maryland

<em>For the best texture, use lump crab meat, little filler, and bake the cakes in a very hot oven. Serve with lemon wedges, a garnish of chopped parsley, and/or cocktail sauce or tartar sauce. For more success tips and to learn which crab meat to use, see blog post above.</em>

Maryland Crab Cakes Recipe (Little Filler)

(60 grams) mayonnaise

parsley (or 2 teaspoons dried)

dijon mustard

worcestershire sauce

Old Bay seasoning (up

lemon

salt

crab meat*

Saltine cracker crumbs (about 14 crackers)

Tablespoons (30 grams) melted salted or unsalted butter

Whisk the egg, mayonnaise, parsley, dijon mustard, worcestershire sauce, Old Bay, lemon juice, and salt together in a large bowl. Place the crab meat on top, followed by the cracker crumbs. With a rubber spatula or large spoon, very gently and carefully fold together. You don&#8217;t want to break up that crab meat!

Cover tightly and refrigerate for at least 30 minutes and up to 1 day.

Preheat oven to 450°F (232°C). Generously grease a rimmed baking sheet with butter or nonstick spray or line with a silicone baking mat.

Using a 1/2 cup measuring cup, portion the crab cake mixture into 6 mounds on the baking sheet. (Don&#8217;t flatten!) Use your hands or a spoon to compact each individual mound so there aren&#8217;t any lumps sticking out or falling apart. For extra flavor, brush each with melted butter. This is optional but recommended!

Bake for 12-14 minutes or until lightly browned around the edges and on top. Drizzle each with fresh lemon juice and serve warm.

Cover leftover crab cakes tightly and refrigerate for up to 5 days or freeze for up to 3 months.

First time baking crab cakes. Outstanding!!! Thanks Sally.

PHENOMENAL!! I had leftover meat from picking steamed crabs this weekend and found this recipe. My fiancé and I were blown away how delicious this was...only thing - I didn’t have saltines, so I used Panko. I baked them for ~11 minutes, then broiled on low for ~3 minutes until they were a nice crispy brown color.

Thank you for this recipe! Very delicious.  We are gluten free so subbed in GF Panko bread crumbs but otherwise followed exactly and they were perfect!

Made these for my husband’s birthday dinner. Absolutely amazing and so easy! I’ve finally found my go-to crab cake recipe.

I've made crab-cakes before yet NEVER BAKED &amp; believe this will become my NEW way going forth, Not ONLY delicious yet  "THE PRESENTATION" really beautiful!  Also used small amount of Panko &amp; mixed in EXTRA LARGE cut up seasoned raw shrimp.

Amazing, so fresh and not loaded with fillers like I've made for years. I used 1 pack less 2 crackers of Glutino gluten free crackers. Perfect!!

I am going to be kind and simply say "This is NO Maryland crab cake recipe"
I tried this recipe and it is too, too, too salty. The old bay has MORE than enough salt.
The mustard, old bay, and Worcestershire sauce should be cut in 1/2 at least
The crab meat is very delicate and needs very little seasoning (we are not cooking a cow)
16 crackers is a huge filler... more than the crab meat itself.  
Five (5) crackers is more than enough. All you need is enough for the crab meat to stick together.
If I serve this recipe to family and friends, I would be the laughing stock of Maryland
OH.... did I mention I am from Maryland!!!!!

I was born in Delaware but grew up in MD. These are great. I make them every week and my family loves them. Very authentic :-)

Great Recipe....add more filler if you want your cakes firmer.  I leave a little crab meat out and sprinkle on top with Green Onions.  Then I serve with a roasted red pepper sauce.

I was born and raised in MD and this is a phenomenal recipe... Simple yet tasty. My only substitution (which I recommend) was Ritz crackers instead of saltines. I’ve made this a half dozen times for family and friends and receive accolades every time.

Simply delicious!  This recipe was spot on for me and my family.  Thank you Sally for sharing your experience and passion with the rest of us.

Best and most user friendly crab cake recipe I've ever tried! Making again tonight and will continue to use this one from here on out. Thx!

Just made this recipe and it was awesome! Absolutely delicious!!!  Thank you for sharing! This will be part of my future menus!!!

I loved this recipe.  For me  personally it was too salty... I wouldn't add salt.  Also, I cut the filler (saltines) in half and also the mayonnaise in half.  I put them the cakes under the broiler for the last 2 minutes.  They came out perfectly!

We are born and bred Marylanders, this recipe was wonderful.  I have always used Ritz cracker in my crab cakes for a little more flavor than saltines.

https://www.youtube.com/watch?v=qhrktFEI18M

For the best texture, use lump crab meat, little filler, and bake the cakes in a very hot oven. Serve with lemon wedges, a garnish of chopped parsley, and/or cocktail sauce or tartar sauce. For more success tips and to learn which crab meat to use, see blog post above.

Ingredients
1 large egg
1/4 cup (60g) mayonnaise
1 Tablespoon chopped fresh parsley (or 2 teaspoons dried)
2 teaspoons dijon mustard
2 teaspoons worcestershire sauce
1 teaspoon Old Bay seasoning (up to 1 and 1/2 teaspoons for a spicier kick)
1 teaspoon fresh lemon juice, plus more for serving
1/8 teaspoon salt
1 pound fresh lump crab meat*
2/3 cup Saltine cracker crumbs (about 14 crackers)
optional: 2 Tablespoons (30g) melted salted or unsalted butter

Get the full recipe: https://sallysbakingaddiction.com/maryland-crab-cakes/

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#baking #recipes #crabcakes

Welcome to my kitchen! I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! 

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Maryland Crab Cakes Recipe | Sally's Baking Addiction

There are so many food that Maryland is famous for - Utz Crab chips, Berger cookies, anything crab, pit beef, Smith Island Cake and Old Bay seasoning. I use Old Bay on everything from vegetables to popcorn to baked potatoes. So imagine my excitement when I read about the crab cakes. Just a few ingredients (like crab and old bay), deep-fried to a golden finish and served with tartar sauce. Delicious!

Maryland Crab Cakes

crab meat

mayonnaise

breadcrumbs

flour

Worcestershire sauce

Tablespoon Old Bay Seasoning

salt and pepper

Mix up all the ingredients in a large bowl. Make sure it's stiff enough to make a patty.

Heat the oil in a deep pan or deep fryer to  375°. Once the oil has reached temperature, carefully place the patties into the oil and fry until they float.

Remove with a mesh strainer and drain on paper towels or coffee filters.

Serve them hot with store-bought tartar sauce - or make your own with mayonnaise, a smidgen of horseradish and some pickle relish.Delicious!

Maryland-style crab cakes shouldn't be loaded up with an excess of filler. This recipe keeps the focus squarely on the crab.

Maryland Crab Cakes Recipe

(450 grams) lump blue crabmeat, picked over for shells

(80 milliliters) mayonnaise

panko bread crumbs

egg,

Dijon mustard

(10 milliliters) Worcestershire sauce

Tabasco

paprika

salt and black pepper

vegetable oil

Lemon wedges,

Tartar sauce, for serving (optional)

In a large mixing bowl, combine half of crabmeat with mayonnaise, panko, egg, mustard, Worcestershire, Tabasco, and paprika. Season with salt and pepper and stir until thoroughly combined.

Gently fold in remaining half of crabmeat until just combined; try not to break apart the lumps of meat any more than necessary as you stir. 

If pan-frying, form crab mixture into patties and arrange on a parchment-lined baking sheet. In a large cast iron or nonstick skillet, heat oil (and/or butter) over medium-high heat until shimmering. Add patties and cook, rotating and flipping occasionally for even browning, until browned and crispy on both sides, about 10 minutes. Lower heat at any point to prevent burning, and add more oil or butter as needed if pan goes dry.

If broiling, line a rimmed baking sheet with foil and preheat broiler. Form the crab mixture into handball-size balls and mound on the prepared baking sheet. Broil about 5 inches from the broiler element until well browned on top and heated through, about 4 minutes.

Serve right away with lemon wedges and tartar sauce, if desired.

This authentic Crab Cake recipe is packed with flaky fresh crab meat, just a little panko texture, and flavorful citrus, dijon and Old Bay seasoning with a hint of spice. This is the best you will try and it will keep you coming back time and time again! 

Crab Cake Recipe

parsley

tbsp dijon mustard

lemon juice

tsp Old Bay seasoning

tsp cayenne pepper (can go up

lbs fresh crabmeat (drained, flaked and all cartilage removed)

tbsp oil (canola, vegetable

butter

In a large bowl, whisk together mayonnaise, egg yolks, parsley, mustard, lemon juice, old bay and cayenne until combined. 

Next fold in crabmeat and breadcrumbs and shape into 6-8 crabcakes. Place in the refrigerator for about 30 minutes.

Add butter and olive oil to the skillet over medium heat.

Cook crab cakes for 4-5 minutes on each side until golden brown.

Drain on paper towels then serve with lemon slices and a side of this remoulade sauce.

For the best texture, use lump crab meat, little filler, and bake the cakes in a very hot oven. Serve with lemon wedges, a garnish of chopped parsley, and/or cocktail sauce or tartar sauce. For more success tips and to learn which crab meat to use, see blog post above.

I made these tonight and they were fabulous.

Oh and I used light Mayo.  Think thIs recipe will definitely replace the recipe I have made for years as part of our CHRISTMAS EVE FEAST OF THE 7 FISHES

As always, absolutely superb.  I made these with light mayo to save some calories and you never would've known the difference.  I live in MD and am very seasoned as to what makes up a great crab cake and these could easily be served in a fine dining restaurant - really, the best I've ever had and that's saying a lot.  Thanks Sally!

The best I’ve ever made myself!! Love the texture and how it keeps ALL the crab flavor! My daughter, who does not normally like crab cakes, loved these.

I made these exactly like the recipe for some die hard crab cake lovers, and they were a big hit. Mine did not brown on top as much as i would have liked, so I flipped them onto the platter and the bottoms were golden. Thanks for the great blog and recipe. The crab meat was $50./lb and I had anxiety about ruining it, but these were perfect.

A wonderful recipe with really great ratios.  Many recipes are either more like a baked crab salad/dip, or a big ball of soggy crackers with a little stringy crab throughout.   This is just as advertised: crab, with very little filler.  I make these for my parents with a little roasted red pepper aoli.

OMG!!! Theses are so Amazing! 
We were so surprised that these "Crabby" patties (we have a toddler obsessed with SpongeBob) went over so well, especially him. We all loved them!
The only difference was we used imitation crab.  This recipe is now part of our family repertoire. 
Thank you so much for sharing this with the world.

These Maryland crab cakes get the stamp of approval from locals and out-of-towners alike! For the best texture, use lump crab meat and very little filler.

Get the full recipe: https://sallysbakingaddiction.com/maryland-crab-cakes/

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#cooking #recipes #crabcakes

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Seasoned Old Bay Oyster Crackers —buttery oyster crackers coated in a savory Old Bay seasoning blend. Great for an added crunch to soups, salads, and snack mixes.

Seasoned Old Bay Oyster Crackers

oyster crackers

tbsp salted butter (melted)

tbsp Old Bay seasoning

mustard powder

tsp kosher salt

Preheat oven to 250 degrees. Place the oyster crackers in a bowl and set aside. In a separate bowl, whisk together the butter and remaining ingredients. Pour the liquid over the crackers and toss.

Spread the cracker evenly on a baking sheet. and bake for 10 minutes. Stir to flip them and bake another 5 minutes. Check to be sure they aren&#039;t browning too quickly. Remove them from the oven and allow them to cool.

You may serve them after cooling for 10 minutes or so. Store them in a ziplock bag in the fridge.

I wanted something different for dinner, and came up with this.

Mild Mango Chicken Curry

kg chicken Maryland pieces

carrot sliced

onion diced

potato

apricot chicken recipe base

mango

Wasabi Chicken with Wasabi Mashed Potato

chicken Maryland

800 g desiree potatoes chopped peeled

ml cream

g butter

2.00 tsp S&B wasabi paste *to taste

salt *to taste

soy sauce

ml mirin seasoning

100 ml Obento cooking sake

orange

These steamed blue crabs are the best you&#39;ll ever have! Steamed Maryland style with lots of beer, Maryland crab seasoning and a few family secrets to make them extra delicious. This is not a recipe as much as it is a method. Your amounts will depend on how many people you&#39;re serving, how big of a pot you have, and how much seasoning you prefer.

How to Steam Blue Crabs

beer

vinegar

Live blue claw crabs (about 3-6 per person, depending on size)

Maryland crab seasoning,

butter (for serving (optional))

Add equal parts beer and vinegar to the bottom of a large steamer pot, about 1 inch.

Bring the liquid to a boil, then add a single layer of live crabs. Be careful, they'll put up a fight!

Sprinkle the crabs liberally with Old Bay seasoning, then repeat with 2-3 more layers of crabs, but no more than 4 total. Make sure the liquid is at a rolling boil.

Cover and steam for about 8-12 minutes, depending on size. Larger crabs (#1's) will take 12 minutes, slightly smaller crabs (#2's) about 10 minutes, and smaller crabs about 8 minutes. Set a timer.

Line a big table with newspaper or brown paper bags, then dump the steamed crabs out on top. Repeat with the rest of your crabs until they're all used up.

Serve immediately with extra old bay, melted butter, corn on the cob and plenty of ice cold beer.

SUPPORT COLLAPSE FRANCIS SCOTT KEY BRIDGE MD. ENCOURAGE CITIZENS TO VOTE.

Great recipe with one comment.  As a Maryland native, I put Old Bay on just about everything.  For steaming crabs, we usually use J.O. Spice #2. It sticks better on the crab and that's what you typically get what you order at a crab house.  Steaming crabs = J.O. Spice #2.  Everything else (crabcakes, shrimp, crab fries, etc.) = Old Bay.

Just but them in the freezer if it's big enough and they go to seep my dad always did this . That way he could tuck the claws in close to the body. Also when you put the old bay on them also put rock salt on them and make sure you do it on every layer of crabs. If you want scrape the seasoning of the shell on the paper so you can dip the meat in it for more spicy flavor.

Awesome recipe. This was my first time cooking crabs at home and they came out perfect.

Best method for crabs - the vinegar is key. I was looking for a good recipe to make crabs here in Ocean City and stumbled upon yours. They came out perfect

First time cooking crabs and they came out perfect. Husband wasn't sure about the vinegar but it gave them incredible flavor. We'll be using this from now on - thank you!

First off, Eleanor Q is a beauty and I love that name.  And thanks for sharing all those great photos of you and the family and the oysters and the crabs... I could pick crab and drink beer and listen to good tunes on a dock like that forever and ever.  Somehow I've never done a crab boil myself, and I do believe it's about time.

I LOVE them this way! It just has 'Atlantic Coast Seashore' written all over it and I would HIGHLY recommend that if you're visiting anywhere on the coast from Maryland to Massachusetts, you really need to have this on your bucket list! 
Another fave of prepping blue crabs is to dunk them in a bucket of ice water for about 5 - 10 minutes. It puts them to sleep and anesthetizes them. We use rubber gloves to rip off the backs and it kills them instantly. We clean the lungs and 'innards' and saute them in a big pan with EVOO, fresh minced garlic, add a tiny amount of Better Than Bouillion and about an eighth cup water to the pan. Cover and cook for about 5 minutes, add some fresh chopped basil. Serve with spaghetti coated with the juices... omg! Mangia!!!

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