Go Back
–+ servings

Maryland Crab Cakes

Please rate us
Enjoy the taste of the Chesapeake Bay with these delicious Maryland Crab Cakes, combining fresh crab meat and savory seasonings for a delightful dining experience.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Appetizer, Main Course
Cuisine: American, Seafood
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

For the crab cake mixture
  • 1 large egg
  • 2.5 tablespoons mayonnaise Can substitute with Greek yogurt for a lighter option.
  • 1.5 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • 0.25 teaspoon salt
  • 0.25 cup finely diced celery
  • 2 tablespoons finely chopped fresh parsley
  • 1 pound lump crab meat Fresh lump crab is best for texture and flavor.
  • 0.5 cup panko breadcrumbs Can substitute with crushed tortilla chips for crunch.
  • Canola oil for frying

Method
 

Preparation and Assembly
  1. Line a baking sheet with aluminum foil for easy cleanup.
  2. In a large bowl, whisk together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, diced celery, and chopped parsley until well blended.
  3. Gently fold in the lump crab meat and panko breadcrumbs, being careful not to overmix.
  4. Shape the mixture into six crab cakes and place them on the prepared baking sheet.
  5. Cover with plastic wrap and refrigerate for at least one hour to firm up.
Cooking
  1. Preheat a nonstick skillet over medium heat and coat it with a splash of canola oil.
  2. Once the oil is shimmering, add the crab cakes to the pan.
  3. Cook until golden brown, about 3-5 minutes per side. Serve immediately for the best flavor and texture.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 15gProtein: 18gFat: 14gSaturated Fat: 2gSodium: 500mgFiber: 1gSugar: 1g

Notes

For best results, use high-quality crab meat and don't rush the refrigeration step. Store leftover crab cakes in an airtight container in the fridge for 2-3 days or freeze for up to three months.
Tried this recipe?Let us know how it was!