Maryland Crab Cakes

By: Hannah Lee Leidy
maryland crab cakes
Photo by Scott Suchman

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Serves 2 to 4


  • 1 egg
  • 3½ tablespoons mayonnaise (Gjerde uses Duke’s)
  • 1 tablespoon dijon mustard
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • Pinch fish pepper powder (substitute aleppo pepper or espelette)
  • 1 pound Maryland lump crabmeat, picked over for shells
  • 1½ tablespoons homemade breadcrumbs, plus more for baking sheet

These can also be sautéed in a skillet with a little butter. In Maryland, crab cakes are traditionally accompanied by sweet corn and sliced tomatoes. Gjerde calls it “our holy trinity.”

  1. Preheat oven to 450 degrees. In a small bowl, whisk egg and then mix in mayonnaise, mustard, and seasonings. Separately, combine crabmeat with breadcrumbs. Fold wet mixture into crabmeat.
  2. Spread a handful of breadcrumbs on baking sheet. Gently form crab mixture into four cakes and place them on the breadcrumbs. Bake until golden brown, about 8 to 10 minutes.
  • Recipe from Spike Gjerde of Woodberry Kitchen in Baltimore, Maryland

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