Maryland Crab Cakes Recipe
Created by hand using only fresh blue crab meat and subtle spices. Served with drawn butter, lemon, choice of potato.
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Ingredients
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Crab Cakes
Drawn Butter & Garnish
Suggested Potatoes (choice)
Method
Crab Cakes
Prepare Crab Meat
Inspect the crab meat and pick through to remove any shell fragments or cartilage. Gently break up any large lumps, keeping most lumps intact for texture; transfer to a large mixing bowl.
Mix Binder
In a separate small bowl, whisk together mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay, sea salt, black pepper, lemon zest, and 1 tablespoon melted butter until smooth and combined.
Combine
Add the panko breadcrumbs, chopped parsley, and sliced green onion to the binder. Stir until evenly distributed. Gently fold in the crab meat with a flexible spatula or wooden spoon — fold just until ingredients are combined and crab lumps remain intact. Do not overmix.
Chill and Set
Shape the mixture into 6 golf-ball–size portions (about 3 oz / ~85 g each) and gently flatten into 3/4-inch–thick patties. Place on a tray, cover loosely with plastic wrap, and refrigerate for at least 30 minutes to firm up (up to 2 hours). Chilling helps them hold together during cooking.
Cook
Heat a large skillet over medium heat. Add remaining 1 tablespoon melted butter and 2 tablespoons vegetable oil to the pan. When butter foams and oil shimmers, add crab cakes, spacing them without overcrowding. Cook for 3–4 minutes per side until golden-brown and heated through, turning carefully with a wide spatula. If cakes brown too quickly, reduce heat to medium-low and finish cooking for another 1–2 minutes per side. Internal temperature should reach 145°F (63°C) if measured.
Keep Warm
Transfer cooked crab cakes to a sheet pan in a single layer and keep warm in a 200°F (95°C) oven while you finish cooking remaining cakes.
Drawn Butter & Garnish
To make drawn butter, melt 1/4 cup unsalted butter gently in a small saucepan over low heat until fully melted but not browned. Optionally skim any foam for clarity. Keep warm. Serve with lemon wedges and sprinkle chopped parsley over the finished crab cakes.
Suggested Potatoes (choice)
Roasted Baby Reds (if chosen)
Preheat oven to 425°F (220°C). Toss 1 lb baby red potatoes halved with 1 tablespoon olive oil, 1/2 tsp salt and 1/4 tsp pepper. Roast cut-side down on a baking sheet for 25–30 minutes until tender and golden. Keep warm.