Description
Classic Jumbo Lump Maryland Crab Cakes made with sweet crab meat, minimal filler, and a flavorful blend of spices, perfect for seafood lovers.
Ingredients
Units
Scale
- 1 lb jumbo lump crab meat
- 1/2 cup mayonnaise
- 1 large egg
- 1 1/2 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- 1/2 tsp lemon juice
- 2 tbsp fresh parsley, chopped
- 1/4 cup panko breadcrumbs
- Salt and pepper to taste
- 2 tbsp unsalted butter (for frying)
- 2 tbsp vegetable oil (for frying)
Instructions
- Pick through the crab meat to remove any shells, being careful not to break up the lumps.
- In a large bowl, whisk together mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and chopped parsley.
- Gently fold in the crab meat and panko breadcrumbs until just combined.
- Form the mixture into 6 crab cakes and place them on a baking sheet lined with parchment paper. Refrigerate for at least 30 minutes to help them set.
- Heat butter and oil in a skillet over medium heat.
- Cook the crab cakes for 3-4 minutes on each side, or until golden brown and heated through.
- Remove from skillet and drain on paper towels. Serve hot with your favorite sauce.
Notes
- Use the freshest jumbo lump crab meat available for best results.
- Refrigerating the cakes before cooking helps them stay together while frying.
- Serve with lemon wedges, tartar sauce, or remoulade for extra flavor.
- For a healthier option, bake the crab cakes at 375°F for 15-18 minutes.
Nutrition
- Serving Size: 1 crab cake
- Calories: 210
- Sugar: 1g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 17g
- Cholesterol: 85mg