Description
These Maryland Crab Cakes are golden, crispy on the outside and packed with sweet jumbo lump crab meat inside. Lightly seasoned and pan-seared to perfection, they’re a classic East Coast seafood dish served with lemon and creamy sauce.
📝 Ingredients
🦀 Crab Cakes
1 lb jumbo lump crab meat
½ cup mayonnaise
1 large egg
1 tbsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp Old Bay seasoning
½ cup breadcrumbs (or crushed crackers)
2 tbsp chopped parsley
1 tsp lemon juice
Salt & black pepper
🔥 For Cooking
2–3 tbsp butter or oil (for pan frying)
🍋 Serving
Lemon wedges
Tartar sauce or spicy aioli
👨🍳 Instructions
In a bowl, gently mix mayo, egg, mustard, Worcestershire sauce, lemon juice, and seasoning.
Fold in crab meat carefully (don’t break lumps).
Add breadcrumbs and parsley; mix lightly.
Form into patties and chill 20–30 minutes (helps them hold shape).
Heat butter/oil in a skillet over medium heat.
Cook crab cakes 3–4 minutes per side until golden and crisp.
Serve hot with lemon wedges and sauce.
⏱ Prep & Cook Time
Prep Time: 15 mins
Chill Time: 30 mins
Cook Time: 10 mins
Total Time: ~55 mins
🍽 Servings
4–6 crab cakes
🔥 Nutrition (Approx Per Serving)
Calories: 360
Protein: 28g
Carbs: 10g
Fat: 24g
