Here’s a classic, minimal-filler crab cake recipe — crispy outside, tender and full of crab flavor inside.
🦀 Maryland-Style Crab Cakes
Ingredients (Makes 6–8)
- 1 lb lump or 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 (just enough to bind)
- Salt & black pepper to taste
- 2 tbsp butter or oil for frying
Instructions
1️⃣ Make the binder
Whisk together mayo, egg, Dijon, Worcestershire, Old Bay, lemon juice, parsley, salt, and pepper.
2️⃣ Fold gently
Add crab meat and breadcrumbs. Fold carefully to keep the crab lumps intact.
3️⃣ Shape & chill
Form into thick patties (about 1/2 cup each). Refrigerate 30–60 minutes to firm up.
4️⃣ Cook
Heat butter or oil over medium heat.
Cook 3–4 minutes per side until golden brown and heated through.
Oven Method
Bake at 400°F (200°C) for 12–15 minutes, flipping halfway through.
Pro Tips
- Don’t overmix — less handling keeps them tender.
- If too wet, add 1–2 tbsp extra breadcrumbs.
- For extra crunch, lightly coat outside with more panko before frying.
Serve With
- Lemon wedges
- Tartar sauce or remoulade
- On a brioche bun
- Over a simple salad
If you’d like, I can also give you:
- 🔥 Spicy Cajun crab cakes
- 🧈 Air fryer version
- 🥬 Low-carb (no breadcrumbs) version
- 🦀 Budget-friendly imitation crab version
