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Maryland Crab Cakes

Delicious Maryland Crab Cakes bursting with fresh crab meat and a crispy exterior, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 cakes
Course: Appetizer, Main Course
Cuisine: American, Seafood
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb fresh crab meat Look for lump or jumbo lump crab meat for the best texture.
  • 1/2 cup breadcrumbs Provides the perfect crunch.
  • 1/4 cup mayonnaise Adds moisture and flavor.
  • 1 large egg Binds the ingredients together.
  • 1 tbsp Dijon mustard Gives a zesty kick.
  • 1 tbsp Worcestershire sauce Adds depth of flavor.
  • 1 tsp Old Bay seasoning Enhances the crab's flavor.
  • 1/4 cup finely chopped parsley Brightens the dish.
  • to taste salt and pepper Essential for balanced seasoning.
  • 2 tbsp butter For frying and achieving a golden crust.
  • as needed Lemon wedges For serving.
  • as needed Tartar sauce Ideal condiment for serving.

Method
 

Preparation
  1. In a large mixing bowl, gently combine the fresh crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, and a pinch of salt and pepper. Be careful to maintain the integrity of the crab meat.
  2. Once the mixture is well incorporated, shape it into small patties, approximately 2-3 inches in diameter.
  3. Chill the formed crab cakes in the fridge for about 30 minutes before frying.
Cooking
  1. In a large skillet, heat 1 tablespoon of butter over medium heat until it melts and becomes slightly bubbly.
  2. Add the crab cakes to the skillet, ensuring they don’t touch each other. Cook for about 3-4 minutes on each side, until golden brown.
  3. Once cooked, remove the crab cakes from the skillet and place on a paper towel-lined plate to absorb excess oil.
Serving
  1. Serve the crab cakes hot with lemon wedges and tartar sauce on the side.

Notes

You can freeze uncooked patties; place them on a baking sheet to freeze individually before transferring to a container. Reheat in a preheated oven at 350°F for about 15 minutes or re-fry for a crispy texture.