Maryland Crab Cakes
Golden, crispy crab cakes loaded with lump crab meat and just enough binder. A classic Maryland seafood dish served with Old Bay seasoning and lemon.
- Total time
- 30 min
- Servings
- 4
- Calories
- 385
- Protein
- 32g
Ingredients
- 1 lb lump crab meat
- ½ cup panko breadcrumbs
- ¼ cup mayonnaise
- 1 large egg
- 1.5 tsp Old Bay seasoning
- 1 tsp dijon mustard
- ½ tsp worcestershire sauce
- ½ tsp lemon juice
- ¼ tsp salt
- ⅛ tsp black pepper
- 2 tbsp butter
- 2 tbsp vegetable oil
- 1 as needed lemon wedges
Instructions
- 1
Pick through crab meat gently to remove any shells, keeping the lumps intact.
- 2
In a bowl, whisk together mayonnaise, egg, Old Bay, mustard, worcestershire, lemon juice, salt, and pepper.
- 3
Fold crab meat and 0.25 cup panko into the mixture gently until just combined. Do not overwork.
- 4
Form into 4 cakes about 3 inches wide. Coat lightly with remaining 0.25 cup panko. Refrigerate 15 minutes.
- 5
Heat butter and oil in a 12-inch skillet over medium-high heat until shimmering.
- 6
Carefully place crab cakes in the pan and cook 3-4 minutes per side until golden brown and crispy.
- 7
Transfer to a paper-towel-lined plate and serve immediately with lemon wedges.
Tools you’ll need
- 12-inch stainless steel skillet
- mixing bowl
- whisk
- spatula
- paper towels
- measuring spoons
- measuring cups
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