Description
Maryland Crab Cakes are a coastal classic, packed with sweet jumbo lump crab meat and seasoned to perfection with Old Bay and a touch of lemon. These golden, crispy patties are easy to make and perfect for any occasion, whether you’re serving them as an appetizer, a main course, or part of a seafood feast.
Ingredients
Scale
- 1 lb jumbo lump crab meat (fresh or pasteurized)
- 1/4 cup plain breadcrumbs or panko
- 1/4 cup mayonnaise
- 1 large egg, beaten
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 1/2 tsp Old Bay seasoning
- 1 tbsp fresh parsley, finely chopped
- 1 tbsp fresh lemon juice
- Butter or oil, for frying
Instructions
- In a large mixing bowl, gently combine the crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, and lemon juice. Be careful not to overmix to keep the crab meat intact.
- Form the mixture into 6-8 evenly sized patties and place them on a plate or baking sheet. Cover with plastic wrap and refrigerate for at least 30 minutes to help them firm up.
- Heat a skillet over medium heat and add butter or oil. When hot, carefully place the crab cakes in the skillet.
- Cook for 3-4 minutes on each side, until golden brown and heated through. Handle gently to prevent breaking.
- Remove the crab cakes from the skillet and place them on a plate lined with paper towels. Serve warm with lemon wedges and your favorite sauce.
Notes
- For a healthier option, bake the crab cakes at 375°F (190°C) for 12-15 minutes, flipping halfway through.
- To freeze, place cooked crab cakes on a baking sheet and freeze until solid. Store in a freezer-safe container for up to 3 months. Thaw before reheating.
- For added crunch, coat the patties in panko breadcrumbs before frying.
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Cook Time: 10 minutes