DISH RESEARCH · Main dish

crab cake

Also known as: crab cake (breaded, raw), crab cake (cooked)

Sally’s Maryland-style crab cakes fold fresh lump crab and saltine cracker crumbs into an egg-and-mayonnaise mixture with parsley, Dijon, Worcestershire, Old Bay and lemon, then bake in mounds for warm service.

About crab cake

Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.

Sally’s Maryland crab cakes use fresh lump crab with a small amount of saltine cracker crumbs. This account follows her baked, mounded version rather than flattened stovetop patties.

Egg, mayonnaise, fresh parsley, Dijon mustard, Worcestershire sauce, Old Bay, fresh lemon juice and salt are whisked together. Crab meat and cracker crumbs are folded in gently to retain the lumps.

The mixture is covered and refrigerated before shaping. A butter-greased baking sheet is selected from the author’s preparation options.

The chilled mixture is portioned into mounds and compacted without flattening. Optional melted unsalted butter is selected for brushing the tops before baking.

The cakes bake until lightly browned around their edges and tops. Fresh lemon juice finishes them, and the author serves them warm; the crab species and complete prepared-product formulas remain unresolved.

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Dish type: Main dish
Preparation: Read the preparation
Select Sally Maryland baked freshlump crab/saltine/freshparsley/buttergreasedsheet/meltedunsaltedoptionalbrushing/freshlemon finish version. Whisk wholeegg/mayonnaise/parsley/Dijon/Worcestershire/OldBay/lemonjuice/salt, gentlyfold freshlumpcrab+saltinecrumbs, cover/refrigerate. Select sheetgreasebutter rather spray/parchment/silicon, separate greasingallocation/saltstate unreported. Portion into mounds/compactwithoutflattening, optional SAME selectedunsaltedbrushingbutter, bake edges/top lightlybrown, separatefreshlemon drizzled and serve WARM156. Crab species/prior supplier cooking protocol held, named saltine canonical bridge and complete condiment formulas unknown. No bluecrab, panfryoil, dipping/sides or universal shell-out crab safety claims inferred.
Serving presentation: warm in Sally’s selected baked Maryland recipe

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Ingredients in crab cake

Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.

Ingredient connections are still being added.

Ingredient connections awaiting review. Versions and preparation vary.

Origins & food traditions

Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.

Countries

United States

Cuisines & regions

Cuisine and regional connections are still being added.

Associations in the cited sources

These describe source-specific cultural or geographic connections. Catalogue links may still need review.

Cooking traditions: American / Sally Maryland crab cake version

Sources & references

Maryland Crab Cakes Recipe (Little Filler)