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Maryland Crab Cakes

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Maryland Crab Cakes are a classic East Coast delicacy made with sweet lump crab meat, minimal filler, and pan-fried to golden perfection. These crab cakes highlight the natural flavor of crab and offer a crispy exterior with a tender, flavorful center.

Ingredients

  • 1 lb lump crab meat
  • 1/4 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 tsp Old Bay seasoning
  • 1 tsp fresh lemon juice
  • 1 large egg
  • 1 tbsp fresh parsley, chopped
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup panko breadcrumbs or crushed saltine crackers
  • Butter or oil, for frying

Instructions

  1. Carefully inspect the crab meat to remove any shells, keeping the lumps intact.
  2. In a mixing bowl, whisk together the mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, egg, parsley, salt, and pepper.
  3. Gently fold in the crab meat and panko or crushed crackers until just combined. Do not overmix.
  4. Form the mixture into 6 patties, about 3 inches wide and 1 inch thick.
  5. Chill the patties in the refrigerator for at least 30 minutes to help them firm up.
  6. Heat butter or oil in a skillet over medium heat.
  7. Fry the crab cakes for 3–4 minutes per side or until golden brown and heated through.
  8. Transfer to a paper towel-lined plate to drain. Serve with lemon wedges or dipping sauce.

Notes

Chilling helps the cakes hold their shape during cooking.For a gluten-free version, use gluten-free panko or crackers.You can bake the crab cakes at 375°F for 15–20 minutes instead of frying.Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.

Nutrition

Find it online: https://cookibly.com/maryland-crab-cakes/