Maryland Style Lump Crab Cakes
Maryland style lump crab cakes are the perfect combination of meat, breading and spices. Follow the tips and suggestion to perfectly pan fry or bake in the oven. Make ahead and freeze using instructions from our meal assembly store.
Servings 12 Crab Cakes
Calories 62kcal
Ingredients
- 28 each Saltine Crackers crushed
- ⅓ cup Mayonnaise Egg-free
- 1 teaspoon Spicy Brown Mustard
- ¼ cup Onion diced
- ¼ cup Celery diced
- 1 teaspoon Old Bay Seasoning
- 16 ounces Crab Meat
- ¼ cup Olive oil
Instructions
- Combine all of the ingredients except for the crab meat and olive oil in a large bowl and mix just until combined.
- Add crab meat to bowl, breaking up extra large pieces.
- Fold the crab meat into the cracker mixture just until combined allowing some larger pieces of crab to remain.
- Scoop out ¼ cup portions of the mixture, tightly compress and form into a small, slightly rounded patties.
To Pan Fry
- Heat olive oil in a frying pan over medium high heat.
- Add 4 crab cakes to the pan at a time (depending upon the pan size.) Cook crab cakes for about 2-3 minutes on each side or until golden brown, turning once. (If you turn the crab cakes several times, they will fall apart.)
- Remove cakes to a plate lined with paper towels to drain for 2-3 minutes. Crab cakes will also set during this time.
To Bake in Oven
- Preheat oven to 350 degrees F.
- Place crab cakes on a greased baking sheet.
- Bake uncovered for approximately 35-45 minutes or until the crab cakes are golden brown, flipping once half way through the baking process.
Notes
Serve with fresh squeezed lemon or a remoulade sauce. Formed crab cakes may be frozen prior to cooking. Freeze in a covered tin that is wrapped in plastic. Or, freeze cakes on a baking sheet and then transfer to a plastic bag. Defrost completely before cooking.
Nutrition
Calories: 62kcal | Carbohydrates: 2g | Protein: 7g | Fat: 2g | Cholesterol: 16mg | Sodium: 2792mg | Potassium: 85mg | Vitamin A: 25IU | Vitamin C: 2.9mg | Calcium: 20mg | Iron: 0.4mg