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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Maryland Crab Cakes

[heart_this] · Apr 30, 2008 · 58 Comments

Maryland Crab Cakes

I was going through my freezer when I came across the last of the frozen king crab that I had gotten a while ago. It was good because there were still a lot of recipes with crab on my to try list. The recipe that caught my attention was a Maryland crab cake recipe. The crab cake recipe almost sounded like a burger recipe with crab meat, bread crumbs, milk, eggs and seasonings. With the seasonings being mayonnaise, Worcestershire sauce and mustard they sounded really good. I used panko bread crumbs they were all that I had on hand. The crab cakes came together pretty easily. I read that the cakes might not hold together too well while frying and that you could chill the crab mixture in the fridge ahead of time and they would hold up better. I was a little hungry and skipped the chilling step and my cakes held together just fine. The Maryland crab cakes were really tasty! They were nice and crispy on the outside and soft and moist and tender on the inside. They were so tasty that they did not need any condiments.

Maryland Crab Cakes

Maryland Crab Cakes

Prep Time: 12 minutes Cook Time: 8 minutes Total Time: 20 minutes Servings: 4
ingredients
  • 1 pound crab meat
  • 3/4 cup panko bread crumbs (gluten free for gluten free)
  • 1/4 cup milk
  • 1 egg
  • 3 tablespoons mayonnaise
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon mustard
  • 2 green onions (sliced)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon oil
  • 1 tablespoon butter
directions
  1. Mix the crab, bread crumbs, milk, egg, mayonnaise, Worcestershire sauce, mustard, green onions, salt and pepper in a bowl.
  2. Grab a handful of the mixture and form a patty.
  3. Heat the oil and melt the butter in a pan.
  4. Fry the patty in the oil and butter until golden brown on both sides, about 2-4 minutes per side.
Similar Recipes:
Crab Mac and Cheese
Crab Quesadillas
Tod Mun Pla (Thai Fish Cakes)
Zucchini Fritters
Corn Fritters
Fried Green Tomatoes with Crab Remoulade

Food, Gluten-free, Low-carb, Main Course, Recipe, Seafood

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Reader Interactions

Comments

  1. Melanie says

    April 30, 2008 at 11:36 pm

    I love, love, love crab cakes. These look amazing!

    Reply
  2. Anonymous says

    May 1, 2008 at 12:11 am

    Yum! I LOVE crab cakes!

    Reply
  3. Pearlsofeast says

    May 1, 2008 at 12:15 am

    Kevin,I have never tried crab cakes at home,Ur amazing recipes inspires me a lot.

    wonderful presentation!!!!!!

    Reply
  4. Anonymous says

    May 1, 2008 at 12:15 am

    Okay, I must reiterate Melanie and Tina’s comments: I LOVE CRAB CAKES!!!!! I’m making these this weekend!!!!

    Reply
  5. Susan from Food Blogga says

    May 1, 2008 at 12:23 am

    Mmmmm…cooked just right. Crispy and crunchy on top and creamy on the inside.

    Reply
  6. Vicarious Foodie says

    May 1, 2008 at 12:46 am

    I happen to live near Baltimore now and can get good crab cakes whenever, but even so I’d rather be able to stay in and have them at home. Yours look great!

    Reply
  7. Cookie baker Lynn says

    May 1, 2008 at 12:56 am

    I love crab cakes! Leftover crab? What’s that?

    Reply
  8. Elle says

    May 1, 2008 at 1:21 am

    Beautiful! I love love love crab cakes! They look SO good!

    Reply
  9. RecipeGirl says

    May 1, 2008 at 1:22 am

    I love seafood, and especially shellfish, but for some reason crab dishes don’t wow me all that much. I think it’s something about it being stringy and getting stuck in your teeth easily!

    That said, I do enjoy a good crab cake and yours looks wonderful!

    Reply
  10. daphne says

    May 1, 2008 at 1:47 am

    Very nice. It looks crisp on the outside and juicy on the inside. These crab cakes look fantastic!

    Reply
  11. Sharon says

    May 1, 2008 at 2:21 am

    Crab cakes are one of my favorite foods, but I don’t like ordering them in restaurants since I always want more! I’d love to try this recipe if I can get my hands on some good crab.

    Reply
  12. Lina says

    May 1, 2008 at 2:39 am

    ohhh your crab cakes look so good! Btw, I went to go look at your Ichigo Daifuku post! It looks so much better than mine! You make so much Japanese food! Are you japanese?

    Reply
  13. Steph says

    May 1, 2008 at 2:40 am

    Yum, crab cakes are delicious, these look wonderful!

    Reply
  14. Brilynn says

    May 1, 2008 at 2:55 am

    Those look awesome! I wish I had some frozen crab in my freezer…

    Reply
  15. chou says

    May 1, 2008 at 3:41 am

    I grew up w/out fish, and am just learning what I’ve been missing. Beautiful cakes.

    Reply
  16. Marc @ NoRecipes says

    May 1, 2008 at 3:50 am

    Wow these look great Kevin!

    Reply
  17. carolyn says

    May 1, 2008 at 4:03 am

    I love crab cakes and I love how you have bits of green onions in them. Very different from others I have tasted. Stunning!

    Reply
  18. Manggy says

    May 1, 2008 at 5:57 am

    Crab cakes are one of my most favorite dishes!! Thanks for keeping the mayo down in the recipe– I gotta be watchin’ my weight 🙂

    Reply
  19. Jan says

    May 1, 2008 at 6:25 am

    Crab cakes are so yummy – yours look really nice. It’s 7.30am and I want one now!

    Reply
  20. Kitt says

    May 1, 2008 at 6:44 am

    Beautiful!

    I’m wondering: What are you using for your lighting? It always looks spot on (so to speak).

    Reply
  21. Laura @ Hungry and Frozen says

    May 1, 2008 at 8:00 am

    They look fab. I’ve always wanted to get hold of Panko, I’ve heard it’s miles better than breadcrumbs…

    Reply
  22. Peter M says

    May 1, 2008 at 8:45 am

    Nice job Kevin…they aren’t too hard to make…keep it simple and use real crab and the result should be this good!

    Reply
  23. Homecooked says

    May 1, 2008 at 8:48 am

    Your crab cakes look so moist and delicious! I am sure they tasted as good as they looked!

    Reply
  24. giz says

    May 1, 2008 at 9:14 am

    The fun part of crab cakes is the versatility – make them small and on a bed of lettuce they’re an appetizer and make them burger size and they’re a main course. Either way – totally satisfying.

    Reply
  25. aforkfulofspaghetti says

    May 1, 2008 at 10:23 am

    Mmmmmm….. Yummmmmmmeeeeeeee…..

    Reply
  26. Parker says

    May 1, 2008 at 11:31 am

    Those look very nice for a meal or appetizer. They look like they have a lot of flavor mmmmm.

    Reply
  27. Mike of Mike's Table says

    May 1, 2008 at 11:53 am

    This sounds and looks delicious! Crab cakes have been on my to-do list for a while now. Looking at this might be just the kick in the rear I need to go and do it already because now I want some very badly.

    Reply
  28. Jeff says

    May 1, 2008 at 12:15 pm

    Those crab cakes look amazing and look a lot better than the bowl of cereal I am staring at right no. I also love to use panko whenever possible. Adds a nice texture.

    Reply
  29. diva says

    May 1, 2008 at 2:05 pm

    4 words: i wanna eat it.

    Reply
  30. Jerry says

    May 1, 2008 at 2:28 pm

    Love Love Love it!

    Reply
  31. Gloria says

    May 1, 2008 at 3:16 pm

    mmmm Kevin, why you didn’t come to lunch with us today??? I will be happy!!!Looks amazing how ever! xGloria

    Reply
  32. cakewardrobe says

    May 1, 2008 at 3:39 pm

    I wanted to make this!!!!!!!! Looks AMAZING.. My cravings are starting up!

    Reply
  33. JennDZ - The Leftover Queen says

    May 1, 2008 at 4:28 pm

    I grew up in MD and therefore on crab cakes. I am VERY picky about them! Yours looks lovely – but every MD crab cake must have Old Bay Seasoning! 🙂 LOL!
    Also if you ever get your hands on MD blue crabs, try this recipe again and you will love it even more!

    Reply
  34. Terry B says

    May 1, 2008 at 4:28 pm

    These look wonderful. One quick question, though. The mustard–yellow? Dry? Dijon?

    Reply
  35. Ben says

    May 1, 2008 at 4:51 pm

    Oh, oil and butter. That is a great frying combo. I will bookmark this for when my diet is over :-p
    Nice to see a pic of you on this blog.

    Reply
  36. Anonymous says

    May 1, 2008 at 5:57 pm

    Not to be the wet blanket here, but true Maryland crabcakes don’t have green onions in them, EVER.

    Reply
  37. Chiffy says

    May 1, 2008 at 6:22 pm

    Well, your photos and recipe look good, but my BF “Big Bear” refuses to eat crab cakes unless they are made from Florida crabs that he catches in the marsh behind our trailer park here in Clearwater.

    But at least he’s better than my 2nd ex-husband (who I wrote about on SeriousEats yesterday) who was a SOB and now eats only spam (he HATED my pasta bakes).

    Bit I digress. Your post is great.

    Reply
  38. Patsyk says

    May 1, 2008 at 7:28 pm

    OMG! Those crab cakes look amazing! We love crab cakes at our house, so I’ll be marking this to try.

    Reply
  39. marye says

    May 1, 2008 at 9:01 pm

    umm..crabcakes work for me. Those are fantastic!

    Reply
  40. Deborah says

    May 1, 2008 at 9:14 pm

    I have been so busy today, and haven’t been able to get around to any blogs until now. I just barely posted a crab cake recipe!! Yours sound great – I’ll have to try out this recipe next time!

    Reply
  41. farida says

    May 1, 2008 at 10:27 pm

    these crab cakes look amazing!!!! i have never made them in my life, and I am keeping your recipe!

    Reply
  42. Anonymous says

    May 2, 2008 at 3:56 am

    Oh man! I’m dying here. That looks damn good!

    Reply
  43. Nina's Kitchen (Nina Timm) says

    May 2, 2008 at 4:39 am

    How the heck did I miss this one….It looks fantastic..the crunch,mmmm

    Reply
  44. Pixie says

    May 2, 2008 at 8:57 am

    Well done on your crab cakes- they look incredibly tasty!

    Reply
  45. Kevin says

    May 2, 2008 at 12:11 pm

    Terry B: I used Dijon mustard.

    Reply
  46. We Are Never Full says

    May 2, 2008 at 2:08 pm

    no old bay seasoning? hmmmmmm… makes me a bit suspicious of the recipe w/o that! some people hate the flavor, but i love it! these look thick and delish.

    Reply
  47. MARICHELLE says

    May 3, 2008 at 1:31 am

    Love crab cakes but for some odd reason I hardly ever have them… weird!

    Reply
  48. cakebrain says

    May 3, 2008 at 5:57 am

    Oh man, I could eat a dozen of those crab cakes! I just love ’em!

    Reply
  49. Rasa Malaysia says

    May 3, 2008 at 6:12 am

    Oh my, that’s an insanely sinful looking crab cake you have there, so much crab meat and so juicy looking, yummy. I have meant to make crab cakes for a loooong time but haven’t gotten to it. Your post just prompted me to make mine ASAP before I die of drooling looking at yours. 😉

    Reply
  50. Anonymous says

    February 15, 2009 at 4:28 am

    dude…why does all your food look so delicious!? i’ve already bookmarked like 10 of your recipes…awesome site.

    Reply
  51. Anonymous says

    March 24, 2009 at 2:06 am

    I’m from Maryland! You’ve got to get some real blue crab mean instead of king crab and they’ll be even better 🙂

    Reply
  52. Carolyn says

    May 3, 2009 at 12:24 am

    I have made this recipe several times..Wonderful..You really taste the crab and not like alot of recipes with all the fillers.

    Reply
  53. Kat says

    November 9, 2009 at 12:23 am

    I am forever bookmarking recipes on your site and love your blog! I had purchased some canned crab at Trader Joe's and was contemplating crab cakes. Decided I would search your blog to see if you had a recipe and you did. Made these tonight and they were wonderful. Thanks for sharing the recipe!

    Reply
  54. Anonymous says

    January 16, 2010 at 5:03 pm

    I just printed off the crab cake recipe to try tonight. Didn't want all the blog comments but did not see a print recipe command. Did I miss it. Thanks,

    Reply
  55. Kevin says

    January 19, 2010 at 1:21 am

    Anonymous: I added the printable version of the recipe.

    Reply
  56. Ameirah says

    August 4, 2011 at 11:02 am

    I love crab cakes! I never seem to make them as good as my mom used to, and forgot about them for a few years. But i just got a bunch of crab meat on sale and am dying for them!

    I seem to remember them with chives, but my memory could be failing.

    Amazing picture and recipe! *drools*

    Reply
  57. Napfrocurlzgirl says

    January 22, 2012 at 10:48 pm

    I made the crab cakes tonight, but had a little problem. I didn't know I was out of Panko breadcrumbs, so I bought some Cornflakes breadcrumbs. My mix was super soft and it kind of got stuck in the pan. Am I looking for a meat to breadcrumb ration similar to making salmon patties?

    Reply
  58. Kevin says

    January 24, 2012 at 12:41 am

    Napfrocurlzgirl: I have never tried it with cornflakes but that sounds like an interesting idea. Regular bread crumbs would also work. The breadcrumbs along with the egg is what is going to hold everything together and if when you are forming the patties with your hands you feel that the mixture is too soft you can add more bread crumbs to the mixture until you can easily form the patties.

    Reply

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