My Take on Grandma’s Maryland Crab Cake Recipe

Crab Cake Ingredients

Note: This made enough for 4 people.

• 1/4 cup finely minced onion
• 1/3 cup mayonnaise
• 2 large eggs, lightly beaten
• 1/3 tsp. Worcestershire sauce
• 1/2 tsp. dry mustard
• 1/4 tsp. salt
• 1/4 tsp. cayenne pepper
• 1/4 tsp. ground black pepper
• 16-20 oz. lump crabmeat, picked over
• 1 cup Ritz crackers, finely crushed
• 1 cup bread crumbs
• 4 tbsp. unsalted butter
• 1/3 cup of vegetable oil (or olive oil)

How to Make Crab Cakes

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1. In a large bowl, mix together mayonnaise, onion, eggs, Worcestershire sauce, mustard, salt, black pepper, and cayenne pepper.
2. Gently fold in the crabmeat, 1/4 of your Ritz crackers, and 1/2 of breadcrumbs. Keep adding breadcrumbs until the texture is moldable.
3. Shape the mixture into 10-12 cakes. Each one should be around 1 inch in diameter.
4. Coat each cake with your remaining crackers and breadcrumbs — this will make the outside extra crispy!
5. Transfer the coated crab cakes to a baking sheet lined with parchment paper. Chill in the refrigerator for 90 minutes.
6. After the 90 minutes are up, melt the butter and oil in a large sauté pan. Wait until it’s lightly bubbling. This normally takes around 2 minutes for me on medium-low heat.
7. Once the butter/oil mix is bubbling, start cooking your crab cakes. Flip them every 2 minutes or so and keep it up until both sides are perfectly golden brown. This normally takes 10-12 minutes.

What to Serve with Crab Cakes

Crab cakes are incredibly versatile and pair well with a variety of sides and sauces. Here are some delicious options to serve with your crab cakes:

• Remoulade Sauce: A tangy and creamy sauce that complements the savory flavors of the crab cakes.
• Tartar Sauce: A classic choice with its zesty and creamy texture.
• Lemon Wedges: A simple squeeze of fresh lemon juice adds a bright, citrusy flavor.
• Coleslaw: A crunchy, refreshing side that balances the richness of the crab cakes.
• Roasted Vegetables: Lightly roasted asparagus, carrots, or Brussels sprouts make a healthy and flavorful accompaniment.
• Mixed Greens Salad: A light salad with a vinaigrette dressing adds a fresh contrast.
• Corn on the Cob: Sweet, buttery corn pairs wonderfully with the savory crab cakes.
• Garlic Mashed Potatoes: Creamy mashed potatoes with a hint of garlic are a comforting side.
• Herbed Rice Pilaf: A fragrant and fluffy rice dish that complements the seafood flavors.
• Avocado Salad: A simple salad with avocado, tomatoes, and red onion for a fresh and creamy side.

Choose a few of these options to create a balanced and satisfying meal that highlights the deliciousness of your crab cakes.

Crab Cake FAQs

What is “Picked-Over Lumped Crab Meat?”

Lump crabmeat picked over means you’ve used large pieces of crab meat and checked it carefully to remove any bits of shell or cartilage. You can buy lump crabmeat that’s already picked over, which makes the preparation much easier — pre-picked crabmeat is usually available in cans in the refrigerated section of the grocery store.

How do I keep my crab cakes from falling apart?

To keep crab cakes from falling apart, make sure the mixture is well-chilled before cooking. Adding the right amount of breadcrumbs and Ritz crackers will help bind the ingredients together. Handle the cakes gently when shaping and cooking them.

Can I bake crab cakes instead of frying them?

Yes, preheat your oven to 375°F (190°C), place the crab cakes on a baking sheet lined with parchment paper, and bake for 12-15 minutes or until golden brown. You can flip them halfway through for even browning.

Can I cook crab cakes in an air fryer?

Yes, you can cook crab cakes in an air fryer. Preheat your air fryer to 375°F (190°C). Lightly spray the crab cakes with cooking spray and place them in a single layer in the air fryer basket. Cook for 10-12 minutes, flipping halfway through, until they are golden brown and heated through.

How do I store leftover crab cakes?

Store leftover crab cakes in an airtight container in the refrigerator for up to 3 days. Reheat them in a 350°F (175°C) oven for 10-15 minutes or until heated through to maintain their crispiness.

Can I freeze crab cakes?

Yes, crab cakes freeze well. After shaping them, place the cakes on a baking sheet and freeze until solid. Transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. When ready to cook, thaw them in the refrigerator overnight before frying or baking.

How do I know when the crab cakes are done?

Crab cakes are done when they are golden brown on the outside and have an internal temperature of 165°F (74°C). They should be firm to the touch but not dry.

Can I make the crab cake mixture ahead of time?

Yes, you can prepare the mixture up to 24 hours in advance. Keep it covered in the refrigerator until you are ready to shape and cook the crab cakes. This can help enhance the flavors and make cooking easier.

What if I don’t have Ritz crackers?

If you don’t have Ritz crackers, you can substitute with other types of crackers or additional breadcrumbs. The crackers add a nice buttery flavor, but the crab cakes will still be delicious with just breadcrumbs.

What makes Maryland crab cakes different from other crab cakes?

Maryland crab cakes are known for their large chunks of fresh blue crab meat and minimal filler. They often use Old Bay seasoning, which gives them a distinctive, flavorful kick. The emphasis is on showcasing the sweet, succulent crab meat.