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These Maryland Crab Cakes for Two are filled with sweet, tender lump crab meat and just the right amount of binder to keep them intact. Pan-seared and broiled to a beautiful golden brown, they offer that distinctive Chesapeake Bay taste in every mouthful! 🦀
Why You’ll 🫶🏻 these Crab Cakes
This straightforward recipe is easy to make, even on a hectic weekday. They are all about the sweet crab, with minimal filler, and most ingredients are pantry staples or fresh produce that enhance the crab rather than complicate the dish. After combining everything, I’ve noticed that chilling the cakes helps them maintain their shape during pan-frying and broiling, resulting in a perfectly crispy exterior without breaking apart. Whether you’re preparing for a romantic dinner for two, a weekend brunch, or a festive occasion, these crab cakes are a perfect choice—they always bring a sense of celebration to the table! Happy cooking! ~Nicole
Key Ingredients for Maryland Crab Cakes (for Two)
Fresh Lump Crab Meat is the star ingredient—ensure you choose the highest quality and check for shells. If using pasteurized crab meat, smell and taste for a clean, fresh flavor.
Old Bay Seasoning is a traditional Maryland spice mix essential for achieving a genuine regional flavor boost.
Mayonnaise and Butter add moisture and a creamy richness.
Dijon Mustard adds a subtle tang and depth, harmonizing with the smooth mayo and the sweet crabmeat.
Egg yolk helps hold the crab cakes together without adding density or heaviness, maintaining their light, delicate texture.
Chives and Flat-leaf Parsley add a bright color and herbal freshness without overpowering the crabmeat.
Saltines are dry, flaky crackers that get crushed to serve as a binding agent and bottom crust. They contribute a milf flavor and a satisfying crunch to the cakes.
Lemon adds a vibrant, zesty note that enhances the crabmeat’s sweetness.
Hot Sauce adds a concentrated pepper flavor in liquid form. It is, of course, an optional addition.
Equipment Needed
Tip for Making Maryland Crab Cakes (for Two)
Note: !f using pasteurized crab meat, smell and taste for a fresh, clean flavor. If not, soak the meat in 1 cup of milk, ensuring the crabmeat is completely submerged. Cover and refrigerate for 20 minutes. Drain through a fine-mesh strainer, gently pressing on the crabmeat. Proceed with the recipe.
- Transfer the crab meat to a paper towel-lined plate and dry well. This is a good time to pick out any shells.
- In a medium bowl, whisk together the mayonnaise, melted butter, mustard, egg yolk, Old Bay, chives, parsley, 3 tablespoons of cracker crumbs, and hot sauce if using.
- Using a rubber spatula, gently fold in the crab meat, avoiding overmixing or breaking it up. Transfer the remaining cracker crumbs to a shallow plate.
- Divide the crab mixture into two equal portions and shape each into a tight ball. Press one “side” of the balls into the remaining crumbs, flattening the side and keeping the other side that is in your palm rounded. Refrigerate for at least 1 hour or up to 8 hours.
- Position the oven rack 6 inches from the broiler element. Place a cast-iron in a preheated 350°F oven and heat for 10 minutes. Turn on the broiler element. Carefully remove the pan from the oven and brush with the remaining tablespoon of butter. Note- If you have a double oven range, you can heat the skillet in the bottom oven and turn on the top broiler element just before you are ready to take the skillet out of the bottom oven.
- Add the crab cakes, crumb side down, into the hot pan.
- Broil until golden brown, about 6-10 minutes. (My broiler heats at 550°F, so my crab cakes are done between 6-8 minutes.)
Substitutions
- Substitute the saltines with another cracker, such as Ritz crackers, but note that Ritz crackers are softer and have a deeper flavor.
- Use Panko crumbs or dried sourdough bread crumbs in place of the crackers.
- Substitute the chives and parsley with scallions for a similar onion flavor that is still light and not overpowering.
- Experiment with different Old Bay seasoning flavors, like hot or lemon-pepper.
Serving Suggestions
In my culinary opinion, I think a lemon wedge and a simple salad are all you need to serve with these crab cakes. I like a mixed green salad with cucumbers and a blue cheese vinaigrette, such as this one. Tangy Apple Cabbage Slaw with Blue Cheese or Classic Creamy Coleslaw are also nice pairings. Any tartar sauce or lemon-garlic aioli is well-received with each bite.
Absolutely! I generally double the recipe because I find premium lump crab meat in 16-ounce portions. The recipe card lets you double or triple the recipe.
Yes. I generally double the recipe since I buy the crab meat in a 16. ounces container. Once cooked and fully cooled, flash-freeze the cakes on a parchment-lined baking sheet. Once frozen, package them in a freezer-safe bag or container for up to 20 days. When ready to eat, thaw the cakes in the refrigerator. Reheat in a 350°F oven for 15 minutes, or in an air fryer set to 325°F for about 6 minutes.
You can use a heavy-bottomed 10-inch skillet or a non-stick skillet, as long as it is oven-safe and unscratched. Most newer nonstick skillets can withstand temperatures up to 550°F.
Other seafood dishes you may enjoy…
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Maryland Crab Cakes (for Two)
Ingredients
- 8 ounces premium lump crabmeat, picked over for shells, if using pasteurized crabmeat, see the note below
- 8 square saltine crackers, place in a zip-locked bag and crushed to fine crumbs with a rolling pin (about ⅓ cup of crumbs)
- 2 tablespoons finely chopped fresh chives
- 1 tablespoon finely chopped fresh Italian flat-leaf parsley
- 1 tablespoon plus 1 teaspoon unsalted butter , melted
- 1 extra-large egg yolk
- 1 tablespoon mayonnaise
- 2 teaspoons Dijon mustard
- ½ teaspoon Old Bay seasoning
- 1 teaspoon Tabasco or other hot sauce (optional)
Accompaniment
- Lemon wedges for serving
Instructions
- Transfer the crabmeat to a paper-towel-lined baking sheet or plate and remove excess moisture. (This is also a good time to double-check for any shells in the meat.) Add the chives, parsley, 1 tablespoon of melted butter, egg yolk, mayonnaise, mustard, Old Bay, and hot sauce (if using) to a medium bowl and whisk to combine. Add 3 tablespoons of the saltines and whisk to combine. With a rubber spatula, gently fold the crabmeat into the mixture. Transfer the remaining saltine crumbs to a shallow plate.
- Divide the mixture into two equal portions and shape each into a tight ball. Press one side of each ball into the remaining saltine crumbs, flattening the crumb side while keeping the side in your palm rounded. Place the cakes, crumb side down, on a wax paper-lined baking sheet or plate. Cover with plastic wrap and refrigerate for at least 1 hour and up to 8 hours.
- Place a rack in the middle of the oven. Preheat the oven to 350℉. Place a 10-inch cast-iron skillet or another ovenproof skillet in the preheated oven and let it heat for 10 minutes. Carefully remove the skillet (IT WILL BE HOT). Move the rack six inches from the broiler element and turn on the broiler. (If you have a double oven range, you can turn on the top oven's broiler element just before you remove the skillet from the bottom oven.) Using a silicone brush, brush the remaining teaspoon of melted butter in the hot skillet. Transfer the cakes to the buttered skillet, crumb side down. Broil until the cakes are golden brown on top and the center registers 140℉, about 6-10 minutes. Serve with lemon wedges. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Adapted from Cook’s Country, August/September 2014
