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Jumbo Lump Maryland Crab Cakes Recipe

Jumbo Lump Maryland Crab Cakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 9 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Skillet
  • Cuisine: Mediterranean
  • Diet: Gluten Free

Description

These authentic Jumbo Lump Maryland Crab Cakes are packed with sweet crab meat and minimal fillers for a rich, crispy, and tender coastal delight.


Ingredients

  • 1 lb jumbo lump crab meat
  • 1/4 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 tsp Old Bay seasoning
  • 1 tbsp fresh lemon juice
  • 1 large egg
  • 1 tbsp chopped fresh parsley
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1/2 cup panko breadcrumbs or crushed saltine crackers
  • 2 tbsp butter (for frying)
  • 2 tbsp oil (for frying)


Instructions

  1. Gently pick through the crab meat to remove any shell or cartilage, being careful not to break the lumps. Set aside.
  2. In a large bowl, whisk together mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, egg, parsley, salt, and black pepper until smooth.
  3. Add crab meat and panko or crushed saltines to the bowl. Gently fold the mixture together using a rubber spatula or your fingers, preserving the crab lumps. Mix only until just combined.
  4. Cover the bowl and refrigerate the mixture for at least 30 minutes to let flavors meld and help cakes hold their shape.
  5. Shape the chilled mixture into 3-inch wide, 1-inch thick patties. Heat butter and oil in a large skillet over medium heat. Fry each cake for 3–4 minutes per side until golden and crispy, turning carefully.
  6. Serve warm, optionally garnished with lemon, parsley, or a dollop of tartar or remoulade sauce.

Notes

  • Top with fresh lemon juice, parsley, or Old Bay for added flavor and presentation.
  • Pair with salad, corn, coleslaw, or potatoes for a full meal.
  • Try serving as sliders or on a salad for variety.
  • Refrigerate leftovers up to 2 days; reheat in a 350°F oven for 12–15 minutes.
  • Freeze before or after cooking for up to 2 months; thaw in fridge before reheating.
  • Baking alternative: 425°F for 12–14 minutes, flipping halfway.