Recipes

These Succulent Maryland Style Crabcakes are tender inside, flaky golden brown on the outside and packed with flavor and deliciousness!!

Ask any Marylander what the pride of their state is and you’ll hear crabs!! Succulent Maryland Style Crabcakes are INCREDIBLE!!  Specifically the blue crab, which is also known as the native Chesapeake Bay crab.

Maryland blue crab
Maryland blue crab

Maryland Blue Crab

 

Blue Crabs are the official state Crustacean of Maryland

These creatures are gifted with a fifth pair of legs that are paddle-like in shape and make them strong swimmers.

Bright blue claws and almost an olive tone shell, making them easy to identify. 

Their meat is sweet, delicate and tender and this makes them incredibly delicious as a filling for crabcakes!   

This recipe does not require Maryland Blue crabs to be delicious-

You definitely can use good quality lump/claw meat though, with this recipe and achieve the same great taste!

You will be surprised how easy these are to make, and they are second to none in flavor!!   

Yield: 6 Crabcakes

Succulent Maryland Style Crabcakes

Maryland Style Crabcakes

These plump crusty crab cakes are simple to make and are packed with a light. flaky flavor of the classic Maryland style crab cake!

YUM!!

Living within an hour of the Maryland border and the beach lover that I am, I have definitely tasted quite a few crab cakes in my time and let me tell you, I am pretty proud of this version I've created!!

I have taken all the delicious flavor varieties and came up with an easy, delicious recipe that even a novice cook can do!!

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

  • Extra Virgin Olive oil (about a 1/4 cup)
  • 1 lb of premium lump/claw crab meat
  • 1 small red onion diced small
  • 3 garlic cloves finely chopped
  • 3 heaping table spoons of mayonnaise
  • 4 slices of bakery Italian bread, cubed into small pieces
  • 1 egg
  • 1 small bunch of cilantro
  • 1 teaspoon of dijon mustard
  • half of a lime
  • kosher salt and fresh ground pepper
  • 1 tablespoon of Old Bay seasoning (optional)

Instructions

  1. You are going to want to prepare the crab cakes first and chill at least 3 hours to avoid them falling apart during cook time.
  2. See the notes below on my 3 secrets to PHENOMINAL crabcakes!
  3. Empty crab meat into a medium size bowl and break apart until all the pieces are flaky.
  4. In a small skillet heat up 3 teaspoons of olive oil and cook onions until they become slightly clear and translucent. Add in the garlic and stir about 1 minute until fragrant.
  5. Fold the onion/garlic mixture into the bowl of crab meat and then add cubed bread, egg, mayo, lime juice, cilantro, mustard, and Old Bay if you choose.
  6. Salt and pepper to taste.
  7. Wash hands thoroughly and then use hands to fold over ingredients until it is well mixed.
  8. Divide up into 6 parts and begin to make 6 cakes. Note: try not to form "pucks" a nice crab cake will be round and just slightly pressed to size.
  9. The volume actually creates a more tender moister inside. add to a plate and cover and let chill at LEAST 3 hours crabcakes
  10. Cooking the cakesCrab cakes
  11. Preheat oven to 375 degrees
  12. Coat the bottom of a skillet (cast iron is best if you own one) with olive oil and allow to get hot. Heat should be on med-high
  13. Add cakes into the hot oil making sure that they do not overlap. cook in batches if need to.
  14. You want to have enough room to flip them without damaging each other.
  15. Allow them to cook about 6-7 minutes on each side. Do not continue to flip back and forth
  16. Once cakes are a light golden brown, drain excess oil and over the entire skillet with foil.
  17. Place in the oven for 10 minutes to ensure meat is warmed all the way through.
  18. Garnish with fresh cilantro and enjoy!!

Notes

Living within an hour of the Maryland border, and the beach lover that I am, I have tasted quite a few crab cakes in my time.

I have taken all the delicious flavor varieties and came up with an easy, delicious recipe that even a novice cook can do!!

There are 3 secrets to great crab cakes:

1. Refridgerating your cakes a min of 3hrs prior to cooking, REALLY helps with the cakes holding together during cook time.

It cannot be stressed enough how much this will factor in to your cake not falling apart during cook time.

2. Using lump or claw crab meat is going to make a HUGE difference in the authentic flavor of a traditional crab cake.

Yes,its abit more pricey then canned crab meat, but a classic crab cake is something you do not wanna skimp on in flavor!!

BUY THE GOOD STUFF. A container of fresh lump/claw crab goes a long way.

3. Lastly, while many recipes will call for bread crumbs (and many southern recipes use crackers) as the filler/binder.

I say a fresh small loaf of baked Italian bread from your local bakery section at the grocery store is the way to go!

The flavor is day and night, and it will add volume, texture and moistness to your cakes. TRUST ME on this! Ditch the classic breadcrumbs.

Order Maryland Blue Crab Online!

Just incase this post has you curious about Maryland Blue Crab and you’re wanting to try them yourself I’ve got news for you!! 

Cameron’s Seafood in Rockville Maryland is one of the few that takes online orders nationwide! 

It is a family owned business that serve the Maryland/Washington DC/Pennsylvania area. 

 

They have all kinds of seafood options to choose from and can be reached at cameronsseafood.com 

I hope you give this recipe a try! 

If you have one similar I’d love to hear about it!

Drop a comment below and let me know where I can check out your best crabcake recipe online! 

Don’t forget to check out my other great recipes on this site here

As always, thanks for stopping by my page!

xo- Maria

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