8 Pack Of Maryland Crab Cakes (8 Oz. Each) Recipe
8 Chick and Ruth's award winning 8 oz. Maryland crab cakes. Uncooked.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crab Cake Mixture
For Cooking
Method
Prepare the Crab Cake Mixture
- 1
Step 1: Combine Ingredients
In a large mixing bowl, gently combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, green onion, parsley, salt, and black pepper. Be careful not to break the crab meat too much.
- 2
Step 2: Add Breadcrumbs
Slowly fold in the breadcrumbs until the mixture is well combined and holds together. If the mixture is too wet, add a little more breadcrumbs until the desired consistency is achieved.
- 3
Step 3: Form Cakes
Divide the mixture into 8 equal portions (approximately 8 oz each) and shape them into round cakes. Place them on a parchment-lined baking sheet.
Cooking the Crab Cakes
- 4
Step 4: Heat Oil
In a large skillet, heat the vegetable oil over medium-high heat until shimmering.
- 5
Step 5: Cook the Crab Cakes
Carefully add the crab cakes to the hot oil, cooking them in batches if necessary. Fry for about 4-5 minutes on each side or until golden brown and cooked through.
- 6
Step 6: Drain and Serve
Once cooked, transfer the crab cakes to a paper towel-lined plate to drain excess oil. Serve immediately with your favorite dipping sauce.