Classic Maryland Crab Cakes
Authentic Maryland-style crab cakes with jumbo lump blue crab meat, minimal filler, and Old Bay seasoning. Crispy on the outside, tender on the inside.
Instructions
- 1
In a large bowl, gently combine the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay, beaten egg, and parsley. Be careful not to break up the lumps of crab.
- 2
Add just enough crushed crackers to bind the mixture together. The mixture should hold its shape when formed but still be moist.
- 3
Form the mixture into 8 patties, about 1 inch thick. Place on a baking sheet and refrigerate for at least 30 minutes to help them hold together.
- 4
Melt butter in a large skillet over medium heat. When the butter begins to foam, carefully add the crab cakes.
- 5
Cook for 4-5 minutes per side until golden brown and heated through. Do not press down on the cakes.
- 6
Serve immediately with lemon wedges and tartar sauce on the side.
Chef's Tips
- Use the freshest crab meat you can find—pasteurized works in a pinch.
- Refrigerating the formed cakes helps them hold together during cooking.
- Don't overcrowd the pan; cook in batches if necessary.
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