Description
Classic Maryland-style crab cakes made with lump crab meat, minimal filler, and Old Bay seasoning for a crispy, flavorful seafood dish.
Ingredients
- 1 lb lump crab meat, picked over for shells
- 1/4 cup mayonnaise
- 1 large egg, lightly beaten
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- 1/2 cup breadcrumbs
- 2 tbsp chopped fresh parsley
- 2 tbsp vegetable oil for frying
- Lemon wedges for serving
Instructions
- In a large bowl, combine mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, breadcrumbs, and parsley. Mix gently.
- Add the crab meat to the bowl and fold gently until just combined, being careful not to break up the crab lumps.
- Form the mixture into 4-6 patties, about 1/2 inch thick, and place on a plate. Refrigerate for 30 minutes to firm up.
- Heat vegetable oil in a large skillet over medium-high heat. Add crab cakes and cook for 3-4 minutes per side, until golden brown and crispy.
- Serve hot with lemon wedges and your choice of tartar sauce or remoulade.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American