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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.

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

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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Maryland Style Crab Cakes


Description

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.


Ingredients

Scale

 

  • 1 pound wild-caught jumbo lump crab meat
  • 1/4 cup Greek yogurt
  • 1 large egg
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon oregano, dried
  • 1 teaspoon parsley, dried
  • 2 teaspoons Old Bay seasoning (to taste)
  • 1/4 cup panko

Instructions

  1. Mix all ingredients except for crab in a bowl.
  2. Gently fold the crab into the mixture. Avoid over mixing.
  3. Shape crab mixture into four cakes; should be fairly wet. If you’re making this as an appetizer, form into small balls.

Bake:

  1. Preheat oven to 400 degrees.
  2. Place patties on a parchment paper lined pan or baking sheet with a small amount of baking spray and bake on lower rack for 5 minutes.
  3. Move to upper rack and broil until golden brown; do not flip.

Notes

Use gluten-free ingredients, if necessary.

We recommend wild-caught seafood and organic ingredients when feasible.

  • Prep Time: 10 min
  • Cook Time: 30 min
  • Category: Recipes
  • Method: Prep Now, Cook Later

Keywords: Crab Cakes, Maryland Style Crab Cakes

TAGS: Holiday

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