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maryland-crab-cakesEveryone loves crab cakes - why not make them for your next camping trip.

Maryland Crab Cake Recipe

2.3/5 rating (7 votes)
  • Serves: 6
  • Complexity: easy
Maryland Crab Cake Recipe


  • 1 lb fresh jumbo lump or backfire lump crabmeat 1/4 cup flo
  • 1 tbsp fresh parsley
  • 1 tbsp fresh parsley
  • 1 tsp Dijon mustard
  • 1/4 tsp Worcestershire sauce
  • 1 tsp fresh lemon juice
  • 1 1/2 tsp Old Bay seasoning
  • 2 tbsp bread crumbs, dry
  • 1/4 cup mayonnaise
  • 1 large egg
  • 1/4 cup flour
  • 1/4 cup vegetable oil
  • salt and pepper to taste


Start by mixing together the crab, parsley, Dijon mustard, Worcestershire sauce, Old Bay seasoning, bread crumbs and mayonnaise in a bowl, you want the crab to remain slightly lumpy. Season with salt and pepper to taste, then fold in the egg until the mixture holds together. Divide the crab mixture into 4 to 8 portions, and shape into flat, round cakes. Cover with plastic wrap and chill for at least 30 minutes, but preferably 1-3 hours.

Pu the flour on a pie plate and dip each crab cake into the flour, covering lightly. Meanwhile, heat the oil in a large skillet over medium. The oil should be hot, but not smoking, the cakes will cook too fast or burn if the oil is too hot. Cook each side until it is golden brown, which should take about 4 minutes. Turn once and cook until each side is golden brown. Serve immediately with lemon wedges and tartar sauce.

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