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The key ingredients for a Maryland Style crab cake make all the difference. First, you need fresh lump crab meat. This meat gives the cake its sweet, tender flavor. I always choose jumbo lump crab meat for the best texture. You want to feel those big lumps when you take a bite.

Maryland Style Crab Cake

If you love seafood, you can't miss out on Maryland Style Crab Cakes! This flavorful and simple recipe showcases rich lump crab meat and classic Old Bay seasoning, capturing the essence of the Chesapeake Bay in every bite. Learn how to make these delicious cakes with easy-to-follow steps and tips for the perfect texture. Click through to discover the full recipe and elevate your next meal with this Maryland treasure!
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Ingredients
  

1 pound jumbo lump crab meat, picked over for shells

1/2 cup plain breadcrumbs

1/4 cup mayonnaise

1 large egg, beaten

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

1 teaspoon Old Bay seasoning

1 tablespoon fresh parsley, chopped

1 tablespoon lemon juice

Salt and pepper to taste

2 tablespoons vegetable oil (for frying)

Instructions
 

In a large bowl, gently combine the crab meat and breadcrumbs. Be careful not to break up the crab lumps.

    In a separate bowl, whisk together the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, lemon juice, salt, and pepper until fully blended.

      Pour the mayonnaise mixture over the crab and breadcrumb mixture, and gently fold everything together until just combined.

        Form the mixture into 8 evenly sized patties, about 1-inch thick. Place them on a parchment-lined baking sheet.

          Refrigerate the patties for at least 30 minutes to firm up.

            In a large skillet, heat the vegetable oil over medium heat. Once hot, add the crab cakes in batches, being careful not to overcrowd the pan.

              Cook the crab cakes for 4-5 minutes on each side, or until golden brown and crispy. Remove from the skillet and let them drain on a paper towel-lined plate.

                Serve the crab cakes warm with lemon wedges and a side of tartar sauce or a remoulade for dipping.

                  Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4

                    - Presentation Tips: Plate the crab cakes on a bed of mixed greens and garnish with fresh lemon slices and sprigs of parsley. Serve with a small bowl of tartar sauce on the side for dipping.