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Maryland Crab Cakes Recipe

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Classic Maryland Crab Cakes feature sweet lump crab meat seasoned with Old Bay and lightly pan-fried to golden perfection, capturing the authentic flavors of Chesapeake Bay.

Ingredients

Scale
  • 1 lb fresh lump crab meat
  • 1/4 cup mayonnaise
  • 1 large egg, beaten
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup fresh breadcrumbs
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons vegetable oil (for frying)

Instructions

  1. In a large bowl, gently combine crab meat, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and black pepper without breaking up the crab lumps.
  2. Fold in the breadcrumbs and chopped parsley until just incorporated.
  3. Shape the mixture into 6 evenly sized patties, about 3 inches in diameter.
  4. Refrigerate the crab cakes for at least 30 minutes to help them firm up.
  5. Heat vegetable oil in a large skillet over medium heat.
  6. Fry the crab cakes for about 4 minutes on each side, or until golden brown and cooked through.
  7. Drain on paper towels and serve warm with lemon wedges and tartar sauce if desired.

Notes

For extra flavor, serve with a side of remoulade sauce or a simple squeeze of fresh lemon juice. Avoid over-mixing to keep crab lumps intact.

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