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Maryland crab cakes-recipe

Maryland crab cakes-recipe

Maryland crab cakes-recipe
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5 from 1 vote

Maryland crab cakes

Frying n a little oil to brown. then finishing in the oven is healthier than shallow frying
Course Appetizer, Snack
Cuisine American, Europe, Mediterranean
Keyword crab, crabcake, seafood
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 4 serves
Calories 271kcal


  • 200 g 7oz fresh white crab meat
  • 100 g 4oz fresh brown crab meat
  • 100 g 4oz dried lemon breadcrumbs (eg from Waitrose)
  • 2 spring onions finely sliced
  • handful parsley leaves finely chopped
  • 1/2 tsp each Worcestershire sauce. English mustard powder and Tabasco
  • 2 tbsp reduced-fat mayonnaise
  • juice 1/2 lemon
  • large handful seasoned flour to coat
  • 1 free-range egg beaten
  • 1 tbsp oi


  • 1 Heat the oven to 200 C. 180 C fan. 400 F, gas 6 Place the crab meat, half the breadcrumbs. The spring onions, parsley,seasonings. mayonnaise and lemon juice into a bowl, mix thoroughly and season with salt and pepper. Form the mixture into 4 rounds and lightly flatten Coat each one lightly in flour, then beaten egg and finally cover every in the remaining breadcrumbs.
  • 2 Heat a frying pan and add tie oil. When it starts to shimmer in the pan, place the crab cakes in and brown on both sides for a couple of minutes Transfer to a baking sheet and bake in the oven for 15 minutes until golden brown Serve Immediately with lemon wedges and oven chips.



Per crab cake: 271 calories, 11g fat 
(2g saturated). 24g carbohydrate

Even as we get Into the warmer days of summer, it’s good to have a few standbys and ingredients in the freezer as a back-up. Just think of the carbon footprint involved in getting in the car because you ran out of butter* It’s a good Idea to cook a whole recipe, even if you only want half, such as our Maryland crab cakes,
which freeze brilliantly.
If the oven’s on for something, you may as well make enough to freeze. The general rules for freezing are quite simple:
1. FOOD MUST BE COLD before packing, otherwise the temperature of the freezer will rise.
2. PACK WELL to avoid freezer-bum (when ice crystals penetrate the packing and get onto the
food). It doesn’t harm the food in health terms, but it will hat m the texture.
3.LABEL EVERYTHING! We’ve all found a box in the freezer that ends up a surprise supper…
4.CHECK YOUR STORE. Food will never technically spoil in the freezer, but don’t freeze anything for more
than 3 months.


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