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 egg
- 1 tablespoon Worcestershire sauce
- 1 tablespoon mayonnaise
- 1 tablespoon dried parsley flakes
- 1 teaspoon seafood seasoning (such as Old Bay®)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 slices white bread, crusts removed
- 1 pound fresh crabmeat
Instructions
- 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.
- Refrigerate at least 30 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- 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
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.
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
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.
That’s close to the original Old Bay recipe , but not quite 🙂
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.