Maryland Crab Cakes Recipe

Made with sweet, lump crab meat and just enough filler to hold them together, these iconic cakes are pan-seared to golden perfection.

Prep Time30

Cook Time10

Total Time40

Servings: servings

Calories: 124kcal

Get Recipe Ingredients

Sort through the crab meat and remove any hard or sharp cartilage, and set aside.
Whisk the eggs, mayonnaise, parsley, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and salt in a large bowl. Add the crab meat and panko (or cracker crumbs). Gently fold the ingredients together with a spoon or rubber spatula, taking care not to break up the crab meat or have it shred as much as possible.
Using a ½ cup measure, shape into 6 crab cakes and place on a foil-lined baking sheet. Cover and refrigerate for 30 minutes (or up to 1 day in advance).
Preheat a large nonstick pan over medium heat and coat with cooking oil. When it's hot, place the crab cakes in the pan and cook until golden, about 3-5 minutes on each side. Serve warm.

Making Ahead: You can freeze uncooked crab cakes for up to 3 months. Thaw in the refrigerator and cook as directed. You can also freeze baked crab cakes (that have cooled) for up to 3 months. Thaw in the fridge and bake in a 350°F oven 10-15 minutes or until warmed through.
Mini Crab Cakes: You can also make mini crab cakes by using a ¼ cup measure or forming 24, 2-tablespoon-size portions for appetizer size. Cook until the tops and edges are lightly browned.