Traditional Domestic Crab Cakes- (Made with Pride in Maryland)

A Crab Cake for Every Occasion!

Maryland Blue Crab Express packs 1 oz. to 8 oz. 100% USA lump crab cakes.  Our chefs follow the traditional Chesapeake Bay recipe with no filler but with impressive mounds of tender succulent freshly picked blue crab meat.  

Get the details.

These crab cakes taste amazing! Tender and fresh jumbo lump crab meat bake or pan-sear to a golden-brown masterpiece.  Brush with butter, sprinkle with Old Bay.  No need to give this recipe away.  We keep true to the traditional Maryland recipe.  Why mess with perfection?  Jumbo lump crab meat, homemade mayonnaise, spices, eggs and crushed crackers serve as a robust appetizer pop or an exquisite entrée headliner.  No secrets here. We use locally picked jumbo crabs from the Chesapeake and hand-pack the cakes in Crisfield, MD. We celebrate your cooking skills and gift you a chef hat filled with savings. 

Cooking tips from our chef.

Experiment with the succulent taste. Some choose baking; others like broiling. Today, we suggest pan-searing. Reach a golden-brown crispy exterior with a moist salty-sweet interior. Drizzle extra-virgin olive oil in your cast iron pan. Place your authentic cakes in the oil and dust with extra Old Bay if you like your crab meat a bit more peppery. Sizzle at medium heat for 5 minutes. Carefully flip the cakes over to avoid breaking them apart. Nobody likes scrambled crab cakes. Scrambled eggs and crab meat; well, that’s another recipe that suddenly sounds amazing, but back to the crab cakes. Allow the cakes to sizzle for another 5 minutes and possibly brush some oil from the pan on the cake to ensure an even golden-brown transformation. Promptly remove the cakes to a paper towel so that excess oil soaks out. Serve to your liking: on a Kaiser roll, positioned on a salad or boldly nestled next to curly fries. Bon Appetit!

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