Maryland Crab Cakes


In the spirit of Independence Day, I am sharing with you my Maryland Crab Cake recipe. It is beyond delicious. I am a transplant to the South where we did not eat crab cakes. My southern husband says they are spot on!
The Best, Always,

Maryland Crab Cakes


  • 1lb crabmeat (fresh jumbo lump if available or canned. You can substitute salmon, tuna or cod)
  • 1 eggs
  • 1/2 cup mayonnaise
  • 1/4 cup crushed crackers
  • 1 teaspoon dry mustard
  • 1 teaspoon crab seasoning


Inspect the crab meat for shells or cartilage. Refrigerate until ready to combine with ingredients.
In a mixing bowl, combine the egg and mayonnaise. Use a whisk to incorporate the ingredients to a uniform color.
Combine the dry mustard and crab seasoning with the egg mixture.
Add the crab meat to the egg mixture and sprinkle the cracker crumbs on top of the crab meat. Gently fold the crab meat into the mixture. Refrigerate for 1 hour.
Form 6 crab cakes with the ingredients. Refrigerate for 1/2 hour. This steps help the crab cakes set up nice.
In a heavy saucepan. Add enough grape seed oil cover the pan. Grape seed oil has a high heat level and will not burn the crab cakes.
Heat the oil for 3-5 minutes over medium heat. At 3 minutes, drop a tiny piece of crab into the oil. When the crab is cooked. remove from the pan and add the remaining crab cakes. Cook until the sides are golden brown.
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