Easterns Automotive Group's Maryland Crab Cakes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

Crispy crab cakes packed with Maryland blue crab, served with a tangy remoulade. This american-inspired seafood ready in about 70 minutes layers Maryland blue crab meat, cubed day-old bread, flour into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs Maryland blue crab meat
• 1 cup, cubed day-old bread
• 1/2 cup flour
• 1 tsp paprika
• 2 stalks, finely diced celery
• 1/2 cup, finely diced onion
• 1 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1, finely diced celery stalk
• 1 tbsp lemon zest
• 1/4 tsp crushed red pepper flakes

Instructions

1. Step 1: In a food processor, pulse bread, egg, flour, paprika, celery, onion, lemon juice, salt, and black pepper until coarse. Fold in crab meat.
2. Step 2: Form mixture into 12-14 cakes, pressing firmly. Place on a parchment-lined baking sheet.
3. Step 3: Bake at 375°F (190°C) for 15-18 minutes until golden. While cakes bake, mix mayonnaise, Dijon mustard, celery, lemon zest, and red pepper flakes for the remoulade.
4. Step 4: Serve crab cakes warm with remoulade on top.