Description
These Maryland Crab Cakes are a classic seafood favorite, made with lump crab meat, flavorful seasonings, and a crispy exterior. Perfect for a special dinner or a delicious appetizer.
Ingredients
Scale
Crab Cakes:
- 1 pound lump crab meat, picked over for shells
- 1/2 cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup panko breadcrumbs (plus extra if needed)
- 2 tablespoons chopped fresh parsley
For Cooking:
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- lemon wedges for serving
Instructions
- In a large bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, salt, and pepper until smooth.
- Gently fold in the lump crab meat, parsley, and panko breadcrumbs until just combined—being careful not to break up the crab too much.
- Shape the mixture into 6-8 crab cakes about 1 inch thick. If they feel too loose, add a bit more panko.
- Place the crab cakes on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to help them set.
- Heat the butter and vegetable oil in a large skillet over medium heat. Once hot, cook the crab cakes for about 3-4 minutes per side, until golden brown and heated through.
- Remove and drain on paper towels. Serve warm with lemon wedges.
Notes
- For extra flavor, serve with homemade tartar sauce or a squeeze of fresh lemon juice.
- To bake instead of fry, place the crab cakes on a greased baking sheet and bake at 400°F (200°C) for 12-15 minutes, flipping halfway through.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 crab cake
- Calories: 240
- Sugar: 1g
- Sodium: 570mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 17g
- Cholesterol: 95mg
