Maryland Crab Cakes
Savor the taste of the Chesapeake Bay with these authentic Maryland Crab Cakes, a true celebration of fresh lump crab meat and classic flavors. This easy-to-make recipe combines the delicate sweetness of crab with zesty Dijon mustard, tangy Worcestershire sauce, and the iconic Old Bay seasoning for that signature Maryland touch. Held together with just the right amount of panko breadcrumbs, these crab cakes are seared to golden perfection in a sizzling mix of butter and oil, creating a crispy exterior while keeping the inside tender and flavorful. Perfect as a main course or appetizer, these crab cakes are best served hot with lemon wedges, tartar sauce, or a crisp green salad for a tantalizing seafood experience. Ready in just 35 minutes and packed with bold, coastal flavors, this is the ultimate recipe for crab lovers everywhere.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 454 grams Lump crab meat
- 60 grams Mayonnaise
- 15 grams Dijon mustard
- 5 ml Worcestershire sauce
- 5 grams Old Bay seasoning
- 10 grams Fresh parsley, chopped
- 1 large Egg
- 30 grams Panko breadcrumbs
- 10 ml Lemon juice
- 1 gram Salt
- 1 gram Black pepper
- 15 grams Unsalted butter
- 15 ml Vegetable oil
Instructions
In a large mixing bowl, combine the mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, egg, lemon juice, salt, and black pepper. Whisk until well blended.
Gently fold in the lump crab meat to avoid breaking it apart.
Add the panko breadcrumbs and gently mix just until the mixture holds together. Do not overmix.
Divide the mixture into 8 equal portions and shape each into a patty, about 2.5 cm thick. Place the crab cakes on a baking sheet lined with parchment paper and refrigerate for 30 minutes to help them firm up.
In a large skillet, heat the butter and vegetable oil over medium heat until hot and shimmering.
Add the crab cakes to the skillet in batches to avoid overcrowding. Cook for 3-4 minutes on each side, or until golden brown and crispy.
Carefully transfer the cooked crab cakes to a plate lined with paper towels to drain excess oil.
Serve hot with your choice of lemon wedges, tartar sauce, or a fresh green salad.
Nutrition Facts
Calories |
1287 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.6 g | 111% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 10.5 g | ||
| Cholesterol | 552 mg | 184% | |
| Sodium | 3676 mg | 160% | |
| Total Carbohydrate | 39.4 g | 14% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 3.2 g | ||
| Protein | 91.6 g | 183% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 394 mg | 30% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1835 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
