Easy Maryland Crab Cakes

These Maryland style crab cakes are made with lump crab meat, seasoned to perfection, and cooked until golden brown. Serve them with lemon wedges and tartar sauce for an authentic coastal experience.

Making these Maryland-style crab cakes has become a tradition for special occasions in our home. If you haven’t tried them yet, you’re in for a treat.

While they may seem fancy, they are surprisingly easy to make and absolutely worth it!

Why I love this recipe

• The generous chunks of lump crab meat make every bite a seafood lover’s dream, no excess filler here!
• The blend of Old Bay seasoning and fresh lemon juice gives them that perfect tangy kick.
• They can serve as an appetizer or main course.
• You can make them in frying pan, bake them in the oven, or cook them in the air fryer!

Ingredients

• lump crab meat
• breadcrumbs
• egg
• mayonnaise
• Dijon mustard
• Old Bay seasoning
• fresh lemon juice
• Worcestershire sauce
• parsley
• spices: granulated garlic, salt, and pepper
• oil (if frying)

Step by step

1. In a large bowl, whisk together the egg, mayonnaise, Dijon mustard, Old Bay seasoning, lemon juice, and Worcestershire sauce until smooth.
2. Gently stir in the chopped parsley. Add the breadcrumbs and mix just until combined.
3. Chop the crabmeat, then carefully fold into the mayonnaise mixture.

1. Form the mixture into 6 patties, about 3 inches in diameter. Place the patties on a plate or baking sheet and refrigerate for at least 20 minutes to help them hold together while cooking.
2. Heat olive oil in a large skillet over medium-high heat. Add crab cakes and cook until golden brown, about 3 to 4 minutes per side.

Air Fryer and Oven Baking Instructions

• Airfryer: Preheat it to 360°F. Place the cakes in an air fryer basket lined with parchment paper. Fry for 5 minutes on one side. After 5 minutes, turn the patties over and fry for another 5 minutes.
• Baking: Place the patties on a baking sheet lined with parchment paper. Bake at 360°F for 4-5 minutes, then flip and bake for another 4 minutes.

Variations

For a bit of variety, consider incorporating diced red bell pepper for a subtle sweetness or a splash of hot sauce to add some spice. You can also play around with different herbs, such as dill or chives, to give the crab cakes a fresh, new flavor.

Serving suggestions

Maryland crab cake recipe are incredibly versatile. You can serve them with tartar sauce, cocktail sauce, a lemon wedge, or remoulade sauce.

You can serve the crab cakes as an appetizer, with a salad, on a sandwich, or as a main course with a side of roasted vegetables.

Need more ideas? See all of our favorite sides for crab cakes.

Storage

If you have leftover crab cakes, store them in an airtight container in the refrigerator for up to 3 days.

To reheat, place them in a preheated 350°F oven for about 10 minutes or until heated through.

For longer storage, you can freeze the uncooked crab cakes on a baking sheet, then transfer them to a freezer-safe bag or container. When ready to cook, thaw in the refrigerator overnight and proceed with frying or baking.

If you try this recipe please comment and rate it below, I love hearing from you!

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