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Maryland Style Crab Cakes

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A classic Maryland style crab cakes recipe featuring lump crab meat with a crispy golden crust and tender, flavorful interior. Perfect for quick, easy, and authentic Chesapeake Bay flavor at home.

Ingredients

Scale
  • 1 pound lump crab meat
  • 1 large egg (room temperature)
  • 1/4 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • 1/4 cup finely chopped fresh parsley
  • 1/2 cup plain breadcrumbs (preferably panko or homemade)
  • 1/2 cup crushed saltine crackers
  • Vegetable oil or clarified butter for frying

Instructions

  1. Gently pick through the lump crab meat to remove any shells or cartilage, keeping the lumps intact. (5 minutes)
  2. In a large bowl, whisk together the egg, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, and Old Bay seasoning until smooth. (3 minutes)
  3. Add the crab meat and chopped parsley to the wet mixture and gently fold together without overmixing. (3 minutes)
  4. Sprinkle in the breadcrumbs and mix just until the mixture holds together enough to form cakes. Add more breadcrumbs if too wet. (2 minutes)
  5. Form 6-8 patties using about 1/4 cup (60g) of mixture per cake, about 1-inch thick. Place on parchment-lined tray and refrigerate for 15-20 minutes to firm up. (20 minutes)
  6. In a shallow bowl, combine crushed saltine crackers with a pinch of Old Bay seasoning. Lightly press each crab cake into the coating to cover both sides. (5 minutes)
  7. Heat 2 tablespoons vegetable oil in a skillet over medium heat. Fry 2-3 crab cakes at a time for 3-4 minutes per side until golden brown and crispy. Adjust heat as needed. (10-12 minutes total)
  8. Transfer cooked crab cakes to a cooling rack or paper towels to drain excess oil. Serve immediately with lemon wedges and your favorite sauce. (2 minutes)

Notes

Chill crab cakes before frying to prevent falling apart. Use lump crab meat for best texture. Avoid overcrowding the pan to maintain oil temperature and crispiness. For gluten-free, substitute almond flour and gluten-free crackers.

Nutrition

Keywords: Maryland crab cakes, crab cakes recipe, seafood, Chesapeake Bay, lump crab meat, Old Bay seasoning, easy crab cakes, homemade crab cakes

Find it online: https://pokirecipes.com/maryland-style-crab-cakes-recipe-easy-5-step-guide-for-perfect-homemade-crab-cakes/