Maryland Crab Cakes Recipe
Classic Maryland Crab Cakes featuring lump crab meat with minimal filler, seasoned perfectly and pan-fried until golden brown for a delicious taste of Chesapeake Bay.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Fried
- Cuisine: American
Ingredients
Scale
- 1 lb lump crab meat
- 1/2 cup mayonnaise
- 1 large egg, beaten
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup plain breadcrumbs (preferably panko)
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- Lemon wedges, for serving
Instructions
- In a large bowl, gently combine mayonnaise, egg, Worcestershire sauce, Dijon mustard, Old Bay seasoning, parsley, salt, and pepper until smooth.
- Add the lump crab meat carefully, folding it into the mixture to avoid breaking up the lumps.
- Gently fold in the breadcrumbs until the mixture holds together when formed into cakes.
- Form the crab mixture into 6 equal-sized patties, about 3 inches in diameter.
- Place the formed patties on a baking sheet and refrigerate for at least 30 minutes to firm up.
- Heat butter and vegetable oil in a large skillet over medium heat.
- Fry the crab cakes for 4-5 minutes per side, or until golden brown and cooked through.
- Drain on paper towels and serve warm with lemon wedges.
Notes
For extra flavor, serve with a tangy remoulade sauce or tartar sauce. Avoid over-mixing to keep the crab lumps intact.
Find it online: https://carmenwausa.com/maryland-crab-cakes-recipe/