You’ll Never Need Another Recipe For These Again!
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This recipe yields six crab cakes, though I am sure that you could expand the recipe easily if needed. A single crab cake makes for a nice appetizer for one adult; two can easily make for a satisfying main course, provided you have a few simple sides. Any simple green veggies will work well with this, as will something like French fries or cole slaw. Check out what my pals over at Once Upon A Chef had to say about these delicious Maryland crab cakes:
When you live in Maryland, eating crabs is a summer pastime: picnic tables covered with brown paper, silver buckets, buttered corn, french fries, cornbread and the unmistakable scent of seafood and Old Bay. It’s that time of year, and my mind is already drifting to all those weathered crab shacks at the Eastern Shore, where you can look out over the bay and put your feet in the sand. Is it August yet?
For an extra-special seafood meal, you could pair a single crab cake with a small helping of boiled shrimp. Though that homemade tartar sauce tastes just lovely, you can substitute that for some cocktail sauce, if you prefer. Oh, and if you are using jumbo lump crabmeat to make your crab cakes, you may need to break them up a bit before adding it to the rest of the mixture; the cakes won’t hold together well if the lumps are too large.
Ingredients
For the crab cakes:
2 large eggs
2-1/2 tablespoons mayonnaise, best quality such as Hellmann’s or Duke’s
1-1/2 teaspoons Dijon mustard (I went with Grey Poupon)
1 teaspoon Worcestershire sauce (I went with the classic Lea & Perrins)
1 teaspoon Old Bay seasoning
1/4 teaspoon salt
1/4 cup finely diced celery, from one stalk
2 tablespoons finely chopped fresh parsley
1 pound lump crab meat
1/2 cup panko (Progresso makes good panko-style bread crumbs.)
Vegetable or canola oil, for cooking (I went with LouAna canola for a nice, extra-light flavor.)
For the tartar sauce:
1 cup mayonnaise, best quality such as Hellmann’s or Duke’s
1-1/2 tablespoons sweet pickle relish
1 teaspoon Dijon mustard
1 tablespoon minced red onion
1-2 tablespoons lemon juice, to taste
Salt and freshly ground black pepper, to taste
Directions
For the crab cakes:
(1) Line a baking sheet with aluminum foil.
(2) Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; gently fold mixture together until just combined, being careful not to shred the crab meat. Shape into 6 crab cakes (about ½ cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour.
(3) Preheat a large nonstick pan to medium heat and coat with canola oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Be careful as oil may splatter.
(4) Serve immediately with tartar sauce or a squeeze of lemon.
For the tartar sauce:
Mix all ingredients together in a small bowl. Cover and chill until ready to serve.
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Quick tip: Make the sauce ahead and let it shill in the fridge overnight.
Thanks to Once Upon a Chef for this delicious and simple crab cake recipe.
101 Comments
These crab cakes look scrumptious. Will definitely be trying them
Looks great
just wondering, can u make this with salmon ?
Well, you could do something very similar to this with salmon…of course, what you would be making would be salmon croquettes instead of crab cakes.
Oh. Never mind.
And with a spicy white sauce on top.
What is lump crabmeat??
Lump crabmeat is a grading of the quality. “Jumbo Lump” is two large muscles connected to the large swimming fins. It is white meat and has the best taste. There is also “Backfin” which is broken pieces of Jumbo lump meat. Then “Special” is the small white pieces of meat from the body. Then you have “Claw Meat” which is darker brown meat and has a stronger taste. It works best in soup or heavy sauces/
Thank you was not sure myself what it exactly was. Oh Butch get off the line. This is a helpful site!
It is hard to get lump crab-meat in Kansas. Unless we fly it in which is a shipping charge nightmare, unless wealthy. So, I use canned salmon and add a white sauce to make it pleasing to the eye.
What is “do you live under a rock”?
What is “did your mama teach you any manners?”
Ray, when you may have done something kinda rude,like not offer a lady your seat, or hold the door open for someone behind you,when you don’t use good manners ( which most mothers used to teach their kids), then that may be something you’ll hear if you’ve used bad manners.
Butch, ‘do you live under a rock’?, means that if you’ve just heard something ( or seen something) for the 1st time, and it’s not new to anyone but you, then someone may jokingly say ” man, you must have been living under a rock, not the know,this! It’s a harmless testing insult.
When you make a sarcastic remark (to an innocent question) to someone you do not know on social media, that is bad manners.
Pam – Do you seriously think that Butch and Ray were asking what those expressions mean??? Do you know what sarcasm is?
Your question doesn’t make sense.
The best!
Yes, U can, Harolah! and it comes out Delicious.
Yes..thats why I dropped in. Salmon is leaner than crab, and you don’t need all that stuff in them. Couple of eggs,salt,pepper, finely chopped onions.1-2 eggs(inase you add to much breadcrumbs.if not and it holds omit the second addition of eggs) FRY both sides with butter and a small amount of oil til both side are slightly crisp and it done. They hold up well in the oven to keep.
Can u use tuna
No. No salmon or tuna or cod. Only crab. Omit the celery. Roll the carB mixture without the bread crumbs into balls refrigerate then roll the crab ball in cracker crumbs. Now bake or fry..
Sounds good. Actually both ways sound tasty. An excuse to make both recipes
yes you can use tuna.
Sure you can, just make sure you can hold the filling together as tuna is harder to pack together. Let me know if you did it and how it was. I use canned salmon when there is a sale. I don’t eat any of it, but my husband loves these seafood cakes with fresh brown beans on the side.
This is pretty much how I make crab cakes but I use claw meat instead of lump meat. It’s half the price and it tastes better. The reason restaurants don’t use it as much is the color is darker. Also, try adding chopped hard cooked eggs to your tartar sauce.
WHAT IS OLD BAY SEASONING PLS
Old Bay Seasoning is a prepared Seafood Seasoning found in your local grocer. Comes original or with Garlic.
Ii live in Canada… Is there something else I could use instead of old bay?? We don’t have that here!!
You could try amazon or some other on-line shop
In Toronto some supermarkets now carry Old Bay
I live in Canada Edson, Alberta and they sell Old Bay Sesonnings at Sobeys and IGA
You can order ole bay online.
Betty, you might try to find Zatarin’s seafood seasoning. I like Old Bay etter, but in a pinch, Zatarain’s works very well. Good luck. Hope you can find it.
A mix of celery salt, (or ground up seeds) some cayenne and paprika, comes close enough.
Metro has it at the fresh seafood counter.
Old Bay seasoning especially made for seafood. It is in a small Yellow can and can be found in the seasoning Isle at most stores.
How much oil should I use to fry them? Just “coating” the pan or is it like frying french fries and we use enough oil so they are almost cover by it?
Use just enough to keep the cakes from sticking. A tablespoon or te at most.
Sorry. Typo. A tablespoon or two at most.
Would get more likes if the name was written on the post.
I enjoy all the recipes
I make codfish cakes with the same ingredients as the crab cakes
Where do you get the cod fish. I use to eat them when I was a kid and I believe my Mom got the cod fish in a can. Cannot find it now.
Fresh from the seafood shop or your local grocery in season
loks delicious
Could you make ahead of time and then reheat
Can’t wait to make this !!!!
I love your recipes and have several of your cookbooks. But my question i. Could you also give nutritional data on your recipes. For those of us who are diabetic and needs to watch sodium it would be so appreciated
Marjorie…To solve your salt problem switch to pink salt !!! I to am a diabetic… Pink Salt does not stop up your arteries …You pee it out of your body…
Where do you get PINK SALT.
Costco
“Himalyan Pink Salt”…U can get it in any Grocery store or Wholefoods, Trader Joes, Stop and Shop OR Star Market
I get mine at the dollar store
Salt doesn’t “stop up your arteries” anyway.
Pink salt is nearly identical to all other salts from a health perspective. Who told you it was better for diabetics? That’s not true.
I didn’t try it yet but it seems to me very good l’m going to try it & l’ll tell you about the result .m
You need to allow a print link for your recipes
TRIED THISRECIPE JUST LOVED IT THANK YOU SO MUCH FOR SHARING JUNE WILLIAMS
Would these make up well with shrimp? I don’t really care for Crab meat
Drop the mayo, 1 egg and celery; up the dejon to 2 tb along with the old bay yo 2 tb. Pat a very light dusting of flour before frying. Switch out the panko for finely crushed saltines.
Now you have the perfect Maryland crab cake.
Subject to serve as is with s side of slaw, corn on cob, frys and or stewed tomatoes. BreaK fast crab cab over hash browns, scrapple, runny yolk egg and holinaise sauce. (Bluemoon)
Not even close..
Right! No to the CELERY Too! (Just a Good Ole girl from Edgewater MD)
‘N’: I tried your recipe and it was disgusting. Had to through it out.
I hate these idiots who reply with a completely different recipes.
Ugh. I just looked at the N recipe, it doesn’t even sound good. Saltines instead of panko crumbs???? I guess from now on, just stick to the original recipe!
I’ll stick with this recipe.
I WOULD LIKE THE RECIPE PLEASE …. [email protected]
This also makes wonderful salmon cakes—
They look and sound so yummy! I will certainly try them soon.
No celery in Maryland crab cakes, and no salt because Old Bay is salty enough. And no, no, no Panko! Forget the sauce as well….all you want to taste is the crab.
I use 1 sleeve Ritz crackers crushed by hand and green onions. Paula Dean’s Savannah recipe. I also use claw meat and usually get 8 cakes. No celery.
Exactly!! Love how people know MD crab cakes when they obviously arent MD folk! (Good Ole Edgewater, Md girl here!)
As a Marylander who makes excellent crabcakes I suggest you eliminate the celery. I agree with the post above to E limonite sought as well I use 14 saltine crackers crushed very fine.
That was supposed to say eliminate salt as well.
WHERE CAN WE PRINT A RECIPE FOR THE CRAB CAKES
Click on the blue circled arrow just under the title, this will bring up the page with the recipe. Copy and paste the recipe to print it.
Click on the blue arrow just under the title or “USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS” then copy and paste into a Word Document to edit and print.
I want to try this recipe
This looks great! I don’t even remember the last time I had crab cakes. I had some Old Bay, but when we were moving, and getting rid of things, I tossed a lot of spices I hadn’t used in a long time. What spices can I use without having to buy another one? It always seems to come in a larger container, and I rarely used it. I just cook for me, so hopefully when I make these, I can freeze them after cooking.
Old Bay cpmes in small can that have less salt. It tastes just like the regular Old Bay. Hope that helps. BTW, I use Old Bay on chicken, fish and pork as well. Great flavor.
I’ve made this recipe many times as printed and its great.
Here’s a copycat recipe for Old Baby Seasoning –
It makes a 1/2 cup so you have plenty for another time. If you keep a pantry full of various spices the recipe will work well for you. If you’re like me and don’t stock all these spices in the kitchen it may be easiest just to pick up a can of Old Bay Seasoning. :O) But I did want to leave this link for those asking about a recipe.
http://www.epicurious.com/recipes/member/views/homemade-old-bay-seasoning-recipe-52622321
The crab cake recipe sounds delectable and I thank you because it is not always easy coming up with what to make for todays dinner. I will definately try your recipe soon. Thanks again, I’m not surprised many people found this to be a great recipe.
I always use zucchini in my crab cakes and then everything else in that receive and. They turn out better.
I would like to print the recipe. Is this possible?
What temp does the oven need to be at?
They’re fried in a pan, not baked.
Can this recipe use salmon instead of crab meat? We love salmon patties.
Can you use shredded crab?
I am from ANNAPOLIS MARYLAND & my MOM made these all the time & we loved them,had them so often & they are so greatIf u ever get to Maryland be sure & get some!!!
what’s old bay seasoning? Is that in the USA ?? never seen it here in Canada but never looked or heard of it….
Thank you. I am hungry now for a delicious crab cake. This is very helpful!! Have a nice day
This is an excellent recipe exactly as written but I change it up a little – no Old Bay and no parsley. Add super finely diced red onion – about 1-2 Tbsp and sometimes I add two Tbsp finely chopped red or orange bell pepper but definitely not green bell pepper. I also use Safeway light mayonnaise.
Old Bay Seasoning is sold in Ontario Canada in any grocery store. I wouldn’t be without it. This recipe is going to be dinner tomorrow night. Great for just the two of us. Thank you so much.
I would love to be able to taste one of these, living as I,do so close to the Bay. But I have a severe anaphylaxic reaction to crabmeat. Has put me in the ER twice and I touch nothing with even a hint of it. My question is whether this could be adapted to another type of seafood and what would that be? I’m thinking salmon, even the canned salmon. What do y’all think?
pfffft@1 tsp of old bay. I scoff at your nonsensical measurement. i would put a tablesp[oon in. maybe more. and some hot pepper. the rest of the ingredients sounded right though
Truly dislike mayo & mustard. What might I use as substitute?
Can you display recipes in a printable form?
I have made these crab cakes a few times now. They are so easy to prepare and they cook up very nice and brown. My husband is not a foodie so I don’t very often get many comments or compliments from him, but we just finished dinner about 15 minutes ago and he has told me twice that he really likes my crab cakes. ***** Thanks for a great recipe!
Can these be baked
I could not display the recipe for the crab cakes