Maryland Style crab cakes pin
Maryland Style Crab Cakes
Prep Time
1 hr
Cook Time
5 mins
Total Time
1 hr 5 mins
Less carb heavy than your regular fish cake and mostly made up of juicy crab meat with just a few breadcrumbs, using egg and mayonnaise to bind.
Course: Dinner
Cuisine: Western
Servings: 16
Author: Gillian Thompson
  • 480 g crab meat (2 devon crabs) including roe, white and brown meat)
  • 160 g Japanese breadcrumbs
  • 2 eggs beaten
  • 4 tbsp mayonnaise
  • 1 tsp sriracha sauce
  • 2 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 tsp salt
  • 2 tbsp flat leaf parsley
  • 4 spring onions chopped
  1. In a medium bowl combine salt, crab, parsley and spring onions.
  2. Mix well to combine then add the breadcrumbs and mix in well.
  3. In a small bowl mix the beaten egg with the mayonnaise, mustard, sriracha and Worcestershire sauce.
  4. Add the wet ingredients to the crab mixture and combine well.
  5. Form into 12-19 (depending on size cakes you prefer) and place on a tray lined with baking paper.
  6. Squish down gently with your fingers to form a patty and chill for at least 30 minutes.
  7. When you are ready to cook, add cooking oil to a heavy based frying pan and cook for 3 to 4 minutes each side.
  8. Serve with a crispy green asian style salad.
Recipe Notes

Serve with a salad and dipping sauce of your choice. br]Crab cakes and fish cakes in general are excellent with a sweet chilli jam, mayonnaise, aioli or make your own Sriracha mayonnaise by adding a dash of Sriracha to some regular mayonnaise.

I've made these twice now and served with rice, corn on the cob lollypops and another time with [crispy fried Brussel sprouts