An easy and authentic version of this Maryland classic. The key to Maryland crab cakes is not to over mix and shred the crab.
When you live in Maryland, you eat crabs. It’s a summer pastime…picnic tables covered with brown paper, silver buckets, buttered corn, french fries, and the unmistakable scent of seafood and Old Bay. It’s that time of year, and my mind is already drifting to all those weathered crab shacks at the Eastern Shore, where you can look out over the bay and put your feet in the sand. Is it August yet?
This crab cake is the real deal–no fussy stuff, no flavor disguises. Just pure, sweet crab meat, and lots of it. You add in just enough egg and fresh bread crumbs to bind the crabmeat together. White sandwich bread yields the absolute best cakes–soft and flaky at the same time. Use just enough Old Bay seasoning to give a hint of its presence or it will overpower the crab.
Yields: 6 Maryland Crab Cakes
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
- 1 pound backfin Blue crab meat or other lump crab meat
- 8 saltine crackers
- 1 egg beaten
- 2 tbsp mayonnaise
- 1 tsp mustard
- 1/4 tsp Worcestershire
- 1/2 tsp Old Bay seasoning
- salt to taste
- 2 tbsp vegetable oil
- Carefully check the crab meat for any cartilage. Put meat in a bowl and set it aside.
- Crush the saltine crackers very fine and mix with all the other ingredients. Gently fold in the crab. Only mix enough to combine ingredients. You don’t want to break up the crab into fine shreds. Shape into 6 crab cakes, and refrigerate for at least 1 hour.
- Heat about 2 tablespoons of vegetable oil in a non-stick frying pan. Sauté until golden brown on each side. This will only take about 3-5 minutes per side.
Garnish with tartar sauce, remoulade, or simply with a squeeze of lemon.