Maryland Crab Cake Recipe

Name: Maryland Crab Cake
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 4 crab cakes
Cuisine: American
Ingredients: 1 lb lump crab meat, picked over for shells; 1/2 cup plain breadcrumbs; 1/4 cup mayonnaise; 1 large egg, lightly beaten; 1 tbsp Dijon mustard; 1 tbsp Worcestershire sauce; 1 tsp Old Bay seasoning; 1 tbsp fresh lemon juice; 2 tbsp chopped fresh parsley; Salt and freshly ground black pepper to taste; 2 tbsp unsalted butter; Lemon wedges for serving

American · Main course · 23 min total

Maryland Crab Cake recipe videos

A classic Maryland crab cake made with lump crab meat, minimal filler, and Old Bay seasoning, pan-seared to golden perfection.

15
min prep

8
min cook

4
servings

320
kcal/serving

Ingredients

1 lb lump crab meat, picked over for shells
1/2 cup plain breadcrumbs
1/4 cup mayonnaise
1 large egg, lightly beaten
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1 tsp Old Bay seasoning
1 tbsp fresh lemon juice
2 tbsp chopped fresh parsley
Salt and freshly ground black pepper to taste
2 tbsp unsalted butter
Lemon wedges for serving

Instructions

In a large bowl, gently combine crab meat, breadcrumbs, mayonnaise, egg, mustard, Worcestershire sauce, Old Bay, lemon juice, and parsley. Season with salt and pepper. Be careful not to break up the crab lumps.
Form the mixture into 4 patties, about 3/4 inch thick. Place on a baking sheet lined with parchment paper and refrigerate for 30 minutes to firm up.
In a large non-stick skillet, melt butter over medium heat. Cook crab cakes until golden brown, about 4 minutes per side.
Serve immediately with lemon wedges.

Tips

For best results, use jumbo lump crab meat and handle gently to keep lumps intact.
Refrigerating the patties helps them hold together during cooking.
Serve with tartar sauce or remoulade if desired.

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