Laura’s Maryland Crab Cakes

  4.2 – 5 reviews  • Crab Cake Recipes

A genuine Maryland crab cake recipe is extremely difficult to come by. This recipe is essentially the same as the one my grandma used, with a few minor modifications. I typically double the recipe as well.

Prep Time: 15 mins
Cook Time: 30 mins
Additional Time: 30 mins
Total Time: 1 hr 15 mins
Servings: 4
Yield: 4 crab cakes

Ingredients

  1. 1 egg
  2. 1 tablespoon Worcestershire sauce
  3. 1 tablespoon mayonnaise
  4. 1 tablespoon dried parsley flakes
  5. 1 teaspoon seafood seasoning (such as Old Bay®)
  6. 1 teaspoon baking powder
  7. ¼ teaspoon salt
  8. 2 slices white bread, crusts removed
  9. 1 pound fresh crabmeat

Instructions

  1. Mix egg, Worcestershire sauce, mayonnaise, parsley, seafood seasoning, baking powder, and salt together with your hands in a large mixing bowl. Tear bread into tiny bits; add to the egg mixture. Gently fold in crabmeat; form into 4 cakes and arrange onto a lined baking sheet.
  2. Refrigerate at least 30 minutes.
  3. Preheat oven to 375 degrees F (190 degrees C).
  4. Bake crab cakes until heated through and lightly browned, about 30 minutes.

Nutrition Facts

Calories 203 kcal
Carbohydrate 8 g
Cholesterol 131 mg
Dietary Fiber 0 g
Protein 20 g
Saturated Fat 2 g
Sodium 840 mg
Sugars 1 g
Fat 10 g
Unsaturated Fat 0 g

Reviews

Jessica Avery
Great recipe. I didn’t have fresh crab, but I used Phillips brand lump crab (pricey but oh so good). I used Garlic and Herb old bay seasoning. I suggest you do NOT skip the 30 minutes in the fridge – I think this allows everything to come together. I made my cakes a bit smaller as well – 1/4 was just too big for us. We will be making these again. And again! If anyone else is using pre-packaged crab, make sure it is well drained if there is liquid in the container.
Bridget Lee
The last minute, My MIL. Wanted to do 7 fishes for Christmas Eve, so I was assigned crab cakes & clam dip … I found this recipe and everyone raved … My husband said they were just like the ones he had down at the Harbor. They were so good I was asked to make them for New Year’s Eve … MIL never got one at Christmas and was thrilled … This will be made again & again … Only change I made was that I used a medium scoop to create, see picture, because they were an appetizer
Daniel Stewart
I didn’t like this recipe. I don’t know if it was because of the type of crab I used but the texture was off and it was a tad too spicy to be considered a crab cake to me. And also not enough bread to hold them together. Plenty of flavor, but not a crab cake-ey like flavor.
Tracy Hale
That’s close to the original Old Bay recipe , but not quite 🙂
Caleb Hart
Great recipe! I needed a crab cake recipe that didn’t require crackers as I didn’t have any on hand, and this one worked well. For someone who has never made crab cakes before, this was quick and easy to follow. I did not have any parsley or baking powder available but they still turned out well. Thanks.

 

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