Cocktail sauce is a delicious option for tomato flavor. Try adding different seasonings to mix it up or get creative with the sauce. Serve with lemon wedges to squeeze on top for a citrusy flavor

How do you make Maryland-style crab cakes?
If you’ve got fresh crabs to cook, like delicious blue crabs, then you’ll definitely get closer to Maryland-style crab cakes. Also, Old Bay seasoning and Worcestershire sauce are used for flavoring. The recipe is kept simple, with just enough breadcrumbs to bind the mayo, mustard, and fresh herbs so the sweet crab meat shines through.

Frequently asked questions

Can I use imitation crab meat?
Imitation crab meat, like surimi used in sushi rolls, can also be used. However, the texture will be more rubbery, and the flavor is saltier. I recommend fresh or canned crab meat if you can swing it.

Can crab cakes be made ahead of time?
Yes, you can form the cakes and keep them in the refrigerator up to a day ahead of time. Although, wait to coat them with the panko until right before frying so they do not get soggy.

How do you store and reheat crab cakes?
Once cooked, crab cakes will last up to 2 days in the refrigerator. I like to reheat them in the microwave or place them on a foil-lined baking sheet and bake them at 350ºF (177ºC) until warmed through, and then broil for a few minutes to get the coating crisp again

How do you keep crab cakes from falling apart?
Crab cakes are delicate, so using a panade of egg, mayonnaise, mustard, and breadcrumbs provides a proper binder. As the starches in the bread absorb the moisture it becomes sticky. The eggs will also set when cooking, locking the ingredients together. Make sure to form the cakes into tight patties, and be careful when flipping during cooking.

Crab Cakes
Crab cakes appetizer made with panko breadcrumbs to help bind the seafood and vegetables together while providing a crispy crust.

Ingredients  :