Maryland Crab Cake Recipe
True Blue certified Maryland jumbo lump crabmeat, red pepper coulis, house-made tartar sauces chive oil lemon greens.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crab Cake Ingredients
Method
Preparation Instructions
- 1
Prepare the Crab Mixture
In a large mixing bowl, gently combine the jumbo lump crabmeat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, salt, and black pepper. Be careful not to break up the crabmeat too much.
- 2
Add Breadcrumbs
Fold in the breadcrumbs until the mixture holds together. If the mixture is too wet, add more breadcrumbs as needed.
- 3
Form the Cakes
Form the crab mixture into patties, about 2-3 inches in diameter and 1 inch thick. Place them on a plate and refrigerate for at least 30 minutes to firm up.
- 4
- 5
Prepare the Sauces
While the crab cakes are cooking, prepare the red pepper coulis and house-made tartar sauce.
- 6
Serve
Serve the crab cakes topped with red pepper coulis, drizzled with chive oil, and alongside lemon greens.
