How to Make Maryland Crab Cakes II

by Scott Wagner

Another take on Maryland Crab Cakes, deep fried this time.


  • 1 Pounds Jumbo Lump Crabmeat (from US waters)
  • 1 ½ Cups Ritz Crackers (crushed)
  • 2 Tablespoons Mayonnaise
  • 1 Part Egg
  • 2 Teaspoons Worcestershire sauce
  • 2 Teaspoons Dry mustard
  • 1 Teaspoon Old Bay seasoning
  • 2 Teaspoons Parsley
  • Instructions

    Step 1

    I cannot stress enough the importance of using the right crab meat for this recipie. Blue crab from US waters. Look for Maryland to Florida on the Atlantic, or Lousiana, Mississippi or Texas Gulf.

    Step 2

    Jumbo lump is the most expensive crab meat for a reason. Only two pieces come out of a single crab. It takes about 20 crabs to make a pound. It is the only crab meat I use for crab cakes.

    Step 3

    Mix dry ingredients in a large bowl (crackers, parsley, Old Bay & dry mustard)

    Step 4

    In a separate bowl, mix the wet ingredients (egg, mayo, & Worcestershire sauce)

    Step 5

    Mix the wet ingredients well so there are no lumps.

    Step 6

    Now it's time for the crab meat.

    Step 7

    Fold in the crab meat and the wet ingredients into the dry ingredients. Take care not to over mix. You want to keep those large lumps of crab meat intact.

    Step 8

    You can add more crackers, or some milk to the mixture to adjust consistency if needed.

    Step 9

    Form into balls, about the size of a baseball. Place on a greased pan, and put in your freezer for about 20 minutes (helps hold the shape during cooking).

    Step 10

    Heat oil to 375 degrees in your deep dryer, and lower the crab cakes into the oil with the basket. Dropping them in could cause them to break.

    Step 11

    Cook for about 8 minutes until golden brown. Drain for about 2 minutes before serving.

    Step 12

    Enjoy, and repeat!