Maryland Crabcake Recipe

In a medium bowl combine 1/2 cup mayonnaise, chopped pickles, chopped capers, chopped parsley, lemon juice, Dijon, and minced shallot or red onion.

Season with 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust acidity or salt as desired. Cover and chill at least 30 minutes to let flavors meld (can be made up to 24 hours ahead).

Prepare crab: gently pick through the lump crabmeat to remove any shells and to separate large lumps. Transfer to a large bowl and handle gently so lumps remain intact where possible.

Make binder: in a small bowl whisk together 1 tablespoon mayonnaise, 1 teaspoon Dijon, 1/2 teaspoon Worcestershire sauce and the egg until smooth.

Add aromatics: to the crabmeat bowl add 2 tablespoons chopped parsley, 2 tablespoons chopped celery, 1 tablespoon minced shallot, 1 teaspoon Old Bay seasoning, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Gently fold to combine.

Add binder and breadcrumbs: pour the mayonnaise-egg mixture over the crab and sprinkle 3/4 cup panko breadcrumbs over top. Using a spatula, gently fold until ingredients just come together. Do not overmix — mixture should hold when shaped but still be tender. If mixture feels too wet, add up to 2 tablespoons more panko.

Form cakes: portion mixture into 4 equal portions (about 4 ounces each). Shape gently into patties about 3/4-inch thick. For a firmer crust, chill the formed patties on a baking sheet, uncovered, for 20–30 minutes (optional).

Coat (optional): for a crisp golden exterior, lightly press each patty into additional panko breadcrumbs to coat both sides, shaking off excess.

Pan-fry method

In a large skillet over medium heat, add 2 tablespoons unsalted butter and 2 tablespoons neutral oil. When butter stops foaming and the fat is shimmering (about 2–3 minutes), add crab cakes (do not overcrowd). Cook until deep golden brown, about 3–4 minutes per side. Carefully flip and cook another 3–4 minutes until crust is golden and cakes are heated through. Transfer to a wire rack set over a baking sheet to keep crisp.

Finish and serve

If desired, keep cooked cakes warm in a 200°F (95°C) oven while cooking remaining cakes. Serve crab cakes hot with classic tartar sauce, lemon wedges and optional microgreens. Offer hot sauce on the side.