Maryland Crab Cakes

Recipes » Main Dish » Fish and Shellfish

Having lived here in Maryland for the last 14 years, I’ve had my share of crab cakes, both good and bad. I don’t believe I’ve ever had a bad crab cake that was homemade, but once you start trying restaurant cakes, you are bound to run into trouble.

I’ve made this a couple times, the last time for what turned out to be the end of the Baltimore Raven’s season in their loss to the Indianapolis Colts. I fired up a HUGE batch of crab cakes for the viewing party, and there wasn’t even a piece of breading left on the serving tray when done.

This recipe is pretty simple, but if there’s one thing I need to reinforce to my readers is this: Your crab cakes are only as good as your crab. When I make them, I usually use jumbo lump crab meat. The cheapest I’ve found them is around $21.99 a pound. Yes, it’s expensive, but it’s totally worth it.

Cuisine: AmericanMain Ingredient: Crab|Crab||Crab|Crab|||Crab|Crab||Crab|Crab|||

(5, 1) 100% would make again (reviews)

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Ingredients

Ready in 1 hours
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Original recipe makes 6 Servings

1 poundcrab meat; picked free of shells

1/3 cupcrushed Ritz or Townhouse crackers

3 green onions; (green and white parts) finely chopped

1/2 cupbell pepper; finely chopped

1/4 cupmayonnaise

1 egg

1 teaspoonWorcestershire sauce

1 teaspoondry mustard

1/2 lemon; juiced

1/4 teaspoongarlic powder

1 teaspoonsalt

Dash cayenne pepper

Flour; for dusting

1/2 cuppeanut oil

Maryland Crab Cakes Preparation

1. In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.

2. Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.