Maryland Style Blue Crab Cakes
Cuisine: American
Author: Rachel Hanawalt
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Finally, a crab cake recipe that everyone can get behind. Lots and lots of crab and zero pointless filler!
  • 1 lb canned pasteurized blue claw crabmeat from the refrigerator section (if you must, lump crab works if you're unable to find blue)
  • ⅓ C crushed golden round crackers*
  • ½ C finely chopped red bell pepper
  • 2½ Tbsp finely chopped green onion
  • ¼ C mayonnaise*
  • 1 egg lightly beaten
  • 1 Tbsp fresh squeezed lemon juice
  • 1 tsp Worcestershire sauce
  • 1½ tsp Old Bay seasoning
  • ¼ tsp garlic powder
  • dash of cayenne or to your heat preference
  • ⅓ C flour for dusting
  • 2 Tbsp safflower oil or other vegetable oil
  1. Drain the crab meat and carefully use your fingers to remove any hidden pieces of crab shell, then set aside.
  2. In a mixing bowl combine the crackers, red pepper, green onion, mayo, beaten egg, lemon juice, Worcestershire sauce, Old Bay seasoning, garlic powder, and cayenne. Mix to combine.
  3. Fold the crab meat in with the ingredients in the mixing bowl, taking care not to over work and break up the crab meat.
  4. Over medium-high heat, pre-heat the oil in a large frying pan. Once heated, measure the crab cakes into ¼ C portions and form them into patties with your hands or a measuring cup. Coat the crab cakes in flour, and then add them to the pan. Cook for about 4 minutes on each side, flipping midway so that both sides of the crab cakes are golden brown. If making a large batch of crab cakes you can place them on a foil-lined baking sheet and keep them warm uncovered in a 200ยบ F oven, but they are best if they are served immediately
*To make dairy-free, substitute the golden round crackers with panko and the mayonnaise with a dairy-free mayo alternative like Just Mayo.
Recipe by Simple Seasonal at