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Maryland Crab Cakes

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Maryland Crab Cakes are a Chesapeake Bay classic made with jumbo lump crab meat, minimal filler, and Old Bay seasoning. Crisp on the outside and tender inside, they’re simple, elegant, and bursting with pure crab flavor.

Ingredients

  • 1 lb jumbo lump crab meat, picked over for shells
  • 1/3 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 large egg
  • 1 tbsp fresh lemon juice
  • 1 tsp Old Bay seasoning
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp fresh parsley, chopped
  • 1/2 cup crushed saltine crackers or breadcrumbs
  • 2 tbsp butter
  • 2 tbsp vegetable oil
  • Lemon wedges, for serving

Instructions

  1. Check crab meat for shells, keeping lumps intact.
  2. In a large bowl, whisk together mayonnaise, mustard, egg, lemon juice, Worcestershire, Old Bay, salt, and pepper.
  3. Gently fold in crab meat and crackers, mixing lightly.
  4. Cover and chill mixture 30–60 minutes to set.
  5. Form into 6 cakes (about 1/2 cup each).
  6. Heat butter and oil in a skillet over medium heat. Cook crab cakes 3–4 minutes per side until golden and heated through.
  7. Drain briefly on paper towels. Serve hot with lemon wedges or sauce of choice.

Notes

  • Chilling helps crab cakes hold their shape while cooking.
  • For lighter cakes, broil instead of pan-fry.
  • Use fresh jumbo lump crab meat for the best flavor.
  • Pair with remoulade, tartar sauce, or a squeeze of lemon.

Nutrition

Find it online: https://thefamilycooking.com/maryland-crab-cakes/