Maryland Style Crab Cakes (Print Version)
# Ingredients:
→ Crab Cake Mixture
01 -
1 pound lump crab meat, picked over for shells
02 -
1/2 cup seasoned breadcrumbs
03 -
1/4 cup mayonnaise
04 -
1 large egg
05 -
1 tablespoon Dijon mustard
06 -
1 teaspoon Worcestershire sauce
07 -
1 teaspoon Old Bay seasoning
08 -
1 tablespoon fresh parsley, finely chopped
09 -
1 tablespoon lemon juice
10 -
Salt and pepper to taste
→ For Cooking and Serving
11 -
Vegetable or canola oil for frying
12 -
Lemon wedges for serving
13 -
Extra mayonnaise for dipping
# Instructions:
01 -
In a large bowl, gently combine the lump crab meat with the breadcrumbs. Use a light touch to avoid breaking up the delicate crab meat chunks.
02 -
In a separate bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, and lemon juice. Season with salt and pepper.
03 -
Pour the mayo mixture over the crab and carefully fold everything together until just combined. The mixture should hold together but still be somewhat loose with visible crab chunks.
04 -
Shape the mixture into about 6-8 patties, roughly 1/2 inch thick and 3 inches wide. Place them on a tray or plate.
05 -
Refrigerate the formed crab cakes for at least 30 minutes. This crucial step helps them hold their shape during cooking.
06 -
Heat enough oil to cover the bottom of a large skillet over medium-high heat. Once hot, carefully add the crab cakes (working in batches if needed). Fry for 4-5 minutes per side until golden brown and crispy.
07 -
Transfer the cooked crab cakes to a paper towel-lined plate to drain excess oil. Serve hot with lemon wedges and extra mayo on the side.
# Notes:
01 -
These traditional Maryland-style crab cakes focus on the crab meat flavor with minimal fillers.
02 -
For an extra kick, mix some hot sauce into your serving mayonnaise.
03 -
These crab cakes pair beautifully with a light salad or tangy coleslaw for a complete meal.
04 -
The chilling step is important - don't skip it, or your cakes might fall apart during cooking.