These Maryland crab cakes are so delicious and impressive that when you serve them to your guests, the accolades will be all yours!
I was inspired to make these crab cakes after having a version of them years ago at a nearby seafood restaurant. Their crab cakes are spectacular.
Have you been timid about making Maryland crab cakes? Well, you don’t have to be. This recipe is super easy and so delicious!
In fact, once you see how easy it is to make Maryland crab cakes, you will laugh yourself silly driving to the super market to buy the ingredients.
Just know that if you start cackling with laughter and slapping the steering wheel while you are driving, it may get you pulled over by the police. But you should also know how worthwhile it will be once someone posts your bail and you finally return home to make these delicious cakes.
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- Use fresh or canned crab. I used canned because it’s easier
- If you do use canned, make sure to drain the crab fully and pick out any shells
- Use a paper towel to pat down the crab so there isn’t excess water
- Use a big enough sauté pan so you can fit all the crab cakes in there at once
- When cooking them, press down gently with your spatula on the crab cakes to make sure they brown evenly
How to make Maryland crab cakes
Gather the drained crab and dice a quarter of a red bell pepper and place it in the mixing bowl. (1)
Get Panko bread crumbs, an egg, tarragon, mayonnaise, horseradish, salt, pepper, dried mustard and old bay seasoning. (2)
Place the half of the bread crumbs and all of the other ingredients in the mixing bowl. (3)
Mix with a rubber spatula. (4)
Form the crab cakes and dipped in the rest of the bread crumbs – two at a time. Cover the crab cakes with the crumbs. (5)
Cooking the crab cakes
Heat sauté pan on medium and once the pan heats up, add olive oil and once that heats up, place all the crab cakes in the pan and sauté them for 4 minutes on each side.
Once they are done, I arrange the crab cakes on my long platter. I add some lemon wedges and dribble store bought horseradish aioli sauce on them.
Sometimes I will serve these Maryland crab cakes in a stack with the horseradish aioli dribbled on top! It looks pretty impressive.
I plate a crab cake and grab my trusty fork.
It was soooooo good.
Other popular crab recipes
I hope you enjoyed this Maryland crab cake recipe.
And as always, may all your dishes be delish!
If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
Maryland Crab Cakes
- 8 ounces crab meat (drained, shells removed and patted dry)
- ¼ cup diced red bell pepper
- 2 teaspoons tarragon (or parsley)
- 1 cup Panko bread crumbs (divided in half)
- 1 egg
- ⅛ teaspoon Old Bay seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons mayonnaise (heaping)
- ¼ teaspoon dried mustard (heaping)
- 1 teaspoon prepared horseradish (optional)
- 1 tablespoon olive oil to fry crab cakes
- Drain crabmeat, pick out shells and pat dry with paper towels.
- Add crabmeat, bell pepper, tarragon, ½ cup Panko breadcrumbs, egg, salt, pepper, mayo, dried mustard, old bay seasoning and optional horseradish to a medium mixing bowl and mix with a rubber spatula.
- Make as many cakes as you like. I made 5 good sized cakes.
- Add ½ cup Panko bread crumbs to a shallow dish and place each cake in and coat the sides until all the cakes are covered.
- Heat a sauté pan and once that heats up, add oil.
- Place as many crab cakes as you can in the sauté pan and cook 4 minutes each side or until they are evenly browned.
- Remove cakes and place on a decorative platter. Drizzle a sauce over the cakes and serve with some tartar sauce or/and cocktail sauce.
- I used canned jumbo lump crab meat because it’s easier. You can even use fresh crab meat if you prefer.
- If you do use canned, make sure to drain the crab fully and pick out any shells.
- Use a paper towel to pat down the crab so there isn’t excess water.
- I use tarragon in this recipe, but you can substitute parsley if you prefer.
- Use a big enough sauté pan or skillet so you can fit all the crab cakes in there at once.
- When cooking them, press down gently with your spatula on the crab cakes to make sure they brown evenly.