You are 15 min away from moist, delicious restaurant quality crab cakes! Homemade Maryland Lump Crab Cakes with Spicy Tarter Sauce are an easy, quick and tasty dinner, lunch or appetizers! Low carb and gluten free option.
Course dinner, lunch
Keyword Maryland Lump Crab Cakes
Prep Time 7minutes
Cook Time 8minutes
Total Time 15minutes
Author Joanne Schweitzer
1lbcanned lump crab meatremove loose shells
1tsp Worcestershire Sauce
1/8tsp garlic powder
1tspOld Bay Seasoning
1 1/2tbspfresh parsley, chopped
1/2cupItalian style bread crumbs or Panko
4 tbspextra virgin olive oil, canola or corn oil
Spicy Tarter Sauce
1tspSriracha sauce or hot sauce
In a medium bowl, add and stir together all ingredients except for crab and bread crumbs.
Quarter (score) the mixture with your hand. Each quarter will make 2 crab cakes. This will help make even size crab cakes. Form them into patties. If you have the time, refrigerate crab cakes for 15 minutes before pan frying to help them stay together.
Heat oil in a frying pan big enough to hold all of the crab cakes at once or fry them in two batches. Add crab cakes and cook 4-5 minutes on each side. You may need to add a little more oil, if necessary while pan frying.
Spicy Tarter Sauce
In a small bowl, add ingredients and stir together. Refrigerate leftover.
Store leftover crab cakes covered, in the refrigerator for two days. They may be frozen in a plastic container with lid for up to 3 months.
How to Make Maryland Crab Cakes in an Air Fryer
Use the same ingredients and instructions as above except for Instruction #4.
Basket Air Fryer
Put the crab cakes in your basket air fryer in one layer, if you have a basket air fryer. You'll need to cook them in batches.
Spray the top and bottom of each crab cake with oil spray.
Set to cook them for 10-15 minutes on 375F. Check to see if they're cooked inside before eating. It may take a few more minutes as air fryer temperatures vary and also upon the size of your crab cakes. Bigger crab cakes will take longer.