Classic Maryland Crab Cakes Recipe
These Classic Maryland Crab Cakes are golden, crispy, and packed with sweet jumbo lump crab meat. Perfectly seasoned with Old Bay, Dijon, and fresh parsley, this foolproof recipe delivers authentic flavor and a restaurant-quality crust every time.
Ingredients
- 1 lb jumbo lump crab meat
- 1 large egg
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp Old Bay seasoning
- 1 tbsp fresh parsley chopped
- 1 tsp lemon juice
- 1/4 cup panko bread crumbs
- 2 tbsp unsalted butter or neutral oil for frying
Instructions
- In a large bowl, whisk together the egg, mayonnaise, mustard, Old Bay, parsley, and lemon juice.
- Gently fold in the crab meat and bread crumbs, being careful not to break up the lumps.
- Shape into 6 cakes and refrigerate for at least 30 minutes to firm up.
- Heat butter or oil in a skillet over medium-high heat. Cook crabcakes for about 4 minutes per side, until golden brown.
- Serve with lemon wedges and your favorite sauce.