Prep Time: 10 minutes
Chill Time: 30 minutes
Cook Time: 10 minutes
Total Time: 50 minutes
Yield: 4 large or 6 medium crab cakes
Description
These Maryland-Style Crab Cakes are loaded with sweet lump crab meat, just the right amount of seasoning, and a crispy golden-brown crust. Perfectly tender inside, they’re served best with lemon wedges and a creamy remoulade sauce!
Ingredients
For the Crab Cakes:
- 1 lb lump crab meat (fresh, not imitation)
- 1/2 cup panko breadcrumbs (or crushed saltine crackers)
- 1 large egg
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon lemon juice
- 1 tablespoon unsalted butter (for cooking)
For Serving:
- Lemon wedges
- Tartar sauce or remoulade
Instructions
Prepare the Crab Cakes:
In a large bowl, gently mix crab meat, breadcrumbs, egg, mayo, Dijon mustard, Worcestershire sauce, Old Bay, garlic powder, paprika, parsley, and lemon juice until just combined. Be careful not to break up the crab meat too much.
Shape & Chill:
Form the mixture into 4 large or 6 medium patties. Place on a plate and refrigerate for 30 minutes (this helps them hold their shape).
Cook the Crab Cakes:
Pan-Fry Method:
Heat butter in a large skillet over medium heat. Cook crab cakes for 3–4 minutes per side until golden brown and heated through.
Oven Method:
Preheat oven to 400°F (200°C). Bake on a parchment-lined sheet for 15–18 minutes, flipping once halfway through.
Serve & Enjoy:
Serve hot with lemon wedges and tartar sauce or remoulade. Enjoy with a side salad, coleslaw, or roasted veggies!
Notes
For crispier crab cakes, coat them lightly in extra breadcrumbs before frying.
Want extra spice? Add ¼ teaspoon cayenne pepper to the mix.
Leftovers? Store in the fridge for 2 days or freeze for up to 3 months.