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Per serving
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- 1
Mix wet ingredients
In a large bowl, whisk together mayonnaise, egg, Dijon, Worcestershire, Old Bay, parsley, and lemon juice.
- 2
Add crab
Gently fold in crab meat and crushed crackers. Be careful not to break up the lumps of crab. Mixture should just hold together.
- 3
Form cakes
Form into 8 patties (about 1/2 cup each). Place on a plate, cover, and refrigerate for at least 30 minutes.
- 4
Fry
Heat butter in a large skillet over medium-high heat. Cook crab cakes until golden brown, 4-5 minutes per side.
- 5
Serve
Serve immediately with lemon wedges and tartar sauce or remoulade.
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Maryland Crab Cakes
Created by: Gather
Ingredients
- 1 lb jumbo lump crab meat, picked over for shells
- 1/4 cup mayonnaise
- 1 large egg, beaten
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- 2 tbsp fresh parsley, chopped
- 1 tbsp lemon juice
- 1/2 cup saltine crackers, finely crushed
- 4 tbsp butter for frying
- lemon wedges for serving
Instructions
- Mix wet ingredientsIn a large bowl, whisk together mayonnaise, egg, Dijon, Worcestershire, Old Bay, parsley, and lemon juice.
- Add crabGently fold in crab meat and crushed crackers. Be careful not to break up the lumps of crab. Mixture should just hold together.
- Form cakesForm into 8 patties (about 1/2 cup each). Place on a plate, cover, and refrigerate for at least 30 minutes.
- FryHeat butter in a large skillet over medium-high heat. Cook crab cakes until golden brown, 4-5 minutes per side.
- ServeServe immediately with lemon wedges and tartar sauce or remoulade.
Notes & Tips
The secret to great crab cakes is using quality lump crab meat and minimal filler. Handle the mixture gently to keep those beautiful crab chunks intact. Chilling before cooking helps them hold together.