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Maryland Style Crab Cake

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Maryland-style crab cakes are a beloved seafood dish that features lump crab meat seasoned with a blend of traditional spices, bound together with a light breadcrumb mixture. Pan-fried to golden perfection, these crab cakes are crispy on the outside while remaining tender and flavorful inside. Ideal for a special dinner or casual gathering, they deliver a true taste of Maryland’s coastal cuisine.

Ingredients

For the Crab Cakes:

  • Lump crab meat (fresh or canned, drained)
  • Mayonnaise
  • Dijon mustard
  • Egg
  • Fresh parsley (chopped)
  • Old Bay seasoning
  • Lemon juice
  • Worcestershire sauce
  • Bread crumbs (preferably panko)
  • Salt and pepper

For Cooking:

  • Butter or oil for frying

For Serving:

  • Lemon wedges
  • Fresh parsley (for garnish)

Instructions

  1. Prepare the Crab Cake Mixture:

    • In a large bowl, gently combine the lump crab meat with mayonnaise, Dijon mustard, egg, parsley, Old Bay seasoning, lemon juice, Worcestershire sauce, and bread crumbs.
    • Season with salt and pepper to taste. Be careful not to overmix to keep the crab meat’s texture intact.
  2. Form the Crab Cakes:

    • Shape the mixture into small patties, about 2-3 inches wide, pressing gently to hold them together. If needed, chill the patties for 30 minutes to help them firm up.
  3. Cook the Crab Cakes:

    • Heat butter or oil in a skillet over medium heat.
    • Fry the crab cakes for about 3-4 minutes per side, until golden brown and crispy. Avoid overcrowding the pan to ensure even cooking.
  4. Serve:

    • Serve immediately with lemon wedges and garnish with fresh parsley. Optional: Pair with a side of tartar sauce or remoulade for added flavor.

Notes

  • If you prefer a lighter crab cake, reduce the amount of mayonnaise and use more breadcrumbs.
  • For a crunchier exterior, substitute panko breadcrumbs with crushed crackers.
  • Be gentle when mixing to avoid breaking up the lump crab meat too much.