Maryland-Style Crab Cakes

Close up of broiled crab cakes on baking sheet

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.

Prep Time 15

Cook Time 6

Resting Time 1

Total Time 1 21

Servings crab cakes

Calories 185kcal

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

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

If you would prefer to make these the more traditional way, here's what Bob says: You can also pan fry in a hot pan with oil or shortening until golden brown on each side. If you use this method, the skillet needs to have a thicker bottom so it heats evenly. While you want the oil hot before adding the cakes, you don't want it to be too hot so that the oil smokes because it could potentially burn the crabmeat.

Nutrition