Classic Maryland Crab Cakes

★ 3.8 · Advanced

Lump crab meat is bound with just enough filler to hold together, seasoned with Old Bay, and pan-fried until golden and crisp outside while staying tender inside. Serve with a squeeze of lemon and tartar sauce.

20 minPrep Time

10 minCook Time

30 minTotal Time

4 servings (8 small cakes)Yield

Why You'll Love This

Mostly crab, minimal filler, just like a Maryland-style cake should be
Crisp golden crust with a tender, delicate interior
Impressive dinner-party dish that is achievable at home

Ingredients

1 lbfresh lump crab meat, picked over for shells
1/3 cuppanko breadcrumbs
1/4 cupmayonnaise
1large egg, beaten
1 tbspDijon mustard
2 tspOld Bay seasoning
1 tbspWorcestershire sauce
1 tbspfresh lemon juice
2 tbspfinely chopped fresh parsley
1/2 tspkosher salt
3 tbspunsalted butter
2 tbspvegetable oil
1lemon, cut into wedges for serving

Nutrition (estimated per serving)

310Calories

22gProtein

21gFat

8gCarbs

0gFiber

820mgSodium

Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.

Method

In a large bowl, whisk together the mayonnaise, egg, Dijon mustard, Old Bay, Worcestershire sauce, lemon juice, parsley, and salt until smooth.
Gently fold in the panko breadcrumbs, then add the crab meat and fold together using a rubber spatula, lifting from the bottom to avoid breaking up the lumps of crab too much.
Cover the bowl and refrigerate the mixture for at least 20 minutes; this helps the cakes hold together during cooking.
Divide the chilled mixture into 8 equal portions and gently shape each into a patty about 1 inch thick, packing loosely rather than compressing hard.
Place the patties on a parchment-lined tray and refrigerate again for 10 minutes if the mixture feels soft or wet.
Heat the butter and vegetable oil together in a 12-inch nonstick or cast iron skillet over medium heat until the butter is melted and just starting to foam.
Carefully add the crab cakes to the skillet in a single layer, leaving space between them, working in batches if needed.
Cook for 4 to 5 minutes per side, until deeply golden brown, using a thin spatula to flip gently so the cakes stay intact.
The crab cakes are done when they are golden brown on both sides and reach an internal temperature of 145F in the center.
Transfer the cooked cakes to a paper towel-lined plate to drain briefly.
Serve warm with lemon wedges and tartar sauce.

Tips

Handle the crab mixture as little as possible; overmixing breaks up the lump crab meat and results in dense, mushy cakes instead of tender ones.
Chilling the formed patties before cooking is essential; skipping this step is the most common reason crab cakes fall apart in the pan.