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
- Gently pick through the crab meat to remove any shell or cartilage, being careful not to break the lumps. Set aside.
- In a large bowl, whisk together mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, egg, parsley, salt, and black pepper until smooth.
- 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.
- Cover the bowl and refrigerate the mixture for at least 30 minutes to let flavors meld and help cakes hold their shape.
- 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.
- 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.