Maryland crabcakes

Maryland crabcakes

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(4 ratings)

Prep: 35 mins Cook: 15 mins

A challenge

Serves 6
Smart enough for a dinner party

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal693
  • fat63g
  • saturates31g
  • carbs11g
  • sugars4g
  • fibre0g
  • protein18g
  • salt2.18g
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  • 50g mayonnaise
  • 1 egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • ½ tbsp Old Bay seasoning (optional)
  • 1 tbsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • juice 1½ lemons



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • handful chopped parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 500g white crabmeat
  • 50g breadcrumbs (look out for crispy Japanese-style Panko ones)
  • 5 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

For the butter sauce

  • 350ml white wine
  • 3 shallot, diced



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 1 sprig thyme


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 1 bay leaf
  • 3 tbsp extra-thick double cream
  • 300g butter, cut into small cubes



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • juice 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…


  1. To make the crabcakes: mix together the mayonnaise, egg, Old Bay seasoning, if using, Dijon mustard, Worcestershire sauce, lemon juice and parsley. Fold crabmeat into the mix, then add the breadcrumbs. Chill for 20 mins before shaping into 6 equal-sized cakes.

  2. Heat oven to 190C/fan 170C/gas 5. Heat a large ovenproof frying pan, add the olive oil and brown the crabcakes on each side. Then transfer to the oven for 10 mins or until cooked through.

  3. To make the butter sauce: boil the white wine, shallots, thyme and bay leaf until reduced to about 3 tbsp. Add the cream and bring back to the boil. Remove from the heat and slowly add the butter, whisking all the time. Finish the sauce with fresh lemon juice and season to taste.

  4. To serve, put the crabcakes onto plates, add a little pot of sauce and serve with dressed green salad leaves.

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Comments (6)

stevenperkins's picture

Terrible - I ended up with a thin, pale goop that wouldn't keep together as a cake in any way. A disappointing waste of money and ingredients, and far from the standard I expect from this site.

simmo13's picture

I agree with Nigel Slater and used all the meat (white and brown) of some dressed crabs from our local fishmonger, Panko crumbs, chilled the mixture before and after making the cakes, added a dash of tabasco to the mix. Results were fantastic, some guests (big shellfish fans) said they were the crabbiest tasting crabcakes they'd ever eaten.

zakksmum's picture

I use old bay but its very similar to 'seasonal all' which I believe is made by Schwartz.

nuffinbuttrouble's picture

By the way, Nigella says that old bay seasoning can be substituted by half salt, half paprika, jusy in case thats of use to anyone

nuffinbuttrouble's picture

Lovely. i made miny cakes so they didn't need to go in the oven, just fried them for three mins on each side. I couldn't get old bay seasoning either so just left it out and seasoned the mix with a little salt and plenty of pepper.

katyrouth's picture

Delicious way to bulk up (expensive) crab. I can't find Old Bay seasoning so use paprika with a little cumin and coriander in, which seems to work!

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