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Maryland Blue Crab Cakes

August 26th, 2007 · 2 Comments

Maryland Blue Crab Cakes
courtesy Maryland Seafood and Aquaculture

Maryland Blue Crab CakesMaryland Blue Crab- This Chesapeake crustacean is probably the most enduring symbol of Maryland. Mature blue crabs average five to seven inches across, and are most plentiful from late spring through the fall, although crabmeat is available in many forms year-round.

1 pound Maryland crab meat
(fresh or pasteurized)
1 egg
2 teaspoons Worcestershire sauce
1 teaspoon seafood seasoning
1 teaspoon dry mustard
½ cup cracker or bread crumbs
¼ cup mayonnaise
¼ teaspoon white pepper




1. Remove all cartilage from crab meat.


2. In a bowl, mix together egg, mayonnaise, seafood seasoning, white pepper, Worcestershire
sauce and dry mustard.


3. Add crab meat: mix evenly. Add cracker or bread crumbs evenly.


4. Shape into 6 cakes.


5. Deep fry in oil at 350oF for 2 to 3 minutes or sauté in a frying pan with a little oil for 5 minutes on each side.


6. Cook until golden brown.


Makes 6 servings.


Additional Resources:
I Love Crab Cakes! 50 Recipes for an American Classic by Tom Douglas and Shelley Lance
The Crab Cake Guy’s Recipes
The Crab Lover’s Book: Recipes & More by Mary Ethelyn Orso
Crab Cake Guy’s recommended reading

Tags: Blue Crabs · Crab Cake Recipes · crab cakes

2 responses so far ↓

  • 1 Lawrence // Jan 5, 2010 at 3:03 pm

    I think these would definitely be crispy fried at 3500 degrees F!

  • 2 Gary Nygren // Sep 23, 2010 at 12:44 pm

    Your recipe on Md Blue Crab Cakes is just like mine ! BUT, never use Pasturized Crab meat in a can !! It is terrible, only the Cat would eat it. Otherwise a great recipe ! Thanks, Gary

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