Maryland Crab Cakes


I can't believe I've never blogged about crab cakes before. As a resident of Maryland, known for their blue crabs, I'm a bit of a crab cake snob. Okay, I admit it, I'm a full blown crab cake snob. But I can't help it. Once you have a Maryland crab cake nothing else is as a good.

One thing in common about many of the great seafood restaurants in Maryland is that they all agree, a simple crab cake recipe is best. The crab meat needs to be the star. Everything else is just for texture, binding and color. Okay, fine, and flavor. I definitely agree with those restaurants and I've only ever made crab cakes one way; using the recipe on the back of the Old Bay can.

If you're not in an area where Old Bay is sold, I highly recommend that you head on over to purchase some. Immediately. Its not just for seafood. You can put it on chicken, pork, in burgers, on fries, popcorn, in salads, just about anywhere.
That's a piece of fresh lettuce from my mini garden!

Maryland Crab Cakes
Source: Old Bay
Servings: 4-6
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    • 1 lb. crab meat, shells and cartilage removed
    • 2 tsp. Old Bay seasoning
    • 2 tsp. parsley
    • 2 tbsp. mayo
    • 1/2 tsp. yellow mustard
    • 2 slices bread, crusts removed and broken into pieces
    • 1 egg, beaten

1. Preheat oven to broil.
2. Combine all of the ingredients together in a large bowl. Form into 4-6 evenly sized patties.
3. Place crab cakes on a cookie sheet and broil for 10 minutes or until golden brown.

You can also fry them, but I think it takes away from the natural sweetness of the crab meat. Lump or jumbo lump crab meat is preferred for a really filling crab cake but back-fin is also acceptable.  

I made these for Tom's birthday and served them with Old Bay fries and corn on the cob.


  1. Yum, I love crab cakes but have never made them at home before!

  2. Thanks for sharing-as a Marylander I know what you mean by being a "crab cake snob" :-) I am now a follower of your blog too!

  3. For a variation of the above recipe, please see my family recipe from the Eastern Shore, it has been passed down from generation to generation.


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