Frankly, I’m embarrassed that crab cakes haven’t made it onto the site yet. Any Maryland blogger worth their grain in salt NEEDS to have a good crab cake recipe to share. The world doesn’t turn to us for much in the way of famous foods. We’re notorious for our fried chicken, pit beef, our Smith Island cakes, and of course…crab cakes. Let me start off my saying, I’m not a big fan of crab cakes. My mom always made great ones, but they were just never “my thing”. When I see recipes online, or in cookbooks, often I am disparaged by the amount of filler that people put in their cakes. Bell peppers, bread crumbs, eggs, herbs, avocado, cheese – the list goes on. It’s a travesty, people! A GOOD crab cake only needs crab meat, and a little bit of a binder. I had a recipe that I used forever, and it was great. But, I would use a good amount of breadcrumbs to get them to hold their shape. That always kind of bothered me. Then, one of my best girlfriend’s aunt shared this recipe on a local recipe swapping group that I’m a member of on Facebook. It had virtually no binding agents! Flour, a bit of mayo and mustard, an egg, and a bit of seasoning. I should also mention the fact that this said Aunt is a purveyor of crab meat. As a side-job she picks crabs and sells the meat in the summertime. The woman knows her crab, ya’ll. I knew I had to try it…

Talk about blown away! Like I mentioned above, I don’t even like crab cakes, and I ended up scarfing one down. These cakes are solid packed full of meat. It is definitely my go-to recipe for crab cakes now. They formed in your hands beautifully, fried up beautifully, and as you can see from the picture – were gorgeous inside too. I realize that not everyone can get their hands on blue crab meat. I’ve not tried myself, but I’m fairly certain this recipe would work with Dungeness crab meat, or even snow crab meat. Whatever is good, and fresh in your neck of the woods! I served with baked oven fries, as well as a green salad. They make a delightful sandwich too. Oooh, or over a bed of fettuccine Alfredo. Hea-ven!

This recipe makes about 5 crab cakes. If your budget allows, I’d highly recommend doubling the recipe, and then freezing half of the cakes. They freeze great! And, frozen crab cakes are one of my favorite “go to” easy meals on those nights when I’m just too tired to cook. Simply form and place on a cookie sheet lined with wax paper. Freeze on the cookie sheet for about 2 hours, until frozen. Then vacuum seal or wrap securely in freezer paper. Cook the frozen cakes just as you would if they were fresh, adding a few minutes of cooking time to each side of the cake.

8 Comments

  1. Gabz
    Posted November 18, 2011 at 2:04 PM | Permalink

    They look really pretty, Laura. But I’m like you, crab cakes are not my favorite, probably for a lot of the same reasons as you have.

  2. Posted November 18, 2011 at 2:56 PM | Permalink

    My husband is from Bowie, Maryland so we are a crabcake family and I love them. My recipe is pretty much like this but I do add some breadcrumbs…but just as little as I think I can get away with. I might try binding with flour next time because i am definitely with you on the “little as possible” mindset. We need to let the yummy crab shine. I fry mine in butter. Yours look fabulous.

  3. Posted November 18, 2011 at 10:32 PM | Permalink

    Um…I love crab cakes and anything with crab in it! Buuuuut, like you mention, they so often have filler that I can’t eat them (lots of bread crumbs and white flour, which I’m intolerant to) – but this recipe only calls for 3 tablespoons of flour, which I could easily sub for gluten-free flour and not have a composition issue…WOW! Thanks for sharing Laura!! Looks delicious :)

    • Coenraad
      Posted July 12, 2013 at 8:13 AM | Permalink

      Try rice flour. Or substitute wholemeal spelt flour, which has half the gluten of white and 3x the protein and other goodies.

  4. Posted November 20, 2011 at 8:08 PM | Permalink

    As a fellow Maryland girl, I am so happy to see this recipe. I am always annoyed when bell pepper goes into a crab cake…it’s just not right! I had no idea crab cakes froze well, thanks for the tip.

  5. Posted November 21, 2011 at 3:43 PM | Permalink

    these look absolute delicious!

  6. Posted November 22, 2011 at 6:34 PM | Permalink

    These look beautiful and perfectly golden! Great job!

  7. Cheryl
    Posted March 29, 2014 at 4:57 PM | Permalink

    When I was in the Baltimore airport there was a little restaraunt/bar and I had the Maryland crab ommlet and it was to die for, this was a year ago and I still want it

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