Here’s a classic Maryland-style crab cake recipe — tender, packed with crab, and lightly crisp on the outside.
🦀 Maryland Crab Cakes
Ingredients (Makes 6–8 cakes)
- 1 lb lump crab meat (picked over for shells)
- 1/3 cup mayonnaise
- 1 large egg
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- 1 tbsp fresh lemon juice
- 2 tbsp chopped fresh parsley
- 1/2 cup breadcrumbs (preferably panko)
- Salt & black pepper to taste
- 2 tbsp butter or oil (for pan-frying)
Instructions
- Mix gently
In a bowl, whisk mayo, egg, mustard, Worcestershire, Old Bay, lemon juice, parsley, salt, and pepper. - Fold in crab
Add crab meat and breadcrumbs. Fold gently to avoid breaking up the lumps. - Shape
Form into patties (about 1/2 cup each).
Chill 30–60 minutes to help them hold together. - Cook
Heat butter or oil over medium heat.
Cook crab cakes 3–4 minutes per side until golden brown and heated through.
Serving Ideas
- With lemon wedges
- Topped with tartar sauce or remoulade
- On a toasted brioche bun
- Over a fresh green salad
Baking Option
Bake at 400°F (200°C) for 12–15 minutes, flipping halfway through.
If you’d like, I can also give you:
- 🔥 Spicy Cajun-style crab cakes
- 🥬 Low-carb (no breadcrumbs) version
- 🧈 Air fryer method
- 🦀 Restaurant-style jumbo lump version
