Maryland Style Crab Cakes

This classic Old Bay Crab Cake recipe is a traditional favorite made with jumbo lump crab meat and Old Bay seasoning. 

These crab cakes are perfect for a beach vacation, as a comfort dish on a cold night or an impressive appetizer when hosting guests. The lump meat is mixed with just the right amount of breading, Greek yogurt and the perfect blend of seasonings to provide a traditional Maryland-style crab cake flavor.

How should I serve my crab cakes?

• On a sandwich roll with a spicy chipotle mayonnaise, cocktail sauce or spicy mustard
• On a bed of greens with a squeeze of lemon and Garlicky Avocado Aioli
• On a Caesar salad
• With roasted veggies or potatoes

Why do I need to refrigerate them before cooking?

Chilling them before cooking keeps them from breaking apart when you flip them.

Are these freezer-friendly?

Yep! You can follow the prep instructions, wrap and freeze your cakes or you can cook them, let them cool completely and freeze them in an airtight container.

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Maryland Style Crab Cakes

This classic Old Bay Crab Cake recipe is a traditional favorite made with jumbo lump crab meat and Old Bay seasoning. These crab cakes are perfect for a beach vacation, as a comfort dish on a cold night or an impressive appetizer when hosting guests. The lump meat is mixed with just the right amount of breading, Greek yogurt and the perfect blend of seasonings to provide a traditional Maryland-style crab cake flavor.

Course

Gluten-Free, Main Dish

Prep Time

10 minutes

Cook Time

30 minutes

Passive Time

1 hour

Servings

Ingredients

Dry Ingredients:

• 1 pound wild-caught jumbo lump crab meat
• 3/4 cup panko OR whole grain rice cakes, crushed (approx 1-2 rice cakes)
• 1 teaspoon oregano, dried
• 1 teaspoon parsley, dried
• 1/4 teaspoon cayenne pepper
• 1 teaspoon Old Bay seasoning

Wet Ingredients:

• 1/4 cup plain non-fat Greek yogurt
• 1 large egg
• 1 teaspoon Worcestershire sauce
• 1 tablespoon horseradish mustard
• 1/4 teaspoon lemon juice

Pan Sear:

• extra virgin olive oil

Course Gluten-Free, Main Dish Prep Time 10 minutes Cook Time 30 minutes Passive Time 1 hour Servings Ingredients Dry Ingredients: 1 pound wild-caught jumbo lump crab meat 3/4 cup panko OR whole grain rice cakes, crushed (approx 1-2 rice cakes) 1 teaspoon oregano, dried 1 teaspoon parsley, dried 1/4 teaspoon cayenne pepper 1 teaspoon Old Bay seasoning Wet Ingredients: 1/4 cup plain non-fat Greek yogurt 1 large egg 1 teaspoon Worcestershire sauce 1 tablespoon horseradish mustard 1/4 teaspoon lemon juice Pan Sear: extra virgin olive oil

Instructions

Prep:

1. If you are using whole grain brown rice cakes, add to food processor and pulse until chopped into crumbs.
2. Put crab meat in a large bowl. Add all dry ingredients and gently mix together (try not to break lumps of crab meat apart).

   
3. In a separate bowl, mix all wet ingredients together. Pour wet ingredient mixture over crab mixture and gentle blend together.
4. Shape crab mixture into four balls; should be sticky. If you're making this as an appetizer, form into small balls. Refrigerate (covered) for at least an hour.

   

Bake:

1. Preheat oven to 350 degrees.
2. Using a medium to large pan (preferably stainless steel), add enough EVOO to lightly coat bottom. Once pan is hot, add crab cakes. Brown each side (approximately 2 minutes per side).
3. Place patties on a parchment paper lined pan or baking sheet and bake for 20 minutes. Remove from oven and serve.
4. 

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