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Adam’s Maryland Crab Cakes Recipe
PREP 1hr 20mins COOK 15mins TOTAL 1hr 35mins
Spending much of our childhood and young adult life in and around Maryland, we like to think we know a little when it comes to a great crab cake. We’ve enjoyed countless crab cakes and have come to the realization that our favorite is this one — it’s simple with few ingredients, little filler and tastes of sweet crab.
When we’re out at our favorite restaurants, we usually get three options for how the crab cake is cooked: fried, pan-seared and broiled. We hardly ever choose fried, but often go for pan-seared or broiled. We have shared our method for both options below.
Makes 6 large crab cakes or 24 mini crab cakes
YOU WILL NEED
CRAB CAKES
1 pound jumbo lump or backfin lump crabmeat, fresh or pasteurized
20 saltine crackers, crushed into crumbs (65 grams or just less than 1 cup of crumbs)
1 tablespoon minced chives or parsley, optional
1/4 cup (55 grams or 2 ounces) mayonnaise, try our homemade mayonnaise recipe
1 large egg
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/4 cup (60 ml) canola oil, or neutral flavored oil
1 tablespoon butter
FOR SERVING
6 bread rolls
Lettuce
Sliced tomato
Tarter sauce, see our homemade tartar sauce
Cocktail sauce
Lemon wedges
Old Bay seafood seasoning
DIRECTIONS
1.PREPARE CRAB CAKES
Drain the crabmeat, if necessary, and pick through it for any rogue shells. Toss the cracker crumbs, herbs, and crabmeat together, using your fingers to gently break apart some of the lumps.
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