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–+ servings
Maryland-style crab cakes on a plate with a small bowl containing remoulade for dipping.

Maryland Crab Cakes Recipe

Rich, buttery, and packed with sweet lump crab meat, these Maryland crab cakes are pan-fried to golden perfection with minimal filler and maximum flavor.
5 from 4 votes
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour 30 minutes
Servings 6 crab cakes

Ingredients  

  • 1 large egg
  • 1/4 cup mayonnaise 
  • 2 teaspoons Dijon mustard 
  • 2 teaspoons Worcestershire sauce 
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon Old Bay Seasoning 
  • 1 pound lump crab meat 
  • 1/4 cup finely chopped celery
  • 1/4 cup Panko breadcrumbs
  • Vegetable or avocado oil, for cooking 

Instructions 

  • In a medium bowl, whisk together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay Seasoning and 1/2 teaspoon kosher salt.
  • Stir in the crab meat, celery and breadcrumbs. 
  • Line a baking sheet with parchment paper or foil.
  • Scoop out 1/2-cup portions of the crab mixture and lightly shape it into cakes that are barely flattened. (They should be tall and thick rather than thin and flat.) Cover and refrigerate the crab cakes for a minimum of 1 hour and up to overnight.
  • When ready to cook, place a large skillet over medium heat and coat generously with oil. 
  • Once the oil is hot, add several crab cakes and cook, flipping once, until golden brown, 4 to 5 minutes per side. Remove the crab cakes from the skillet and serve warm.

Notes

  • The chilling of the crab cakes is ESSENTIAL to help bind the mixture together and prevent them from falling apart during the cooking process, so don’t skip this step!
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