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Maryland Crab Cake

Maryland Crab Cake
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4.8 from 8 reviews

A classic Maryland Crab Cake recipe featuring jumbo lump blue crab meat seasoned with Old Bay and a secret blend of spices. These crab cakes are baked to perfection and served with a tangy Old Bay tartar sauce, making them a true Maryland staple that's perfect for any seafood lover.

Ingredients

Crab Cakes

  • 1 teaspoon Old Bay seasoning
  • 2 tablespoons fresh parsley, chopped
  • 1/2 teaspoon baking powder
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 3 tablespoons tartar sauce
  • 1 large egg
  • 1 tablespoon fresh lemon juice
  • 1 pound jumbo lump blue crab meat
  • 1 cup panko bread crumbs
  • Butter or oil for greasing baking sheet
  • Lemon wedges, for serving
  • Fresh parsley, for garnish (optional)

Crab Cake Sauce

  • 1/2 cup tartar sauce
  • 1/2 teaspoon Old Bay seasoning
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon Worcestershire sauce

Instructions

  1. Mix Seasonings and Bindings: In a medium mixing bowl, whisk together Old Bay seasoning, chopped parsley, baking powder, Dijon mustard, Worcestershire sauce, tartar sauce, egg, and lemon juice until well blended.
  2. Add Crab and Breadcrumbs: Gently fold in the jumbo lump crab meat and panko bread crumbs, being careful not to break up the crab pieces. Cover the mixture and refrigerate for 30 minutes to firm up.
  3. Preheat Oven and Form Cakes: Preheat your oven to 425°F (220°C). Form the chilled crab mixture into 4 large, even-sized balls and place them on a lightly greased baking sheet.
  4. Bake Crab Cakes: Bake the crab cakes for 12 minutes until they start to set and become golden around the edges.
  5. Broil for Finish: Remove the crab cakes from the oven and switch your oven setting to broil on high. Broil the crab cakes for 1-2 minutes until they turn a beautiful golden brown on top. Watch carefully to prevent burning.
  6. Prepare Crab Cake Sauce: In a small bowl, whisk together tartar sauce, Old Bay seasoning, lemon juice, and Worcestershire sauce until smooth.
  7. Serve and Garnish: Serve crab cakes warm with lemon wedges and the prepared Old Bay tartar sauce. Garnish with fresh parsley if desired.

Notes

  • Use jumbo lump crab meat for the best texture and flavor.
  • Be gentle when mixing to keep crab lumps intact.
  • Refrigerating the mixture helps the crab cakes hold their shape.
  • Broil at the end for a crispy, golden crust.
  • Serve with additional Old Bay seasoning or lemon wedges for extra flavor.

Nutrition

Find it online: https://recipethrive.com/maryland-crab-cake/