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Maryland’s Best Crab Cake Recipe

November 30th, 2010 · 9 Comments

Maryland’s Best Crab Cake Recipe

This recipe comes to us from Cynthia M. of Maryland. In her email Cynthia mentioned that she learned this “Maryland’s Best Crab Cake Recipe” from her grandmother and has been serving these at family dinners since. Give it a try and let me know if you think this is worthy of the namesake Maryland’s Best Crab Cake Recipe. Thanks

Maryland’s Best Crab Cake Recipe

  • 1 pound of picked Maryland blue crab meat.
  • 1 large egg lightly  beaten
  • crushed 1/3 cup fresh parsley finely chopped
  • 2 tablespoons mayonnaise
  • 1/4 teaspoon  Old Bay seasoning
  • 1/4 cayenne pepper (use slightly less if you dont enjoy the heat)
  • 1/2 cup Saltines
  • A touch of onion powder
  • Salt and Pepper to taste

Maryland's Best Crab Cake RecipeDirections to Prepare Maryland’s Best Crab Cakes

  1. In a small  bowl, combine the Maryland Crab,  Saltine crackers, lightly beaten egg,  mayonnaise and finely chopped parsley. Stir into the batter is moist but make sure not to over mix.
  2. Add a touch of salt and pepper.
  3. Form into 6 Maryland Crab Cakes. The crab cakes can be  1/2 to 3/4 inches thick.
  4. Place the formed crab cakes into the  refrigerator for two hours giving them time to  set up and combining all the flavors.
  5. Sprinkle lightly with Old Bay, cayenne pepper or and onion powder.
  6. In a skillet, fry crab cakes in butter.
  7. Turning each crab cake just once until both sides are  browned.
  8. To finish serve with lemon wedges and lightly dust the cakes with a bit of Old Bay seasoning.
  9. Enjoy this  Maryland’s Best Crab Cake Recipe

Thanks again Cynthia for this great crab cake recipe. If you have a recipe that you want to share please email me. Thanks

-The Crab Cake Guy

Additional Resources:
I Love Crab Cakes! 50 Recipes for an American Classic by Tom Douglas and Shelley Lance

Crab Cake Recipes

Crab Cake Sauces

Ocean Friendly Cuisine: Sustainable Seafood Recipes From The World’s Finest Chefs by James O. Fraioli and Cousteau

Mystic Seafood: Great Recipes, History, and Seafaring Lore from Mystic Seaport by Jean Kerr and Spencer Smith

The Crab Lover’s Book: Recipes & More by Mary Ethelyn Orso

Tags: Blue Crabs · Crab Cake Recipes · crab cakes

9 responses so far ↓

  • 1 Bill Swiggard // Feb 2, 2011 at 5:24 pm

    FOOD OF THE GODS!!!! Thank you Cynthia! Thank you, Grandma!
    I have been searching in vain for YEARS to find a recipe that reproduces the indescribable flavor of the crab cakes I had in my teens during family vacations on Maryland’s Eastern Shore. And this is it. I have eaten more BAD crab cakes than I care to remember, soggy tasteless lumps of breadcrumbs with a few lonely strands of low-grade claw meat. But never again…
    THESE, dear friends, are what crab cakes should be. Almost 90% backfin meat with just enough extra stuff to hold the patties together. I have served them twice. The first bite I took made me want to weep with pleasure. Every single person I’ve given them to has begged me to make them more. One even stole a bite off of MY plate (the ultimate compliment?)!
    This ASTOUNDING recipe uses crushed saltines as one of the binders. DO NOT substitute for this vital ingredient.
    O Mighty Cynthia, I salute you!

  • 2 Cory // Feb 8, 2011 at 12:52 pm

    OMG, those crab cakes look amazing. I’m writing down the recipe now and am for sure going to try them out for this V day! Also, very cute business concept with crabs!
    Again, great recipe. I can’t wait to see what recipes you share with us next!!

  • 3 Mark // Apr 16, 2011 at 1:05 pm

    I was lured to this site with the definite maybe that I might find the recipe for the G&M Restaurant crab cakes. Has anyone put the ingredients together? Lump crab meat is too expensive to attempt too much trial and error. I’m not goint to compete but would like to have the recipe in Florida for the Blue Crab of the south

  • 4 Mary Loless Alexander // May 18, 2011 at 2:55 am

    Wonderful! This is the recipe I have been looking for. Turned out great! Thanks.

  • 5 Dave // Nov 7, 2011 at 1:08 pm

    Great cakes with one BIG question.
    1/4 teaspoon, 1/4 tablespoon or 1/4 cup cayenne pepper????

  • 6 Lia // Sep 3, 2012 at 7:17 pm

    These crab cakes ARE AMAZING! So glad I came across this recipe. It’s simple, but just the right ingredients. Only thing I added was green onion instead of onion powder. They were so delicious, wish the recipe made more! Will definitely make these again! Thank you for sharing this recipe!!

  • 7 Christian Gehman // Oct 21, 2013 at 8:00 am

    Rather than using onion powder, you might try lightly scraping a teaspoon across a shallot sliced in half on its equator.

  • 8 Scott // Jul 3, 2015 at 6:45 pm

    Great recipe, thank you! I made them in smaller crab balls, and added a little green pepper and used 1/4 tsp cayenne pepper. Best I’ve had. They were salted with my tears of joy while eating them. You can’t get anything this good in a restaurant. Well it’s rare at least. This recipe is a keeper.

  • 9 Chris // Nov 11, 2015 at 7:27 pm

    I’m a Maryland girl and love my crabs and crab cakes and these are great. I’m a little more liberal with the Old Bay but letting the cakes rest in the fridge really does make a difference in holding them together. I also use a little olive oil along with the butter when cooking. I serve up with a dollop of sriracha on the side. Yummmm!

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