How to Make Maryland Crab Cakes
Classic Maryland crab cakes featuring jumbo lump crab meat lightly bound with minimal filler, seasoned with Old Bay, and pan-fried to golden perfection.
- Prep Time: 15 mins (+ chilling)
- Cook Time: 8 mins
- Total Time: 53 mins
- Yield: 4 large crab cakes 1x
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American (Maryland)
Ingredients
Scale
- 1 lb (450g) jumbo lump crab meat (fresh or pasteurized)
- 1/3 cup panko breadcrumbs (or saltine cracker crumbs)
- 1/4 cup mayonnaise
- 1 large egg, lightly beaten
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning (+ extra for garnish)
- 1/2 tsp dry mustard
- 1/4 tsp smoked paprika
- 1 tbsp fresh parsley, finely chopped
- 1 tsp lemon juice
- 2 tbsp unsalted butter (for frying)
- 2 tbsp vegetable oil (for frying)
- Lemon wedges & tartar sauce (for serving)
Instructions
- Prep crab: Gently pick through crab meat for shells, keeping lumps intact.
- Make binder: In a bowl, mix breadcrumbs, mayo, egg, Dijon, Worcestershire, Old Bay, dry mustard, paprika, parsley, and lemon juice.
- Combine: Fold in crab meat just until mixed (overmixing breaks lumps). Chill 30 mins.
- Form cakes: Shape into 4 large patties (or 8 mini cakes). Press lightly to hold shape.
- Cook: Heat butter and oil in skillet over medium. Fry 3-4 mins per side until golden.
- Serve: Sprinkle with Old Bay. Serve with lemon wedges and tartar sauce.
Notes
- Key to authenticity: Use premium lump crab (avoid imitation). Maryland blue crab preferred.
- For broiling: Brush with melted butter, broil 10-12 mins at 450°F (230°C), flipping once.
- Make ahead: Shape cakes and refrigerate up to 24 hours before cooking.
Nutrition
- Serving Size: 1 large crab cake
- Calories: 280
- Sugar: 1g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 150mg
Find it online: https://us.recipesfood.org/how-to-make-maryland-crab-cakes/
