Maryland Style Crab Cake Recipe

Prepare crab mixture

In a large bowl gently pick through the lump crab meat to remove any shells and break up large lumps while keeping chunks intact. In a separate medium bowl whisk together 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 tablespoon Old Bay seasoning, 1 tablespoon chopped parsley, the sliced green onions, beaten egg, 1 tablespoon lemon juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper until smooth.

Fold the crab meat into the mayonnaise mixture carefully — mix just until combined so crab lumps remain. Sprinkle in 3/4 cup panko breadcrumbs and gently fold until the mixture holds together when pressed. If mixture seems too loose, add up to 2 tablespoons more panko, 1 tablespoon at a time.

Form the mixture into 6 medium cakes (about 3 oz each) or 4 larger cakes, pressing gently to compact but not overwork. Place cakes on a parchment-lined tray and chill in the refrigerator for at least 30 minutes to firm up (this helps prevent them falling apart while cooking).

Heat a large skillet over medium heat and add 2 tablespoons butter and 2 tablespoons vegetable oil. When butter is melted and oil shimmers, add crab cakes without crowding the pan (work in batches if needed).

Cook crab cakes 3–4 minutes per side until golden brown and crisp, flipping carefully with a wide spatula. Internal temperature should reach 145°F (63°C) and they should be hot in the center. If cakes brown too quickly, reduce heat to medium-low and finish cooking through.

Transfer cooked crab cakes to a wire rack set over a sheet pan or paper towels to drain briefly. Keep warm in a low oven (200°F / 95°C) while you finish remaining cakes.

If using fresh corn, cut kernels from 2 ears into a bowl. If using frozen corn, thaw and pat dry. For a lightly cooked relish (optional): heat 1 teaspoon olive oil in a small skillet over medium, add corn and cook 2–3 minutes until just tender and a touch charred; let cool. Alternatively, use raw kernels for fresher crunch.

Combine the corn, 1/4 cup finely diced red bell pepper, 1/4 cup finely diced red onion, 1/2 minced jalapeño (optional), and 2 tablespoons chopped cilantro in a medium bowl.

In a small bowl whisk together 1 tablespoon apple cider vinegar, 1 tablespoon fresh lime juice, 1 teaspoon honey, 1 teaspoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper until honey dissolves and dressing emulsifies.

Pour the dressing over the corn mixture and toss to combine. Taste and adjust seasoning—add more salt, pepper or lime as desired. Let relish sit at room temperature at least 10 minutes to meld flavors or refrigerate up to 1 hour. Bring to room temperature before serving.

Place warm crab cakes on plates, spoon 2–3 tablespoons of sweet corn relish over or alongside each cake. Garnish with a sprinkle of chopped parsley and a lemon wedge. Serve immediately.