Seafood/ Vegetarian

Maryland Crab Cakes!

On The Menu Tonight – Maryland Crab Cakes! I LOVE crab cakes. I lived in Maryland for 10 years and during that time I was blessed to have had a real deal crab cake. The only thing is, now that I’m not in Maryland, it can be quite a dilemma if I see crab cakes on the menu. “Am I going to get a crab cake with a lot of filler?” “How small are they going to be?” If I’m feeling adventurous I’ll order the crab cakes and most of the time I’m disappointed. Well no more! I’m making my own crab cakes!

There really aren’t that many ingredients in a quality crab cake. The key, as you would likely guess, is the crab. The crab must be fresh. I’m hoping you will make this recipe. This is the crab cake you will measure all others afterward. Try it, you’ll see!

Maryland Crab Cakes

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Vegetarian Seafood
By Patrick Dulmage Serves: 4
Prep Time: 15 minutes Cooking Time: 20 minutes Total Time: 35 minutes

Maryland Crab Cakes


  • ½ - ¾ cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 teaspoons dry mustard
  • 1 tablespoon Old Bay Seasoning
  • 1 tablespoon fresh lemon juice
  • ½ tablespoon Worcestershire sauce
  • 1 egg beaten
  • 1 lb lump or backfin crabmeat
  • ½ cup Panko bread crumbs OR 1 slice white bread (crusts removed) finely chopped
  • ¼ cup unsalted butter



Preheat oven to 400 degrees.


Combine all ingredients, excluding the crab meat, and mix thoroughly.


Spread the crab meat on a cookie sheet and carefully remove any bits of shell.


Gently fold in the crab meat until mixture just holds together.


Let mixture rest for 15 minutes.


Form the crab mixture into 6-ounce cakes. Lay on baking sheets, sprinkle with melted butter and cook until golden brown, 15 – 20 minutes.


Garnish with lemon wedges.

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