Maryland Crab Cakes

Maryland Crab Cakes

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Sharon Kluth


With summer coming and steamed crabs, I wanted to share my recipe for Maryland Crab Cakes. My family and friends rave about my seafood and ask for it often. The biggest secret is you have to use jumbo lump crab meat. It is more expensive but well worth it when you sit down to eat.


★★★★★ 1 vote

4-6 depending on size
15 Min
5 Min


  • 1 lb
    jumbo lump crab meat
  • 1
  • 1
    heaping tbsp of mayo
  • 1
    tsp mustard (reg or spicy)
  • 2
    skakes of worchester sauce
  • 2
    shakes of soy sauce (really makes a difference)
  • ·
    cracker meal ( i make my own, just use your food processor to grind until crackers are very fine)
  • ·
    old bay seasoning to taste
  • 2 Tbsp
    fresh parsley roughly chopped

How to Make Maryland Crab Cakes


  1. Mix your mayo, egg, mustard, soy sauce,old bay seafood seasoning, parsley and worchester sauce together. I do this because you want to handle the crab meat as little as possible, so as not to break up the lumps of the crab meat
  2. Gently pick thru your lump crab meat to remove any shells
  3. Add your crab meat to liquid mixture and gently mix together. Add your cracker meal a little at a time. Form your crab cakes to the desired size. (1pound usually makes 4 good size crab cakes)If your going to broil your crab cakes you only need enough cracker meal to hold the crab cake together. If your going to fry them you will need more need more cracker meal.

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