Bob’s Maryland Style Crab Cakes
Transport yourself to the East Coast with Bob’s Maryland Style Crab Cakes! This twist on traditional Maryland crab cakes tastes heavenly and differs slightly from classic crab cakes because it’s broiled instead of pan fried. Calling for just a few simple, high-quality ingredients, these crab cakes highlight the delicate deliciousness of jumbo lump crab meat.
When I was a kid, I was obsessed with playing basketball. I started off at age 4 and dreamt of playing varsity basketball in high school. As I got older, I dreamt of being the first woman to play in the NBA. Mind you, this was back in the day when the WNBA was nonexistent, so it was something to aspire to.
(Spoiler alert: I played varsity basketball. It ended up not being my cup of tea.)
When I started high school, a classmate called me up to ask if I was interested in trying out for the volleyball team. Turns out, she was asking because she knew I could jump… because of basketball.
“Wouldn’t it be fun to try a different sport?” she asked.
I took the bait… and made the team. Not on skill, mind you, but on athletic ability.
This same friend invited me to try out for a club volleyball team after our school season was over… and I agreed again because I enjoyed volleyball, even though it was different than the sport I played my entire life.
So I tried out… and made the team.
(Are we sensing a theme here? Young Erin was stupidly athletic. And I wish I could recapture that ability…)
Our club team trained hard, and we traveled to a few tournaments during the winter and spring months. One of the tournament locations was Baltimore.
I’d never been to Maryland before the trip. We stayed close to the harbor and walked to the tournament and visited all the restaurants and shops in the neighboring buildings. I absolutely adored Baltimore, its hustle and bustle, and how different a coastal city was from my (somewhat) landlocked hometown.
I tried my first real Maryland crab cakes that trip… and I will never forget it because the crab cake was damn good.
Why I love this recipe:
Jumbo lump crab cakes are so wonderfully delicious. And more recently, my mom’s husband, Bob, suggested we make crab cakes. I was down.
Bob is from Boston, but he’s lived all over the place, including in the Baltimore area. He also has a culinary degree, and he’s a fantastic cook.
He agreed to share this recipe with me and with all of us here.
So one evening, we whipped up his Maryland-Style Crab Cakes. We’ll call them Maryland-style because they’re not pan-fried or cooked in butter… but you needn’t worry.
These crab cakes are chock full of lump crab meat and so, so, so delicious. There is very little filler in them, which makes them filling enough to be a main course, not just an appetizer.
A few things to note: please use the freshest crab meat you can get your hands on because that makes a difference in a recipe like this one. There is not really a less expensive alternative that will give the best results. If you can find Maryland crabs, PURCHASE THOSE. We want the crab to sing when combined with the other ingredients.
More seafood recipes to try: Classic Salmon Burgers | Cajun Shrimp Fettuccine Alfredo | Seafood Gumbo | Grilled Shrimp Skewers | Lemon Salmon Pasta
What you need to make this recipe:
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Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here’s what you need to pick up at the grocery store:
- Jumbo lump crab meat — fresh crab meat makes these crab cakes! Blue crab meat is utterly delicious, if you can find it. You might need to go to a specialty seafood market to find this. And a fair warning: it will be expensive if you do not live near the coast because fresh lump crab meat will need to have been shipped in from the coast.
- White bread — we break these down to make fresh breadcrumbs for the crab cakes. Your slices of bread need to be stale. You can toast them, if they’re not. You could also use crumbled saltine crackers or panko bread crumbs if you don’t have bread to make your own breadcrumbs. Bob swears by this, though, so I highly recommend trying it.
- Eggs — these are a binder, and there’s no replacement for them. We used two large eggs from the store.
- Mayonnaise — this helps bring all the ingredients together. It adds some fat to the lean crab meat and helps bind the filling together without overpowering the delicate taste of the crab.
- Unsalted butter — you want to melt this before it’s added to the mix.
- Yellow mustard — you could also use the same amount of dijon mustard, if that’s what you have at your house.
- Seasonings — we’re using a combination of kosher salt (medium grain is my go-to and Diamond Crystal is my favorite), freshly cracked black pepper and Old Bay seasoning.
What to serve with crab cakes?
Personally, I like to give the crab cakes a squeeze of fresh lemon juice before diving in!
But you could easily pair them with cocktail sauce or tartar sauce, if desired. Give ’em a shake of hot sauce if you like a little heat with them.
Also, you could serve some Old Bay Steamed Shrimp alongside these crab cakes since they have a similar flavor profile and taste amazing with the Old Bay seasoning!
How to make crab cakes at home
Make the homemade Crab Cakes
Prepare a large rimmed baking sheet by placing a piece of parchment paper on it.
Measure the crab meat, breadcrumbs, eggs, mayonnaise, melted butter, mustard and seasonings into a large bowl.
Mix the ingredients together by hand very gently. Mixing by hand will ensure the crab stays delicate and keeps its shape. We want big chunks of crab in our crab cakes!
Once mixed, the crab mixture will look wet, but not pasty or lumpy.
Form into 10 patties that are 1” (or slightly more than 1″) thick. You can use an ice cream scoop or a large cookie scoop to form them evenly. We made ours into relatively large crab cakes, not bite sized ones. They are about the size of my palm.
If the patties are too thin, they can break more easily and will be domed on the top once baked.
Place the cakes onto the prepared baking sheet. Sprinkle with the Old Bay Seasoning.
Cover in plastic wrap and set aside for one hour. The crab cakes should rest so the bindings can take hold.
Cook the Crab Cakes
When the crab cakes have rested for an hour, move a rack to the middle of your oven and preheat the broiler. Place the pan you will use to cook the crab cakes on in the broiler to heat with it. You want to do this so that the bottoms of the crab cakes will brown.
When the broiler is ready, remove the pan from the oven and transfer the crab cakes onto the hot pan. Please be careful because the pan is extremely hot.
Transfer back to the oven and broil for 4-6 minutes from the middle rack or until the crab cakes turn golden brown and have firmed up. They should be slightly crisp around the edges.
Serve warm with lemon wedges and chopped fresh parsley. Enjoy!
How to pan fry this Maryland crab cake recipe:
If you would prefer to make these the more traditional way, here’s what Bob says:
Heat a heavy-bottomed skillet over high heat.
Heat oil in the skillet until it’s hot… but not smoking hot. If it’s too hot, it will burn the crab meat.
Pan fry the crab cakes on all sides until golden brown and crispy, then enjoy.
How to store
Store leftover crab cakes in an airtight container in the refrigerator for 2-3 days.
Reheat in the microwave or in a low temperature oven OR the basket of an air fryer.
Frequently Asked Questions
In Maryland, I’m told that you serve them with a side of boiled corn and fresh cut tomatoes.
Unfortunately, no. Unless you live in a place where you can get cheap jumbo lump crab meat, there’s no shortcut or way to save money on this recipe. It simply will not taste as good if you do not use the correct ingredients.
Quick tips and tricks to the best crab cakes
- The best crab cakes have the freshest, best ingredients. The type of crab meat matters. Don’t skimp on this or use imitation crab.
- Give them time to rest. This will make a difference in the end result and the texture of the crab cakes.
- Serve ’em as a meal to the people you love! These are a special treat and should be treated as such! We make ours big so that they can be the main course.
Want some more seafood goodness?
Check out Bob’s Bacon Potato Clam Chowder, classic Crab Dip and this Instant Pot Crab Boil.
My entire family loves these Classic Shrimp and Grits, Crawfish Étouffée and Blackened Shrimp Tacos recipes!
Interested in making these broiled crab cakes?
Scroll on down to learn how to make ’em…
Maryland-Style Crab Cakes
Ingredients
- 2 lb. jumbo lump crab meat
- 2 slices white bread slightly stale and crumbled in the food processor (1 slice per pound of crab meat)
- 2 eggs
- 4 tablespoons mayonnaise
- 4 tablespoons unsalted butter melted
- 2 teaspoons yellow mustard
- 2 teaspoons kosher salt
- A dash of black pepper
- Old Bay Seasoning for sprinkling
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Instructions
Make the Crab Cakes
- Prepare a large baking sheet by placing a piece of parchment paper on it.
- Measure all the ingredients into a large bowl together.
- Mix the crab cakes together by hand. Mixing by hand will ensure the crab stays delicate and keeps its shape. We want big chunks of crab in our crab cakes! Once mixed, the ingredients will look wet, but not pasty or lumpy.
- Form into 10 patties that are 1” (or slightly more than 1″) thick. If the patties are too thin, they can break more easily and will be domed on the top.
- Place the cakes onto the prepared baking sheet. Sprinkle with the Old Bay Seasoning.
- Set aside for one hour. The crab cakes should rest so the bindings can take hold.
Cook the Crab Cakes
- When the crab cakes have rested for an hour, heat the broiler. Place the pan you will use to cook the crab cakes on in the broiler to heat with it. (You want to do this so that the bottoms of the crab cakes will brown.)
- When the broiler is ready, remove the pan from the oven.
- Transfer the prepared crab cakes onto the hot pan, then place in the oven.
- Broil for 4-6 minutes on the second from top shelf or until the crab cakes have browned and firmed up. They should be slightly crisp around the edges.
- Serve warm with a side of boiled corn and fresh cut tomatoes.
Notes
Nutrition
About the Author:
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…
I love crab cakes! I cannot wait to try this recipe!
What a great dish – they looks scrumptious! I’m eager to give this recipe a try. I LOVE basketball and volleyball. Played both as a kid — Early on I was center on my basketball team — hard to imagine, as I currently stand at 5’2″! Haa!
I could eat these everyday!
Oh man, crab cakes where you can actually see lumps of crab are the best – I want to reach in and grab a couple of these!
These look incredible! I’ve never made my own crab cakes so I definitely need to try your recipe!
Real crab meat is hard to find and if it is, it is very expensive in Texas where I live. Would the often substituted imitation crab make a decent “crab cake?”
Hey Gay. I’ve never made these crab cakes with imitation crab, and I wouldn’t recommend it. These crab cakes celebrate the sweet goodness of real crab meat, and I just don’t think you could get the same flavor from imitation crab. I’m far from the coast, too, so we only make these for special occasions when we can splurge a bit on the fresh crab meat.
Such pretty crab cakes!! Love those big chunks of crab in there!
These are just gorgeous! I love crab, and I would love a couple of these. 🙂
I absolutely adore crab cakes. These look lovely. I sometimes broil mine too and it is a nice change from frying :).
Can this be made with canned lump crab meat?
Can this be made with canned lump crab meat?
Hey TC. Honestly, we’ve never tried it with canned lump crab meat, and I’d hate to tell you it will turn out as shown here. That said, I *think* it could work, and if you give it a shot, I’d love to know how it turns out!