Maryland Crab Cakes

5 from 2 votes

Maryland Crab Cakes highlight the deliciousness of lump crab meat, seasonings and fresh ingredients. The perfect summer dish to bring you joy in each bite.

Prep Time15

Cook Time15

Total Time30

Course: Side Dish

Cuisine: American

Diet: Low Fat

Servings:

Author: Bailey

Equipment

air fryer or oven
large mixing bowl

Ingredients

Crab Cake

1½ lb lump crab meat
¼ cup breadcrumbs
2 eggs
2 Tbsp whole grain mustard
3 Tbsp mayonnaise or yogurt
1 Tbsp Worcestershire sauce
¼ cup cooked corn kernals
¼ cup fresh parsely chopped
4 green onions, chopped more for garnish
3 tbsp fresh cilantro

Seasonings For Crab Cakes

⅛ tsp salt
½ tsp garlic powder
1 tsp dried dill
2 tsp old bay seasoning

Cucumber Yogurt Sauce

¼ cup plain yogurt or sour cream
½ Tsp lemon juice
3 Tbs grated cucumber or sub sweet relish instead for a classic tartar
1 tsp old bay seasoning

Instructions

Mix the crab cakes together. Add the, crab meat, egg, mayo, cilantro, parsley, whole grain mustard, Worcestershire sauce, seasonings, lemon juice, breadcrumbs (or crackers) in a large bowl.
Working gently to keep the lumps of crab together, use a large spoon to carefully fold everything together.
Refrigerate The Crab Meat. Cover the crab mix and refrigerate for at least 30 minutes and up to 24 hours. This helps the breadcrumbs to soak up moisture and meld the flavors together.
Bake The Crab Cakes. When you are ready to bake, set the oven to 450º and grease a cooking sheet well with oil or butter.
Using a 1/2 cup measuring cup, form the crab cakes. Add them to the baking sheet, gently squeeze the crab cakes together so they don't fall apart. Do not flatten them, leave them nice and big. You should have 7-8 crab cakes.
Bake for 14-18 minutes or until they are lightly browned around the edges and on top. Squeeze a little lemon over each cake and serve warm. Top with a dollop of cucumber yogurt sauce or tartar sauce.

Cucumber Dill Yogurt Sauce

Grate the cucumber, mix it with the yogurt, lemon juice and old bay seasoning. Give it a taste, add more salt if needed. *You can sub the cucumber for sweet relih if you'd prefer!

Notes

Do not over mix the crab cake meat, you want to keep the crab in chunks for the best consistency.
Refrigerate them for a bit to help allow the breadcrumbs to soak up moisture.
Use cucumber OR sweet relish for the yogurt tartar sauce.
Be sure you purchase crab meat labeled “hand-picked” or “fresh-picked,” which means that the crab meat has been picked through for shells and cartilage.
Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.

Nutrition