Maryland Crab Cakes

Lisa Johnson


from one of my best friends JB


★★★★★ 1 vote

20 Min
10 Min


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1 large
2 1/2 Tbsp
1 1/2 tsp
dijon mustard
1 tsp
worcestershire sauce
1 tsp
old bay seasoning
1/4 tsp
stalk celery, finely diced
2 Tbsp
finely chopped fresh parsley, i use dry
1 lb
lump crap meat, picked over for shells, break up large clumps
1/2 c
panko bread crumbs
canola oil

How to Make Maryland Crab Cakes


  • 11. Line a baking sheet with foil.
  • 22. Combine egg, mayo, mustard, worcestershire, Old Bay, salt, celery and parsley in a large bowl and mix well. Add the crab meat and the panko; gently fold mixture together until just combined, being careful not to shred the crab meat. Shape into 6 crab cakes (about 1/2 C each) and place on prepared baking sheet. Cover and refrigerate at least one hour. (I usually make these late morning and sit them til dinner. They hold together better than the one hour set time).
  • 33. Preheat a LARGE nonstick pan to medium heat and coat with canola oil and cook until golden brown, about 4-5 minutes per side. Be careful as oil may splatter. Serve immediately with tartar sauce, squirt of lemon or aioli sauce. ENJOY.

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