Maryland-Style Crab Cakes
📜 Collection: General Archive | ✍️ Attribution: Unknown | 📂 Category: Appetizers A classic recipe for Maryland-style crab cakes, featuring flavorful crab claw meat with minimal filler. Seasoned with horseradish and Tabasco, these cakes are coated in cracker crumbs and fried to a perfect golden brown.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 10 mins | None | 8 crab cakes |
🔪 Key Equipment
- Medium mixing bowl
- Shallow dish or plate
- Large skillet
- Paper towels
- Rolling pin
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 lb. | Crab Claw Meat | picked for shells |
| 2 | Eggs | lightly beaten |
| 2 tbsp | Mayonnaise | None |
| 1 tbsp | Horseradish | prepared |
| 1 tbsp | Parsley | chopped |
| 1 dash | Tabasco Sauce | None |
| 1/4 tsp | Salt | None |
| 1/8 tsp | Pepper | None |
| Approx. 1 cup | Cracker Crumbs | fine, such as saltines |
| As Needed | Vegetable Oil or Butter | for frying |
Instructions
Step 1: Prepare the Crumbs and Mixture
- Roll out crackers into approx. 1 cup fine cracker crumbs. Place the crumbs on a plate or shallow dish.
- In a medium bowl, gently combine the 1 lb. crab claw meat, 2 eggs (lightly beaten), 2 tbsp mayonnaise, 1 tbsp prepared horseradish, 1 tbsp chopped parsley, 1 dash Tabasco sauce, 1/4 tsp salt, and 1/8 tsp pepper. Be careful not to overmix, as this can make the crab cakes tough.
Step 2: Shape and Coat
- Shape the crab mixture into cakes. The size is up to you, but they are typically about 1/2 to 3/4 inch thick and 2-3 inches in diameter.
- Gently pat each crab cake into the fine cracker crumbs, coating both sides lightly.
Step 3: Fry and Serve
- Heat a large skillet over medium-high heat. Add enough oil or butter to coat the bottom of the pan. Once hot, carefully place the crab cakes in the skillet, leaving some space between them.
- Fry for about 3-5 minutes per side, or until golden brown and heated through (the internal temperature should reach 145°F / 63°C).
- Remove the crab cakes from the skillet and place them on a plate lined with paper towels to drain any excess oil or butter. Serve immediately.
💡 Make-Ahead & Storage: Crab cakes can be shaped, coated, and refrigerated for up to 4 hours before frying. Cooked crab cakes are best enjoyed immediately but can be stored in the refrigerator for up to 2 days.
Original Recipe Scan
