Description
These classic Maryland-style crab cakes are made with lump crab meat, a light binder, and simple seasonings, then pan-fried to golden perfection. Serve with tartar sauce or lemon wedges.
Ingredients
Scale
- 1 lb lump crab meat, picked over for shells
- 1/2 cup panko breadcrumbs
- 1/4 cup mayonnaise
- 1 large egg, lightly beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- Lemon wedges for serving
Instructions
- In a large bowl, combine the crab meat, panko, mayonnaise, egg, mustard, Worcestershire sauce, Old Bay, salt, pepper, and parsley. Gently mix until just combined, being careful not to break up the crab too much.
- Form the mixture into 8 patties (about 1/2 inch thick). Place on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to help them hold together.
- In a large skillet over medium heat, melt the butter and oil together. Once hot, carefully add the crab cakes (in batches if needed). Cook for 3–4 minutes per side, until golden brown and crispy.
- Transfer to a paper towel-lined plate to drain. Serve immediately with lemon wedges and tartar sauce if desired.
Nutrition
- Calories: 320 kcal
- Sugar: 1 g
- Fat: 20 g
- Carbohydrates: 12 g
- Protein: 24 g