Classic Maryland Crab Cakes
Traditional dish · American
These classic crab cakes are a true taste of Maryland, featuring lump crab meat bound with minimal filler, seasoned to perfection, and pan-fried to a golden crisp.
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Ingredients
- Lump crab meat1 pound
- Mayonnaise1/4 cup
- Dijon mustard1 tablespoon
- Worcestershire sauce1 teaspoon
- Old Bay Seasoning1 teaspoon
- Egg1 large
- Panko breadcrumbs1/4 cup, plus more for coating
- Fresh parsley, chopped2 tablespoons
- Salt1/4 teaspoon
- Black pepper1/8 teaspoon
- Butter or vegetable oil, for frying2 tablespoons
Steps
- 1
Gently pick through the crab meat to remove any stray shell fragments. Be careful not to break up the lumps.
- 2
In a medium bowl, whisk together the mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay Seasoning, and egg until well combined.
- 3
Gently fold in the crab meat, panko breadcrumbs, and chopped parsley. Season with salt and pepper. Mix until just combined, being careful not to overmix.
- 4
Form the mixture into 4 equal-sized patties (about 1 inch thick). If desired, lightly coat the outside of each cake with additional panko breadcrumbs.
- 5
Heat butter or oil in a large skillet over medium-high heat.
- 6
Carefully place the crab cakes in the hot skillet and cook for 4-5 minutes per side, until golden brown and heated through.
- 7
Serve immediately with your favorite accompaniments.
