09/03/2026
Drunken Maryland Crab Cake 🦀
This one is for the REAL crab lovers.
I’m taking a Maryland style lump crab cake with very little filler and serving it right over a rich, homemade cream of crab soup finished with sherry.
My cream of crab is a little different I add finely diced onion and garlic and let them cook down until they practically melt into the soup. You’re not getting chunks of onion, just another layer of flavor.
Then that golden crab cake goes right on top. Cream of crab + crab cake in the same bite? Yeah we’re doing the most.
DRUNKEN MARYLAND CRAB CAKE
CRAB CAKES
• 1 lb lump crab meat
• ½ tbsp Old Bay, or to taste
• 1 egg
• 2 tsp Worcestershire sauce
• 2 tbsp mayonnaise
• 2 tbsp yellow or Dijon mustard, or a combination
• 1 tbsp parsley flakes
• ½ cup breadcrumbs or finely crushed Ritz crackers
• 1 tsp lemon juice
• 1 tbsp butter per crab cake
Gently combine the crab cake ingredients, being careful not to break up the lumps of crab.
Shape into crab cakes and refrigerate for about 30 minutes.
Top each crab cake with butter and broil on LOW for about 12–15 minutes, or until golden brown.
CREAM OF CRAB
• ¼ cup butter
• 1 medium onion, very finely diced
• 2 tbsp minced garlic
• ⅓ cup flour
• 3 tbsp Old Bay, adjust to taste
• ½ tbsp parsley flakes
• 2 cups whole milk
• 2 cups heavy whipping cream
• 1 lb lump crab meat
• 3 tbsp dry sherry or cooking sherry
Melt the butter and cook the finely diced onion and garlic until soft. I let the onion cook down enough that it practically melts into the finished soup.
Stir in the flour to create the base, then add the Old Bay and parsley.
Gradually add the milk and heavy cream, stirring until everything is smooth.
Add the lump crab meat and cook over medium heat until heated through, then reduce the heat and simmer until the soup reaches your desired thickness.
Finish with the sherry.
Spoon the cream of crab into a bowl and place one of those golden Maryland crab cakes right on top.
Save this one for your next crab night. 🦀
