Maryland Crab Cakes
The gold standard of coastal seafood: jumbo lump crab meat with just enough binder to hold it together.
Timing note: 45 mins
Maryland Crab Cakes
The gold standard of coastal seafood: jumbo lump crab meat with just enough binder to hold it together.
Timing note: 45 mins
The Key Move
Gently fold the meat. Breaking the lumps of crab ruins the signature texture — period.
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The Setup
- Large mixing bowl
- Rubber spatula
- Baking sheet
- Parchment paper
The Mise en Place
5 of 10Your prep station before cooking begins
Binding (0/2)
Flavor (0/6)
Cakes fall apart when baking.
Ensure you chilled the mixture for at least 30 minutes. This allows the binder to set. Also, ensure you don't use too much crab liquid; drain well.
Crab lumps are broken.
You may have been too aggressive during folding. Use a light hand and a rubber spatula.
Chef's Notes
For the most authentic experience, serve with saltine crackers on the side and a dash of hot sauce.
The Method
WHISK
In a medium bowl, whisk the egg (1 large), mayonnaise (2 tbsp), parsley, mustard, Worcestershire, Old Bay, lemon juice (1 tsp), and salt (¼ tsp).
Breaking: Add fat slowly while whisking to keep it smooth. Too fast can split the sauce.
FOLD
Time-sensitiveVery gently fold in the crab meat and cracker crumbs using a rubber spatula.
Treat the crab meat like a delicate souffle.
The crab should remain in large lumps.
CHILL
Prep aheadRefrigerate the mixture for 30 minutes. This helps the cakes stay together while baking.
The cold mixture will be easier to shape.
SHAPE
Preheat oven to 425°F (218°C). Gently form into 6 thick cakes (about 1/2 cup each). Place on a greased baking sheet.
Brush the tops with a little melted butter for extra flavor.
Do not flatten into patties; keep them plump and round.
BAKE
Time-sensitiveBake for 12-14 minutes until the tops are golden brown.
Sizzling edges and golden brown surface • Oceanic, sweet crab aroma
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