Meat-Free Friday: Maryland Crab Cakes

I love crab cakes,! It’s hard to find good ones around here though – you can always tell that they’ve been frozen or they’re deep fried and have tons of filler. One of the things I miss about living in DC is the ability to walk into just about any restaurant and get a good crab cake. So we decided to make some ourselves. I planned to make these, but work kept me late yet another night (things should calm down significantly in the next few weeks) so my husband got started on them so they were ready when I got home.  Can you ask for anything better than that?

There are a few tricks to making good crab cakes: First, you need to make sure you use good crab. I wish I could remember the brand of the one we used this time, but it was really good. It came in a 1 pound can and was refrigerated. You definitely don’t want to use a shelf stable crab in something as simple as this. The second trick it to refrigerate them for a little bit before you form the patties. Because there’s very little filler, it can be hard to get them to keep their shape. Chilling them helps with this significantly.

These would make a great sandwich or would be excellent topped with a poached egg, but we just ate them simply on a plate with corn on the cob and oven fries tossed with low-sodium Old Bay seasoning. Yum.

Maryland Crab Cakes

  • 1 lb. lump crab meat, picked over for shells
  • 1 egg
  • 1/4 cup mayonnaise
  • scant tsp mustard powder
  • scant tsp white wine
  • 2 tsp.Old Bay seasoning
  • 1 tsp fresh lemon juice
  • 1/2 tsp Worcestershire sauce
  • 3 slices soft bread, torn into small pieces
  • 1 tsp parsley
  • 1 Tbs butter
  • 1 Tbs olive oil

Set crab meat in a large bowl.

In a small bowl, combine the egg, mayonnaise, mustard powder, wine, Old Bay, lemon juice, and Worcestershire sauce. Add this mixture to the crab and mix gently to combine – you don’t want to break up the crab too much.

Add in the breadcrumbs and parsley, and mix them in. The mixture will be very loose. Cover and refrigerate at least 15 minutes.

Shape the crab mixture into 10 cakes. Heat the butter and oil in a large skillet. When thoroughly heated, add the cakes to the pan. Cook about 4 minutes, until bottom is golden. Flip them over very carefully and cook another 5 minutes until second side is browned.

Serves 4.


Thanks to everyone who voted for my gumbo in the royal foodie joust! I’m so excited to be able to announce that I won in the category of best overall! Ingredients for this month are strawberries, basil, and whole grains – I can’t to see what you all come up with! Thanks again for all your support! I truly appreciate each and every one of you.



  1. Natasha - 5 Star Foodie says:

    Love Maryland crabcakes too! I haven’t been successful at making those until recently finally got my act together – we also had some the other day. Congrats on the win for the joust! Well deserved! I love your choice of ingredients – the whole grain is the challenging part for me, will see what I can come up with.

  2. Congratulations on your win. Tha is really something to be proud of.

  3. Congrats on the win!!

    Those crab cakes looks awesome. Good thing summer is upon us as I’m going to make sure I make tons of these for the next three months. =)

  4. Congrats on winning love the crab cakes I ate some in Maryland last week, he he now I know hoe to make em!

  5. Congrats on winning:)
    I never tried making crab cakes myself,but I love eating them with chutney. The recipe sounds great-liked the idea of adding Worcestershire sauce.

    AND another congrats on yet another winning recipe! LOVE it!

  7. I love crabcakes, too! Yum, I wanted to eat my computer screen!!

    Congrats on winning the joust:)

  8. Congrats on winning!! Yay! I would be a happy camper with that plate in front of me. The crab cakes rock!

  9. Oh those look amazing. Please mail to Alabama. Thank you.

  10. Congrats on your win!! Great job! these crab cakes look so fabulous!
    I love crab meat: it is so lovely!!

  11. I love crab cakes, our crab season here in California is during the winter. These look great!

  12. Crab cakes are the perfect summer dish. I can’t wait to try these!

  13. Yay! It was such a well-deserved win–that gumbo was amazing. Great ingredients too for this month.
    I love a good crab cake and these look delicious!

  14. These look delicious!

    Not that I know which brand you were using for your crab cakes, but when I make crab cakes at home, I usually see if a wholesale food club such as Sam’s Club or CostCo has crabmeat – they usually sell good-quality lump crab at a decent price.

  15. I had a few years ago some crab cakes for the first time in my live. This is a dish we do not know in Belgium. But I was fond of it inmediatly. I think your recipe is even better than the one we tasted in New Orleans.
    My husband is the cook at home and we will definitely try out your recipe.
    Keep up the good work.
    I try to put some of his recipes on the blog but they are very european and different. I hope you guys will like them a bit.

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