Classic Maryland Crab Cakes
Juicy, flavorful crab cakes with a crispy exterior, made with fresh crab meat and simple seasonings.
15 mins
Prep Time
10 mins
Cook Time
4
Servings
Ingredients
- 1 lb fresh lump crab meat
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 large egg
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- 1/4 cup finely chopped parsley
- 2 tbsp butter
- 1 tbsp olive oil
- Lemon wedges for serving
Nutrition Facts
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Instructions
Prepare the crab meat: Gently pick through the crab meat to remove any shells, being careful not to break up the lumps too much.
Make the mixture: In a large bowl, combine breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and parsley. Mix well.
Fold in crab meat: Gently fold the crab meat into the mixture until just combined. Avoid overmixing to keep the crab cakes tender.
Form the cakes: Divide the mixture into 8 equal portions. Shape each into a patty about 1-inch thick. Place on a plate and refrigerate for 30 minutes to firm up.
Cook the crab cakes: Heat butter and olive oil in a large skillet over medium heat. Cook the crab cakes for 3-4 minutes per side until golden brown and crispy.
Serve: Transfer to a paper towel-lined plate to drain excess oil. Serve hot with lemon wedges and your favorite dipping sauce.
Chef's Tips
- Fresh Crab: Use the freshest crab meat possible for the best flavor. Avoid canned crab if you can.
- Chilling: Don't skip chilling the formed crab cakes—it helps them hold together during cooking.
- Gentle Handling: Be gentle when mixing and forming the cakes to maintain the crab's texture.
- Pan-Fry: For extra crispiness, pan-fry in a mix of butter and oil instead of baking.
- Sauce Pairing: Serve with remoulade, tartar sauce, or a simple aioli for dipping.
- Leftovers: Store leftovers in the fridge for up to 2 days. Reheat in a skillet to maintain crispiness.
