Here’s a restaurant-style crab cake recipe — crispy outside, tender inside, and loaded with crab (not filler).
🦀 Classic Maryland-Style Crab Cakes
Ingredients (Makes 6–8 cakes)
- 1 lb jumbo 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 finely chopped parsley
- 1/2 cup panko breadcrumbs (use just enough to bind)
- Salt & black pepper to taste
- 2 tbsp butter or oil for frying
Instructions
1️⃣ Make the binder
In a bowl, whisk mayo, egg, Dijon, Worcestershire, Old Bay, lemon juice, parsley, salt, and pepper.
2️⃣ Fold gently
Add crab meat and breadcrumbs. Fold carefully so you keep the lumps intact.
3️⃣ Shape & chill
Form into thick patties (about 1/2 cup each). Refrigerate 30–60 minutes to help them firm up.
4️⃣ Cook
Heat butter or oil over medium heat.
Cook 3–4 minutes per side until golden brown and heated through.
Baking Option
Bake at 400°F (200°C) for 12–15 minutes, flipping halfway through.
Pro Tips
- Less breadcrumb = more crab flavor.
- Don’t overmix or they’ll fall apart.
- For extra crisp edges, lightly dust the outside with additional panko before frying.
Serving Ideas
- With lemon wedges
- Tartar sauce or remoulade
- On a toasted brioche bun
- Over a simple arugula salad
If you’d like, I can give you:
- 🔥 Spicy Cajun crab cakes
- 🥬 Low-carb (no breadcrumbs) version
- 🧈 Air fryer method
- 🦀 A budget-friendly imitation crab version
