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Maryland Crab Cakes

A base of small crabmeat with larger pieces folded in saves money invisibly. For a splurge, use all backfin and lump.

  • prep: 25 mins
    total time: 40 mins
  • servings: 8

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Ingredients

  • 1 pound small-size fresh crabmeat, such as special or claw
  • 1 pound large-size fresh crabmeat, such as jumbo lump or backfin
  • 1/2 cup light mayonnaise
  • 1/2 cup fresh flat-leaf parsley, chopped
  • 1/4 cup fresh lemon juice (from 2 lemons), plus wedges, for serving
  • 1 large egg
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Old Bay Seasoning
  • Coarse salt and freshly ground pepper
  • 1 cup fine saltine crumbs (from about 30 crackers)
  • 4 tablespoons unsalted butter, melted
  • Tartar Sauce

Cook's Note

Arrange cakes in a parchment paper-lined container so they do not touch; separate layers with additional parchment. Cover and refrigerate up to 1 day.

Directions

  1. Step 1

    Heat broiler, with rack 4 inches from heat. Line a rimmed baking sheet with aluminum foil; set aside. Keeping each pound of crabmeat separate, turn out onto paper towels; pick through to remove any shells or cartilage.

  2. Step 2

    In a large bowl, stir together mayonnaise, parsley, lemon juice, egg, mustard, Old Bay, 1 teaspoon coarse salt, and 1/4 teaspoon pepper.

  3. Step 3

    Add crumbs and small-size crabmeat to mayonnaise mixture; stir well to combine. Gently fold in large-size crabmeat to mayonnaise mixture just until combined. Dividing evenly, form mixture into 8 cakes. (To make ahead: Arrange cakes in a parchment paper-lined container so they do not touch; separate layers with additional parchment. Cover and refrigerate up to 1 day.)

  4. Step 4

    Place cakes on prepared baking sheet; drizzle with melted butter. Broil until golden brown and warmed throughout, 12 to 15 minutes (move to lower shelf if tops brown too quickly). Serve with tarter sauce and lemon wedges.

Source
Everyday Food, June 2007

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Reviews (20)

  • lrohrer 17 Jun, 2010

    Loved this recipe. I made them ahead, froze them and brought them to OCNJ for an awesome quick meal after the beach. Perfect!

  • gailg0404 21 Aug, 2009

    substiituted Panko breadcrumbs for the saltines, added one tbsp of Horseradish and 1/4 cup chopped onion and celery to the mix. They came out fantastic!!

  • elizabethmandel 6 Aug, 2008

    I split the recipe (you half an egg by beating it and using 2 tbpns of the egg) and made 4 generous cakes big enough for an entree.
    I brushed the butter on the cakes and flipped them near the end to have both sides crunchy.
    Trader Joe's 1lb. crab meat in a can for $11.99 was what I used. It worked fine for both the small-size and lump meat.
    It was a true hit!

  • elizabethmandel 6 Aug, 2008

    "This is one of the best things you've made," was spoken from my husband as he tried the third bite. Now... that' s a compliment since I've spent the summer exploring new recipes and foods each week.
    Definitely easy. Do try it!

  • myola 6 Aug, 2008

    Thank you so much for this info tchridy71, I appreciate your attention to my question. I certainly will get some through this source.

  • The_Mick 4 Aug, 2008

    This recipe is a typical of what you get in a Baltimore restaurant. They are traditionally fried in oil/butter but most people today like them broiled (healthier) as directed here. The internal temp should reach 165 degrees. I spray the cakes with a buttery flavored oil spray before I broil or bake (450 deg) instead of the glob of melted butter. One may replace saltines with Ritz crackers (my pref.) or 4 crumbled bread slices. Also try replacing half of the mayo with Worcestershire sauce.

  • The_Mick 4 Aug, 2008

    This recipe is a typical of what you get in a Baltimore restaurant. They are traditionally fried in oil/butter but most people today like them broiled (healthier) as directed here. The internal temp should reach 165 degrees. I spray the cakes with a buttery flavored oil spray before I broil or bake (450 deg) instead of the glob of melted butter. One may replace saltines with Ritz crackers (my pref.) or 4 crumbled bread slices. Also try replacing half of the mayo with Worcestershire sauce.

  • tchrldy71 4 Aug, 2008

    You can buy Old Bay Seasoning through amazon.com. Just put Old Bay Seasoning in the search. A can only costs $5.50 plus shipping. There really is no replacement or substitute for Old Bay! Hope this helps! =^..^=

  • myola 4 Aug, 2008

    I live in Canada and have never been able to find "old bay seasoning" but have found a "Seafood seasoning". Would this be a good replacement for the bay one? I am from the east coast and love all shellfish.

  • Whitedog 7 Jul, 2008

    These crabcakes are the best!!!! The Old Bay Seasoning is what makes these great. If you are having trouble finding this spice, ask your grocer to get it from the McCormick rep. Also you can go online to www.oldbay.com and I'm sure there is a way to get it from the website. I use dungeness crab since I live on the west coast and it works just as well. You will not be dissappointed with this easy recipe.

  • galbaker 30 May, 2008

    I LOVE Maryland crab cakes!!

  • zbelly_32 28 May, 2008

    My husband who is from MD taught me about crab and Old Bay. I had never heard of a crab cake. Now they are one of my Favorite FOODS. One thing we use is our own bread crums instead of the crackers. Now our small town grocery store carries Old Bay and every now and then gets the good Phillips crab meat. The best kind to buy at a store!!!!

  • RHunt 27 May, 2008

    I'm from Maryland, and Old Bay is a definite "must have" in our kitchen! It is made by McCormick http://www.mccormick.com/productdetail.cfm?ID=6216 - Like most things, it is available for purchase online. Also great on oven fries!

  • RHunt 27 May, 2008

    I'm from Maryland, and Old Bay is a definite "must have" in our kitchen! It is made by McCormick http://www.mccormick.com/productdetail.cfm?ID=6216 - Like most things, it is available for purchase online. Also great on oven fries!

  • lostcomma 24 May, 2008

    I have not looked for it but it's a common seasoning I have seen used on pretty much any recipe using seafood from Maryland etc.
    I was shocked to see nigella use it on here express show and thought it must be available all over the place is she can get it in England. Maybe not.

  • myola 24 May, 2008

    I have looked for "Old Bay" here in Canada,but have never found it anywhere in Ontario or Alberta. I live in Ottawa.

  • marym 23 May, 2008

    It is a seafood seasoning. It says Old Bay on the label. Used in crab/shrimp boils. Comes in a jar usually or a tin. Sold in the spice sections of the store usually on the shelf with other premixed seasonings like Spike, Emeril's, etc.

  • newfienan 23 May, 2008

    What is OLD BAY seasoning.I am not familiar with it
    thank you

  • maryjudge 8 May, 2008

    This is requested at least once a month at home. I do not order crab cakes out any longer, as none are as good as these. Best with Martha's macaroni

  • tashy1019 5 Nov, 2007

    Made these 10/30/2007, loved them -- definitely want to use about twice as many crackers next time, also want to just fold crab meat in so that crackers are just on outside and crunchier.