Description

These Maryland Style Crab Cakes are packed with lump crab meat and just enough filler to hold them together. They’re crispy on the outside, tender on the inside, and full of classic Old Bay flavor. A quick and easy dinner that feels special but takes less than 30 minutes to make.

Ingredients

1 lb lump crab meat, picked over for shells
1/2 cup mayonnaise
1 large egg, beaten
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1 tsp Old Bay seasoning
1/4 tsp salt
1/4 tsp black pepper
1 cup breadcrumbs (preferably panko or saltine cracker crumbs)
2 tbsp fresh parsley, chopped
1 tbsp lemon juice
2 tbsp unsalted butter or oil, for frying
Lemon wedges, for serving

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Instructions

In a large bowl, whisk together mayonnaise, egg, mustard, Worcestershire sauce, Old Bay, salt, pepper, lemon juice, and parsley.
Gently fold in the crab meat and breadcrumbs until just combined. Be careful not to break up the crab meat too much.
Form the mixture into 6-8 crab cakes, about 1/2 inch thick. Place them on a plate or baking sheet and refrigerate for at least 30 minutes to help them hold their shape.
Heat butter or oil in a large skillet over medium heat. Once hot, add crab cakes and cook for about 4–5 minutes per side, or until golden brown and heated through.
Serve warm with lemon wedges and your favorite dipping sauce.

Notes

For extra crispy crab cakes, coat them lightly in panko before frying.
Don’t skip the chilling step — it helps prevent the cakes from falling apart.
You can bake them at 400°F for 12–15 minutes if you prefer a lighter option.

Nutrition

Serving Size: 1 crab cake
Calories: 210
Sugar: 1g
Sodium: 580mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 0g
Protein: 13g
Cholesterol: 75mg