Maryland Pavilion Crab Cakes
Indulge in the ultimate seafood delight with these Maryland Pavilion Crab Cakes, a true celebration of East Coast flavors! Featuring sweet, succulent lump crab meat as the star ingredient, these crab cakes are perfectly seasoned with classic Old Bay, a hint of Dijon mustard, and refreshing lemon juice for a zesty kick. The addition of panko breadcrumbs ensures a delicate, crispy crust that contrasts beautifully with the tender, flavorful interior. These easy-to-make crab cakes come together quickly, requiring just 15 minutes of prep time, followed by a quick pan fry to golden perfection. Serve them warm with your favorite dipping sauce, a squeeze of lemon, or atop a fresh salad for an authentic Maryland seafood experience. Perfect for weeknight dinners or special occasions, this recipe is your go-to for classic and crowd-pleasing crab cakes.
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Recipe Information
Ingredients
- 1 pound lump crab meat
- 0.25 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 teaspoons Old Bay seasoning
- 1 tablespoon parsley (chopped)
- 1 teaspoon lemon juice
- 1 large egg (lightly beaten)
- 0.5 cup panko breadcrumbs
- 0.25 cup vegetable oil (for frying)
Instructions
In a medium bowl, gently pick through the crab meat to remove any shells, being careful not to break up the lumps.
In a separate large bowl, whisk together the mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped parsley, lemon juice, and the beaten egg until fully combined.
Fold the crab meat into the wet mixture, being careful not to overmix to preserve the lumps of crab.
Sprinkle in the panko breadcrumbs and fold gently until the mixture just comes together. Add a touch more breadcrumbs if needed, but avoid making the mixture too dry.
Using your hands, form the mixture into 4 equal-sized patties (approximately 3-4 inches wide). Place the crab cakes on a plate, cover, and refrigerate for at least 30 minutes to help them hold their shape during cooking.
Heat the vegetable oil in a large skillet over medium heat until shimmering but not smoking.
Carefully place the crab cakes into the skillet and cook for 3-4 minutes per side, or until golden brown and crisp on the outside. Avoid crowding the pan; cook in batches if necessary.
Remove the crab cakes from the skillet and place them on a paper towel-lined plate to drain excess oil.
Serve the crab cakes warm with your choice of dipping sauce, a squeeze of fresh lemon juice, or over a bed of greens.
Nutrition Facts
Calories |
1506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.5 g | 148% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 484 mg | 161% | |
| Sodium | 2778 mg | 121% | |
| Total Carbohydrate | 33.8 g | 12% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 3.0 g | ||
| Protein | 89.7 g | 179% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 369 mg | 28% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1744 mg | 37% | |
*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.
