Jumbo Lump Maryland Crab Cakes

Crab cakes are what Maryland is known for; picking Maryland crabs, crab cakes and Old Bay seasoning. A traditional in the Chesapeake Bay area. And maybe crab dip…

 

I’ve had the pleasure of eating some delicious (real deal), all-meat, no filler crab cakes in my time and this has taught me how to make just as delicious, all jumbo lump crab cakes at home.

What I’ve learned is that there are many version of “the best crab cake recipe” and even locals will debate you real Maryland crab cakes. Just look at the comments on this post!

What Are Maryland Style Crab Cakes?

Authentic Maryland Crab Cakes are made with jumbo lump blue crab meat with little filler, Dijon mustard and Old Bay Seasoning plus locals secrets for the perfect cake. It is an easy recipe, but one that is often overthought.

Locals will tell you there are never any bell pepper, celery, carrot, onion or garlic in a good cake. And in fact, some would say even parsley is a huge no-no. This doesn’t mean that you can’t get a darn good Louisiana or North Carolina style cake with all of these things and using backfin, it just means it isn’t Maryland-style.

When someone says “no filler” they just mean that there is the least amount of binder possible to hold the crab meat together. It is impossible to not use any and even locals will debate until the cows come home about what is the correct filler.

The Perfect Crab Cake

It has been a labor of love. An expensive labor of love ranging over the past decade.

With jumbo lump crab meat costing $31+, this isn’t something you can just make over and over again until you get it right. You can’t just willy nilly make recipes that use jumbo lump crab meat.

So here we go- on an adventure to build the perfect cake at home. A softball mound of deliciousness.

You need just enough to glue your glorious pieces of jumbo lump crab meat together, but no more. In fact, some of the best crab cakes will start to fall apart from the lightest touch of a fork. It is even challenging to get them to the perfect golden brown because they are so fragile. 

Ingredients in a Crab Cake

These easy crab cakes only require a handful of simple ingredients without a lot of filler. With very little filler, you get to enjoy the natural flavor of the crab more. You can find these at your local grocery store or seafood market.

• Fresh crab meat- many people will pick their own fresh crabs or buy it from a stand on the side of the street. If you aren’t local, you might have to buy pasteurized from the seafood department. This might look like something in a can. If you can get you hands on a clear, plastic container, that is your best bet.
• Mayonnaise – The glue that helps hold it all together.
• Worcestershire sauce– A heady ingredient with a wealth of flavor in small doses.
• Dijon mustard- Adds a little zing. Core ingredient for most crab cake recipes.
• Old Bay Seasoning -or coarse sea salt or another seafood seasoning.
• Fresh lemon juice– Always use fresh. Any citrus juice starts to lose flavor the moment it is juiced, so the bottled stuff lacks luster.  A squeeze of lemon adds so much brightness. Save a few wedges for serving after they are cooked.
• Panko bread crumbs– Some commonly seen binders are saltine crackers, other cracker crumbs, Italian breadcrumbs and brioche. I use panko, but you can play around with any type you like.
• Egg – to hold it all together.

Sauces

Lastly, and not actually part of the crab cake, is the crab cake sauce. Crab cake enthusiasts will tell you they should not be served with sauce at all.

Let the crab shine! Maybe a spritz of fresh lemon wedges, juice but no more. Others do allow small amounts of worcestershire sauce, hot sauce or a light salt and pepper seasoning, but these are all debatable. 

I say, serve it with whatever you like. I actually like cocktail sauce or remoulade for crab cakes, but most come with a side of tartar sauce or a tartar based crab cake sauce. Some even like a chipotle or lemon herb aioli.

What to Serve with a Crab Cake

Many folks like a “steak and cake”- meaning a surf and turf type meal with beef and a crab cake. Any type of steak will do. My favorites are a grilled Balsamic Whiskey Steak , pan fried steak or Oscar style steak or even bacon wrapped filet mignon.

Don’t stop there though, you can also serve it with chicken for chicken imperial or on top of a salmon filet. Or with other seafood like shrimp cocktail, scallops, parmesan crusted tilapia or salmon croquettes.

And of course, side dishes like au gratin potatoes, a Jennifer Aniston Salad or grilled broccoli.

And you can’t beat a good sauce. A homemade tartar sauce, clarified melted butter or even a homemade remoulade will all make the perfect sauce.

How to Make Crab Cakes

Making Maryland style crab cakes is fairly easy, but can take a little knowledge. The very first rule is to not overwork the filling and not break up the lovely lumps of buttery meat.

1. Dry crab meat. Dab the crab meat with paper towels to get out excess moisture which can prohibit it from sticking. Do this gently to try not to break apart any of the large crab meat lumps.
2. Combine wet ingredients. In a medium bowl, whisk together the mayonnaise, Worcestershire sauce, Dijon mustard, Old Bay and lemon juice. Mixing these first until well blended will prevent you from over mixing at the end.
3. Add remaining ingredients. Add the crab meat, panko and lightly beaten egg. Toss lightly using your fingers until just moist, again, trying to not break apart any crab meat lumps. If it isn’t sticking, add more panko slowly until it binds. The moisture can vary greatly from packaging and additional binder might be needed.
4. Form patties. Crab cakes are fragile, so treat them with care. Carefully form 8 jumbo crab cakes or 16 crab balls.
5. Add to baking sheet. Line a rimmed baking sheet with aluminum foil or parchment paper and lightly grease to prevent sticking. Place the crab cakes gently on the baking sheet using a spatula to transfer.
6. Bake. Preheat the broiler to high heat. Place 4-5 inches from heating element. Broil until lightly brown on top, approximately 7-8 minutes or even less depending on your unit.
7. Serve and garnish. Remove, transfer to serving plates using a spatula and then garnish with minced parsley (optional) and a sprinkle of Old Bay seasoning. Serve with your choice of dipping sauces or fresh lemon wedges.

Storage and Freezing

Make this recipe in larger batches or ahead of time for easy prep at parties!

Can You Make Crab Cakes Ahead of Time?

You sure can! Although I would suggest forming the actual cake and waiting until you are ready to serve to cook them- either pan fried, broil or bake.

Since the crab is already cooked, it will be cooked a second time when you make the cakes and if you cook them and then reheat, it will be a third. Seafood doesn’t handling reheating well, so opt for just forming the crabcakes and storing them in the fridge until you are ready.

How to Store Crab Cakes

You can store leftover crab cakes in an airtight container in the refrigerator. They’re best enjoyed within two days. Reheat them by searing them in a hot skillet for 1 minutes on each side or in the oven. Of course you can microwave them for 30 seconds or so, but seafood tends to get rubbery when reheated in this manner.

How to Freeze Crab Cakes

This authentic crab cake recipe is great for freezing. Wrap tightly in plastic wrap and freeze for up to one month. Unwrap and allow to thaw in the refrigerator overnight and then cook according to the directions.

Commonly Asked Questions

More Crab Recipes

We love crab of all kinds are my house, so here are a few more crab recipes you might like.