Maryland Crab Cakes (No Egg, Mostly Crab)

Ingredients

• 454 g (1 lb)jumbo lump or backfin crabmeat
• to tasteflaky sea salt or kosher salt
• 60 ml (1/4 cup)mayonnaise
• 80 ml (1/3 cup)panko breadcrumbs
• a squeeze, plus more to tastelemon juice
• 1 teaspoonOld Bay Seasoning
• a couple of tablespoonsfreshly chopped tarragon, parsley or chives
• as neededmelted butter, for brushing
• as neededlemon wedges, for serving
• optional, as neededtartar sauce, for serving
• 60 ml (1/4 cup)mayonnaise
• 8cornichons, minced
• 1/2 teaspoonDijon mustard
• 1 teaspoon, plus more to tastefreshly squeezed lemon juice
• 1 smallshallot, minced
• a pinchkosher salt

Instructions

1. 1

   Mix the crab

   Put the crabmeat in a large bowl and gently spread it into a single layer, taking care to keep the lumps as intact as possible. Season lightly with salt, then add the mayonnaise, panko, a squeeze of lemon juice, Old Bay and herbs. Fold gently with a large spoon or spatula, taste, and adjust with more salt or lemon if needed.

2. 2

   Preheat the grill

   Preheat the broiler, positioning the rack about 10 cm (4 inches) from the heat source. Lightly grease a baking tray with butter or olive oil.

3. 3

   Shape the cakes

   Lightly grease a 120 ml (1/2 cup) measure and use it to divide the mixture into 5 cakes. Shape them gently; the mixture should only just hold together. Set them on the tray and chill in the refrigerator for about 15 minutes.

4. 4

   Stir the sauce

   For the tartar sauce, combine all its ingredients in a bowl and stir. Taste and adjust the seasoning or lemon as needed.

5. 5

   Broil and serve

   Brush each crab cake with melted butter and broil for 5 minutes. Serve with lemon wedges and the tartar sauce on the side, if using.

What are Maryland crab cakes?

Crab cakes are a familiar American seafood dish, especially associated with Maryland and the Chesapeake Bay, where crab is a regional staple. This version is inspired by crab cakes served at Dockside in Virginia Beach.

The mix is deliberately mostly crab, with no egg and only a modest amount of panko and mayonnaise. Gentle handling helps preserve the large pieces that give each cake its distinct crab texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 330 calories, 22g protein, 14g carbs, 22g fat.

Crab provides most of the protein, while the panko contributes carbohydrates and the mayonnaise and butter supply much of the fat. The estimates include the tartar sauce ingredients divided across five servings, although the sauce is optional; serve with vegetables or salad to round out the plate.

Keeping the crab in lumps

Crabmeat: Spread it out in the bowl and fold the other ingredients through rather than stirring vigorously. Jumbo lump or backfin both suit the recipe; handle either carefully to avoid turning the mixture into a paste.

Binder: Mayonnaise adds moisture and panko helps the cakes hold their shape. The mixture is meant to be loose, so avoid adding extra crumbs unless it genuinely will not hold together.

Seasoning the mixture

Old Bay: This seasoning brings the recipe's characteristic savoury, spiced note. Taste the mixture before adding more salt, since the crab and seasoning may already contribute plenty.

Herbs and lemon: Tarragon, parsley or chives each work with the crab. Lemon brightens the mixture; add it gradually and taste before increasing the amount.

Shaping and chilling

Portions: A lightly greased half-cup measure gives you five similarly sized cakes. Turn each portion out and shape it with a light touch so the crab lumps stay intact.

Chill: Refrigerate the formed cakes for about 15 minutes before broiling. This brief rest helps the loosely bound cakes keep their shape as they cook.

Broiling for a tender centre

Distance: Keep the rack about 10 cm (4 inches) from the heat source, as specified in the method. Brush the tops with melted butter before broiling for 5 minutes.

Doneness: Follow the short cooking time and watch the cakes as they broil, since grill strength can vary. Handle them carefully when serving; without egg, they are intentionally delicate.

Serving the crab cakes

Accompaniments: Lemon wedges offer a fresh squeeze at the table, while the optional tartar sauce adds a creamy, tangy contrast. Serve the sauce on the side so everyone can choose how much to use.

For a fuller plate, pair a cake with a crisp salad or simply cooked vegetables. Keep the sides light enough to let the crab remain the focus.

Recipe notes & tips

• Pick through the crabmeat for any shell fragments before mixing.
• Fold with a broad spoon or spatula to keep the crab lumps intact.
• Grease the measuring cup lightly so the mixture releases more easily.
• Chill the cakes on the tray for the full 15 minutes before broiling.
• Taste the crab mixture before adding extra salt or lemon.
• Serve the tartar sauce separately so the crab cakes stay crisp on top.

Variations

• Choose your herbs: Use tarragon, parsley or chives according to the flavour you prefer.
• Add extra lemon: Offer more lemon at the table for a brighter finish.
• Skip the sauce: Serve with lemon wedges alone for a simpler plate.
• Use backfin crab: Choose backfin in place of jumbo lump, handling it gently as you mix.
• Change the seasoning: Adjust the Old Bay to suit your taste, adding it gradually.

Common mistakes to avoid

• Breaking up the lumps: Fold gently with a large spoon or spatula instead of stirring hard.
• Overmixing: Stop as soon as the ingredients are combined so the crab keeps its texture.
• Adding too much panko: The cakes should barely hold together; keep the mixture crab-forward.
• Skipping the chill: Refrigerate the shaped cakes for about 15 minutes to help them hold their form.
• Overcooking: Broil for 5 minutes and keep an eye on the cakes, as broilers can vary.
• Handling roughly: Lift and serve the cakes carefully because they have no egg to bind them firmly.

How to store

Refrigerate leftover crab cakes and tartar sauce separately in covered containers for up to 2 days. Reheat the cakes gently under the grill or in a moderate oven until hot; avoid prolonged heating, which can dry out the crab.

Frequently asked questions