Photo: Beth Dreiling; Styling: Cari South
Prep Time
30 Mins
Cook Time
30 Mins
Chill Time
1 Hour
Makes 14 cakes

These golden cakes have a higher ratio of crabmeat to filling than other recipes, yet they still hold up nicely in the skillet.

How to Make It

Step 1

Rinse, drain, and flake crabmeat, being careful not to break up lumps, and remove any bits of shell. Set crabmeat aside.

Step 2

Sauté green onion and bell pepper in hot oil in a large nonstick skillet 8 minutes or until tender.

Step 3

Stir together green onion mixture, breadcrumbs, egg, and next 5 ingredients. Gently fold in crabmeat. Shape mixture into 14 (2 1/2-inch) cakes (about 1/3 cup for each cake). Place on an aluminum foil-lined baking sheet; cover and chill at least 1 hour or up to 8 hours.

Step 4

Melt butter in a large nonstick skillet over medium heat. Add crab cakes, and cook, in 2 batches, 4 to 5 minutes on each side or until golden. Drain on paper towels. Serve with a squeeze of lemon and Creamy Caper-Dill Sauce. Garnish, if desired.

Step 5

*Regular crabmeat may be substituted for lump.

Ratings & Reviews

JeanneH's Review

June 23, 2014
I have no idea what is considered an "authentic" Maryland crab cake. Crabmeat here in the upper midwest is a rare and expensive commodity. But I picked up three pounds of it when the Fabian Seafood Company truck was in town last Friday and decided to make crab cakes with a pound of it, and a google search turned up this recipe. I halved the recipe, since it was just my daughter and me eating, I used the entire egg and reduced the mayo to 3 tbsp. I would in the future add more breadcrumbs and more mayo, as the cakes only barely held together while frying. They tasted great, though!

grammom's Review

July 16, 2013
Sorry, but none of your Maryland Crab cake recipes are true Maryland Crab Cakes. The true original recipe is still on the Old Bay Seasoning can. OR use the Smith Island recipe.