Maryland-Style Crab Cakes
These classic Maryland-style crab cakes are loaded with sweet lump crab meat, fresh herbs, and bold Old Bay seasoning—pan-fried to crispy, golden perfection with minimal filler. Perfect for a seafood dinner, appetizer, or sandwich, and easy enough for quick weeknight meals or meal prep.
Ingredients
- 1 lb lump crab meat, picked over for shells
- 1/2 cup breadcrumbs (panko or gluten-free)
- 1/4 cup mayonnaise
- 1 large egg
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce (halal if needed)
- 1 tsp Old Bay seasoning (or celery salt, paprika, pepper)
- 1 tbsp lemon juice
- 2 tbsp fresh parsley, chopped
- salt and pepper, to taste
- 2 tbsp olive oil or neutral oil, for frying
- lemon wedges, for serving
Instructions
- In a large mixing bowl, whisk together mayonnaise, Dijon mustard, egg, Old Bay seasoning, Worcestershire sauce, lemon juice, parsley, salt, and pepper until well combined.
- Carefully fold in the lump crab meat and breadcrumbs, mixing gently to avoid breaking up the crab.
- Cover and refrigerate the mixture for at least 30 minutes to help it set.
- Shape the chilled mixture into 6–8 patties, about 1 inch thick.
- Heat olive oil in a large skillet over medium heat. Add crab cakes and cook for 3–5 minutes per side until golden brown and cooked through. Work in batches if necessary.
- Transfer the cooked crab cakes to a paper towel-lined plate to drain.
- Serve warm with lemon wedges and your favorite sauce, such as tartar sauce or remoulade.
Nutrition
Serving: 1crab cakeCalories: 200kcalCarbohydrates: 7gProtein: 15gFat: 13gSaturated Fat: 3gCholesterol: 85mgSodium: 470mgSugar: 1g
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