Description
Maryland Crab Cakes are a warm and buttery dish featuring big crab flavor, a golden crust, and soft, flaky centers, perfect for cozy dinners.
Ingredients
Scale
- 1 pound lump crab meat, picked over for shells
- 1 large egg, beaten
- 2 tablespoons mayonnaise (or plain Greek yogurt)
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning (or seafood seasoning)
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 3/4 cup panko breadcrumbs (plus extra for coating)
- 2 tablespoons unsalted butter
- 2 tablespoons neutral oil (canola or vegetable)
Instructions
- Pat the crab meat dry with paper towels. Beat the egg in a bowl, then stir in mayonnaise, Dijon, Worcestershire, Old Bay, parsley, salt, and pepper.
- Gently fold the crab meat into the egg mixture. Add 1/2 cup panko and stir just until the mix holds together.
- Shape the mixture into 8 small patties or 4 large cakes. Lightly press an extra sprinkle of panko on the outside for a crisp crust. Chill in the fridge for 20 minutes.
- Heat butter and oil in a large skillet over medium heat until the butter foams. Add cakes without crowding the pan. Cook 3–4 minutes per side until golden brown.
- Transfer to a plate lined with paper towels and let rest for 2 minutes. Serve warm.
Notes
Use lump crab for big sweet bites; chilling helps the cakes hold their shape when cooking. A quick squeeze of lemon brightens the dish.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 100mg