Crisfield Maryland’s Fam …
A Taste of the Eastern Shore
Growing up on Virginia’s Eastern Shore, I learned to love crab cakes from my granny’s kitchen table. Every summer, we’d head to Muddy Creek, Anne’s Cove, or Johnson’s Wharf with a whole chicken, a roll of twine, a handful of sinkers, and an empty bushel basket just waiting to be filled. Some days we’d head down to Wachapreague or up to Saxis and wait around until the watermen docked with their hauls. Summertime yields were and still are primarily filled with blue crabs caught fresh from the Chesapeake Bay. Granny’s crab cake recipe wasn’t just food—it was a story of Delmarva’s salty air and tight-knit communities. Today, I’m sharing her crab cake recipe, a mouthwatering journey into flavor and heritage. It’s perfect for your next seafood dinner – whether you’re a local or just want to eat like you are.
Why these Maryland Crab Cakes Stand Out
Unlike heavy, bready crab cakes, Granny’s Crisfield, Maryland crab cakes version lets the crab shine. With minimal filler and a touch of Old Bay, these cakes celebrate the Chesapeake’s sweet, lump crabmeat. This recipe serves 4 and takes about 30 minutes, making it ideal for a weeknight or a special gathering. You can double, triple, or go all out with it, just be aware that less is more when it comes to everything except the crabmeat!
Ingredients
- 1 lb fresh lump crabmeat (local, if possible)
- 1 large egg, beaten
- 2 tbsp mayonnaise
- 1 tbsp yellow mustard (if you want to add some spice, feel free to use Dijon)
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- 1 tbsp fresh parsley, chopped
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/8 c bread crumbs (optional)
- 2 tbsp unsalted butter (for frying)
- Lemon wedges (for serving)
Equipment Needed
- Mixing bowl
- Non-stick skillet
- Spatula
- Measuring cups/spoons
Step-by-Step Instructions
Step 1: Prepare the Crabmeat
Gently pick through the crabmeat to remove any shells, keeping the lumps intact. Place in a large mixing bowl.
Step 2: Mix the Binding Ingredients
In a small bowl, whisk the egg, mayonnaise, mustard, Worcestershire sauce, Old Bay, parsley, salt, and pepper. Pour over the crabmeat.
Step 3: Add Breadcrumbs
If you choose to use them (they help the crabmeat go further and add a nice crunch), sprinkle breadcrumbs over the mixture. Fold gently with a spatula until just combined, avoiding overmixing to keep the crab tender.
Step 4: Form the Cakes
Divide the mixture into 4 equal portions. Shape each into a 3-inch patty, about 1-inch thick. Place on a plate and refrigerate for 15 minutes to firm up.
Step 5: Cook the Crab Cakes
Heat butter in a non-stick skillet over medium heat. Add the crab cakes and cook for 3–4 minutes per side, until golden brown. Avoid overcrowding the pan.
Step 6: Serve and Enjoy
Transfer to a platter and serve on lightly toasted buns with lemon wedges as a garnish. Pair with coleslaw or corn on the cob for a true Delmarva meal.
Tips for Perfect Maryland Crab Cakes
- Use Fresh Crab: Frozen crabmeat works, but fresh Chesapeake crab elevates the flavor.
- Don’t Overmix: Gentle folding keeps the crab lumps intact for a luxurious texture.
- Chill Before Cooking: Refrigerating helps the crab cakes hold their shape.
- Swap Old Bay: Try Chesapeake Bay seasoning for a local twist. But no one will be upset if you stick with the tried and true Old Bay seasoning.
The Story Behind the Recipe
My granny, who was born and raised in Crisfield, MD (long referred to as “The Crab Capital of the World”), always said, “Crab cakes are only as good as the hands that catch ‘em.” She’d tell stories of her father (Grampa Hamp), a waterman, navigating the Chesapeake’s tides. Those summers on the creeks shaped my love for Delmarva’s food and culture. Making these crab cakes feels like bringing her kitchen to life, connecting me to her Crisfield roots. Whether you’re a local or a visitor, this recipe captures the heart of our peninsula.
Maryland Crab cake Pairing Suggestions
Wondering how to serve your delicious crab cakes? We’ve got you covered. These Maryland crab cakes will remain the main attraction alongside these pairing options.
- Side Dishes: Serve with a cucumber salad or roasted asparagus for a light meal.
- Drinks: Pair with a Virginia Viognier or a crisp iced tea.
- Dessert: Finish with a slice of Smith Island cake, Maryland’s official dessert, for a Delmarva feast.
Why Make This Recipe?
This crab cake recipe is more than a meal—it’s a taste of the Eastern Shore’s heritage. With a little effort and a lot of love, you’ll master a dish that’s perfect for family dinners and impressing guests. Try it, and let me know your other favorite Delmarva recipes in the comments!
Maryland Crab Cakes
Ingredients
Method
- Step 1: Prepare the Crabmeat
- Gently pick through the crabmeat to remove any shells, keeping the lumps intact. Place in a large mixing bowl.1 lb fresh lump crabmeat
- Step 2: Mix the Binding Ingredients
- In a small bowl, whisk the egg, mayonnaise, mustard, Worcestershire sauce, Old Bay, parsley, salt, and pepper. Pour over the crabmeat.1 large egg, 2 tbsp mayonnaise, 1 tbsp yellow mustard, 1 tsp Worcestershire sauce, 1 tsp Old Bay seasoning, 1 tbsp fresh parsley, 1/4 tsp salt, 1/4 tsp black pepper
- Step 3: Add Breadcrumbs
- If you choose to use them (they help the crabmeat go further and add a nice crunch), sprinkle breadcrumbs over the mixture. Fold gently with a spatula until just combined, avoiding overmixing to keep the crab tender.1/8 c bread crumbs
- Step 4: Form the Cakes
- Divide the mixture into 4 equal portions. Shape each into a 3-inch patty, about 1-inch thick. Place on a plate and refrigerate for 15 minutes to firm up.
- Step 5: Cook the Crab Cakes
- Heat butter in a non-stick skillet over medium heat. Add the crab cakes and cook for 3–4 minutes per side, until golden brown. Avoid overcrowding the pan.2 tbsp unsalted butter
- Step 6: Serve and Enjoy
- Transfer to a platter and serve on lightly toasted buns with lemon wedges as a garnish. Pair with coleslaw or corn on the cob for a true Delmarva meal.Lemon wedges
