Maryland Crab cakes

Maryland Crab Cakes Recipe

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sonia Homick


I love these crab cakes they are perfect for any summer meal my brother loves them and he is a picky eater.

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30 Min
5 Min
Stove Top


1 lb
jumbo lump or backfin lump crabmeat, fresh or pasteurized
large egg
1/4 c
1 1/2 tsp
dijon mustard
1 1/2 tsp
old bay seasoning
1 tsp
fresh lemon juice
1/2 tsp
worcestershire sauce kosher salt
1 1/4 c
fresh breadcrumbs (from soft white sandwich bread, such as pepperidge farm)
1 Tbsp
chopped fresh flat-leaf parsley
2 Tbsp
unsalted butter
1 Tbsp
olive oil
lemon wedges for serving (optional) but is good


1I am so sorry i will have a picture coming soon
Drain the crab meat, if necessary, and pick through it for shells ( jumbo lump will not have shells). Put the crab in a medium mixing bowl and set aside.
22. In a small bowl, whisk the egg, mayonnaise, mustard, Old Bay seasoning, lemon juice, Worcestershire sauce, and 1/4 teaspoon salt. Scrape the mixture over the crab and mix gently until well combined. Gently break up the lumps with your fingers but do not overmix.
3Sprinkle the breadcrumbs and the parsley over the mixture, and mix them in thoroughly but gently; try not to turn the mixture into a mash--it should still be somewhat loose. Cover with plastic wrap and refrigerate for 1 to 3 hours.
4hape the crab mixture into 8 cakes about 1 inch thick. In a 12-inch nonstick skillet, heat the butter with the olive oil over medium heat. When the butter is frothy, add the cakes to the pan (8 should fit comfortably). Cook until dark golden brown on the underside, about 4 minutes. Flip the cakes, reduce the heat to medium low, and continue cooking until the other side is well browned, 4 to 5 minutes. Serve with lemon wedges on the side for squeezing over the cakes.Then Enjoy !!!

About Maryland Crab cakes

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: American
Hashtag: #Seafood