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.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

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)

Directions

Step 1

In a medium bowl, gently pick through the crab meat to remove any shells, being careful not to break up the lumps.

Step 2

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.

Step 3

Fold the crab meat into the wet mixture, being careful not to overmix to preserve the lumps of crab.

Step 4

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.

Step 5

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.

Step 6

Heat the vegetable oil in a large skillet over medium heat until shimmering but not smoking.

Step 7

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.

Step 8

Remove the crab cakes from the skillet and place them on a paper towel-lined plate to drain excess oil.

Step 9

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

Serving size	(674.6g)

Amount per serving	% Daily Value*
Calories	1506.5

Total Fat 115.5g	0%
Saturated Fat 14.9g	0%
Polyunsaturated Fat 0.0g
Cholesterol 484.0mg	0%
Sodium 2778.0mg	0%
Total Carbohydrate 33.8g	0%
Dietary Fiber 1.0g	0%
Total Sugars 3.0g
Protein 89.7g	0%

Vitamin D 40IU	0%
Calcium 368.9mg	0%
Iron 6.8mg	0%
Potassium 1743.8mg	0%

*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.

Source of Calories

Fat: 67.8%

Protein: 23.4%

Carbs: 8.8%