Maryland Crab Cakes Recipe

(12 ratings)
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15 min


18 min

Nutrition per portion

Calories 304 kCal 15%
Fat 15g 21%
  -  Saturates 2g 10%


  • 200g (7oz) fresh white crab meat
  • 100g (4oz) fresh brown crab meat
  • 100g (4oz) dried breadcrumbs (we used Waitrose cooks’ ingredients)
  • 2 spring onions, thinly sliced
  • handful parsley leaves, finely chopped
  • 0.5tsp each Worcestershire sauce, English mustard powder and Tabasco
  • 2tbsp mayonnaise
  • juice half lemon
  • large handful seasoned flour, to coat
  • 1 egg, beaten
  • 1tbsp oil


  • Preheat the oven to 200 C, 180 C fan, 400 F, gas 6. Place the crab meat, half the breadcrumbs, the spring onions, parsley, seasonings, mayonnaise and lemon juice into a bowl, mix thoroughly and season with salt and pepper. Form the mixture into 4 rounds and lightly flatten. Coat each one lightly in flour, then beaten egg and finally cover evenly in breadcrumbs.

  • Heat a frying pan and add the oil. When it starts to shimmer in the pan, place the crab cakes in, and brown on both sides for a couple of minutes. Transfer to a baking sheet and bake in the oven for 15 minutes until golden brown all over. Serve immediately with lemon wedges and oven chips.

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