Maryland Crab Cakes


Newsflash: this MD girl loves crab cakes. Lucky for you I’m sharing my recipe!
This one is easy & sure to please.

// Maryland Crab Cakes //
makes about 8 crab cakes

  • 1 1/2 lbs crabmeat 
  • 2 tbsp mayo
  • 1 cup bread crumbs
  • 2 tbsp dried parsley
  • 1 tbsp lemon juice
  • 1 tsp worchestershire
  • 2 tbsp old bay seasoning {the magic}
  • 1 tbsp mustard powder
  • 1 tbsp whole wheat flour
  • 1 tbsp onion powder
  • 1 tbsp minced garlic
  • salt & pepper
  1. preheat oven to 375 degrees.
  2. combine all ingredients in a large mixing bowl.
  3. create crab cakes by scooping palm sized amounts of crab mixture and forming cakes in between palms, about the size of one cup. repeat until all crab mixture is used. try to make the cakes equal in size so they all cook evenly.
  4. place cakes on a greased foil covered baking sheet. spray top of cakes with olive oil cooking spray. bake for 15 minutes. then flip cakes and cook for another 10 minutes. cakes should be golden brown when finished.

These cakes are deelish on their own, but they’re even better with a yummy remoulade. Simply mix-up mayo, mustard, sweet relish, minced garlic, lemon juice, and salt & pepper. Serve these cakes over greens, in between a sandwich roll, or just plain-jane by themselves. You could eat them on a train, you could eat them on a plane.
Sorry…had to.
Bottom line, these cakes rock & they do my MD roots proud.
Hope you enjoy them as much as we did do :)


  1. Katie Feeney says

    These were so delicious! My tummy thanks you! Now I can wow my NC friends, hopefully, with some new MD cuisine skills. xx

Leave a Reply

Your email address will not be published. Required fields are marked *