These Maryland crab cakes are so delicious and impressive that when you serve them to your guests, the accolades will be all yours!
Have you been timid about making Maryland crab cakes? Well, you don’t have to be. This recipe is super easy and so delicious!
Do I need to add anything to that? I think not.
But then, if I didn’t, this would be a ridiculously short blog post. And I’m not known for my short blog posts, am I?
I love Maryland crab cakes. They make me happy.
A great (I may say, regionally FAMOUS) seafood restaurant near our home serves spectacular crab cakes. They inspired me to make my own. After eating theirs, I thought, how hard can it be?
It isn’t hard. 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 all be once someone posts your bail and you finally return home to make these delicious cakes. You will never look back or balk when thinking of concocting these glorious, round mounds.
Other crab dishes:
On to the Maryland Crab Cakes Recipe
I start off by opening my crabmeat container. I drain it, pick out any shells and pat it down with some paper towels. I buy an 8 ounce container of crabmeat and I’m always surprised how much it yields.
I also dice up some red bell peppers.
I grab my mixing bowl and place the crabmeat and bell pepper in it.
Now for the fun part.
I grab an egg, some Panko bread crumbs, tarragon, mayonnaise, salt, pepper, dried mustard and some old bay seasoning.
I plop half of the bread crumbs and all the other ingredients in the bowl to join the crab mixture.
I take my rubber spatula and mix away, chortling the whole time because I’m going to be eating Maryland crab cakes soon.
This is what it looks like after I’ve chortled away. Oops, I mean mixed.
All mixed up and ready to be shaped into Maryland crab cakes.
I place the rest of the Panko bread crumbs into a shallow dish and place 2 crab cakes at a time in it. I flip the cakes around to make sure all sides are covered.
The cakes are happy as they get closer to fulfilling their destiny of residing in our bellies.
I take my sauté pan and heat it on medium heat.
I add some olive oil in the bottom of the pan and since this recipe makes 5 good sized cakes, I am able to fit all the crab cakes in the pan at the same time.
I sauté the Maryland crab cakes for 4 minutes on each side. Sometimes I will press down a little with the spatula to ensure the cakes brown evenly.
Once they are done, I take out a long platter and arrange the crab cakes on it. I add some lemon wedges to the platter and take some type of sauce and dribble it all over them.
I did not make the sauce this time around. I used a prepared sauce from our local grocer. This one is horseradish aioli sauce.
If I hadn’t used a horseradish sauce, I would have added 1 teaspoon of horseradish to the crab cake mixture. I did add it as an option in the recipe below, though.
Time to eat 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.
I hope you enjoyed this Maryland crab cake recipe. Please feel free to Pin any photo to Pinterest, Yum the recipe to Yummly and leave me a comment.
Don’t you want to? 😉
And as always, may all your dishes be delish!
- 8 ounces crab meat drained, shells removed and patted dry
- 1/4 cup diced red bell pepper
- 2 teaspoons tarragon
- 1 cup Panko bread crumbs divided in half
- 1 egg
- 1/4 teaspoon Old Bay seasoning scant
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons mayonnaise heaping
- 1/4 teaspoon dried mustard heaping
- 1 teaspoon prepared horseradish optional
- Olive oil to fry crab cakes
- Drain crabmeat, pick out shells and pat dry with paper towels
Add crabmeat, bell pepper, tarragon, 1/2 cup Panko bread crumbs, egg, salt, pepper, mayo, dried mustard, old bay seasoning and optional horseradish to a medium mixing bowl
- Mix with rubber spatula
- Make as many cakes as you like. I made 5 good sized cakes
- Add 1/2 cup Panko bread crumbs to a shallow dish
- Place each cake in the bread crumbs and coat the sides until all the cakes are covered
- Heat heavy sauté pan and add oil to cover the bottom
- 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.
- Grab one and put it on your plate
- Eat the crab cake