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Classic Maryland-style crab cakes feature sweet lump crab meat bound together with a light, flavorful sauce and minimal filler.

Cooking time: 1 hour, 4 minutes
Yield: 6 servings
Category: Appetizers

Ingredients

  • 1 pound crab meat (lump)
  • 1⁄2 cup panko breadcrumbs
  • 6 tablespoons mayonnaise
  • 1 egg
  • 1 teaspoon yellow mustard
  • 1 teaspoon worcestershire sauce
  • 1 teaspoon old bay seasoning
  • 1 teaspoon lemon juice
  • 1 1⁄2 teaspoons parsley (minced)
  •   salt (to taste)
  •   pepper (to taste)
  •   tablespoon butter (or oil)

Instructions

  1. Mix the Wet Binder: In a medium bowl, whisk together the mayonnaise, egg, mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, parsley, a pinch of salt, and black pepper until smooth. [1, 2]
  2. Add the Filler: Gently stir in the crushed saltines or panko breadcrumbs. [1, 2]
  3. Fold in the Crab: Add the crab meat to the bowl. Use a spatula to fold everything together very gently so you do not break apart the large lumps of crab. [1, 2]
  4. Chill the Mixture: Cover the bowl and refrigerate for 30 to 60 minutes. This step helps the binder firm up and keeps the patties from falling apart. [1, 2]
  5. Shape the Patties: Scoop the mixture into 4 to 6 evenly sized mounds and gently form them into thick patties. [1, 2]
  6. Cook:
    1. Pan-frying: Heat butter or oil in a skillet over medium heat. Cook the cakes for 3 to 4 minutes per side until golden brown and crispy.
    2. Baking: Place on a buttered baking sheet and bake at 450°F for 8 to 10 minutes, then broil for the final 2 minutes. [1, 2, 3, 4]