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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)

This recipe guides you through creating quintessential Maryland-style crab cakes, emphasizing fresh lump crab meat and minimal filler for an authentic taste. Enjoy these golden-brown, crispy-on-the-outside and tender-on-the-inside delicacies as an appetizer or main course.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 crab cakes
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb jumbo lump crab meat
  • 1/2 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 tsp Old Bay seasoning
  • 1 egg beaten
  • 1/2 cup saltine crackers crushed
  • 2 tbsp fresh parsley chopped
  • 1 tbsp lemon juice
  • 2 tbsp vegetable oil for frying

Equipment

  • Mixing Bowls
  • Whisk
  • Large non-stick skillet
  • Spatula
  • Paper towels

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, beaten egg, fresh parsley, and lemon juice until well combined.
Forming the Crab Cakes
  1. Add the crushed saltine crackers to the mayonnaise mixture and stir gently to combine.
  2. Carefully fold in the lump crab meat, ensuring it is evenly coated with the mixture without breaking the crab.
Cooking
  1. Form the mixture into eight equal patties, approximately 1-inch thick, and refrigerate for at least 30 minutes to help them hold their shape.
  2. Heat vegetable oil in a large non-stick skillet over medium heat until shimmering.
  3. Carefully place the crab cakes in the hot oil and cook for 3-5 minutes per side, or until golden brown and heated through.
  4. Drain the cooked crab cakes on a paper towel-lined plate to remove excess oil.

Notes

For an extra touch, serve with a squeeze of fresh lemon and a sprinkle of chopped parsley. These crab cakes are best enjoyed fresh, but leftovers can be stored in the refrigerator and gently reheated in an oven or air fryer.