Maryland-Style Crab Cakes Recipe
Maryland-Style Crab Cakes are sure to transform your home into a fancy restaurant and impress family and friends alike. Jumbo lump crab meat, regular or gluten-free breadcrumbs, seasonings, mayonnaise and mustard are mixed and then seared in a skillet, baked in the oven, or cooked in an air fryer.
Ingredients
- 1 lb. crab meat regular or jumbo lump
- 1 egg
- ¼ cup mayonnaise
- 2 tsp. Dijon mustard spicy or yellow
- 2 tsp. lemon juice
- 2 tsp. Worcestershire sauce
- ½ tsp. paprika*
- ¼ tsp. cayenne pepper*
- ½ tsp. salt* to taste
- ¼ tsp. black pepper*
- ½ cup Panko breadcrumbs gluten-free
- 2 Tbsp. chives finely chopped
- 2 Tbsp. parsley finely chopped
- 1-2 Tbsp. oil avocado or olive
Instructions
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Sort through the crab meat to ensure there are no shell pieces remaining.
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Whisk together egg, mayonnaise, mustard, lemon juice, Worcestershire, paprika, cayenne, salt, and pepper in a large bowl.
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Add crab meat, Panko breadcrumbs, chives, and parsley. Stir gently until just combine so as not to break apart the crab meat too much.
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Let sit in the refrigerator for 20-30 minutes for easier shaping.
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Scoop out ⅓ cup of crab cake mixture. Form into a round disc about 1-inch tall. Repeat with remaining mixture until you have 8 crab cakes.
Cook in Skillet:
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Heat a tablespoon of oil over medium heat in a cast iron or stainless steel skillet until it begins to sizzle.
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Add four crab cakes and cook for 3-4 minutes per side, or until the edges are crispy. Repeat with the remaining crab cakes.
Bake in Oven:
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Line a large baking sheet with parchment paper.
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Place crab cakes at least an inch apart.
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Bake in a preheated 375°F oven for 12-14 minutes, flipping halfway through.
Air Fryer:
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Heat your air fryer to 375°F for 3 minutes.
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Place 4 crab cakes in a single layer on the metal grate and spritz each with a bit of oil or non-stick cooking spray.
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Cook for 5 minutes, flip them over, and then continue cooking for an additional 5-7 minutes.
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Serve crab cakes with a sprinkle of fresh parsley or chives, lemon wedges, and some homemade remoulade sauce or tartar sauce. Enjoy!
Recipe Video
Recipe Notes
Meal Prep and Storage
- To Prep-Ahead: Mix up and form the patties, cover with plastic wrap, and refrigerate until ready to cook up to 1 day in advance.
- To Store: Leftover cakes can be kept in an airtight container in the refrigerator for up to 3-4 days.
- To Freeze: Seal the crab cakes in a freezer-safe airtight container and freeze for up to 3 months.
- To Reheat: Warm them up in a skillet for a few minutes per side or pop them into your air fryer at 350°F until heated through.