Easy Maryland Crab Cakes Recipe
This Easy Maryland Crab Cakes recipe features jumbo lump crab meat combined with a flavorful blend of mayonnaise, mustard, Old Bay seasoning, and fresh parsley, baked to perfection for a moist and tender texture with a lightly crisp exterior. Perfectly portioned and topped with butter before baking, these crab cakes capture the classic taste of Maryland seafood and are ideal served with tartar sauce.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
Crab Cakes
- 1 lb (453 g) jumbo lump crab meat, picked over, shells removed
- ½ cup (40 g) plain panko crumbs or crushed saltine crackers
- 6 Tablespoons (85 g) mayonnaise
- 1 large egg
- 1 teaspoon yellow mustard
- 1 teaspoon lemon juice
- 1 teaspoon Old Bay seasoning (or J.O. seasoning)
- 1 ½ teaspoons finely minced fresh parsley or 1 teaspoon dried parsley
- ¼ teaspoon table salt
- ¼ teaspoon ground black pepper
- 1 Tablespoon salted butter, cut into 8 pieces (plus additional for greasing pan)
For Serving
- Tartar sauce, for serving
Instructions
- Prepare Baking Sheet: Lightly grease a rimmed baking sheet with butter to prevent sticking and set aside.
- Mix Wet Ingredients: In a large mixing bowl, whisk together mayonnaise, egg, yellow mustard, lemon juice, Old Bay seasoning, parsley, salt, and black pepper until well combined and smooth.
- Combine Crab and Panko: Gently fold in the jumbo lump crab meat and panko crumbs using a spatula, being careful not to break up the lumps of crab meat to retain texture.
- Form Crab Cakes: Using a heaping ⅓ cup (about 90 g) scoop or measuring cup, pack the mixture firmly to help the crab cakes hold their shape, then transfer to the buttered baking sheet, spacing them at least 2 inches apart. If any fall apart, press stray pieces back in with your hands, but do not flatten the cakes.
- Add Butter Topping: Place a small piece of salted butter on top center of each crab cake for moistness and flavor.
- Chill: Cover the baking sheet tightly with plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours, to allow the crab cakes to set.
- Preheat Oven: When ready to bake, preheat the oven to 450°F (230°C). Remove crab cakes from the refrigerator and uncover.
- Bake: Place the crab cakes on the center rack of the oven and bake for 8-10 minutes until cooked through.
- Broil for Crispness: For a browned and slightly crisp exterior, switch the oven to broil on high and broil the crab cakes for 2 minutes without changing the rack position.
Notes
- Be gentle when folding the crab meat to keep the lumps intact for better texture.
- Chilling the crab cakes helps them hold their shape during baking.
- Use fresh jumbo lump crab meat for the best flavor and texture.
- For an extra crispy crust, broil at the end but watch closely to prevent burning.
- Serve warm with tartar sauce or your favorite seafood dip.
Keywords: Maryland Crab Cakes, seafood recipe, baked crab cakes, Old Bay seasoning, easy crab cakes, jumbo lump crab, classic Maryland dish
Find it online: https://busyrecipe.com/easy-maryland-crab-cakes-recipe/