Maryland-style Crab Cakes with Ritz Crackers
Maryland-style crab cakes with Ritz crackers are a delicious and easy seafood recipe! With minimal filler and delicious lump crabmeat, this easy recipe is fancy enough for holiday entertaining and easy enough to make for a weeknight dinner.
Servings 8 crab cakes
Calories 317kcal
Equipment
- 1 sheet pan
- 1 sheet of parchment paper
- spatula
- frying pan
Ingredients
- 16 oz canned jumbo lump crab meat
- ¾ cup Ritz crackers
- 2 large eggs
- 1 green onion minced
- 1 tablespoon Old Bay seasoning
- 1 tablespoon mayonnaise
- 1 tablespoon Greek yogurt
- 2 tablespoon lemon juice
- 2 tablespoon butter
Instructions
Pan-Frying Instructions
- Use a food processor to grind the Ritz crackers into crumbs.¾ cup Ritz crackers
- In a large mixing bowl, combine the crab, eggs, onion, Old Bay seasoning, mayonnaise, Greek yogurt, and lemon juice. Combine gently without over-mixing. Use an ice cream scoop to make 8 large patties. Set the crab patties onto a baking sheet lined with parchment paper.16 oz canned jumbo lump crab meat, 2 large eggs, 1 green onion, 1 tablespoon Old Bay seasoning, 1 tablespoon mayonnaise, 1 tablespoon Greek yogurt, 2 tablespoon lemon juice
- Allow the patties to sit in the refrigerator for 30 minutes.
- Heat the butter in a frying pan over medium heat until melted.2 tablespoon butter
- Cook the patties in the butter for 4-5 minutes per side or until golden brown.
Oven Instructions
- Bake the crab patties in the oven at 400F for 10-15 minutes per side. Broil for the last few minutes to crisp up the outside.
Air Fryer Instructions
- Air fry at 370 F for about 10 minutes. You do not need to flip them, but you can if you want.
Notes
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- Make-Ahead: Follow the recipe card through the steps for mixing and shaping the crab patties. Place them on a baking sheet lined with parchment paper and cover it tightly with plastic wrap. Store them in the refrigerator for up to 1 day before making them.
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- Storage: Store cooked cakes in an airtight container in the refrigerator for up to 2 days.
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- Freezer: To freeze, follow the recipe instructions for mixing and shaping. Place the cakes on a cookie sheet lined with parchment paper and place them into the freezer for about 1 hour or until frozen. Store frozen in a freezer-safe container for up to 3 months.
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- Reheating: Reheat leftovers in the oven at 350F with a teaspoon of butter on top until heated through, for about 10 minutes.
Nutrition
Serving: 2crabcakes | Calories: 317kcal | Carbohydrates: 13.7g | Protein: 26.1g | Fat: 14g