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Maryland Style Crab Cakes

Delicious, tender Maryland style crab cakes that celebrate the meat. Easy to make with a hint of Old Bay seasoning for a coastal touch.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main
  • One pound picked crab meat
  • One large egg
  • Two tablespoons mayonnaise
  • One teaspoon Dijon mustard
  • One teaspoon Worcestershire sauce
  • One teaspoon Old Bay seasoning
  • Two tablespoons minced fresh parsley
  • Half teaspoon lemon zest
  • Quarter cup crushed crackers or panko crumbs
  • Two tablespoons melted butter
  • Salt and pepper to taste
  • Oil for searing

Method
 

  1. Pick through the crab with gentle fingers and remove any shell bits.
  2. Whisk egg, mayonnaise, mustard, Worcestershire, Old Bay, parsley, lemon zest, salt, and pepper in a bowl until smooth.
  3. Fold crab and crumbs into the mixture with a soft touch so the lumps stay whole.
  4. Cover the bowl and chill for thirty minutes so the mixture firms up and flavors mingle.
  5. Shape the mixture into six equal patties and brush each one with melted butter.
  6. Heat two tablespoons oil in a skillet over medium heat until shimmering.
  7. Place patties in the skillet and cook three minutes on the first side until golden brown.
  8. Flip gently and cook three more minutes until the center reaches one hundred sixty five Fahrenheit.
  9. Rest the cakes on a paper towel lined plate for one minute to drain extra oil.
  10. Serve hot with lemon wedges and quick tartar sauce.

Notes

Handle the crab meat gently to maintain large chunks. Chill the mixture to improve shaping and achieve better browning. Do not overcook to prevent the meat from becoming rubbery. Ensure the oil is at the right temperature for a crisp crust without soggy spots.