Maryland Style Crab Cakes Recipe
Dive into the rich flavors of Maryland with these crispy and tender crab cakes made with lump crab meat, Old Bay seasoning, and a hint of lemon. Perfect for family dinners or special occasions!
Ingredients
- - 1 lb lump crab meat picked over for shells
- - 1/2 cup seasoned breadcrumbs
- - 1/4 cup mayonnaise
- - 1 large egg
- - 1 tbsp Dijon mustard
- - 1 tsp Worcestershire sauce
- - 1 tsp Old Bay seasoning
- - 1 tbsp fresh parsley finely chopped
- - 1 tbsp lemon juice
- - Salt and pepper to taste
- - Oil for frying vegetable or canola oil
- - Lemon wedges for serving
- - Additional mayonnaise for serving
Instructions
- In a large bowl, gently combine the lump crab meat with the breadcrumbs, being careful not to break up the crab meat.
- In a separate bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, lemon juice, and salt and pepper.
- Pour the creamy mixture into the crab mixture and fold gently until just combined.
- Shape the mixture into 6-8 cakes, about 1/2 inch thick and 3 inches wide. Place on a tray and refrigerate for at least 30 minutes to help them hold together while cooking.
- Heat oil in a skillet over medium-high heat. Carefully place the crab cakes in the skillet, leaving space between each cake. Fry for 4-5 minutes per side, or until golden brown and crispy.
- Drain on paper towels to remove excess oil.
- Serve hot with lemon wedges and additional mayonnaise on the side. Enjoy!
Notes
- Refrigerating the crab cakes before cooking helps them stay intact during frying.
- For a healthier twist, bake the crab cakes at 400°F for 12-15 minutes or until golden brown.
- Add a splash of hot sauce to the mayonnaise for a spicy dipping sauce.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat in a skillet for best results.