Maryland Crab Cakes
You can tell these are Maryland-style crab cakes because usually these cakes are all about crab meat, with very few fillers. Fillers are usually ingredients needed to bind the crab meat together, such as mayonnaise, breadcrumbs, or eggs. The main difference between these and Maryland crab cakes is probably the crab meat used. You would have to use fresh crab and larger crab pieces than you are likely to find in canned crab meat.
Expert advice
- Tip ahead of time. You can make your burgers ahead of time and simply refrigerate them for up to a day before frying.
- You can refrigerate the crab mixture for 30 minutes in the refrigerator before forming patties. This will not only give the crab meat a chance to meld with all the other flavors, but it will also hold together better when shaping into cakes.
- Use a non-stick pan. This will help a lot to keep the cakes from sticking to the pan and will make it much easier to flip them.
