Description
Classic Maryland crab cakes packed with fresh crab meat and minimal filler for maximum flavor.
Ingredients
Scale
- 1 lb jumbo lump crab meat
- 1/4 cup breadcrumbs
- 1 egg, beaten
- 1 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- 1 tbsp fresh parsley, chopped
- 1 tbsp butter
- 1 tbsp olive oil
Instructions
- Gently mix crab meat, breadcrumbs, egg, mayonnaise, mustard, Worcestershire sauce, Old Bay, and parsley in a bowl.
- Shape into 4 equal patties.
- Heat butter and olive oil in a skillet over medium heat.
- Cook crab cakes for 3-4 minutes per side until golden brown.
- Serve immediately with lemon wedges.
Notes
- Handle crab meat gently to avoid breaking lumps.
- Refrigerate patties for 30 minutes before cooking if they feel too soft.
- Use fresh crab for best results.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Dish
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 crab cake
- Calories: 220
- Sugar: 1g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 24g
- Cholesterol: 120mg
Keywords: Maryland crab cakes, crab recipe, seafood, easy crab cakes