Maryland Crab Cakes: Quick Recipe for Two to Try

There’s something about a plate of crab cakes that always feels like a treat. The golden crust, the flaky center, it’s the kind of dish that instantly perks up the table.

The tricky part is usually finding a recipe for two that doesn’t leave you drowning in leftovers or wasting ingredients.

That’s where Maryland-style crab cakes shine. They’re quick, straightforward, and packed with the kind of flavor that keeps you coming back.

Bold, buttery, and crisp on the outside, tender inside, once you try making them this way, it’s hard not to slip them into the weekly rotation.

Why Maryland Crab Cakes Are Always a Winning Choice

Maryland Crab Cakes: Quick Recipe for Two to Try - Maryland Crab Cakes 1 midia

Crab cakes have this way of feeling a little upscale, yet they’re surprisingly easy to pull off at home. That’s the fun part—you don’t need a long list of fancy ingredients. A few saltines, some seasoning, and good lump crab meat come together to make something that tastes like it came straight out of a coastal kitchen.

The process couldn’t be simpler either. Mix, chill, then let the broiler do the work of creating that golden crust everyone loves. You don’t have to be a pro in the kitchen to nail these.

I also love that this recipe is scaled for two. No piles of leftovers, no reheated crab cakes that never taste the same. Just enough for a fresh, crisp-on-the-outside, tender-in-the-middle meal that feels special without the fuss.

Simple Ingredients, Big Flavor

The real trick to a true Maryland crab cake isn’t anything complicated—it’s getting the texture just right. You want it moist enough to hold together but never soggy, and that balance comes from simple ingredients.

Crushed saltines add a gentle crunch without stealing the spotlight from the crab. A dash of hot sauce and a sprinkle of Old Bay bring the heat, while Dijon mustard sharpens the flavor without taking over.

I also stick to just the yolk instead of a full egg. That way the mixture binds without turning watery. A little melted butter and a spoon of mayo round things out, giving the cakes just enough richness while keeping them light.

And if you need to adjust, it’s easy—swap in gluten-free crackers, or go with pasteurized lump crab when fresh isn’t around.

Tips for Perfect Maryland Crab Cakes Every Time

Cooking crab cakes well comes down to a few small details rather than complicated techniques. The first step is making sure the crab meat is as dry as possible before mixing.

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Patting it gently with paper towels removes the excess moisture and keeps the cakes from turning out soggy, while still protecting the delicate texture of the crab.

When it comes to shaping, tighter is better. Form the mixture into neat mounds so they stay intact as they cook. Rolling them lightly in a few extra crumbs before chilling also helps. That simple step gives them a coating that holds together and crisps up beautifully once they hit the heat.

Broiling is my preferred method. It delivers the golden, crispy exterior people love without the heaviness of frying. Set the oven rack about eight inches below the broiler and you’ll get just the right blast of heat for a crust that browns evenly without burning.

Make It Your Own: Easy Tweaks & Flavor Boosts

The classic Maryland-style crab cake doesn’t really need improving, but it’s fun to play around depending on what you’re craving or what you have on hand.

Fresh parsley or chives add a bit of color and brighten up the flavor, and a quick squeeze of lemon right before serving makes everything taste sharper and fresher.

If you like more heat, go ahead and work in a few extra drops of hot sauce or a pinch of cayenne. For something a little richer, brown the butter before adding it to the mix and you’ll get a nutty depth that feels almost restaurant-level.

As for sides, you can take these crab cakes in just about any direction. They’re light enough to pair with a crisp salad, hearty enough to sit next to roasted vegetables, and if you want something more comforting, a scoop of potato salad is always a good choice.

Why This Is One of the Best Recipes for Two

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So many dinner recipes either overwhelm you with giant portions or turn into a project that eats up your whole evening.

That’s why I love having a recipe like this one in my back pocket. It’s quick, it feels special, and it makes exactly the right amount for two. Ideal for date nights, slower weekends at home, or the evenings when you just want something better than takeout.

What makes it even better is how unfussy it is. No hard-to-find ingredients, no complicated steps, just simple food with big flavor. Maryland crab cakes really do it all.

They’re fast, satisfying, and the kind of meal you’ll want to come back to again and again.

Maryland Crab Cakes: Quick Recipe for Two to Try - Maryland Crab Cakes midia

Maryland Crab Cakes Recipe for Two

This Maryland crab cakes recipe for two captures the authentic flavors of a true coastal classic. Using saltines, Dijon mustard, and Old Bay seasoning, these crab cakes are broiled to a golden finish without overpowering the sweet flavor of the crab meat.
Total Time 1 hour 35 minutes
Course Main Dish
Cuisine Maryland
Servings 2

Equipment

  • food processor
  • Rimmed baking sheet
  • Broiler
  • Rubber spatula

Ingredients
  

  • 7 square or 8 round saltine crackers
  • 8 ounces lump crabmeat picked over for shells
  • 2 scallions minced
  • 1 tablespoon unsalted butter melted, plus 1 tablespoon softened
  • 1 tablespoon mayonnaise
  • 1 egg yolk
  • teaspoons Dijon mustard
  • 1 teaspoon hot sauce
  • ½ teaspoon Old Bay seasoning
  • Lemon wedges for serving

Instructions
 

  • Prepare the Crumbs: Grind the saltines in a food processor until they resemble fine crumbs, about 25 seconds. Move the crumbs to a shallow dish. Pat the crabmeat dry thoroughly with paper towels.
  • Mix the Ingredients: In a large bowl, gently fold together the crabmeat, 2 tablespoons of the saltine crumbs, minced scallions, melted butter, mayonnaise, egg yolk, Dijon mustard, hot sauce, and Old Bay seasoning using a rubber spatula.
  • Shape and Chill: Split the crab mixture into 2 equal portions. Form each portion into a compact, mound-shaped cake. Coat one side of each cake with the remaining saltine crumbs by pressing gently. Set the cakes crumb-side down on a large plate or tray, then cover and refrigerate for at least 1 hour (or up to 8 hours).
  • Broil the Cakes: Position an oven rack about 8 inches below the broiler element and preheat the broiler. Lightly butter an 8-by-4-inch area in the center of a rimmed baking sheet using the softened butter. Transfer the crab cakes onto the buttered area, crumb side down. Broil the crab cakes until the tops turn golden brown and crisp, about 12 to 15 minutes.
  • Serve: Serve the crab cakes hot with lemon wedges on the side.

Notes

  • Using jumbo lump crabmeat provides the best texture and flavor, but pasteurized lump crabmeat is a suitable substitute if necessary.
  • Ensure the crabmeat is patted dry thoroughly to help the cakes hold together without falling apart during broiling.
  • Adjust broiler distance slightly if the crab cakes are browning too quickly or not enough.
Keyword Broiled crab cakes, Crab cakes for two, Easy seafood recipe, Maryland crab cake recipe, Old Bay crab cakes, recipes for two, Small batch crab cakes
Tried this recipe?Let us know how it was!

davin
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Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.