Print

Maryland Crab Cakes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Maryland Crab Cakes are a beloved seafood dish made with sweet, tender lump crab meat and minimal filler, seasoned lightly to let the crab shine. Pan-fried until golden and served with lemon and sauce, they’re crisp on the outside and tender inside.

  • Author: Ella
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 55 minutes (including chilling time)
  • Yield: 4–6 crab cakes
  • Category: Main Course
  • Method: Pan-Frying
  • Cuisine: American

Ingredients

  • 1 lb lump crab meat, picked over for shells
  • 1/4 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 large egg
  • 1 tsp Worcestershire sauce
  • 1 tsp Old Bay seasoning
  • 1 tbsp lemon juice
  • 1 tbsp chopped fresh parsley
  • 1/4 tsp salt
  • 1/4–1/3 cup crushed saltine crackers or breadcrumbs
  • 2 tbsp butter or oil (for frying)
  • Optional: hot sauce, chopped green onions

Instructions

  1. In a large bowl, mix mayonnaise, Dijon mustard, egg, Worcestershire sauce, lemon juice, Old Bay seasoning, parsley, and salt.
  2. Fold in crab meat gently to avoid breaking up the lumps.
  3. Add enough crushed crackers or breadcrumbs to bind the mixture without drying it out.
  4. Form into 4–6 patties and refrigerate for at least 30 minutes.
  5. Heat butter or oil in a nonstick skillet over medium heat.
  6. Cook crab cakes for 3–4 minutes per side until golden brown and heated through.
  7. Serve hot with lemon wedges and sauce.

Notes

  • Bake instead of fry at 400°F for 12–15 minutes for a lighter option.
  • Lightly coat with panko for extra crispness.
  • Add hot sauce or scallions for more flavor.
  • Chill before cooking to help them hold shape.
  • Make bite-sized versions for appetizers.

Nutrition

Find it online: https://elladishes.com/maryland-crab-cakes/