Disclaimer: These are not “authentic” Maryland crab cakes. But what else would you expect from a native Mississippian?
Long before we moved to Maryland in 2018, our friends, the Barras, introduced us to the softball sized crab cakes at G&M. A trip to Baltimore was never complete without a Maryland crabcake, and G&M might be my favorite. The crab meat-to-everything else ratio is 99 to 1. If you’ve never had Maryland crab before, there is an undertone of sweetness that makes it noticeable and irreplaceable. Combine a Maryland crab cake with a Saison or IPA for balance, and you have an unbeatable combination.
Before we moved back to Mississippi, I stocked up on Maryland crab. Yes, I must confess, I drowned the crab meat in milk before freezing it in Ziploc bags. Thank goodness Yeti freezers keep food frozen long enough to survive the 15-hour drive from Bethesda to Mississippi. Freezing the crab meat in milk worked perfectly and has allowed me to enjoy my favorite Maryland crab while living in the deep south.
This is my version of Maryland crab cakes, but feel free to tinker with the recipe, which is forgiving. I use basil mayonnaise because it is a staple in my refrigerator. Have Helman’s or Duke’s at home? They are easy substitutes for the basil mayonnaise. Have ritz crackers or saltine crackers? Use them instead of breadcrumbs. I am always searching for ways to use leftovers and believe every loaf of stale bread needs a second life. Store the breadcrumbs in the refrigerator or freezer to extend their shelf life. Just please don’t substitute the Old Bay Seasoning. It is essential for a Maryland crab cake.
I used to fry the crab cakes in oil or butter before stumbling across a baked crab cake recipe. So…much…easier. The crab cakes hold their shape and I know I’m not wasting any of the precious meat. Another lovely benefit to baking the crab cake is that they are slightly healthier than pan frying in butter or oil. Just ensure that you allow the crab cakes to rest in the refrigerator before you put them in the oven. I’ve also been tempted to air fry crab cakes but haven’t had the chance to experiment with that yet.
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Crab Cakes
- Total Time: 35 minutes
- Yield: 6 crab cakes 1x
Description
Disclaimer: These are not “authentic” Maryland crab cakes. But what else would you expect from a native Mississippian? This is my version of Maryland crab cakes, but feel free to tinker with the recipe, which is forgiving.
Ingredients
- 1/2 cup basil mayonnaise (or substitute your favorite mayonnaise)
- 1 Tbs Dijon mustard
- 1 tsp Worcestershire sauce
- 1 large egg
- 1 tsp old bay seasoning
- 2 Tbs leek or onion, finely diced
- 2 Tbs red pepper, finely diced
- 2 Tbs celery, finely diced
- 1/2 cup breadcrumbs
- 1/4 tsp pepper
- Salt to taste
- 1 pound Maryland crab meat, rinsed and picked through for any pieces of shell
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- In a large bowl, mix all ingredients, except the crab. Gently mix the crab into the wet ingredients.
- Scoop or form into six large crab cakes. For this, I like to use a large cookie scoop. You can also use a ½ cup measuring cup.
- Scoop crab cakes onto a lined baking sheet. Refrigerate at least 30 minutes before baking.
- Bake for 15-20 minutes, until brown on top.
Notes
6 crab cakes seem like too much? Don’t worry, just freeze the leftovers. They reheat in the microwave or toaster oven to be just as delicious as when they came out of the oven.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: seafood
- Cuisine: american
Keywords: crab cakes, seafood, easy weeknight dinner