Description
These golden, crispy Maryland Crab Cakes are a coastal classic! Made with sweet lump crab meat and seasoned to perfection with Old Bay, they are pan-fried to a perfect golden brown. Serve them with lemon wedges and a dollop of mayonnaise or tartar sauce for a true Maryland experience.
Ingredients
- Lump crab meat
- Seasoned breadcrumbs
- Mayonnaise
- Large egg
- Dijon mustard
- Worcestershire sauce
- Old Bay seasoning
- Fresh parsley
- Lemon juice
- Salt & pepper
- Oil for frying
- Lemon wedges & extra mayonnaise for serving
Instructions
- Mix the Base: In a large bowl, gently combine the crab meat with breadcrumbs, ensuring the delicate crab pieces remain intact.
- Create the Binding Mixture: In a separate bowl, whisk together mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, and lemon juice. Add salt and pepper to taste.
- Bring It All Together: Pour the wet mixture over the crab and breadcrumbs, carefully folding everything together until just combined.
- Shape & Chill: Form into patties (about ½ inch thick, 3 inches wide) and place them on a tray. Refrigerate for at least 30 minutes to firm up.
- Pan-Fry to Perfection: Heat oil in a skillet over medium-high heat. Cook the crab cakes for 4-5 minutes per side until golden brown and crisp.
- Serve & Enjoy: Drain excess oil, then serve hot with lemon wedges and a dollop of mayonnaise or tartar sauce.
Notes
- For extra crispiness, use panko breadcrumbs instead of regular breadcrumbs.
- Chilling the cakes before frying helps them hold their shape.
- Serve with a fresh salad, coleslaw, or as a sandwich for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Pan-Fried
- Cuisine: American