Description
Create perfect, authentic Maryland Crab Cakes that focus on the rich flavor of jumbo lump crab meat. We keep the filler low and the seasoning bold, resulting in a crispy outside and a tender, juicy inside. This recipe brings the Chesapeake Bay experience right to your kitchen.
Ingredients
Scale
- 2 lbs Jumbo Lump Crab Meat, picked over for shells
- 1/4 cup Mayonnaise (full fat recommended)
- 1 Large Egg, lightly beaten
- 1 Tablespoon Dijon Mustard
- 1 Tablespoon Worcestershire Sauce
- 1 Tablespoon Fresh Lemon Juice
- 1 Tablespoon Old Bay Seasoning (or more, to taste)
- 1 teaspoon Dry Mustard Powder
- 1/2 teaspoon Black Pepper
- 1/4 cup Saltine Cracker Crumbs (finely crushed)
- 2 Tablespoons Fresh Parsley, chopped (optional)
- 2 Tablespoons Unsalted Butter or Neutral Oil (for pan-frying)
Instructions
- Gently place the picked crab meat into a large bowl. You want to keep the lumps intact.
- In a separate small bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, dry mustard powder, and black pepper until just combined. Do not overmix.
- Gently pour the wet mixture over the crab meat. Sprinkle the saltine cracker crumbs and parsley (if using) over the top.
- Using a rubber spatula, very carefully fold the ingredients together. You are aiming to coat the crab meat without breaking up the lumps. Stop mixing the moment everything is incorporated.
- Divide the mixture into 6 or 8 equal portions. Gently form each portion into a patty about 1 inch thick. Do not compress them tightly.
- Place the formed crab cakes on a parchment-lined plate or tray and refrigerate for at least 30 minutes. This helps them firm up.
- When ready to cook, heat the butter or oil in a large non-stick skillet over medium heat until shimmering.
- Carefully place the crab cakes in the hot pan, ensuring not to overcrowd the skillet. Work in batches if necessary.
- Cook for 4 to 5 minutes per side until the exterior is golden brown and crispy.
- Remove from the pan and serve immediately with your favorite accompaniments.
Notes
- For the best flavor and texture, use high-quality jumbo lump or lump crab meat.
- If you prefer baking, place the chilled cakes on a lightly greased baking sheet and bake at 400°F (200°C) for 10 to 12 minutes, or until golden brown.
- If you want an air fryer version, cook at 375°F (190°C) for 8 to 10 minutes, flipping halfway through.
- Taste your crab mixture before forming patties; adjust Old Bay seasoning to match your preference for that classic Maryland punch.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Seafood Main Course
- Method: Pan-Frying or Baking
- Cuisine: American (Maryland)
Nutrition
- Serving Size: 1 Crab Cake
- Calories: Approx. 280
- Sugar: Approx. 1g
- Sodium: Approx. 450mg (will vary based on Old Bay/Saltine content)
- Fat: Approx. 18g
- Saturated Fat: Approx. 4g
- Unsaturated Fat: Approx. 14g
- Trans Fat: Trace
- Carbohydrates: Approx. 7g
- Fiber: Approx. 0.5g
- Protein: Approx. 22g
- Cholesterol: Approx. 150mg