Maryland Crab Cakes

A true Maryland crab cake contains as few fillers as possible, within only the freshest crabmeat in the mix.

  • Servings: 4
Maryland Crab Cakes

Source: Martha Stewart Living Television


  • 5 saltine crackers, crushed to fine crumbs
  • 1 pound lump crabmeat, picked over for cartilage
  • 1 large egg
  • 2 1/2 tablespoons Homemade Mayonnaise Homemade Mayonnaise, or prepared
  • 2 teaspoons freshly squeezed lemon juice
  • 1 1/2 teaspoons Worcestershire sauce
  • Dash hot sauce, such as Tabasco
  • Coarse salt and freshly ground pepper
  • 3 tablespoons peanut oil
  • Horseradish Tartar Sauce


  1. In a large bowl, gently mix together cracker crumbs, crabmeat, egg, mayonnaise, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper. The mixture will be wet. Form about 1/4 of the crab mixture for each cake.

  2. Heat peanut oil in a large nonstick skillet over medium heat. Gently slide the cakes off a spatula into the oil. Saute until the crab cakes are golden brown and cooked through, about 5 minutes on each side. Remove from skillet, and drain on paper towels. Serve hot with tartar sauce.


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