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A plate showcasing several Maryland style crab cakes, perfectly golden-brown.

Best way to grow the perfect Crab Cakes (Maryland Style)

Master the art of authentic Maryland crab cakes with this recipe, featuring generous lumps of sweet crab meat bound with just enough savory seasoning and a hint of spice for a perfectly golden, crispy finish.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 crab cakes
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Crab Cake Mixture
  • 1 lb lump crab meat
  • 1/2 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 tbsp Old Bay seasoning
  • 1 egg lightly beaten
  • 2 tbsp fresh parsley chopped
  • 1 tbsp lemon juice
  • 1/2 cup saltine cracker crumbs or panko breadcrumbs
For Cooking
  • 2 tbsp butter or oil for pan-frying
For Serving
  • lemon wedges optional

Equipment

  • Medium mixing bowl
  • Whisk
  • Large non-stick skillet or baking sheet
  • Measuring spoons and cups

Method
 

Preparation
  1. Gently pick through the lump crab meat to remove any shell fragments, being careful not to break up the lumps.
  2. In a medium bowl, whisk together the mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lightly beaten egg, chopped fresh parsley, and lemon juice until well combined.
Assemble & Chill
  1. Gently fold the cracker crumbs (or panko) into the mayonnaise mixture, then carefully add the prepared crab meat, tossing lightly to coat without breaking up the lumps.
  2. Form the crab mixture into 4-6 equal-sized patties, ensuring they are compact but not overly pressed, then place them on a plate, cover, and refrigerate for at least 30 minutes to help them firm up.
Cooking
  1. Heat butter or oil in a large non-stick skillet over medium heat, then carefully place the chilled crab cakes in the hot pan, leaving space between them.
  2. Cook for 4-6 minutes per side, or until they are golden brown and heated through, turning only once to ensure a crispy crust.
  3. Alternatively, you can bake them at 400°F (200°C) for 15-20 minutes, or broil them for 5-7 minutes until golden brown.
Serving
  1. Serve the hot crab cakes immediately, garnished with lemon wedges and your favorite dipping sauce if desired.

Notes

For the best texture, avoid overmixing the crab meat, which can break up the delicate lumps. Chilling the crab cakes before cooking is crucial for them to hold their shape. Serve with a squeeze of fresh lemon or a dollop of tartar sauce.