Description
This authentic Maryland Crab Cake recipe features jumbo lump crab meat with minimal filler, allowing the natural crab flavor to shine through. Perfectly baked with a touch of butter, these crab cakes are tender, flavorful, and easy to prepare. Serve with tartar sauce for a classic seafood treat.
Ingredients
Units
Scale
Crab Cakes
- 1 lb jumbo lump crab meat (picked over, shells removed)
- 1/2 cup plain panko crumbs (or crushed saltine crackers)
- 6 Tablespoons mayonnaise
- 1 large egg
- 1 teaspoon yellow mustard
- 1 teaspoon lemon juice
- 1 teaspoon Old Bay (or J.O. seasoning)
- 1 1/2 teaspoons finely minced fresh parsley (or 1 teaspoon dried)
- 1/4 teaspoon table salt
- 1/4 teaspoon ground black pepper
- 1 Tablespoon salted butter (cut into 8 pieces, plus additional for greasing pan)
To Serve
- Tartar sauce (optional)
Instructions
- Prepare Baking Sheet: Lightly grease a rimmed baking sheet with butter to prevent sticking and set it aside for assembling the crab cakes.
- Make the Mixture: In a large mixing bowl, whisk together mayonnaise, egg, yellow mustard, lemon juice, Old Bay seasoning, parsley, salt, and black pepper until thoroughly combined and smooth.
- Add Crab and Binders: Gently fold in the crab meat and panko crumbs using a spatula, careful not to break up the lumps of crab meat to keep them intact and maintain texture.
- Shape Crab Cakes: Use a heaping ⅓ cup scoop (about 3.15 ounces or 90 grams) to form each crab cake, packing the mixture into the scoop to help it hold shape. Transfer the cakes onto the buttered baking sheet, spacing at least 2 inches apart. If any crab cake is loose, press gently with your hands to compact it. Do not flatten the cakes.
- Add Butter Topping: Place a small piece of butter on top center of each crab cake to add moisture and enhance flavor during baking.
- Chill: Cover the baking sheet tightly with plastic wrap and refrigerate for at least 30 minutes, up to 24 hours, to firm up the cakes before baking.
- Bake: Preheat oven to 450°F (230°C). Remove the crab cakes from the refrigerator and unwrap. Place them on the center oven rack and bake for 8-10 minutes, or until cooked through.
- Optional Broil: For a browned, slightly crisp exterior, switch the oven to broil on high heat and broil the crab cakes for an additional 2 minutes. Do not change the oven rack position.
- Serve: Remove crab cakes from the oven and serve immediately with tartar sauce if desired.
Notes
- This recipe is packed with crab meat and uses minimal filler to highlight the true flavor of Maryland crab cakes.
- Using jumbo lump crab meat ensures large chunks of crab for texture and taste.
- Chilling the crab cakes before baking helps them hold their shape and improves texture.
- Optional broiling adds a delicious golden crust to the crab cakes.
- Serve with tartar sauce or lemon wedges for a classic seafood pairing.
- The recipe includes a helpful how-to video to guide your preparation.
Nutrition
- Serving Size: 1 crab cake
- Calories: 156 kcal
- Sugar: 0.3 g
- Sodium: 667 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.1 g
- Carbohydrates: 3 g
- Fiber: 0.2 g
- Protein: 12 g
- Cholesterol: 52 mg
