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Maryland Style Crab Cakes

Name: Maryland Style Crab Cakes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 5
Ingredients: 1 pound wild-caught jumbo lump crab meat; 1/4 cup panko; 1 teaspoon oregano, dried; 1 teaspoon parsley, dried; 1/4 teaspoon cayenne pepper; 2 teaspoons Old Bay seasoning (to taste); 1/4 cup Geek yogurt; 1 large egg; 1 teaspoon Worcestershire sauce; 1 tablespoon horseradish mustard; 1/4 teaspoon lemon juice; extra virgin olive oil

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. You can prep them up to 24 hours in advance.

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.

A great appetizer for entertaining

Looking for a deliciously simple appetizer for entertaining? Simply follow the prep instructions but make the crab cakes slider size, rather than the size of a burger patty. Reduce bake time by 5 minutes. Plate and top each with a dollop of spicy mustard or Garlicky Avocado Aioli.

Be prepared—you’ll have friends asking for the recipe and handing out compliments left and right!

Some ways to “reinvent” your leftover crab cakes:

For brekkie: Tossed in scrambled eggs or added to an omelet.
In a roasted portobello mushroom cap. Preheat oven to 375 degrees. Place cleaned mushroom caps, stem/gill side down on a parchment paper lined baking sheet. Roast for 10 minutes, until caps are soft. Remove from the oven and carefully flip the mushroom caps over. If water accumulates on the baking sheet, drain the liquid. Evenly crumble leftover crab cake mixture in the cup of each cap. Top with cheese. Return to the oven for an additional 15 minutes, until mushrooms are tender, the mixture is warm and the cheese is bubbling.

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