Selecting the Best Crab Meat for Crab Cakes

To ensure the most flavorful crab cakes, I consistently opt for fresh lump crab meat. Its sweetness, delicate texture, and substantial, appealing pieces impart a signature chunky texture to your crab cakes, while minimizing the need for fillers. (More on that momentarily!)

Avoid the temptation of shelf-stable canned crab meat. Instead, seek out refrigerated, freshly picked or hand-picked crab meat near the seafood counter. Don’t hesitate to ask your grocer about the freshest crab meat available in the store. The fresher the crab meat, the more exceptional your crab cakes will taste.

If you’re in the mood for something extra special, you can use a combination of lump and jumbo lump crab meat. However, lump crab meat alone is perfectly suited for creating those satisfyingly large bites of crab in every single forkful.

The Great Debate: Crab Cake Fillers

Now that we’ve discussed the crab meat itself, let’s delve into the world of fillers – one of the most fiercely debated aspects of crab cake preparation. In the realm of Maryland-style crab cakes, the gold standard is minimal filler. The aim is to use just enough to bind the ingredients together without overshadowing the sweet, delicate crab flavor.

The debate doesn’t end with whether to include filler; the type of filler is also a critical consideration. Some recipes rely heavily on breadcrumbs or crushed crackers to stretch the crab meat and aid in shaping the cakes. However, an excess of filler can compromise the rich, buttery flavor that we all crave.

My stance is to use just a small amount of filler, specifically ¼ cup of Panko breadcrumbs per pound of crab. Panko breadcrumbs are light and airy, allowing them to bind the mixture effectively without weighing it down, ultimately preserving a tender and flaky texture in every bite.

Looking for a gluten-free option? Crushed gluten-free crackers make an excellent substitute, though the texture may vary slightly.

Ingredients: What You’ll Need

Now that you’re well-versed in selecting the right crab meat and we’ve settled the filler debate, let’s explore the other essential ingredients that will allow the crab’s flavor to take center stage.

• Egg: Acts as a binder, helping your crab cakes hold together without making them heavy.
• Mayonnaise: Provides moisture and richness, working in harmony with the egg to maintain the cakes’ integrity.
• Dijon mustard: Imparts a subtle tang and depth that beautifully complements the sweetness of the crab. It’s not overpowering, but just enough to evoke a sense of intrigue.
• Lemon juice: A squeeze of fresh lemon brightens the overall flavor profile and cuts through the richness, essential for that fresh, clean seafood taste.
• Old Bay Seasoning: If you’re aiming for authentic Maryland-style crab cakes, Old Bay is non-negotiable. This iconic seasoning blend, with its celery salt, paprika, and other spices, lends the cakes their signature flavor and a gentle touch of heat.
• Worcestershire sauce: A mere splash adds an incredible depth of flavor.
• Crab meat: I recommend using fresh, high-quality lump crab meat for optimal texture and flavor, just as I do in my favorite crab stack recipe. Avoid shelf-stable canned crab, as it tends to be overly shredded and lacks the clean, fresh taste we seek.
• Celery: While not traditionally found in Maryland crab cake recipes, I like to incorporate a small amount for a subtle crunch and freshness that balances the richness of the crab and mayo. It doesn’t compete with the primary flavors or textures, but quietly enhances the entire experience. Be sure to chop it finely so it seamlessly blends in.
• Panko breadcrumbs: My preferred filler. These light, Japanese-style breadcrumbs help bind the cakes without adding excessive weight. While you can substitute crushed saltines or traditional breadcrumbs, I appreciate how Panko allows the crab to remain the star of the show. (Refer to the section above for more on fillers.)
• Oil for cooking: You’ll need a neutral, high-heat oil to achieve that coveted golden-brown crust. Avocado oil is my go-to, but vegetable or canola oil works equally well.

Consult the recipe card below for complete information on ingredients and their quantities.

Step-by-Step Guide: How to Make Maryland Crab Cakes

While some recipes recommend baking crab cakes, I always opt for pan-searing. A quick sear in a hot skillet produces a deeply golden, crisp crust that’s nearly impossible to replicate in the oven, especially without drying them out. It also allows for greater control over the browning process and enables you to work in batches, ensuring each crab cake achieves a restaurant-quality finish. If you’re investing in high-quality crab, it deserves to be treated with the utmost care.

1. Whisk the base: In a mixing bowl, whisk together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, and salt until the mixture is smooth.
2. Fold in the crab meat, celery, and filler: Handle this step with care to preserve the beautiful chunks of crab in every bite.
3. Chill the mixture: Scoop the crab mixture into ½-cup portions and gently shape them into thick, slightly flattened cakes. Refrigerate for at least 1 hour (or even overnight) to ensure they hold together during cooking.
4. Sauté until golden: Heat oil in a skillet over medium heat. Add the crab cakes and cook for 4–5 minutes per side, until they turn deeply golden and crispy on the outside.

Don’t skip the chill! The chilling process is critical because this recipe includes so little filler. It helps firm up the mixture and prevents your crab cakes from falling apart in the skillet. Allow them at least an hour in the refrigerator to ensure they remain intact and cook beautifully.

Serving Suggestions: What to Serve with Your Crab Cakes

Crab cakes can be served as an elegant appetizer or a light dinner, depending on how you present them. I enjoy them with a simple squeeze of fresh lemon and a side of remoulade. However, tartar sauce and cocktail sauce are also popular choices.

For a complete crab cake dinner, I recommend pairing them with one or two simple summer side dishes, such as coleslaw, corn on the cob, or my corn and zucchini salad with basil vinaigrette (highly recommended!). The key is to keep it simple and allow the golden crab cakes to take center stage.

Thinking about dessert? You can’t go wrong with strawberry shortcake or a scoop of peach cobbler à la mode – sweet, summery, and the perfect way to conclude the meal.

Frequently Asked Questions About Crab Cakes

Can I make these crab cakes ahead of time?

Absolutely! Prepare the crab cake mixture, shape the patties, cover, and refrigerate for up to 24 hours before cooking. This not only saves time but also helps the cakes hold together better during cooking.

Can I bake these crab cakes instead of frying them?

Yes, you can! While I prefer pan-frying for a crispy, golden crust, you can bake the crab cakes if you prefer to avoid the stovetop. Preheat your oven to 425°F (220°C), place the crab cakes on a parchment-lined baking sheet, and lightly brush the tops with oil. Bake for 12–14 minutes, or until golden and heated through. Note that they won’t be quite as crispy as the pan-fried version, but they’ll still be delicious.

Can I freeze crab cakes?

Yes, you can freeze uncooked crab cakes. Place them on a baking sheet to freeze individually, then transfer them to a freezer-safe bag or container. When you’re ready to cook them, thaw them in the refrigerator overnight and proceed with the recipe.