Description

These classic Maryland Style Crab Cakes are packed with sweet, tender lump crab meat and just enough filler to hold them together. They’re pan-fried until golden and crisp on the outside, yet moist and flavorful on the inside. Perfect with tartar sauce, lemon wedges, or a simple side salad!

Ingredients

1/2 cup mayonnaise
1 large egg
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1/2 tsp Old Bay seasoning
1/4 tsp salt
1/4 tsp black pepper
1 tbsp fresh lemon juice
1/2 cup finely crushed saltine crackers (or breadcrumbs)
2 tbsp chopped fresh parsley
2 tbsp butter (for frying)

1 tbsp vegetable oil (for frying)

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Instructions

Mix the wet ingredients: In a large bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, salt, and pepper.

Fold in crab meat: Gently fold in the crab meat, crushed crackers, and parsley. Be careful not to break up the lumps too much.

Shape the crab cakes: Form into 6–8 patties, about 3 inches wide. Place them on a tray, cover, and refrigerate for at least 30 minutes to help them firm up.

Cook the crab cakes: In a large skillet over medium heat, melt the butter with the oil. Cook the crab cakes for 3–4 minutes per side, or until golden brown and heated through.

Serve: Serve warm with lemon wedges and your favorite sauce like tartar or remoulade.

Notes

Don’t overmix the crab—keeping the lumps intact makes for the best texture.
Chilling is key to keeping the cakes from falling apart during cooking.
You can bake them at 400°F for 12–15 minutes if you prefer not to fry.