Ingredients

For the Crab Cakes

• 1 pound (450g) jumbo lump crab meat, picked over for shells
• 1 large egg
• ¼ cup mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon fresh lemon juice
• 1 teaspoon Old Bay seasoning
• 2 tablespoons fresh parsley, finely chopped
• ½ cup crushed buttery crackers (such as Ritz)
• ¼ teaspoon salt
• ¼ teaspoon black pepper

For Cooking

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil

Optional Lemon Remoulade Sauce

• ½ cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon capers, chopped
• ½ teaspoon paprika
• 1 garlic clove, minced
• Pinch of salt

For Serving

• Lemon wedges
• Fresh parsley
• Mixed greens
• Coleslaw
• Roasted potatoes

Instructions

Step 1: Prepare the Binding Mixture

In a large bowl whisk together:

• Egg
• Mayonnaise
• Dijon mustard
• Worcestershire sauce
• Lemon juice
• Old Bay seasoning
• Parsley
• Salt
• Black pepper

Mix until smooth and fully combined.

Step 2: Add the Crab

Gently fold the crab meat into the mixture.

Be careful not to break up the large lumps of crab.

The goal is to keep as many beautiful chunks intact as possible.

Step 3: Add the Cracker Crumbs

Sprinkle the crushed crackers over the crab mixture.

Fold gently until everything is just combined.

The mixture should hold together when pressed but still remain mostly crab.

If needed, add an extra tablespoon or two of cracker crumbs.

Step 4: Shape the Crab Cakes

Divide the mixture into 6 equal portions.

Shape into thick patties approximately:

• 3 inches wide
• 1 inch thick

Place them on a parchment-lined tray.

Cover and refrigerate for at least 30 minutes.

Chilling helps them hold their shape during cooking.

Step 5: Prepare the Remoulade

While the crab cakes chill, combine:

• Mayonnaise
• Dijon mustard
• Lemon juice
• Capers
• Paprika
• Garlic
• Salt

Whisk until smooth.

Refrigerate until serving.

Step 6: Cook the Crab Cakes

Heat butter and olive oil in a large skillet over medium heat.

When the butter begins to foam, carefully add the crab cakes.

Cook for 4–5 minutes per side until:

• Deep golden brown
• Crispy on the outside
• Heated through

Avoid flipping them more than once.

Step 7: Drain and Rest

Transfer the cooked crab cakes to a paper towel-lined plate.

Allow them to rest for 2–3 minutes before serving.

Alternative Baking Method

For a lighter version:

1. Preheat oven to 425°F (220°C).
2. Place crab cakes on a lightly greased baking sheet.
3. Brush tops with melted butter.
4. Bake for 12–15 minutes until golden and heated through.
5. Broil for the final 1–2 minutes for extra color.

Flavor Variations

Spicy Maryland Crab Cakes

Add:

• ½ teaspoon cayenne pepper
• 1 finely diced jalapeño

For extra heat.

Chesapeake Bay Style

Increase the Old Bay seasoning to 2 teaspoons and serve with extra lemon.

Herb Crab Cakes

Add:

• Chives
• Dill
• Tarragon

For a fresh herbal flavor.

Mini Crab Cake Appetizers

Shape into small bite-sized cakes and cook for 2–3 minutes per side.

Perfect for parties and seafood platters.

Expert Tips

Use Jumbo Lump Crab Meat

The larger the crab pieces, the more authentic and luxurious the crab cakes will be.

Minimize Fillers

Authentic Maryland crab cakes are mostly crab, not breadcrumbs.

Chill Before Cooking

This helps prevent the cakes from falling apart.

Handle Gently

Overmixing breaks up the delicate crab meat.

Cook Over Medium Heat

High heat can burn the exterior before the center is heated through.

Serving Suggestions

Serve Maryland Crab Cakes with:

• Lemon wedges
• Remoulade sauce
• Tartar sauce
• Coleslaw
• Roasted asparagus
• Corn on the cob
• Garlic mashed potatoes
• Fresh garden salad

Perfect for:

• Summer dinners
• Seafood feasts
• Holiday gatherings
• Special occasions
• Coastal-inspired menus

Storage

Refrigerator

Store cooked crab cakes in an airtight container for up to 3 days.

Freezer

Freeze uncooked crab cakes for up to 2 months.

Thaw overnight before cooking.

Reheating

Warm in a 350°F (175°C) oven for 10 minutes until heated through.

Nutrition Information (Per Crab Cake)

Approximate values:

• Calories: 260
• Protein: 22g
• Carbohydrates: 8g
• Fat: 15g
• Fiber: 0g
• Sugar: 1g
• Sodium: 580mg