Maryland Crab Cakes Recipe

These authentic Maryland crab cakes are packed with sweet, delicate lump crab meat and just enough binder to hold them together. Pan-seared to golden perfection, they deliver that unmistakable Chesapeake Bay flavor in every bite.

Course Appetizer

Cuisine American

Keyword crab cakes recipe, Maryland crab cakes

Prep Time 10

Cook Time 8

Chilling Time 30

Total Time 48

Servings people

Calories 310kcal

Author Tanya

Ingredients

1 pound lump crab meat picked over for shells
1 large egg
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1 tablespoon fresh lemon juice
½ cup finely crushed saltine crackers
Salt and freshly ground black pepper to taste
2 tablespoons unsalted butter
2 tablespoons vegetable oil

Instructions

In a large bowl, gently mix the crab meat, egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and crushed saltine crackers—season with salt and pepper to taste. Be careful not to overmix to maintain the lump crab texture.
Divide the mixture into four equal portions and shape each into a patty about 1 inch thick. Place them on a plate, cover, and refrigerate for at least 30 minutes to firm up.
Heat butter and vegetable oil in a large skillet over medium-high heat. Once hot, add the crab cakes and cook for 3-4 minutes per side until golden brown and heated through.
Remove from the skillet and drain on a paper towel-lined plate. Serve warm with lemon wedges and your favorite dipping sauce.

Notes

Refrigerating the crab cakes before cooking helps them hold together better.
To prevent the crab cakes from breaking apart, avoid flipping them too soon. Let them develop a golden crust before turning.

Nutrition