Maryland Lump Crab Cakes
Dive into the flavors of the Chesapeake Bay with these authentic Maryland Lump Crab Cakes—an irresistible seafood classic! Made with sweet, tender lump crab meat and seasoned to perfection with Old Bay, Dijon mustard, and a hint of fresh parsley, these crab cakes are light on fillers, letting the crab truly shine. The golden, crispy exterior contrasts beautifully with the rich, juicy interior, creating an unforgettable bite every time. Perfectly pan-seared in a blend of butter and vegetable oil, these crab cakes are ready in just 25 minutes and are ideal for any occasion, from casual dinners to elegant entertaining. Serve them warm with a squeeze of fresh lemon or your favorite dipping sauce for a taste of Maryland’s finest.
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Recipe Information
Ingredients
- 1 pound lump crab meat
- 0.33 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 teaspoons Old Bay seasoning
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1 egg
- 2 tablespoons fresh parsley, chopped
- 0.5 cup breadcrumbs
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable oil
Instructions
In a large mixing bowl, whisk together mayonnaise, Dijon mustard, Old Bay seasoning, lemon juice, Worcestershire sauce, and the egg until smooth and fully combined.
Gently fold in the crab meat and breadcrumbs, being careful not to break apart the large lumps of crab. Add the chopped parsley and fold to incorporate.
Using your hands, shape the mixture into 6 evenly-sized patties, about 3 inches wide and 1 inch thick. Place them on a plate or baking sheet, then cover and refrigerate for at least 30 minutes to help them hold their shape while cooking.
In a large skillet, heat the butter and vegetable oil over medium heat until the butter is melted and the mixture is shimmering.
Carefully add the crab cakes to the skillet, being sure not to overcrowd the pan. Cook for 3-4 minutes on each side, or until golden brown and crispy on the outside.
Remove the crab cakes from the skillet and transfer them to a plate lined with paper towels to drain any excess oil.
Serve the crab cakes warm with lemon wedges, tartar sauce, or your favorite dipping sauce.
Nutrition Facts
Calories |
1703 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.2 g | 161% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 18.5 g | ||
| Cholesterol | 576 mg | 192% | |
| Sodium | 3647 mg | 159% | |
| Total Carbohydrate | 59.1 g | 21% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 4.5 g | ||
| Protein | 93.9 g | 188% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 399 mg | 31% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1783 mg | 38% | |
*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.
