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Maryland Crab Cakes

User Rating 5 Star Rating (8 Reviews)


Maryland Crab Cakes
James Baigrie/The Image Bank/Getty Images
An easy and authentic version of this Maryland classic. The key to Maryland crab cakes is not to over mix and shred the crab.

Yields: 6 Maryland Crab Cakes

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes


  • 1 pound backfin Blue crab meat or other lump crab meat
  • 8 saltine crackers
  • 1 egg beaten
  • 2 tbsp mayonnaise
  • 1 tsp mustard
  • 1/4 tsp Worcestershire
  • 1/2 tsp Old Bay seasoning
  • salt to taste
  • 2 tbsp vegetable oil


  1. Carefully check the crab meat for any cartilage. Put meat in a bowl and set it aside.

  2. Crush the saltine crackers very fine and mix with all the other ingredients. Gently fold in the crab. Only mix enough to combine ingredients. You don't want to break up the crab into fine shreds. Shape into 6 crab cakes, and refrigerate for at least 1 hour.

  3. Heat about 2 tablespoons of vegetable oil in a non-stick frying pan. Sauté until golden brown on each side. This will only take about 3-5 minutes per side.
Garnish with tartar sauce, remoulade, or simply with a squeeze of lemon.
User Reviews

Reviews for this section have been closed.

 5 out of 5
Maryland Crab Cakes, Member skgriffin51

I tried a lot of recipes since I had never made Crab Cakes. This is the best one. After the first time I added a whole teaspoon of Old Bay Seasoning. I like a little more flavor. In addition, I baked them since we are trying to diet and eat healthy, they came out beautiful.

59 out of 62 people found this helpful.

See all 8 reviews

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