In Good FlavorWhat I love about Maryland Crab Cakes is that they’re all about the crab meat, allowing the sweet and delicate flavor of the crab to shine through with minimal filler. These are served with a zesty Dijon mustard sauce. They are perfect for a Valentine’s Day Dinner or any date night!
A dear friend treated me to shipments of crab cakes from Goldbelly on a couple of occasions. They were phenomenal!!! Of course, my husband and I enjoyed every last crumb. They were loaded with crab meat and had practically no filler—just how we like them!
Without a doubt, those crab cakes were expensive, and I would never buy them for myself. However, I crave them from time to time. So, like a good food blogger, I made my own at-home copycat version of this seafood delight. As a result, my husband and I can relive our Goldbelly experience without the exorbitant price tag!
The Maryland-style crab cake recipe emphasizes crab rather than filler. Therefore, the quality of the crab meat is crucial, making it essential to use the best quality available.
What is Maryland-style crab cake?
Authentic Maryland crab cakes are made with blue crabs. Jumbo lump is the highest quality and most desired. The filling is kept minimal to highlight the delicate sweetness of the crab. It usually includes mayonnaise, egg, bread or cracker crumbs, and Old Bay seasoning.
Ingredients needed:
- Crab meat—jumbo lump crab meat from the swimming fin muscles is the best choice, prized for its delicate sweetness and large size. It is also the most expensive. Lump crab meat is a great alternative, and backfin crab meat, which is the smallest and most affordable of the three, can also be used.
- Mayonnaise—to bind and add creaminess.
- Egg—used as a binder.
- Cracker crumbs—I use crushed Saltines crackers, but bread crumbs are a good alternative.
- Old Bay Seasoning—is a classic seasoning for Maryland crab cakes. It adds just the right amount of flavor while keeping the crab meat as the center of attention.
- Dry mustard—adds a hint of sharpness and complexity.
- Hot sauce—I use a few drops of Tabasco to add warmth without the heat.
- Lemon juice—to add a slight tang and brightness.
- Parsley—for a pop of color.
- Dijon mustard sauce—easy to make with just three ingredients: coarse ground Dijon mustard, mayonnaise, and sugar.
Recipe highlights:
- Drain excess liquid from the crab and pat dry with paper towels. Pick through the crab meat to remove any shell fragments.
- In a mixing bowl, combine the remaining ingredients, omitting the cracker meal and crab. Stir until thoroughly mixed. Next, add the crab and cracker meal, mixing gently until combined.
- Scoop the mixture into 1/3 cup mounds and arrange them on a greased baking sheet.
- Cover and refrigerate for at least 30 minutes.
- Bake in a preheated 450° F oven for 10 to 14 minutes.
- To make the sauce, mix all the sauce ingredients together in a small bowl until well combined.
- Detailed instructions are in the recipe card section below.
Can you make them ahead?
You can prepare the crab cakes 24 hours before baking. It’s important to keep them in an airtight container to prevent drying out and then refrigerate them. When you’re ready to serve, simply place them in the oven and bake according to the instructions.
Sauce suggestions:
Although these crab cakes are perfect alone or with a squeeze of lemon juice, you can serve them with sauces of your choice. Mine are paired with a zesty, easy to make Dijon mustard sauce, but they go well with other varieties, too! Try them with any of the following:
- Remoulade sauce—is a mayonnaise-based condiment that usually contains a mix of flavors like herbs, capers, pickles, horseradish, mustard, or anchovies. It is considered more complex than tartar sauce and pairs well with both meat and seafood.
- Tarter sauce—is also mayonnaise-based. It’s typically made with mayonnaise, chopped pickles or relish, capers, and herbs. Tartar sauce is a condiment commonly served with seafood.
- Cocktail sauce—is ketchup or chili sauce-based. It typically includes horseradish, lemon juice, Worcestershire sauce, and hot sauce. It’s generally served with shrimp and other seafood.
What sides to serve with the crab cakes?
These crab cakes make a deliciously indulgent meal and are perfect for date night dinner. Since my husband and I love seafood, it will be the ideal Valentine’s Day dinner for us. We will serve it with a salad for freshness and acidity, which balances the richness of the crab cakes.
They also pair nicely with roasted vegetables, macaroni salad, potato salad, Cajun Garlic Butter Pasta, creamy polenta, or with a slaw.
How to store:
To store cooked crab cakes, place them in an airtight container and refrigerate for up to three days. With seafood, it’s best to consume them sooner rather than later.
Can you freeze the crab cakes?
If you’re interested in meal planning, you can certainly freeze the crab cakes and bake them as needed. Both uncooked and cooked versions freeze well.
To freeze, place them on a parchment paper-lined baking sheet. Freeze until firm, then wrap each crab cake in plastic wrap. Lastly, place them in a freezer bag or a storage container for up to 3 months.
How to reheat:
Defrost frozen crab cakes in the refrigerator for 24 hours. To reheat both refrigerated and defrosted crab cakes, place them on a greased or parchment paper-lined baking sheet loosely covered with foil. Bake in a preheated 350° F oven until heated through, roughly 10 minutes.
Recommended supplies:
(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)
- Baking sheet—this warp-resistant, nonstick baking sheet is PTFE, PFOA, and BPA-free. It has a corrugated surface or a quick release and even baking.
- Rubber spatula—for mixing, scraping, and cooking. This set of five various silicone spatulas is heat resistant up to 500° F.
- Wire hand whisk
- Mixing bowl—this the 2.5-quart glass mixing bowl does not warp, stain, or absorb odors. It is also safe for use in preheated ovens, microwaves, refrigerators, freezers, and dishwashers.
- Instant read meat thermometer—has an ultra-fast reading of 0.5 seconds offers an accuracy of ±0.5°F (±0.3°C). It features an auto-rotating display for both left- and right-handed users.
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Maryland Crab Cakes
Description
What I love about Maryland Crab Cakes is that they’re all about the crab meat, allowing the sweet and delicate flavor of the crab to shine through with minimal filler. These are served with a zesty Dijon mustard sauce. They are perfect for a Valentine’s Day Dinner or any date night!
Ingredients
Dijon Mustard Sauce:
Instructions
- Remove any liquid from the crab and pat it dry with paper towels. Check the crab meat with your fingers for any shell fragments and remove them as you find them. Set aside.
- In a medium mixing bowl, beat the egg. Add the remaining ingredients, except for the crab and cracker meal, and mix until well combined. Then, gently fold in the crab meat and cracker meal, being careful not to break apart the crab meat.
- Scoop the crab meat into a 1/3 cup measuring cup, pressing it down gently, and then transfer it to a greased baking sheet. If the crab cakes split, gently reshape them using your hands. You should end up with 5 to 6 crab cakes.
- Cover the baking sheet with plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours, to help the crab cakes maintain their shape and allow the flavors to meld.
- Preheat the oven to 450° F. Uncover the crab cakes and bake for 10 to 14 minutes or until the internal temperature reaches 160° F. Serve immediately.
- To make the sauce, mix all the sauce ingredients together in a small bowl until well combined.
- Makes 5-6 crab cakes.
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