Entree: United States – Mid-Atlantic United States (Maryland) – Maryland Crab Cakes

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Additional 30 min

Total 1 hr 15 min

Ingredients

- 1.5 lb (680 g) lump blue crab meat, picked clean of shells
- 1 large egg
- 1/3 cup (80 ml) mayonnaise
- 2 tsp (10 ml) Dijon mustard
- 1 tbsp (15 ml) fresh lemon juice
- 2 tsp (4 g) Old Bay seasoning, plus more for finishing
- 2 tbsp (8 g) fresh flat-leaf parsley, finely chopped
- 1 tbsp (6 g) fresh chives, finely chopped
- 1 tsp (5 ml) Worcestershire sauce
- 1/2 tsp (2.5 g) kosher salt
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1/2 cup (50 g) finely crushed saltine crackers or 1/2 cup (60 g) panko crumbs (minimal filler)
- 1/2 cup (50 g) panko crumbs for coating (optional for extra crust)
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 g) unsalted butter

Remoulade:
- 1/2 cup (120 ml) mayonnaise
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 ml) prepared horseradish (optional)
- 1 tsp (2 g) Old Bay seasoning
- 1 tbsp (8 g) capers, drained and chopped
- 1 tbsp (6 g) fresh parsley, chopped

Lemon-Herb Roasted Baby Potatoes:
- 1 lb (450 g) baby potatoes, halved
- 1 tbsp (15 ml) olive oil
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) black pepper
- 1 tbsp (15 g) unsalted butter, melted
- 1 tbsp (6 g) fresh parsley, chopped
- 1 tbsp (15 ml) lemon juice

Buttered Corn:
- 2 cups (300 g) corn kernels (fresh from about 2 ears, or frozen, thawed)
- 2 tbsp (30 g) unsalted butter
- 2 tbsp (6 g) scallions, thinly sliced
- 1 tbsp (15 ml) fresh lemon juice
- Salt and pepper to taste

Garnish:
- Lemon wedges
- Additional chopped parsley

Instructions

Short Description:
Classic Maryland crab cakes made with lump blue crab meat, minimal filler, and Old Bay seasoning, served with a bright remoulade, lemon-herb roasted baby potatoes, and buttered corn for a complete main-course meal.

Regional Notes:
This Maryland version uses sweet blue crab lump meat with very little binder (mayonnaise, an egg, and a small amount of cracker/panko), and is seasoned prominently with Old Bay seasoning — the hallmark of Chesapeake-style crab cakes. Unlike heavier, heavily filled versions elsewhere, these cakes highlight crab over filler and are pan-seared to a golden crust.

1. Preheat oven to 400°F (200°C). Toss baby potatoes with olive oil, salt, and pepper on a rimmed baking sheet; roast for 25–30 minutes until tender and lightly browned. Remove and toss with melted butter, parsley, and lemon juice; keep warm.
2. While potatoes roast, make remoulade: whisk together mayonnaise, Dijon, lemon juice, horseradish (if using), Old Bay, chopped capers, and parsley in a small bowl. Refrigerate until serving.
3. Prepare crab cake mixture: in a large bowl, whisk the egg, 1/3 cup (80 ml) mayonnaise, Dijon, 1 tbsp (15 ml) lemon juice, 2 tsp (4 g) Old Bay, Worcestershire, salt, and pepper until combined. Fold in parsley and chives.
4. Gently fold the crab meat into the dressing mixture with a spatula, taking care to keep lumps intact. Sprinkle in 1/2 cup (50 g) finely crushed crackers or 1/2 cup (60 g) panko crumbs and fold just until mixture holds together; do not overwork.
5. Form into 8 equal crab cakes (about 4 oz/115 g each). Lightly press each cake and, if desired, coat the exterior with 1/2 cup (50 g) panko crumbs for a crisp crust. Place cakes on a tray and chill 20–30 minutes to firm up.
6. Heat a large skillet over medium-high heat and add vegetable oil and butter. When butter foams and oil shimmers, add crab cakes (work in batches if necessary) and cook 3–4 minutes per side until deep golden brown and heated through. Adjust heat to prevent burning; cook internal temp should reach 145°F (63°C) if measured.
7. While crab cakes cook, make buttered corn: melt butter in a medium skillet over medium heat, add corn and scallions, sauté 3–4 minutes until warmed and slightly golden; finish with lemon juice and season with salt and pepper.
8. Warm the roasted potatoes briefly in the oven if needed. Keep crab cakes on a paper towel-lined plate momentarily to drain any excess oil.
9. Plate two crab cakes per person (for 4 servings), with a scoop of lemon-herb roasted potatoes and a serving of buttered corn. Spoon remoulade alongside, garnish with lemon wedges and chopped parsley, and sprinkle a little extra Old Bay if desired.
10. Serve immediately while crab cakes are hot and crusty.