Maryland Style Crab Cakes Recipe

Prepare crab mixture

Gently pick through the lump crab meat to remove any shell pieces and large cartilage, keeping the lumps intact as much as possible. In a large bowl combine the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon zest, lemon juice, salt, and pepper. Whisk until emulsified.

Add aromatics and binder

Fold the finely diced celery, sliced green onions, and chopped parsley into the mayonnaise mixture. Add the panko breadcrumbs and gently fold in the crab meat by hand until just combined — do not overmix or break up the lumps. The mixture should hold together when gently pressed; if too loose, add up to 2 tablespoons more panko.

Form cakes and chill

Portion the mixture into 8 equal patties (about 3.5–4 oz each) using a scoop or scale, and shape into 3/4"–1" thick rounds. Place the formed cakes on a parchment-lined tray and refrigerate for at least 30 minutes (up to 2 hours). Chilling helps them set and hold their shape during cooking.

Cook crab cakes

Heat a large skillet over medium heat and add 2 tablespoons butter plus 1 teaspoon vegetable oil (the oil raises the smoke point). When butter foams but before it browns, add crab cakes leaving space between them. Cook without moving until golden brown, about 3–4 minutes. Carefully flip and add remaining 1 tablespoon butter to the pan, basting the tops as the second side cooks another 3–4 minutes, until internal temperature reaches 145°F and cakes are golden and heated through. Transfer to a warm plate and cover loosely while you make the sauce.

Sauté shallot and reduce wine

In the same skillet used for the crab cakes (wipe out excess crumbs but keep fond), return to medium heat and add the minced shallot. Sauté 1–2 minutes until softened and translucent. Add the dry white wine and increase heat to bring to a brisk simmer. Scrape up any browned bits from the pan. Reduce the wine until about 2 tablespoons remain, roughly 3–5 minutes.

Finish sauce

Lower heat to medium-low. Stir in the lemon juice and the optional teaspoon of heavy cream (if using). Remove the pan from direct heat. Whisk in the cold cubed butter a few pieces at a time, swirling the pan or whisking constantly to emulsify into a glossy sauce. Season with salt and black pepper to taste. Stir in the chopped chives.

Rest and keep warm

Keep the sauce warm over the lowest heat for a minute, but do not boil once butter is incorporated (it can separate). If necessary, rewarm gently when ready to serve.

Place a small bed of microgreens or arugula on each plate if using. Set 2 crab cakes per plate (or 1 large). Spoon warm white wine butter sauce over each crab cake and around the plate. Garnish with chopped chives and a lemon wedge. Serve immediately.