Crab Cakes Maryland Style
Dive into the authentic flavors of the Chesapeake Bay with these classic Maryland-Style Crab Cakes! Crafted with tender, sweet lump crab meat and seasoned with the bold kick of Old Bay, these golden, crispy patties are a celebration of seafood simplicity. Lightly bound with mayonnaise, Dijon mustard, and a whisper of breadcrumbs, these crab cakes let the crab take center stage while delivering just the right amount of texture and flavor. Refrigeration ensures they hold their perfect shape, and a quick pan fry in shimmering vegetable oil yields a beautifully crisp exterior. Serve them hot with a squeeze of fresh lemon juice and your favorite tartar sauce for a restaurant-worthy experience at home. Perfect for an elegant appetizer or a satisfying main course, these crab cakes are sure to impress!
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Ingredients
- 454 grams Lump crab meat
- 60 grams Mayonnaise
- 15 grams Dijon mustard
- 1 large Egg
- 5 grams Old Bay seasoning
- 5 grams Parsley
- 5 milliliters Worcestershire sauce
- 30 grams Breadcrumbs
- 10 milliliters Lemon juice
- 2 grams Salt
- 2 grams Ground black pepper
- 60 milliliters Vegetable oil (for frying)
Directions
Step 1
In a large mixing bowl, gently combine the lump crab meat, being careful not to break up the chunks, and set aside.
Step 2
In a separate small bowl, whisk together the mayonnaise, Dijon mustard, egg, Old Bay seasoning, chopped parsley, Worcestershire sauce, lemon juice, salt, and pepper.
Step 3
Pour the wet mixture over the lump crab meat and gently fold it together until everything is well-coated.
Step 4
Add the breadcrumbs to the crab mixture one tablespoon at a time while folding gently until the mixture just holds together. Avoid adding too much breadcrumb to keep the cakes light and crab-forward.
Step 5
Shape the crab mixture into 8 evenly sized patties (about 2 inches wide and 1 inch thick). Place them on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to help them firm up and hold their shape.
Step 6
In a large skillet, heat the vegetable oil over medium heat until shimmering.
Step 7
Gently place the crab cakes into the skillet (working in batches if necessary to avoid overcrowding) and cook for 3-4 minutes per side, or until golden brown and crispy on the outside.
Step 8
Remove the crab cakes from the pan and transfer them to a plate lined with paper towels to drain any excess oil.
Step 9
Serve warm with tartar sauce, lemon wedges, or a side of your choice. Enjoy!
Nutrition Facts
| Serving size | (704.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1578.9 |
| Total Fat 121.0g | 0% |
| Saturated Fat 16.0g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 518.7mg | 0% |
| Sodium 4343.6mg | 0% |
| Total Carbohydrate 39.7g | 0% |
| Dietary Fiber 1.8g | 0% |
| Total Sugars 3.1g | |
| Protein 91.4g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 383.3mg | 0% |
| Iron 7.7mg | 0% |
| Potassium 1779.4mg | 0% |
Source of Calories