Maryland

Crab Cake Tacos

Maryland's legendary crab cakes go taco! These feature jumbo lump Chesapeake Bay blue crab, minimally bound to let the sweet crab shine, seasoned with Old Bay, and pan-fried until golden. Topped with remoulade and served in warm tortillas.

⏱ Total 35min 🍴 Makes 8 tacos 🌶 Mild ⭐ Chesapeake Classic

Equipment Needed

🍽 Large Skillet
🥣 Mixing Bowls
🍴 Comal
🥬 Spatula

Instructions

1

Check the crab: Gently spread the crab meat on a plate and carefully pick through for any shell fragments. Be very gentle to keep those beautiful lumps intact.

Tip: Jumbo lump crab is essential for Maryland crab cakes. Don't substitute claw meat or imitation crab.
2

Make the binder: In a small bowl, whisk together mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, and Old Bay seasoning until well combined.

3

Combine gently: Pour the binder over the crab meat. Sprinkle cracker crumbs on top. Using your hands, gently fold everything together. Don't overmix - you want to keep the lumps intact.

4

Form the cakes: Divide the mixture into 8 portions. Gently shape each into a small patty about 2.5 inches wide and 1 inch thick. Place on a plate and refrigerate for 30 minutes to firm up.

5

Pan-fry the crab cakes: Heat butter and oil in a large skillet over medium heat. When hot, carefully add crab cakes. Cook for 3-4 minutes per side until golden brown. Don't flip more than once.

6

Warm the tortillas: Heat flour tortillas on a dry comal or in a skillet over medium heat for 30 seconds per side. Keep warm wrapped in a towel.

7

Assemble the tacos: Place a bed of shredded lettuce on each warm tortilla. Set a crab cake on top and drizzle generously with remoulade sauce.

8

Finish and serve: Sprinkle with extra Old Bay and serve immediately with lemon wedges. Squeeze lemon over each taco before eating for that authentic Chesapeake experience.

💡 Pro Tips & Variations

  • Jumbo lump is essential: Maryland crab cakes are all about the crab. Use jumbo lump (large pieces from the body) for the most authentic experience.
  • Minimal filler: Real Maryland crab cakes use very little filler. The cracker crumbs are just enough to hold things together. The crab should be the star.
  • Old Bay is non-negotiable: This iconic Chesapeake seasoning blend is essential. It was invented in Baltimore and is the soul of Maryland crab cakes.
  • Chill before cooking: Refrigerating the formed cakes helps them hold together during cooking. Don't skip this step.
  • Don't press: When forming cakes, handle gently. Don't pack them too tightly or you'll break up the lumps.
  • Broil for tradition: Many Maryland restaurants broil their crab cakes instead of frying. Try them under the broiler for 8-10 minutes until golden.
Back to Maryland Browse All Tacos