Maryland Crab Cakes Recipe

Prepare crab meat

Check the lump crab meat for any remaining shell pieces and cartilage. Gently pick through the crab with your fingers, keeping the lumps as large as possible for texture.

In a large bowl combine 3 cups breadcrumbs, 1/2 cup mayonnaise, 1 large egg, 2 tablespoons Dijon, 1 teaspoon Worcestershire, 2 teaspoons Old Bay, 2 tablespoons finely chopped parsley, 2 finely chopped green onions, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Mix until just combined — do not overwork; you want a slightly loose, moist mixture.

Gently fold the crab meat into the dressing mixture in two additions. Use a spatula and very light strokes to keep lumps intact. If the mixture seems too wet to hold, add up to 1/4 cup additional breadcrumbs, 1 tablespoon at a time.

Cover the bowl and refrigerate the mixture for at least 30 minutes, up to 1 hour. Chilling helps the binder set so cakes hold their shape.

Line a baking sheet with parchment. Place 1 cup additional panko in a shallow dish. Using about 3 ounces (roughly 1/4 cup) of the chilled crab mixture per cake, form 8 uniform cakes: gently shape into rounds about 3 inches across and 3/4–1 inch thick. Press lightly so they hold but remain airy.

Lightly press each formed cake into the reserved panko so the surfaces get a thin coating. Shake off excess. Return coated cakes to the baking sheet and refrigerate 15 minutes to firm, which helps them stay intact while cooking.

Heat a large skillet over medium heat. Add 2 tablespoons butter and 2 tablespoons neutral oil (this prevents butter from burning and gives a golden crust). When butter is melted and hot but not smoking, reduce heat to medium-low.

Working in batches (do not crowd the pan), gently add crab cakes to the skillet. Cook 3–4 minutes per side, turning once, until crust is deep golden brown and internal temperature reaches about 145°F (if using a thermometer). If cakes are browning too quickly, lower the heat slightly and cover briefly to warm through.

Transfer cooked crab cakes to a paper towel–lined plate or a warm oven (200°F/95°C) while you cook remaining cakes. Add a little more butter/oil to the pan between batches if needed.

While the cakes chill or cook, make the tartar sauce: in a small bowl combine 1/2 cup mayonnaise, 2 tablespoons finely chopped dill pickle, 1 teaspoon chopped capers (if using), 1 teaspoon lemon juice, 1/2 teaspoon Dijon mustard, 1 teaspoon chopped parsley, 1/8 teaspoon salt and 1/8 teaspoon black pepper. Stir until smooth and refrigerate until serving.

Serve the crab cakes hot with lemon wedges and the prepared tartar sauce. Garnish with additional chopped parsley and a sprinkle of Old Bay if desired.