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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.


Reviews (4)

  • Anj8326 21 Aug, 2011

    Amazing recipe! So simple, easy but so delicious! WIll definitely make this again.

  • mrsjamest 18 Apr, 2011

    Easiest recipe to make, if you don't have enough crab it forgives you. Everyone just raves about these cakes, especially if you use the horseradish sauce with them.

  • taiabene 8 Jun, 2010

    This receipe is the truth. They came out sooooooo good! One time I had to sub the crackers for the bread and I liked that even better!

  • gspriggs 2 Jun, 2008

    I used the recipe while my family was at the beach last year and it was wonderful!! Very easy and resturant quality!

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