Maryland Crab Cakes
The gold standard of coastal seafood: jumbo lump crab meat with just enough binder to hold it together.
Timing: 45 mins
Maryland Crab Cakes
The gold standard of coastal seafood: jumbo lump crab meat with just enough binder to hold it together.
Timing: 45 mins
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.
Ingredients are fully combined into a smooth mixture.
FOLD
Time-sensitiveVery gently fold in the crab meat and cracker crumbs using a rubber spatula.
Crab meat is evenly distributed with minimal breakage.
CHILL
Prep aheadRefrigerate the mixture for 30 minutes. This helps the cakes stay together while baking.
The mixture is firm and cold to the touch.
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.
Oven is preheated and cakes are uniformly shaped.
BAKE
Time-sensitiveBake for 12-14 minutes until the tops are golden brown.
Cakes are golden brown and heated through.
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