Fresh Maryland Crab Cakes

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Fresh Maryland Crab Cakes

Fresh Maryland crab cakes are a treat that is worth the bit of work to make.  Succulent fresh crab mixed with fresh peppers, onion, and cream cheese is an amazing combination that is good year round!  These have been a family favorite for many years with my children asking for them more often than anyone.  Growing up, they were saved for around Easter when seafood was on sale, but I’m finding sales year round now.  I keep the crab legs in the freezer until I’m going to make up the fresh Maryland crab cakes.  I’ll often make up a double or triple batch, so that I can freeze them for a quick dinner later.

Fresh Maryland Crab Cakes

Fresh Maryland Crab Cakes


  • 4 lbs snow crab legs or 1 1/2 lb crab meat, sorted for shells and tough pieces
  • 6 baby sweet peppers or 1 large sweet pepper, finely diced
  • 1 small onion, finely diced
  • 1 8oz pkg cream cheese, at room temperature
  • 2 C Panko bread crumbs
  • 4 T (or more) olive oil


  1. If you are using crab legs in the shell, heat a large pot of water to boiling. Drop in the crab legs carefully and boil for 3 minutes. Remove to a large baking tray to cool. This may take several batches.
  2. Once the legs are cool enough to handle, crack the legs and claws, removing the meat and sorting for shells or tough pieces. Place in a large bowl.
  3. To the sorted crab meat, add the peppers, onion, and cream cheese. Mix well, breaking up the cream cheese into the other ingredients.
  4. Heat a saute pan on medium heat. Add the oil.
  5. Form the meat mixture into patties and cover with bread crumbs. Carefully place in the hot oil and fry until crispy and golden brown, about 2-3 minutes. Turn and brown the other side.
  6. Serve with tartar or cocktail sauce and fresh vegetables.

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Serving Fresh Maryland Crab Cakes to a Crowd

If you’d like to make these for a crowd, or even as an appetizer, make them up as above, adjusting quantities as needed.  Fry them as described then place them on an oven-proof plate or platter covered with a few layers of paper toweling.  Place in an oven heated to 200 degrees F.  Continue cooking the fresh Maryland crab cakes, adding them to the platter in the oven.  When all of them are cooked, arrange on your serving platter or plates.  Everyone will get hot, tender crab cakes.

Freezing Fresh Maryland Crab Cakes

To freeze the crab cakes, just place them in a single layer on a plastic wrap covered baking sheet and freeze, then transfer to a freezer container or bag.  They will take a little longer to cook from their frozen state, so turn the heat down a little to thaw them and cook through.  I’ve found that if you thaw them before cooking, the bread crumbs get wet and won’t get crunchy.  Your family will love coming to the table when you serve fresh Maryland crab cakes and friends will be asking you for the recipe!

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