Name: Maryland Crab Cakes
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb lump crab meat; 1/2 cup mayonnaise; 1 whole eggs; 1 tbsp dijon mustard; 1 tsp worcestershire sauce; 1 tsp hot sauce; 2 tsp old bay seasoning; 1/2 cup panko breadcrumbs; 2 tbsp fresh parsley; 2 whole green onions; 1 whole lemon; 1 tbsp dill pickle relish; 2 tbsp unsalted butter; 2 tbsp vegetable oil; to taste black pepper

← Back to 30-Minute Dinners · Seafood · Maryland Crab Cakes

340 cal17g protein9g carbs26g fat880mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

From scratch45 min activeShortcut15 min active

+1 · old bay

Same dinner, two honest roads — pick tonight's. Ingredients, steps, and your grocery list follow whichever you choose.

Maryland Crab Cakes

Nº 140 · No ratings yet

Cooked this? Members rate their week in about ten seconds →

Seafood15 minComfortable cook

Serves−4+· written for 4 — change it and the ingredients follow

+ Add to my week♥ Favorite

↗ Share⎙ Print

Ingredients

Everything here is checked because you'll need it — uncheck anything you already have.

crab cakesready-made, uncooked, about 4 oz each, from the supermarket seafood counter4 count

mayonnaise1/4 cups

dijon mustard1 tsp

dill pickle relish1 tbsp

old bay seasoningfor the sauce1/2 tsp

lemonhalf for juice, half cut into wedges1 whole

fresh parsleyfinely chopped, for the sauce and garnish2 tbsp

unsalted butter1 tbsp

vegetable oil1 tbsp

black pepperto taste1 pinch

Cook it to

Shellfish145°F / 63°C

Shellfish: opaque and firm. USDA minimum internal temperatures. Measure at the thickest part, away from bone.

Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.

Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1Stir the mayonnaise, mustard, relish, Old Bay, the juice of half the lemon, and half the parsley in a small bowl. Add a pinch of pepper and refrigerate until serving. Cut the remaining lemon half into wedges.

2Take the crab cakes out of the package and pat them dry with a paper towel so they brown well. They are already shaped and seasoned, so no chilling is needed.

3Heat the butter and vegetable oil in a large skillet over medium heat until the butter foams.

4Lay in the crab cakes without crowding them, working in batches if needed. Cook without moving them for 4 minutes, until the underside is deep golden.

5Flip carefully with a wide spatula and cook 3 to 4 minutes more, until browned and hot through (165°F in the center).

6Serve right away with the sauce, lemon wedges, and the remaining parsley sprinkled on top.

7Let the leftover fat in the skillet cool completely in the pan. Spoon it into a sealed container and discard it with the trash. Never pour it down the drain, since it hardens in the pipe.