Maryland-style Crab Cake Recipe

Prepare crab meat

Gently inspect the lump crab meat for any stray shell fragments and pick them out carefully. Place crab meat in a large mixing bowl and use a fork to lightly flake larger lumps while keeping some pieces intact for texture.

Combine binder and aromatics

In a separate bowl whisk together mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay, lemon juice, beaten egg, kosher salt and black pepper until smooth. Stir in finely chopped celery, scallion and parsley.

Fold in dry ingredients

Pour the mayonnaise mixture over the crab meat. Add panko breadcrumbs and very gently fold everything together using a rubber spatula. Mix just until combined — avoid overworking to keep crab lumps intact. The mixture should hold together when slightly squeezed; if too wet add up to 1 tbsp more panko.

Form cakes

Divide the mixture into two large or four smaller crab cakes. Lightly form into compact patties about 1-inch thick. Place patties on a parchment-lined tray and refrigerate for at least 30 minutes to firm up (this helps them hold together during cooking).

Cook crab cakes

Heat a large skillet over medium heat. Add 1 tablespoon unsalted butter and 1 tablespoon neutral oil. When butter is foaming and the pan is hot, add crab cakes (do not overcrowd). Cook 3–4 minutes per side until golden brown and crisp and heated through (internal temperature about 145°F/63°C). If cakes are thick, cover pan and reduce heat to medium-low for last 2 minutes to ensure they warm through without overbrowning. Transfer to a warm plate and tent lightly with foil while cooking remaining cakes.

Finish

Top each crab cake with a small spoonful of tartar sauce or rémoulade and sprinkle with chopped chives. Serve immediately with lemon wedges and greens.

Prepare squid

Pat the cleaned squid bodies and tentacles very dry with paper towels. If bodies are large, score the inside lightly with a shallow crosshatch and cut into 1/2-inch rings; leave tentacles whole or halved if large.

Marinate

In a bowl combine 2 tbs extra-virgin olive oil, 1 tbs lemon juice, minced garlic, dried oregano, sea salt and black pepper. Add the squid and toss to coat thoroughly. Let marinate 10–15 minutes (do not marinate longer or the lemon/acid will begin to firm the squid).

Grill

Preheat a grill or grill pan to high heat and oil the grates. Remove squid from marinade, letting excess drip off. Grill squid 1–2 minutes per side until opaque with light char marks — total cook time should be short so the squid remains tender. Overcooking makes it rubbery.

Finish and serve

Toss the grilled squid with the remaining 1 tbs olive oil (if desired) and chopped parsley. Arrange alongside crab cake(s) and garnish with lemon wedges. Sprinkle a final pinch of sea salt before serving.

Spoon a serving of tartar sauce or rémoulade onto the plate beside the crab cake(s). Place the grilled Mediterranean calamari to the side or slightly overlapping for a composed presentation. Add a small salad of mixed greens or microgreens tossed with a light lemon-olive oil dressing if using. Garnish with chopped chives and extra lemon wedges. Serve immediately so crab cakes remain crisp and calamari stays hot.