Ingredients
- 1 lb jumbo lump crab meat, picked over for shells
- ¼ cup mayonnaise
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 large egg, beaten
- 1½ tsp Old Bay seasoning (plus more for garnish)
- 2 tbsp fresh parsley, finely chopped
- 1–2 tsp lemon juice
- Salt and black pepper, to taste
- ¼ cup panko breadcrumbs or crushed saltine crackers (just enough to bind)
- 2 tbsp butter or oil for cooking
- Optional garnish: lemon wedges, extra parsley
Instructions
- Gently whisk together mayonnaise, Dijon mustard, Worcestershire sauce, egg, Old Bay seasoning, lemon juice, parsley, salt, and pepper until smooth.
- Carefully fold in the crab meat and just enough panko or crackers to bind—avoid breaking up crab lumps.
- Shape mixture into 4–6 patties. Chill in the fridge for at least 30 minutes so they hold together better.
- Heat butter or oil in a skillet over medium heat.
- Cook crab cakes for 3–4 minutes per side, or until golden brown and heated through.
- Serve hot with lemon wedges, a sprinkle of parsley, or tartar sauce on the side.
Notes
- Use minimal binder so the crab remains front and center.
- Chilling helps the cakes firm up and prevents them from falling apart during cooking.
- To bake: preheat oven to 400°F (200°C), lightly spray or oil cakes, bake for 12–15 minutes flipping halfway.
- For a lighter version, broil briefly at the end for crisping instead of frying.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer or Main Dish
- Method: Pan‑frying (or baking)
- Cuisine: American / Maryland
- Diet: Gluten Free
Nutrition
- Serving Size: 1 crab cake
- Calories: 220
- Sugar: 1 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0.5 g
- Protein: 18 g
- Cholesterol: 95 mg
