- 1 lb lump crab meat (preferably fresh or refrigerated pasteurized) – The star of the dish. Choose high-quality crab meat for authentic flavor and texture.
- 1 large egg – Acts as the binder that helps hold the crab cakes together.
- 2 ½ tbsp mayonnaise – Adds creaminess and keeps the cakes moist.
- 1 tsp Dijon mustard – Brings a subtle tang and depth of flavor.
- 1 tsp Worcestershire sauce – Enhances umami richness.
- 1 tsp Old Bay seasoning – The signature Maryland touch — savory, slightly spicy, and aromatic.
- 1 tbsp fresh lemon juice – Brightens up the flavor and balances the richness.
- 2 tbsp finely chopped parsley – Adds freshness and color.
- ¼ cup crushed saltine crackers or breadcrumbs – Minimal filler to hold the mixture without masking the crab flavor.
- 2 tbsp butter + 2 tbsp oil (for frying) – Creates a crisp, golden-brown crust with buttery flavor.
Instructions
- Prepare the Crab Mixture:
In a large bowl, gently whisk together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay, lemon juice, and parsley until smooth. - Fold in the Crab Meat:
Add the crab meat and crushed crackers. Use a spatula or your hands to carefully fold everything together, being cautious not to break up the crab lumps too much. The mixture should be moist but hold its shape. - Form the Crab Cakes:
Shape the mixture into 6 to 8 patties, about 1 inch thick. Place them on a plate or baking sheet, cover, and refrigerate for at least 30 minutes. This step helps the cakes firm up and prevents them from falling apart while cooking. - Cook the Crab Cakes:
Heat the butter and oil in a large skillet over medium heat. When hot, gently place the crab cakes in the pan. Cook for about 4–5 minutes per side, until golden brown and crisp. Avoid moving them too soon — let that crust form before flipping. - Serve and Enjoy:
Transfer to a paper towel-lined plate to drain excess oil. Serve hot with lemon wedges, tartar sauce, or remoulade.
Pro Tips for Perfect Maryland Crab Cakes
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