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

← Recipes · Seafood · Maryland Crab Cakes

390 cal27g protein11g carbs27g fat820mg 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

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Seafood45 minComfortable cook

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

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Ingredients

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lump crab meatpicked over gently for shell bits1 lb

mayonnaisedivided: 1/4 cup for the cakes, 1/4 cup for the sauce1/2 cups

eggsbeaten1 whole

dijon mustard1 tbsp

worcestershire sauce1 tsp

hot sauce1 tsp

old bay seasoning2 tsp

panko breadcrumbsdivided: 1/3 cup in the mix, the rest for dusting1/2 cups

fresh parsleyfinely chopped2 tbsp

green onionsthinly sliced2 whole

lemonhalf juiced for the sauce, half cut into wedges for serving1 whole

dill pickle relish1 tbsp

unsalted butter2 tbsp

vegetable oil2 tbsp

black pepperto taste

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

1In a large bowl, whisk together 1/4 cup of the mayonnaise, the egg, mustard, Worcestershire, hot sauce, Old Bay, parsley and green onions until smooth.

2Add 1/3 cup of the panko and the crab meat. Fold with a rubber spatula just until combined, keeping the lumps as intact as you can. Season with a few grinds of pepper.

3Shape the mixture into patties about 3 inches wide and 1 inch thick, pressing just enough that they hold. Dust both sides lightly with the remaining panko, set them on a plate, and chill for at least 30 minutes so they firm up.

4While the cakes chill, stir the remaining 1/4 cup mayonnaise with the relish and a squeeze of lemon juice from half the lemon. Add a pinch of pepper if you like. Refrigerate until serving.

5Heat the butter and vegetable oil in a large skillet over medium heat until the butter foams. Lay in the cakes without crowding, working in batches if needed.

6Cook without moving them for 4 to 5 minutes, until the underside is deep golden. Flip carefully with a wide spatula and cook 3 to 4 minutes more, until browned and hot through.

7Serve right away with the sauce and lemon wedges.

8Let the leftover fat in the skillet cool completely in the pan. Because it carries butter and crumbs, spoon it into a sealed container and discard it with the trash. Never pour it down the drain, since it hardens in the pipe.