Maryland Crab Cakes (Baked or Fried)
These classic Maryland crab cakes are made with sweet, juicy chunks of lump crab with VERY minimal filler - just enough to hold them together while it pan-fries in delicious butter.
Servings 4 servings
Combine all the ingredients (except butter) together in a bowl. Use a rubber spatula and fold ingredients together carefully, making sure not to break up the pieces of lump crab.
Form the mixture into 4 equally sized balls and place on a plate. Chill in the fridge for 1 hour. This will help to make sure your crab cakes don't fall apart.
Heat the butter in skillet over medium heat. Add the crab cakes and cook for 3-5 minutes until golden brown on the bottom.
Use a spatula to flip the crab cakes and lightly press down on each one to form into a cake instead of a ball. Cook for 2-4 minutes, until golden brown.
Remove the crab cakes and sprinkle with minced green onions (optional) and serve with crab cake sauce.
Baking Instructions (if you prefer to bake instead of pan-frying them)
Form into patties per instructions above.
Bake on a parchment paper lined baking sheet at 450F degrees for 10-12 minutes, flipping halfway, until golden brown.
- Place the uncooked crab cakes in the freezer for 20 minutes before cooking for the best results. This helps them to stay together while cooking.
- Use a nonstick skillet to prevent sticking.
- Use a thin, flat spatula to flip the crab cakes - the thinner the better as it's easier to get underneath them and flip without incident!
- Make sure to keep the temperature of the pan at medium - any higher and the butter will start to burn.
Serving: 1crab cake | Calories: 147kcal | Carbohydrates: 6g | Protein: 13g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 68mg | Sodium: 597mg | Potassium: 145mg | Fiber: 1g | Sugar: 1g | Vitamin A: 105IU | Vitamin C: 4mg | Calcium: 58mg | Iron: 1.3mg