Classic Maryland Crab Cakes
Traditional dish · American
The quintessential crab cake, focusing on lump crab meat with minimal filler, pan-fried to a golden crisp.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Lump crab meat1 pound
- Mayonnaise1/4 cup
- Dijon mustard1 tablespoon
- Worcestershire sauce1 teaspoon
- Old Bay Seasoning1 teaspoon
- Egg1 large
- Panko breadcrumbs1/4 cup
- Fresh parsley, chopped2 tablespoons
- Butter2 tablespoons
- Salt1/2 teaspoon
- Black pepper1/4 teaspoon
Steps
- 1
Gently pick through the crab meat to remove any stray shell fragments, being careful not to break up the lumps.
- 2
In a medium bowl, whisk together mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay Seasoning, and the egg until well combined.
- 3
Add the panko breadcrumbs and chopped parsley to the wet ingredients and mix gently.
- 4
Carefully fold in the lump crab meat, trying to keep the lumps intact. Do not overmix.
- 5
Season the mixture with salt and black pepper to taste.
- 6
Divide the mixture into 4 equal portions and gently shape them into cakes, about 1 inch thick.
- 7
Heat butter in a large skillet over medium-high heat until shimmering.
- 8
Carefully place the crab cakes in the hot skillet and cook for 4-5 minutes per side, until golden brown and heated through.
- 9
Serve immediately.
