Maryland Crab Cakes recipe with fresh crab, little crumb and zesty seasonings. Make crab cakes pan fried or baked and servewith remoulade or tartar sauce on the side!
Set out a large mixing bowl and rimmed baking sheet lined with parchment paper.
To the bowl, add all the crab meat, crushed crackers, mayonnaise, egg, Dijon mustard, lemon juice, fresh chopped herbs, and old bay. Gently mix until well incorporated.
Use a 1/3 cup to scoop out 6 equal portions. Gently press into large patties, about 1 ½ inch thick. Set on the baking sheet. Cover and chill for at least 30 minutes, but up to 4 hours.
For Stovetop Cooking: Set a large skillet over medium heat. Add the butter. Once melted, cook the crab cakes 4-5 minutes per side, until golden-brown.
For Baked Crab Cakes: Preheat the oven to 450 degrees F. Melt the butter and drizzle it around the crab cakes on the baking sheet. Bake for 10-12 minutes, flipping once after 5 minutes.
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Notes
Why Crackers? Saltines are an old-school ingredient to use as a moisture-holding binding agent in crab cakes, meatballs, casseroles, and all sorts of recipes. They offer more flavor than standard breadcrumbs, and tend to create a lighter less dense texture. You can also use Gluten-Free saltines or breadcrumbs in this recipe.Serve Maryland Crab Cakes with homemade tartar sauce or zesty remoulade.Crab cakes will keep well for up to 4 days in the fridge if kept in a sealed container. To freeze, wrap individual crab cakes in plastic wrap before placing them together in an airtight bag or another freezer-safe container. Keep in the freezer for up to 3 months.