Our Take and Make Maryland style crab cakes are made with jumbo lump Blue Crab meat and very little filler. We have perfected this recipe over the years and believe we have a winner. They are 6oz each and big enough to be served as an entree, a sandwich, or salad topper. They can be cooked in the oven, a pan, or air fryer.
Oven: Remove cover. Preheat oven to 375 degrees. Either place the tray of four crab cakes on the middle rack of the oven and bake for 20-25 minutes or place desired number of crab cakes in the tray on the middle rack and bake. You may broil the crab cakes for the last 3-5 minutes to brown.
Pan Fry: On medium heat melt 2 tablespoons of butter in a sauté pan. Once the butter begins to brown carefully place the crab cakes in the pan and press down gently. Do not crowd the pan. Cook for approximately 8 minutes or until brown then flip. Continue to cook the second side for another 8 minutes or until brown. Do not rush. Medium heat and slower time is better than higher heat.
Ingredients - Crab meat, mayonnaise, cracker crumbs, mustard, Worcestershire Sauce, egg, seasonings, lemon juice.
Keep in a safe temperature of below 41 degrees. Cook within 4 days or freeze.