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.
What other crab recipes can I find on Dishes Delish?
Tips for making Maryland Crab Cakes:
- 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
- Press down with your spatula to make sure they brown evenly
Process shots for the Maryland Crab Cakes:
- Drained crab and chopped red bell pepper
- Panko bread crumbs, egg, tarragon, mayonnaise, salt, pepper, dried mustard and old bay seasoning
- Half the bread crumbs and all the other ingredients in my steel mixing bowl
- Crab and ingredients mixed with my rubber spatula
- Formed crab cakes dipped in the rest of the bread crumbs – two at a time
How to Make Maryland Crab Cakes
Heat sauté pan on medium.
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.
I hope you enjoyed this Maryland crab cake recipe.
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 and mix with a 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 and place each cake in 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.