Southern Maryland Fresh Crab Cakes
Southern Maryland Fresh Crab Cakes
At-Home Chefs
Linda Walker-Morris, Home Chef

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  • 1 pound of fresh blue crab meat
  • ¼ cup of mayonnaise
  • 1 teaspoon yellow mustard
  • 1 teaspoon hot sauce of choice
  • 2 tablespoons of Worcestershire sauce
  • 1-2 teaspoons of Old Bay seasoning
  • 1 teaspoon of red pepper flakes
  • 1 teaspoon of dried parsley
  • 1 teaspoon of lemon juice
  • 2 tablespoons green bell pepper, finely diced
  • 2 tablespoons green onion, finely diced
  • 1 large egg
  • 6 saltine crackers, finely crushed
  • Vegetable oil or butter, for cooking

In a large mixing bowl, combine all ingredients together except for saltine crackers and blue crab meat. Add the blue crab meat and finely crushed saltine crackers, gently folding the mixture together until combined. Shape into 6 crab cakes and place on foil-lined baking sheet. Cover and freeze for 30 minutes to allow crab cakes to firm up. Preheat a large nonstick pan over medium heat and coat with oil or butter. Once the oil is hot, fry crab cakes on pan until lightly browned. Serve the crab cakes with freshly sliced tomatoes and mayonnaise. Enjoy!

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Meet The Chef
Linda Walker-Morris, Home Chef