The Story of Crab Cakes
Crab cakes have been a beloved staple of American seafood cuisine for more than two centuries. Their story begins in the early 19th century along Chesapeake Bay in Maryland, where blue crabs were caught in abundance. Fishermen, eager to use the delicate meat before it spoiled, created a simple mixture of crab, egg, and crushed crackers, frying the patties in lard.
Through the decades, the recipe evolved, adding mayonnaise, mustard, herbs, breadcrumbs, and seasoning blends like Old Bay. By the mid-20th century, crab cakes had become a staple of East Coast restaurant menus, eventually spreading nationwide.
Today, they’re celebrated in countless variations—Maryland-style classics, Cajun-spiced versions, Asian-inspired creations with ginger and soy, and even healthy baked renditions. Whether you prefer crisp and pan-fried or oven-baked, their appeal lies in showcasing the sweet, briny flavor of fresh crab.
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Maryland Crab Cakes
By Judith Treharne
With two perfect companion sauces by Chef Charles Knight
Equipment
- Large stainless steel mixing bowl
- Stainless steel cookie sheet
- Large skillet or electric skillet
Prep Time: 30 minutes
Yield: 6 crab cakes
Ingredients
- 1 large egg
- 2½ tbsp mayonnaise (Hellman’s Real recommended)
- 1½ tsp Dijon mustard (Maille recommended)
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- ¼ cup finely diced celery (about 1 stalk)
- 2 tbsp finely chopped fresh parsley
- 1 lb lump crab meat* (check for cartilage)
- ½ cup panko breadcrumbs (Whole Foods 365 recommended)
- 2 tbsp unsalted butter
Directions
- In a large mixing bowl, combine egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay, celery, and parsley. Mix well.
- Gently fold in the crab meat and panko until just combined—avoid breaking up the crab lumps.
- Shape into 6 cakes (about ½ cup each) and place on a prepared baking sheet. Cover and refrigerate at least 1 hour.
- Preheat skillet over medium heat (275°F / 135°C). Melt the butter.
- When butter bubbles, add crab cakes. Cook until golden brown, 3–5 minutes per side.
- Serve hot with tartar sauce or fresh lemon.
Quick Tartar Sauce
Equipment
- 1-qt mixing bowl
- Measuring cup & spoons
Prep Time: 5 minutes
Yield: 4–6 servings
Ingredients
- 1 cup mayonnaise
- 1½ tbsp sweet pickle relish
- 1 tsp Dijon mustard
- 1 tbsp minced red onion
- 1–2 tbsp lemon juice
- Salt & pepper to taste
Directions
- Mix all ingredients in a small bowl.
- Cover and chill until ready to serve.
The Best Cocktail Sauce You’ve Ever Had
Equipment
- 1-qt mixing bowl or Pyrex measuring cup
- Measuring cup & spoons
Prep Time: 5 minutes
Yield: 4–6 servings
Ingredients
- 1 cup ketchup
- ½ cup prepared horseradish
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tbsp Crystal hot sauce
- Juice of 1 small lime
Directions
- Combine all ingredients in a mixing bowl or Pyrex cup.
- Mix well, cover, and refrigerate.
- Serve with crab cakes, shrimp, lobster, raw clams, and oysters.
Tip from the Chef: Fresh lump crab meat is worth the splurge—its sweetness and texture make the difference. If you can find it from Maryland blue crabs, it is even better.