Maryland Crab Cakes Recipe
Classic Maryland Crab Cakes featuring lump crab meat, lightly seasoned and pan-fried to golden perfection, delivering a crispy exterior and tender, flavorful interior.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Fried
- Cuisine: American
Ingredients
Scale
- 1 lb lump crab meat
- 1/2 cup mayonnaise
- 1 large egg, beaten
- 1 teaspoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- 1 teaspoon Worcestershire sauce
- 1 tablespoon fresh lemon juice
- 1/2 cup breadcrumbs
- 2 tablespoons chopped fresh parsley
- 2 tablespoons vegetable oil or clarified butter, for frying
- Salt and pepper, to taste
Instructions
- In a large bowl, gently combine the crab meat, mayonnaise, beaten egg, Dijon mustard, Old Bay seasoning, Worcestershire sauce, lemon juice, breadcrumbs, and chopped parsley. Season with salt and pepper to taste.
- Form the mixture into 6 equal-sized patties, being careful not to overwork the crab meat to keep it tender.
- Heat the vegetable oil or clarified butter in a large skillet over medium heat.
- Fry the crab cakes for about 4-5 minutes on each side, or until golden brown and heated through.
- Transfer to a paper towel-lined plate to drain excess oil.
- Serve warm with lemon wedges and your favorite tartar sauce or remoulade.
Notes
For an extra crispy crust, chill the crab cakes for 30 minutes before frying and consider using panko breadcrumbs.
Find it online: https://auntyspices.com/maryland-crab-cakes-recipe/