Description
These Maryland-Style Crab Cakes are loaded with sweet lump crab meat, just the right amount of seasoning, and a crispy golden-brown crust. Perfectly tender inside, they’re served best with lemon wedges and a creamy remoulade sauce!
Ingredients
Units
Scale
For the Crab Cakes:
- 1 lb lump crab meat (fresh, not imitation)
- 1/2 cup panko breadcrumbs (or crushed saltine crackers)
- 1 large egg
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon lemon juice
- 1 tablespoon unsalted butter (for cooking)
For Serving:
- Lemon wedges
- Tartar sauce or remoulade
Instructions
Prepare the Crab Cakes:
-
Mix the Ingredients:
- In a large bowl, gently mix crab meat, breadcrumbs, egg, mayo, Dijon mustard, Worcestershire sauce, Old Bay, garlic powder, paprika, parsley, and lemon juice until just combined.
- Be careful not to break up the crab meat too much.
-
Shape & Chill:
- Form the mixture into 4 large or 6 medium patties.
- Place on a plate and refrigerate for 30 minutes (this helps them hold their shape).
Cook the Crab Cakes:
-
Pan-Fry Method:
- Heat butter in a large skillet over medium heat.
- Cook crab cakes for 3-4 minutes per side until golden brown and heated through.
-
Oven Method:
- Preheat oven to 400°F (200°C).
- Bake on a parchment-lined sheet for 15-18 minutes, flipping once halfway through.
Serve & Enjoy:
- Plate & Garnish:
- Serve hot with lemon wedges and tartar sauce or remoulade.
- Enjoy with a side salad, coleslaw, or roasted veggies!
Notes
- For crispier crab cakes, coat them lightly in extra breadcrumbs before frying.
- Want extra spice? Add ¼ teaspoon cayenne pepper to the mix.
- Leftovers? Store in the fridge for 2 days or freeze for up to 3 months.