Maryland Crab Cakes Recipe

We’re dishing up fist-sized cakes of fresh lump crab meat and hardly anything else.

It’s as simple as that. Fresh crabs and Old Bay. Let the food do the talking.


– lump crabmeat – milk – saltine crackers – scallions – unsalted butter – large egg yolk – mayo – Dijon mustard


Combine the crabmeat and milk in a bowl and soak for 20 minutes in the fridge, making sure the crabmeat is submerged.

Drain and press out excess liquid. Lay crab on a paper towel lined plate and pat dry.

Combine the scallions, butter, egg yolk, mayo, hot sauce, and Old Bay. Fold in 3 tbs of the crushed crackers and the crab meat.

Using your hands, form the mixture into 2 large portions. Press the bottom flat and leave the topped domed.

Using a small plate, spread the rest of the cracker crumbs in an even layer.

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