Description
Make authentic Maryland Crab Cakes that focus on the sweet, lump crab meat. You use minimal binder and plenty of Old Bay seasoning for that classic Chesapeake flavor. Pan-fry or bake these cakes until the outside is golden brown and the inside remains tender and juicy.
Ingredients
Scale
- 2 lbs Jumbo Lump or Lump Crab Meat, picked over for shells
- 1/4 cup Mayonnaise (preferably full-fat)
- 1 large Egg, lightly beaten
- 1 tablespoon Dijon Mustard
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon Fresh Lemon Juice
- 1 tablespoon Old Bay Seasoning, plus more for dusting
- 1 teaspoon Fresh Parsley, chopped
- 1/2 cup Saltine Cracker Crumbs (or Panko breadcrumbs)
- 2 tablespoons Unsalted Butter or neutral oil, for cooking
Instructions
- In a medium bowl, gently whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, lemon juice, 1 tablespoon of Old Bay, and parsley. Do not overmix.
- Place the picked-over crab meat in a separate large bowl. Gently pour the wet mixture over the crab meat.
- Sprinkle the cracker crumbs over the mixture.
- Using your hands or a rubber spatula, very gently fold the ingredients together. You want the binder to coat the crab without breaking up the lumps. Stop mixing as soon as everything is just combined.
- Divide the mixture into 6 or 8 equal portions. Gently form each portion into a thick patty, about 1 inch thick. Do not compress them tightly.
- Lightly dust both sides of the formed crab cakes with additional Old Bay seasoning.
- To Pan-Fry: Heat butter or oil in a large skillet over medium heat. When the fat is shimmering, carefully place the crab cakes in the pan, ensuring they do not touch. Cook for 4-5 minutes per side until golden brown and heated through.
- To Bake: Preheat oven to 400°F (200°C). Place crab cakes on a lightly oiled baking sheet. Bake for 12-15 minutes, or until lightly browned and heated through.
- Serve immediately with lemon wedges or your favorite dipping sauce.
Notes
- The key to great crab cakes is handling the crab meat as little as possible.
- For a richer flavor, you can substitute Panko breadcrumbs for saltine crumbs, but use slightly less.
- If you prefer a baked version without mayo, you can try binding with just egg and mustard, but the texture may be less cohesive.
- Always check your crab meat carefully for any stray shell fragments before mixing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Seafood Main Course
- Method: Pan-Frying or Baking
- Cuisine: American (Maryland)
Nutrition
- Serving Size: 1 crab cake
- Calories: Approx. 250-300
- Sugar: Low
- Sodium: Moderate (depends on Old Bay/salt added)
- Fat: Approx. 15g
- Saturated Fat: Approx. 4g
- Unsaturated Fat: Varies
- Trans Fat: 0g
- Carbohydrates: Approx. 10g
- Fiber: Less than 1g
- Protein: Approx. 25g
- Cholesterol: Moderate