Ultimate Maryland Crab Cakes
These Maryland Crab Cakes are packed with fresh lump crab meat and just enough seasoning to let the natural flavor shine. Crispy on the outside and tender inside, they’re perfect as a main dish or a show-stopping appetizer. With minimal filler and simple ingredients, this easy recipe brings classic Maryland seafood right to your kitchen.
Ingredients
- 1 lb 450 g fresh lump crab meat, shells removed
- 1 large egg beaten
- ½ cup 40 g panko breadcrumbs or crushed saltine crackers
- ¼ cup 60 g mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1 teaspoon lemon juice
- 1 –2 tablespoons chopped fresh parsley
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons butter divided (for pan or baking sheet)
- Lemon wedges and tartar sauce for serving
Instructions
- Prepare crab mixture: In a large bowl, whisk together egg, mayonnaise, mustard, Worcestershire sauce, Old Bay, lemon juice, parsley, salt, and pepper until smooth.
- Combine with crab: Gently fold in the crab meat and breadcrumbs. Be careful not to break the lumps of crab we want them to stay chunky.
- Form cakes: Scoop about ⅓ cup of the mixture and shape into round patties, about 3 inches wide and 1 inch thick. Place on a buttered baking sheet. Chill for at least 30 minutes in the fridge to help them hold their shape.
Cook crab cakes:
- Oven method: Preheat oven to 450°F (230°C). Bake for 12 to 15 minutes, then optionally broil for 1 to 2 minutes for a golden top.
- Skillet method: Heat 1 tablespoon butter or oil in a skillet over medium heat. Cook crab cakes for 3 to 4 minutes per side until golden brown.
- Serve: Arrange on a platter with lemon wedges and tartar sauce. Serve immediately while warm.
Notes
Tips & Variations
- For extra flavor, add finely minced celery or green onions to the mixture.
- Mini crab cakes can be made using 2 tablespoons per patty perfect for appetizers.
- Unbaked crab cakes can be frozen for up to 3 months.