Maryland Crab Cakes
These classic Maryland crab cakes are packed with fresh lump crab meat and minimal filler to let the sweet crab flavor shine through. Seasoned with Old Bay and pan fried to golden perfection they are a true taste of the Chesapeake Bay.
Crispy golden crab cakes made with lump crab meat and Old Bay seasoning.
Nutrition per serving
Ingredients
main
binder
seasoning
cooking
Instructions
Prepare the crab mixture
Pick through the crab meat carefully to remove any shells. In a large bowl combine mayonnaise, beaten egg, Old Bay seasoning, Dijon mustard and Worcestershire sauce and mix until smooth.
Fold in crab and breadcrumbs
Gently fold the crab meat and breadcrumbs into the mayonnaise mixture. Do not overmix as you want to keep large chunks of crab intact for the best texture.
Form the crab cakes
Divide the mixture into 8 equal portions and shape each into a round patty about 1 inch thick. Place the formed cakes on a lined baking sheet and refrigerate for at least 15 minutes to firm up.
Pan fry to golden
Melt butter in a large skillet over medium high heat. Add crab cakes in batches and cook for 4 to 5 minutes per side until deep golden brown and heated through. Do not crowd the pan.
Serve immediately
Transfer crab cakes to a paper towel lined plate to drain briefly. Serve hot with tartar sauce, lemon wedges or remoulade alongside a fresh green salad.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.