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A plate showcasing several Maryland style crab cakes, perfectly golden-brown.

Best way to grow the perfect Crab Cakes (Maryland Style)

These Maryland-style crab cakes are packed with jumbo lump crab meat and just enough binder to hold them together. They're pan-fried to golden perfection, offering a crispy exterior and a tender, flavorful interior.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 crab cakes
Ingredients Equipment Method Notes

Ingredients
  

For the Crab Cakes
  • 1 lb jumbo lump crab meat picked over for shells
  • 1/2 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 tsp Old Bay seasoning
  • 2 tbsp fresh parsley chopped
  • 1 egg beaten
  • 1/2 cup saltines crushed
  • 1 tbsp lemon juice
For Frying
  • 2 tbsp vegetable oil
For Serving
  • lemon wedges
  • tartar sauce
  • cocktail sauce
  • fresh parsley for garnish
  • Old Bay seasoning for dusting

Equipment

  • large mixing bowl
  • measuring cups and spoons
  • whisk/fork
  • plastic wrap
  • large non-stick skillet
  • spatula

Method
 

Prepare the Crab Cake Mixture
  1. In a large bowl, gently combine the mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped parsley, beaten egg, ½ cup of crushed saltines, and lemon juice. Mix until just combined without overworking it.
  2. Gently fold in the jumbo lump crab meat, being careful not to break up the lumps. The goal is to keep the crab intact for texture. Cover the bowl and refrigerate for at least 30 minutes to allow the mixture to firm up, which helps prevent the crab cakes from falling apart during cooking.
Form and Cook the Crab Cakes
  1. Divide the crab mixture into four equal portions and gently form them into patties, about 1 to 1.5 inches thick. Avoid pressing too firmly.
  2. Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium heat. Once the oil is shimmering, carefully place the crab cakes into the skillet, ensuring not to overcrowd the pan.
  3. Cook for 3-5 minutes per side, or until they are golden brown and heated through. Adjust the heat as needed to prevent burning.
Serve
  1. Carefully remove the cooked crab cakes from the skillet and place them on a plate lined with a paper towel to absorb any excess oil. Serve immediately with lemon wedges, tartar sauce, and cocktail sauce. Garnish with fresh parsley and a light dusting of Old Bay seasoning, if desired.

Notes

For best results, use fresh, high-quality jumbo lump crab meat. Do not overmix the crab cake mixture, as this will break up the delicate crab lumps. Chilling the mixture is crucial for easier handling and to help the crab cakes hold their shape during cooking.