Heritage Maryland Crab Cakes

🕒 Prep: 15 min
🔥 Cook: 15 min
🍽 Serves: 4
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Heritage Maryland Crab Cakes are a true celebration of the Bay's bounty. This recipe brings the authentic taste of Maryland right to your kitchen, combining simplicity with flavor for a dish that's perfect for any occasion.

Ingredients for Heritage Maryland Crab Cakes

The star of this dish is the Maryland lump crab meat, known for its sweet, succulent flavor. Mayonnaise adds a creamy texture, while a large egg helps bind everything together. Dijon mustard provides a tangy kick, and Worcestershire sauce deepens the umami flavor. A sprinkle of Old Bay seasoning brings that classic East Coast spice, balanced by a bit of salt and black pepper for seasoning. Fresh parsley adds a hint of herbaceous brightness, and saltine crackers are used to bind the mixture without overpowering the crab. Finally, serve with lemon wedges for a zesty finish.

Tips & Tricks

  • Use fresh lump crab meat if possible for the best flavor and texture.
  • Chill the mixture before forming patties if it's too loose; this helps them hold their shape.
  • If you're short on time, mix and shape the patties ahead of time and bake just before serving.

Serving Suggestions

Pair these crab cakes with a crisp green salad or roasted vegetables for a complete meal. They also work wonderfully as appetizers at a gathering, perhaps with a side of tartar sauce or aioli for dipping.

Frequently Asked Questions

Can I use canned crab meat?
While fresh is best, canned crab meat can be used in a pinch. Just make sure to drain it well.
What if I don't have Old Bay seasoning?
You can make a quick substitute with celery salt, paprika, and a pinch of cayenne pepper.
Can I freeze the crab cakes?
Yes, you can freeze them before or after baking. Just ensure they are well wrapped to prevent freezer burn.

Heritage Maryland Crab Cakes Recipe Walkthrough

First, preheat your oven to 375°F (190°C) and prepare a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze. In a large mixing bowl, gently combine the crab meat, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, black pepper, and parsley. Use a light hand here to keep the crab meat intact, which is key for the best texture.

Next, fold in the crushed saltine crackers until the mixture just comes together. You don't want to overmix, as the crackers are there to bind, not to dominate. Once combined, shape the mixture into 8 equal-sized patties and place them on your prepared baking sheet.

Bake the crab cakes in the preheated oven for 12-15 minutes. You're looking for a lovely golden brown color and for the cakes to be heated through. Once done, serve immediately with lemon wedges on the side to add a fresh, citrusy zing.

Why You'll Love This Recipe

  • Authentic Maryland flavor with real lump crab meat.
  • Quick and easy to make, perfect for busy weeknights.
  • Baked, not fried, for a lighter yet still satisfying meal.
  • Minimal ingredients let the crab shine.

Ingredients

1 lb Maryland lump crab meat
1/2 cup mayonnaise
1 large egg, beaten
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1 tsp Old Bay seasoning
1/2 tsp salt
1/4 tsp black pepper
2 tbsp fresh parsley, chopped
1 cup saltine crackers, crushed
Lemon wedges, for serving

Step-by-step Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, gently combine the crab meat, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, black pepper, and parsley, being careful not to break up the crab meat too much.
3. Fold in the crushed saltine crackers until just combined.
4. Shape the mixture into 8 equal-sized patties and place them on the prepared baking sheet.
5. Bake in the preheated oven for 12-15 minutes or until the crab cakes are golden brown and heated through.
6. Serve immediately with lemon wedges on the side.

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