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A plate showcasing several Maryland style crab cakes, perfectly golden-brown.

Best way to grow the perfect Crab Cakes (Maryland Style)

These Maryland-style crab cakes are simply the best, featuring succulent crab meat with a perfect balance of seasonings, pan-fried to golden perfection. They are crispy on the outside, tender on the inside, and packed with flavor, making them ideal for any occasion.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 crab cakes
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Crab Cakes
  • 1 lb jumbo lump crab meat
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard or spicy brown mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • 2 tablespoons fresh parsley finely chopped
  • 1 large egg beaten
  • 1/2 cup saltine crackers crushed
  • 1 tablespoon lemon juice freshly squeezed
  • 1/2 teaspoon black pepper
For Pan-Frying
  • 2-3 tablespoons vegetable oil
  • 1 tablespoon butter
For Serving (Optional):
  • lemon wedges
Serving Suggestions
  • Tartar sauce
  • cocktail sauce
Garnish
  • fresh dill
Make-Ahead & Freezing Instructions
  • Follow steps 1-3. Wrap uncooked patties tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before cooking.
  • Cooked crab cakes can be refrigerated for up to 2 days. Reheat gently in a pan or oven until warmed through.

Equipment

  • large bowl
  • whisk
  • large skillet
  • spatula

Method
 

Preparation
  1. Gently pick through the crab meat to remove any shell fragments, being careful not to break up the lumps.
  2. In a large bowl, whisk together the mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped parsley, beaten egg, lemon juice, and black pepper.
  3. Add the crushed saltine crackers and mix well, ensuring the crackers are evenly distributed.
  4. Carefully fold in the jumbo lump crab meat, being gentle to keep the lumps intact.
  5. Divide the mixture into 8 equal portions and gently form them into patties, about 1-inch thick; avoid pressing too firmly. Place the patties on a plate, cover, and refrigerate for at least 30 minutes to help them firm up.
Cooking
  1. Heat the vegetable oil and butter in a large skillet over medium heat until the butter is melted and sizzling.
  2. Carefully place the chilled crab cakes into the hot skillet, ensuring not to overcrowd the pan; cook in batches if necessary.
  3. Cook for 4-5 minutes per side, until golden brown and heated through. The internal temperature should reach 165°F (74°C).
Serving
  1. Serve the crab cakes immediately with lemon wedges, tartar sauce, or cocktail sauce, garnished with fresh dill if desired.

Notes

For an extra touch of flavor, you can add a pinch of cayenne pepper to the mixture. If you prefer baked crab cakes, preheat your oven to 400°F (200°C) and bake for 15-20 minutes, or until golden brown.