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Maryland Crab Cakes


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  • 1 Large Egg
  • 2 1/2 Tbs. Mayonnaise
  • 1 1/2 tsp. Dijon Mustard
  • 1 tsp. Worcestershire Sauce
  • 1 tsp. Old Bay Seasoning
  • 1/4 tsp. Salt
  • 1/4 Cup Celery, finely chopped
  • 2 Tbs. Fresh Parsley
  • 1 Lb. Lump Crab Meat
  • 1/2 Cup Panko Breadcrumbs
  • Vegetable Oil



Step 1

Line baking sheet with foil. Combine egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay, salt, celery, and parsley. Add crab meat (be sure to check for any shells) and panko breadcrumbs. Gently fold mixture together until just combined, being careful not to shred crab meat. Shape into 6 crab cakes (about 1/2 cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour. Preheat large non-stick skillet to medium heat and coat with oil. When oil is hot, place crab cakes in pan and cook until golden brown (about 3-5 minutes per side). Serve immediately with tartar sauce or fresh squeezed lemon.

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