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Maryland Crab Cakes

Yields1 ServingPrep Time15 minsCook Time20 minsTotal Time35 mins

While crab cakes are traditionally associated with the area around the Chesapeake Bay, they have become popular the world over. These are Baltimore style crab cakes with the traditional use of Old Bay Seasoning for flavor and Saltine crackers as a binder. We omitted the final dredge in breadcrumbs and pan fry in our own extra virgin olive oil. This meal comes together in minutes and the leftovers can be frozen and reheated!

 2 large eggs, well beaten
 1 cup crushed Saltine crackers
 3 tbsp mayonnaise
 1 tbsp Dijon-style mustard
 1 tsp Old Bay Seasoning
 ¼ tsp red hot pepper flakes
 2 tsp Worcestershire sauce
 2 tbsp finely chopped parsley
 ½ cup finely chopped scallions
 ½ tsp salt
 ¼ tsp freshly ground pepper
 1 lb crab meat, lump preferred, shell and cartilage removed
 ¼ cup Colavita Californian Extra Virgin Olive oil
 Lemon wedges, cornichons and tartar sauce for serving

In a large mixing bowl combine the eggs, saltines, mayonnaise, mustard, Old Bay Seasoning, pepper flakes, Worcestershire sauce, parsley, scallions, salt and pepper, and blend well. Add the crab meat, folding it in lightly without breaking it up.


Divide the mixture into 12 equal portions. Shape them into hamburger-like patties.


Heat approximately 2 tablespoons of the Colavita olive oil in a nonstick skillet over medium heat. Sauté the crab cakes 2 to 3 minutes on each side or until golden brown. Add more Colavita olive oil to the pan if necessary. Drain on paper towels immediately.


Serve with lemon wedges, cornichons and tartar sauce.

Nutrition Facts

Serving Size 12