Crab Cakes

Maryland-Style Crab Cakes

A classic Chesapeake Bay preparation where sweet lump crabmeat is the star, bound lightly with egg, mayonnaise, and seasoned breadcrumbs, then pan-fried until golden. The goal is restraint — just enough binder to hold the cake together so the crab flavor shines.

Prep

15 min

Cook

10 min

Total

25 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •450 g (1 lb) jumbo lump crabmeat, picked over for shell; fresh pasteurized is fine, but drain well
• •60 g (½ cup) mayonnaise, Duke's or Hellmann's preferred
• •1 large egg, lightly beaten
• •30 g (¼ cup) panko breadcrumbs, plain, plus more if needed
• •1 tsp Old Bay seasoning, add up to 2 tsp if you like it bolder
• •1 tsp Dijon mustard
• •1 tbsp fresh parsley, finely chopped
• •0.5 tsp (½ tsp) Worcestershire sauce
• •1 scallion scallion (green only), thinly sliced, optional
• •30 ml (2 tbsp) neutral oil, for frying, plus 15 g / 1 tbsp butter
• •1 lemon lemon, cut into wedges, for serving
• •salt and freshly ground black pepper, to taste

Steps

1. 1 In a large bowl, whisk together the mayonnaise, egg, Dijon, Worcestershire, parsley, scallion, Old Bay, a pinch of salt, and a few grinds of pepper until smooth.
2. 2 Gently fold in the panko and let the mixture sit 2 minutes so the crumbs hydrate. The binder should hold together when pressed; add another tablespoon of panko if it looks loose.
3. 3 Add the lump crabmeat last. Using your fingers or a spatula, fold very gently in 3–4 turns only — you want to keep the lumps intact, not shred the meat. Taste a small pinch and adjust seasoning, remembering crab is naturally sweet and slightly salty.
4. 4 Divide the mixture into 4 equal portions (about 140 g / 5 oz each) and shape into patties roughly 2 cm (¾ inch) thick. Place on a parchment-lined tray, cover, and chill at least 30 minutes (up to 4 hours) to help the cakes hold together when cooked.
5. 5 Heat the oil and butter together in a 25 cm (10-inch) skillet over medium heat until the butter foams and subsides. The fat should coat the bottom generously.
6. 6 Carefully lay the chilled crab cakes in the pan, leaving space between them. Cook 3–4 minutes on the first side, pressing gently with a spatula only once, until a deep golden crust forms.
7. 7 Flip carefully with a wide spatula and cook another 3–4 minutes on the second side. The interior should register 63°C / 145°F on an instant-read thermometer and feel hot to the touch; the cakes should be springy, not wet or translucent in the center.
8. 8 Transfer to a warm plate and let rest 2 minutes. Serve with lemon wedges and your choice of tartar, rémoulade, or simply more mayo. Traditional sides: coleslaw, hush puppies, or sliced tomato with red onion.