Maryland born and bred, these are my husband's Maryland Baked Crab Cakes, using jumbo lump crab meat and very little filler!
I know I've written before how some of the dinner staples we enjoy are some of the hardest for me to write about because I feel like no words could do the meal justice or convey just how much I love the recipe. This recipe for Maryland Crab Cakes is not even my own -- it's my husband's -- but it's a favorite in our household. It's also one of the few times you'll catch me eating mayonnaise willingly (this cole slaw being one of the others).
This time the Southerner has to learn from a native Marylander to learn how to make the best crab cakes. I didn't say this was going to become the norm...I just said I'm listening to my husband for just this one recipe. Don't want anyone getting any ideas or anything.
What makes a great Maryland crab cake?
- Plenty of Old Bay. Old Bay is the official spice of Maryland and if it's actually not, then it should be. Do states have official spices?
- Uses jumbo lump crab meat. These crab cakes use those big, off-white hunks of crab meat, not the little tiny pieces of crab meat. This is a serious crab cake.
- Not a lot of filler. There's only ¼ cup of Saltine crackers used here -- no breadcrumb nonsense.
- Large and in Charge. These crab cakes are formed in a dome-shape and are large and in charge. There's plenty of surface area for the edges to be crispy while the inside is tender.
How to Make Crab Cakes with Canned Crab
It's as easy as throwing all of the ingredients in a bowl (minus the butter) then using your hands or a spoon to mix everything together.
Form medium-sized mounds (I like them with a dome instead of super flat...but that's, again, how my husband makes them. You do you.) in the palm of your hand. Transfer to a baking sheet. Add a stick of butter on top, sprinkle even more Old Bay on top of that...and HELLO! Into the oven they go for a few minutes before they bathe under the broiler for a couple more minutes to get the tops extra crispy.
How easy is this recipe?!
How to Keep Crab Cakes from Falling Apart
This is one of the most commonly asked questions -- and the answer is you don't! These crab cakes have very little filler (only ¼ cup of saltine crumbs), so when you form them into mounds, all the ingredients won't form perfectly formed cakes. They should barely just be shapeable in your hands and from your palm, slide them on your baking sheet.
If your crab cakes don't hold any shape whatsoever, no biggie. Throw the crab cake mixture in the refrigerator for at least 20 minutes before trying again.
Once the crab cakes are the in the oven, the heat will start binding the ingredients together, so you're left with a solid crab cake, not a pile of messy crab meat.
How Long Should You Cook Crab Cakes at 425˚F?
Bake them for 10 minutes and then stick them under the broiler for an additional 2-3 minutes.
What is the best meat to use for crab cakes?
Definitely use jumbo lump crab meat. Jumbo lump crab meat comes from the crab's fin muscles, so you need a lot of a crab's fin meat to make crab cakes. This is why this is the most expensive crab meat. It's also the most delicious though.
Jumbo lump crab meat gives you those big bites of off-white crab (not the grey stuff), which is the best part about the cakes. It's well worth the additional dollars. We get ours from Whole Foods -- right near the seafood counter.
What to Serve Alongside
Wondering what to serve with your baked crab cakes? Corn is the most obvious and the most delicious crab cake dinner side, but there's so many:
- Healthy Corn and Zucchini Chowder
- Corn and Zucchini Fritters
- Southern Corn Pudding -- if you've never had it, you're missing out!
- Delicious Cole Slaw -- this one from Chick-Fil-A (RIP, cole slaw!)
- Superfood Kale Salad -- one of my most popular recipes ever.
- Fresh Corn Salsa
Let's soak up these last few days of summer!
xox,
kathryn
As always, if you make anything from the blog, be sure to let me know! I love hearing from you in the comments on this post below or find Worn Slap Out on Facebook, Instagram, or Pinterest!
John's Maryland Baked Crab Cakes
Ingredients
- 1 pound jumbo lump crab meat
- 1 egg, beaten
- 2 teaspooons Worcestershire sauce
- 1 teaspoon dry mustard
- 2 Tablespoos mayonnaise
- 2 teaspoons lemon juice
- 1 Tablespoon Dijon mustard
- ¼ cup saltine crackers, crushed
- 1 Tablespoon Old Bay, plus more for on top
- 1 Tablespoon unsalted butter, sliced into 5 pads
- parsley, chopped (optional for garnish)
Instructions
- Preheat oven to 425˚ F. Line a baking sheet with parchment paper or aluminum foil for easy clean-up.
- Add all ingredients except for the butter in a bowl. Mix with hands or spoon until all ingredients are combined. Form into 5 medium-sized mounds (the won't be too moldable because there's little filler -- that's okay. If you can't even form a mound without the cake falling apart, stick in the refrigerator for at least 20 minutes). Transfer each cake to baking sheet. Place pad of butter on top of each crab cake. Sprinkle additional Old Bay on top of the butter.
- Bake for 10 minutes. Stick under the broiler for an addition 3-5 minutes. Let cool for a few minutes before serving! Enjoy!
Notes
Lizet
I bought frozen crab cakes the other day. That was our first time eating and buying one, but I have to say that it wasn't very tasty. There was no flavor to it.
We are going to try your recipe. Doesn't look complicated, and it doesn't have too many ingredients.
We'll let you know how we like it.
Kathryn
You've definitely got to try these, Lizet! You'll like them WAY more!
Erika
I've never made my own homemade crab cakes, but I want to give your recipe a try. These look delicious!
Kathryn
Give it a try! They're so crazy easy to make.
Andrea Metlika
These sound fantastic! I love that they are about the meat and not the fillers. Delicious!
Kathryn
100% -- nobody needs fillers when you're using jumbo lump crab meat!
Jess
I have always been a little too intimidated to make crabcakes at home but your directions make me feel ready to conquer it! Your step-by-step directions are clear and give me the confidence I have been needing to make this delicious meal.
Kathryn
Yes -- don't be intimidated. You got this!
Beth
One of our all time favorite foods! These look so good, I'm going to have to try John's recipe! Thanks for sharing!
Kathryn
Yay! Hope you love them, too!
Mary Jean Chaney
I have made these crab cakes and they are delicious. I have loved.in MD my whole life and I know a good crab cake! And this is a WINNER!
Kathryn
Yay! Thanks Mary Jean! I'm so happy you love them, too!
Vicky
Next time I'm hungry for crab cakes I'm going to stay in and make these instead of going out to a restaurant for them!
Kathryn
They really are the best around! 🙂
Carole
Using your recipe to make our MD crabcakes for my daughter's wedding in San Diego. Gotta show those Californians what a REAL crabcake is!
Kathryn
Oh my gosh, Carole! What an honor this is! And I'm glad you're showing those Californians the good stuff! 🙂
Lisa Killian
I still need to get around to making these- but man everytime I look at these pictures I just know I need to make them asap!
Kathryn
Yesss! You definitely do, Lisa! You'll love them!
Paul
That's a true Maryland recipe. Its the mustard that brings it home, and if course the Old Bay. Can't wait for summer so I can pick my own crabmeat. Nice job!
Kathryn
Thanks, Paul! I'm so glad you approve! I'm definitely biased but these crab cakes ARE the best.
Cathy
I use the ingredients exactly. The only thing I do differently is I mix the saltines and crab meat in one bowl and the other ingredients in a separate bowl. I pour the mixture over the crab and combine everything. I cover the mixture and put it in refrigerator for at least and hour or 2. Then I make the cakes snd put them in the oven as directed. They are so delicious!
Kathryn
Sounds great, Cathy!