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Maryland Style Crab Cakes

Classic Maryland crab cakes made with lump crab meat and minimal filler for a delicious seafood dish.

Ingredients

Scale

For the Crust:

  • 1 lb lump crab meat
  • 1/2 cup breadcrumbs
  • 1/4 cup mayonnaise
  • 1 egg, lightly beaten
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 1 tsp Old Bay seasoning
  • 1/4 cup chopped parsley
  • 2 tbsp butter
  • 1 tbsp olive oil

Instructions

1. Prepare the Crust:

  1. In a large bowl, combine breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and parsley.
  2. Gently fold in the crab meat, being careful not to break up the lumps.
  3. Form the mixture into 8 equal-sized patties and refrigerate for 30 minutes.
  4. Heat butter and olive oil in a large skillet over medium heat.
  5. Cook crab cakes for 3-4 minutes per side until golden brown and heated through.
  6. Serve immediately with lemon wedges and tartar sauce.

Notes

You can customize the seasonings to taste.

  • Author: Chef Sally