Spring Catering Recipes: Maryland Style Crab Cakes

Spring seems to finally have sprung and there is no better (or tastier) way to kick off the season in the DC Metro area than with Maryland Style Crab Cakes. These bite-sized appetizers are the perfect starters for springtime dinners and highlight Chef Deshayes passion for sustainable seafood – for this recipe, he sources crab from the coast of Louisiana, which is the same species as the local Maryland blue crab. A popular passed item for receptions and other events hosted here, they are a guaranteed hit at any spring or summertime dinner.

Below we've shared the recipe with you, so you can make them at home!

Prepared by Executive Chef Deshayes.


Maryland Style Crab Cake Canapé Recipe

Crab Cake Ingredients

  • 1 lb Louisiana Coast Crab Meat (fresh or pasteurized)
  • ¼ Cup of Heavy Cream
  • 1 ½ tbsp Dijon Mustard
  • 1 ½ tsp Old Bay
  • ½ Worcestershire Sauce
  • ½ tbsp of Lemon Juice
  • 1  ¼ Cup of Panko Bread Crumbs
  • 2tbsp of Parsley or Chives
  • 2 tbsp of Olive Oil
  • 1 tbsp of Butter
  • 1 Egg
Cooking Directions
  1. Drain the crab meat and check for any remaining shells.
  2. Place the crab in a medium sized mixing bowl.
  3. In a small, separate bowl, mix together the cream, egg, Dijon mustard, Old Bay seasoning, lemon juice and Worcestershire sauce. Add crab meat and mix well.
  4. Add Panko bread crumbs and parsley or chives. Mix gently.
  5. Shape the crab mixture into small, 2oz patties.
  6. In a skillet, heat the butter and olive oil on medium heat. Once hot, place the crab patty on the pan and fry until gold brown. Once it reaches a golden brown color, flip each patty to the other side and fry.
  7. Once brown on both sides, remove from heat and let cool for 1-3 minutes.
  8. Serve and enjoy!

Lemon Old Bay Aioli

  • ½ Cup of Mayonnaise
  • 1 tsp Old Bay
  • ½ tbsp of Lemon Juice
  • Salt & Pepper (to taste)
Cooking Directions
  1. In a small bowl, mix the mayonnaise, Old Bay and lemon juice together. Add salt and pepper to taste.
  2. Serve with the crab cakes, either on top of the cakes or as a side for dipping.