Maryland Style Crab Cakes Recipe
Fresh jumbo lump crab, a light golden crust, and coastal comfort in every bite. The Maryland Style Crab Cakes don't disappoint.
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Ingredients
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Crab Cakes
Creamy Remoulade (optional)
Method
Crab Cakes
- 1
Prepare crab
Inspect jumbo lump crab meat and pick through to remove any shell fragments. Gently break up large lumps into bite-size pieces, keeping as much lump texture as possible.
- 2
Mix wet ingredients
In a medium bowl, whisk together 1 egg, 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon Old Bay seasoning, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper until smooth.
- 3
Combine aromatics and crumbs
To the wet mixture add 2 tablespoons finely chopped parsley, 2 tablespoons thinly sliced green onion, 1/4 cup finely diced red bell pepper, 3/4 cup panko breadcrumbs and 1/4 cup additional breadcrumbs. Stir gently to combine — do not overwork.
- 4
Fold in crab
Gently fold the crab meat into the mixture with a rubber spatula, preserving lumps. Taste a small pinch for seasoning and adjust salt or Old Bay if needed.
- 5
Form cakes
Divide mixture into 8 equal portions (for 4 oz cakes) and shape into compact patties about 3 inches across and 3/4 inch thick. Lightly press each patty into a shallow plate of additional panko to coat the exterior for a golden crust.
- 6
Chill
Place formed cakes on a baking sheet lined with parchment and refrigerate for at least 30 minutes (up to 2 hours). Chilling firms them so they hold together when cooking.
- 7
Cook
Heat a large skillet over medium heat and add 2 tablespoons unsalted butter and 2 tablespoons vegetable oil. When butter foams and oil shimmers, add crab cakes (work in batches if needed) and cook undisturbed 3–4 minutes until golden brown. Carefully flip and cook 2–3 more minutes until second side is golden and internal temperature reaches 145°F (if you have a thermometer). Transfer to a wire rack set over a sheet pan to keep crisp.
- 8
Creamy Remoulade (optional)
- 9
In a small bowl, whisk together 1/2 cup mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon prepared horseradish, 1/2 teaspoon hot sauce, 1 tablespoon chopped capers, 1 tablespoon lemon juice, 1/4 teaspoon Old Bay, 1 tablespoon chopped parsley, 1/8 teaspoon salt and a pinch (1/16 teaspoon) black pepper until smooth. Refrigerate at least 15 minutes to let flavors meld. Taste and adjust seasoning or acidity with more lemon juice or hot sauce as desired.