Maryland Crab Cakes
Classic pan-fried crab cakes with minimal filler—crispy golden exterior, tender crab interior. Ready in 30 minutes with a squeeze of lemon and tartar sauce.
- Total time
- 30 min
- Servings
- 4
- Calories
- 340
- Protein
- 28g
Ingredients
- 1 lb lump crab meat
- ¾ cup panko breadcrumbs
- 1 whole egg
- ¼ cup mayonnaise
- 1 tbsp Dijon mustard
- ½ tsp Worcestershire sauce
- ½ whole lemon
- 1 to taste salt and pepper
- 3 tbsp butter or vegetable oil
Instructions
- 1
Pick through crab meat gently with your fingers, removing shell bits but keeping lumps intact.
- 2
Whisk together egg, mayo, mustard, Worcestershire, juice from lemon half, salt, and pepper in a bowl.
- 3
Fold egg mixture and 0.5 cup panko into crab. Refrigerate 10 minutes while you clean the bowl.
- 4
Spread remaining 0.25 cup panko on a plate. Shape crab mixture into 8 patties about 2.5 inches wide.
- 5
Press both sides of each patty into panko to coat evenly.
- 6
Heat butter in a 12-inch skillet over medium-high until it foams, about 1 minute.
- 7
Fry cakes 3–4 minutes per side without moving them until deep golden brown and edges crisp.
- 8
Transfer to a plate. Serve hot with lemon wedges and tartar sauce.
Tools you’ll need
- 12-inch skillet
- mixing bowl
- whisk
- shallow plate
- spatula
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
