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Classic Maryland Crab Cake Recipe

Chef Samia
These Classic Maryland Crab Cakes are made with jumbo lump crabmeat, just enough binders to hold them together, and a touch of Old Bay seasoning. Serve with lemon wedges and tartar sauce for a delicious coastal treat!
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine American
Servings 4 -6 crab cakes
Calories 230 kcal

Ingredients
  

  • 1 pound jumbo lump crabmeat picked over
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 large egg
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Old Bay seasoning
  • 2 tablespoons panko breadcrumbs optional
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Instructions
 

  • Combine crabmeat, mayonnaise, mustard, egg, lemon juice, Old Bay, and breadcrumbs in a bowl. Gently mix to avoid breaking up the crab.
  • Form into 4-6 crab cakes and refrigerate for at least 30 minutes.
  • Heat butter and olive oil in a skillet. Cook crab cakes for 4-5 minutes on each side until golden brown.
  • Serve with lemon wedges and tartar sauce.

Notes

  • For best results, use fresh jumbo lump crabmeat.
  • Chilling the crab cakes helps them hold their shape during cooking.
Keyword Crab Cake Recipe, Jumbo Lump Crab, Maryland Crab Cakes, Old Bay Crab Cakes