Maryland Crab Cakes

Crisp edges with no fryer? Prep-ahead convenience AND classic crab cake flavor? This recipe covers all those bases with ease, making it ideal for entertaining yet easy enough for a special meal on a busy weeknight.

We have some die-hard crab fans in our family. The perfect summer evening could very well involve sitting out on the patio, cracking hard shell crabs until the sun has gone down.

But what happens when hard shells aren’t in season (or we don’t feel like working so hard for our dinner!) and we still crave those tender chunks of meat?

Enter the perfect crab cake!

Several months ago, Jon, my editor at LNP and fellow crab cake enthusiast shared his go-to recipe, one that he’s made countless times to the great delight of his whole family.

His recipe was almost identical to the one I’ve used for ages － and had photographed YEARS ago and never shared! ⇩⇩

Jon mentioned that he used to order crab cakes all the time at restaurants. But now he never does － thanks to this recipe.

He also said he’s not much of a cook. Yet he pulls these off with great success time and time again.

Crab cakes have become his go-to recipe for special occasions. And significantly, when his younger daughter comes home to visit, her request is simple: Dad’s crab cakes.

Before becoming the crab cake chef that he now is, Jon thought the perfect crab cake recipe was “a mysterious thing, shrouded in secrecy.”

But as he pointed out, it’s really “a simple thing, elemental in design and flavor.” With its crispy edges and tender meat, the glamorous appeal of a perfectly cooked crab cake belies the utter ease of preparation.

Maryland Crab Cakes － No fryer needed for crisp edges and classic crab cake flavor. Packed with tender chunks of meat, this meal is elegant enough for special occasions yet easy enough for a busy weeknight.

How best to prepare?

Broiling is a far healthier option than frying and the crab cakes can be every bit as delicious. You do need to monitor the broiler to avoid burning, but I still think it’s a far easier (and less messy) option to frying.

Why broil and not bake?

Baking will cook your crab cakes but they won’t get as crispy as broiling them will.

If your broiler has a low broil setting, use it. It will help the crab cakes cook through while they’re browning, not burning. If your oven only has a high broil setting, you can simply move the crab cakes to the center rack.

Cocktail or tartar sauce?

I’ve made a variety of sauces over the years but return again and again to the simple cocktail sauce mentioned in the recipes notes. You could certainly use your favorite purchased tartar or cocktail sauce, but this offers the convenience of working with what you may already have on hand.

There’s an easy way to make perfectly-shaped crab cakes. See the first tip below.

More tips:

For nicely shaped cakes with flat tops that encourage even broiling, I liberally fill my ½ cup measuring cup, press firmly (but see next tip), and then tap out the crab cake onto the baking sheet.
Avoid packing the cakes too tightly. You want them to cook evenly through the center, and packing too tightly can cause the center to seem soggy.
Once the cakes are formed, cover them with plastic wrap and refrigerate at least an hour before baking. This helps them firm up and stick together with minimal filler.
Recipe is easy to double.
Bite-size cakes make a lovely appetizer and cook quickly.
If you make more than you need for one meal, the leftover crab cakes taste just as good (maybe better!) the following day.
Crab cake sandwiches are a fun serving option.

Pictured in these photos is Roasted Delicata Squash & Pomegranate Salad. My favorite part of that salad is undoubtedly the Pumpkin Maple Vinaigrette, which makes so many fall and winter salads really shine.

This recipe doesn’t just taste great － it’s light, healthy, and so very easy. It is also perfect for entertaining as you can prepare the crab cakes in advance and then give them a quick broil just before serving.

Crab cakes are equal parts elegant and easy!