Description
These Maryland Crab Cakes are a classic seafood dish made with lump crab meat, seasoned with Old Bay and fresh herbs, and pan-fried to golden perfection. Perfect for appetizers or as a main course, these crab cakes are bursting with flavor and are sure to impress your guests.
Ingredients
Scale
Main Ingredients:
- 1 pound lump crab meat, picked over for shells
- 1/2 cup mayonnaise
- 1 large egg, beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh lemon juice
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup panko breadcrumbs
- 2 tablespoons fresh parsley, chopped
Additional:
- 2 tablespoons unsalted butter, for cooking
- lemon wedges for serving
Instructions
- Prepare the Crab Cakes Mixture: In a large bowl, whisk together mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, salt, and pepper until smooth.
- Combine Ingredients: Gently fold in lump crab meat, panko breadcrumbs, and parsley until just combined. Be careful not to overmix.
- Shape the Crab Cakes: Form the mixture into 6-8 crab cakes, about 1/2 cup each, and place them on a baking sheet. Refrigerate for at least 30 minutes.
- Cook the Crab Cakes: Heat butter in a skillet over medium heat. Cook the crab cakes for 3-4 minutes per side until golden brown and heated through.
- Serve: Transfer crab cakes to a plate lined with paper towels. Serve warm with lemon wedges and your favorite sauce.
Notes
- For extra flavor, serve with homemade tartar sauce or remoulade.
- Use the freshest lump crab meat available for the best taste.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Appetizer, Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 crab cake
- Calories: 210
- Sugar: 1g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 17g
- Cholesterol: 115mg
