Adam’s Maryland Crab Cakes Recipe – How to Make Homemade Crab Cakes

Adam’s Maryland Crab Cakes Recipe – How to Make Homemade Crab Cakes

We are Adam and Joanne from and welcome to our kitchen. We are making Adam’s Maryland-Style Crab Cake Recipe We love using jumbo lump or backfin lump crabmeat for our crab cakes and like to pick through it for any rogue shells — we almost always find one. Grab some saltine crackers, throw them into a bag and bash them until you have cracker crumbs. Toss the cracker crumbs into the crabmeat. Then, if you like fresh herbs in your crab cake, now is the time to add it — we go for chives, but parsley is also nice. Toss everything together, then in another bowl, whisk mayonnaise, an egg, Dijon mustard and Worcestershire sauce together until smooth then pour over the crab. Give everything a good toss until mixed. It will look loose now, but after an hour or so in the refrigerator it firms up a bit. Scoop the crab mixture into 1/2-cup mounds then gently shape them into crab cakes — you should get 6. Now, it’s time to cook the crab cakes here’s two methods. You can pan-sear them by placing them into a skillet with oil and cooking over medium heat. Cook until the underside of the cakes are dark golden brown then carefully flip the cakes, reduce the heat to medium-low, and add a little butter for extra flavor. Continue cooking until the second side is well browned. Sometimes a piece of crab will fall away, just use a spoon to press it back together. You can also broil the crab cakes. This starts the same way as pan-searing. Once the the underside of the crab cakes are golden brown, add a dot of butter to the top of each crab cake then slide under the broiler. Broil until the tops are well browned. Serve the crab cakes with lemon wedges and, if you like it, a sprinkle of seafood seasoning on top. Enjoy! Thanks for watching and be sure to check out more videos on
our YouTube channel. Happy cooking!

40 thoughts on “Adam’s Maryland Crab Cakes Recipe – How to Make Homemade Crab Cakes

  1. Just finished publishing our video for our *Crab Cake Recipe*. Hope you like it 🙂

    Click Here for Full Crab Cake Recipe >>

    #crabcake   #crab   #recipe   #video

  2. It is midnight and my mouth is watering for this recipe!! Can't wait to try this!! Thanku So much for sharing your delicious magical recipes with us★!!!! 😀

  3. I am a new subbie and I made these for my hubbie for Father's Day and he loved them said that these tasted like the ones at a restaurant. I will be making this my go to recipe from now on.

  4. Excellent crab cake recipe……unpretentious, simple and full of crab.  Personally, I love the taste of crab(especially when I catch them fresh) and always laugh when I watch some celebrity chef completely overwhelm(and complicate) a crab cake with a million different ingredients. Just a tad bit too browned for my taste, I like gently browning them until golden brown on stainless steel.

  5. I loved the video, but you left out the Old Bay Seasoning, that is required to be considered a Maryland Crab Cake…ask any marylander!

  6. Hi,

    These look great and I want to make a very large batch for a party. What’t the best way to cook these when making the mini crab cakes? Do you form them into little patties or crab balls? Pan fry, bake or broil?

    Thanks! Hope to hear from you.

  7. This recipe looks great but its not a md crabcake if you didnt put old bay in the filling too thats where it gets its flavor then you more old bay on top thats the marylander way

  8. straight and TO THE POINT no-nonsense stories of childhood and hunting for crab with Grandpa. A plus plus plus plus

  9. Hi, those look so good! Where can I buy lump crab like you used in this video? I can't find it anywhere.

  10. I'm from MD born and raised 50 years. This is how I make them except for the omission of Old Bay. Other than that A+

  11. crab cakes grilled over charcoal is amazing. in a few minutes i will be grilling my crab cakes over charcoal,yum

  12. For the full Crab Cake Recipe with ingredient amounts and instructions, please visit our recipe page on Inspired Taste:

  13. This looks right and tasty to me! I add Baltimore JO spice not old bay (what they use and sell at the crab shacks and it tastes better) and panko instead of saltines cuz I usually have that. Annapolis, MD here! Thank u!

  14. Great. Almost authentic. Only thing I would do different is frenches Mustard (just a little) and Parsley. Other than that, this could have been cooked in south Baltimore, 50 years ago. Very good!

  15. I didn't see any seasoning added? Was the crab brined or pre seasoned? I use a simple medley of things to season but when I dont feel like it I use Old Bay. I like the fact that you didn't use a bunch of filler and and aromatics. Crab is mild and can be over powered easily. Sometimes I use about 3 pureed shrimp in my cakes to enhance the crab taste. (And for some reason the shrimp makes them brown beautifully with little effort and hold together wonderfully while cooking and handling them because I dont like compress and compound mine, I prefer them light, airy and flaky and to still see some of the original the grain intact. No one knows there's shrimp in them at all and a touch of lemon zest. 🤗

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