Ingredients
1 lb (450 g) lump crabmeat (preferably blue crab)
1 large egg
2 tbsp mayonnaise
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp Old Bay seasoning
1 tbsp fresh lemon juice
1 tbsp chopped fresh parsley
¼ cup crushed saltine crackers (or breadcrumbs)
Salt and pepper to taste
2 tbsp unsalted butter (for frying)
1 tbsp vegetable oil (for frying)
Instructions
- Prepare the Crab Mixture
Gently pick through the crabmeat to remove any shell fragments.
In a large bowl, whisk together egg, mayo, mustard, Worcestershire sauce, Old Bay, lemon juice, parsley, salt, and pepper.
Add crushed crackers and gently fold in the crabmeat. Mix lightly — don’t break up the lumps!
- Form the Cakes
Shape the mixture into 6–8 small patties or 4 large cakes.
Place them on a baking sheet and refrigerate for at least 30 minutes to firm up.
- Cook the Crab Cakes
In a skillet, heat butter and oil over medium heat.
Fry crab cakes for 3–4 minutes per side until golden brown and crisp.
- Serve
Serve hot with lemon wedges, tartar sauce, or remoulade.
Sprinkle with fresh parsley for garnish.
Chef’s Tips
Don’t overmix — large chunks of crab are key for authentic Maryland texture.
For a lighter version, you can bake them at 400°F (200°C) for 12–15 minutes, flipping halfway through.
Best served with coleslaw or a side of crispy fries.