab Cakes Made with Honey
- 1 lb crab meat
- 1/2 c mayo
- 2 tbsp. challah bread crumbs
- 1 tbsp. parsley
- 1/2 tsp. pepper
- 1/2 tsp. salt
- 1/2 tsp. dry mustard
- 1/2 tsp. Worcestershire sauce
- 1/2 tsp. Waxing Kara Honey
- 1 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.