Classic Maryland Crab Cakes

Maryland crab cakes recipe

The Spruce / Diana Chistruga

  • Total: 25 mins
  • Prep: 15 mins
  • Cook: 10 mins
  • Servings: 6 servings

An easy and authentic version of this Maryland classic. The key to Maryland crab cakes is not to over mix and shred the crab.

Ingredients

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Maryland crab cakes
    The Spruce / Diana Chistruga
  2. Drain the crabmeat and pick through it for shells and cartilage. Put the crab in a bowl and set it aside.

    Crab
    The Spruce / Diana Chistruga
  3. Crush the saltine crackers until very fine and mix with all the other ingredients.

    Crush saltine crackers
    The Spruce / Diana Chistruga
  4. Gently fold in the crab. Only mix enough to combine ingredients. (You don't want to break up the crab into fine shreds.)

    Crab meat
    The Spruce / Diana Chistruga
  5. Shape into 6 crab cakes, cover, and refrigerate for at least 1 hour.

    Shape crab cakes
    The Spruce / Diana Chistruga
  6. Heat about 2 tablespoons of the vegetable oil in a large nonstick skillet over medium-high heat. Cook the crab cakes until golden brown, 3 to 5 minutes per side. Transfer to a plate.

    Crab cakes in pan
    The Spruce / Diana Chistruga
  7. Serve the crab cakes with tartar sauce, remoulade, or simply with a squeeze of lemon. This sauce recipe for crab cakes is also delicious.

    Serve crab cakes
    The Spruce / Diana Chistruga
  8. Enjoy!

    Crab cakes
    The Spruce / Diana Chistruga