Maryland Crab Cakes

Written by Jonny
4 Servings (People)

These crab cakes are super crabby - this recipe doesn't require any starchy binders and so every bite you take is pure crab and fragrant herbs. You can serve this over a bed of salad or even crack a poached (or onsen!) egg over it to further enhance the richness of the crab flavor.

Serves 4-5 persons either as an appetizer or a main dish with other sides


  • Harbor Super Lump Crabmeat - 1lb Tin, drained
  • US Eggs - 2 pcs
  • Mayonnaise - 2 Tablespoons
  • Panko Breadcrumbs - 4-5 Tablespoons
  • Chives - A few sprigs, roughly chopped
  • Parsley - A few sprigs, roughly chopped
  • Tarragon - A few sprigs, roughly chopped
  • Unsalted Butter - 1 Tablespoon
  • Salt & Pepper - For seasoning


1) Combine crab, mayonnaise, herbs, 1 egg and a pinch of salt and pepper in a bowl, careful not to break up the large lumps of crab.

2) Place a sheet of tin foil roughly 30 by 45 cm on a flat surface with the short end parallel to the edge of the table. Transfer crab mixture to the foil, forming it into a rough log about 15cm wide, starting about 10cm from bottom of foil.

3) Lift bottom edge of foil and wrap over the crab log. Roll the log away from you until it is completely wrapped in foil, then twist the ends to form a tight roll. Transfer log to the freezer until lightly stiffened (around 25 minutes).

4) Once the log is stiffened, use a sharp knife and slice off one of the twisted ends. Remove crab mixture from inside twisted end and reserve. Slice the remaining log into 4 to 5 individual disks about 3cm thick each. Transfer the portioned disks (with their foil) to a tray-side down. Combine the excess crab mixture from twisted ends and form into a crab cake and place with other disks. Transfer the tray to freezer until disks are quite stiff, (around 25 minutes).

5) Beat an egg in a small bowl, and place bread crumbs in a second small bowl. Lift each crabcake by holding the foil-lined edges and dip each side in egg, then in bread crumbs, pressing down gently and return to tray.

6) Turn on the oven at 180C or 350F. Then heat up a large frying pan on medium-high heat, and coat the pan with butter. Once the butter foam disappears, gently place all crab cakes onto the pan and sear for around 2-3 minutes each side or until the crust on both sides turns a crispy brown. Then transfer crabcakes onto a foil lined tray and into the oven for another 5 minutes.

7) Once the crabcakes are done, remove from the oven peel off the tin foil, and serve.

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