Description

These Maryland Style Crab Cakes are a classic seafood delight featuring jumbo lump crab meat blended with a flavorful mix of mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and fresh parsley. Lightly breaded with crushed saltine crackers and pan-fried to a golden brown, they deliver a perfect balance of tender crab and crispy crust. Ready in under 30 minutes, these crab cakes make a delicious appetizer or main course, best served with lemon wedges or your favorite dipping sauce.

Ingredients

Scale

Crab Cake Mixture

1 lb jumbo lump crab meat, picked over for shells
1/4 cup mayonnaise
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 1/2 tsp Old Bay seasoning
1 tbsp fresh parsley, finely chopped
1 large egg
10 saltine crackers, finely crushed

For Frying

2 tbsp butter or neutral oil, for frying

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Instructions

Mix Wet Ingredients: In a large bowl, whisk together mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, and the large egg until well combined to create a flavorful base for the crab cakes.
Add Crab and Crackers: Gently fold the picked-over jumbo lump crab meat and crushed saltine crackers into the mixture, taking care not to break up the crab pieces while incorporating the crackers evenly.
Form Crab Cakes and Chill: Shape the mixture into 6 to 8 evenly sized crab cakes. Place them on a plate or tray and refrigerate for 30 to 60 minutes to help them firm up, which prevents falling apart during cooking.
Heat Fat for Frying: Warm 2 tablespoons of butter or neutral oil in a skillet over medium heat until hot but not smoking, preparing the pan for frying the crab cakes.
Cook Crab Cakes: Carefully add the crab cakes to the skillet and cook for 3 to 4 minutes on each side, or until they develop a golden brown crust and are heated through.
Serve: Remove the crab cakes from the skillet and serve immediately with lemon wedges, tartar sauce, or remoulade for a classic finish.

Notes

Be gentle when mixing to keep the crab lumps intact for better texture.
Chilling the crab cakes before cooking helps them hold together and achieve a crispy exterior.
Use neutral oil like canola or vegetable oil if you prefer a milder frying fat instead of butter.
Serve with classic Maryland sides like coleslaw or a simple green salad for a complete meal.
Adjust Old Bay seasoning to taste based on your preferred spice level.