Here’s a classic, flavorful Crab Cake recipe 🦀
Crispy outside, tender inside—Maryland-style.
Classic Crab Cakes
Ingredients
- 1 lb lump crab meat (picked over for shells)
- ½ cup mayonnaise
- 1 large egg
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- 1 Tbsp fresh lemon juice
- ¼ cup finely chopped parsley
- ½ cup breadcrumbs or crushed saltines
- ¼ tsp salt (optional)
- ¼ tsp black pepper
- 2–3 Tbsp oil or butter (for frying)
Instructions
- Mix wet ingredients
In a bowl, whisk mayonnaise, egg, Dijon, Worcestershire, Old Bay, and lemon juice. - Fold in crab
Gently add crab meat and parsley. - Add crumbs
Fold in breadcrumbs just until the mixture holds together. - Chill
Refrigerate 20–30 minutes to help them set. - Form cakes
Shape into 6–8 patties. - Cook
Heat oil or butter in a skillet over medium heat.
Cook 3–4 minutes per side until golden brown. - Serve hot with lemon wedges.
Sauce Ideas
- Classic tartar sauce
- Lemon garlic aioli
- Remoulade sauce
Tips & Variations
- Baked: Bake at 400°F (205°C) for 12–15 minutes, flipping once
- Spicy: Add cayenne or hot sauce
- Minimal filler: Use less breadcrumbs for chunkier cakes
- Broiled: Broil 8–10 minutes for restaurant-style tops
Serving Suggestions
Serve with coleslaw, corn salad, or roasted potatoes.
If you want, I can give you a no-breadcrumb version, air fryer method, or a mini appetizer size recipe 😊
