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Homemade Maryland Crab Cakes photo

Maryland Crab Cakes

These Maryland Crab Cakes are golden, crispy, and packed with sweet jumbo lump crab meat and classic Old Bay seasoning. Perfect for any occasion!
Print Recipe Save it
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Appetizer, Brunch, Main Course
Cuisine American, Maryland
Servings 4 servings

Equipment

  • Mixing Bowl
  • Frying Pan
  • Spatula
  • Measuring cups and spoons
  • Whisk
  • Cooling rack

Ingredients
  

  • 1 pound jumbo lump crab sweet and tender texture
  • 1 large egg binds the ingredients together
  • 1 ½ teaspoons Old Bay seasoning classic Maryland spice blend
  • 1 ½ teaspoons Worcestershire sauce savory addition
  • ⅓ cup mayonnaise creaminess and moisture
  • 2 teaspoons Dijon mustard tangy kick
  • 1 tablespoon parsley finely minced, fresh and colorful
  • 1 cup buttered cracker breadcrumbs for coating and crunch
  • ½ cup oil for frying
  • 1 cup bechamel sauce creamy sauce to serve
  • 2 teaspoons yellow mustard for dipping
  • 2 teaspoons whole grain mustard adds texture and robust flavor

Instructions
 

  • In a large mixing bowl, gently fold the jumbo lump crab meat to remove any shells or cartilage, being careful not to break the lumps.
  • In another bowl, whisk together the egg, Old Bay seasoning, Worcestershire sauce, mayonnaise, Dijon mustard, and minced parsley until well combined.
  • Pour the wet mixture over the crab meat. Add the buttered cracker breadcrumbs and gently fold everything together until just combined, avoiding over-mixing.
  • Shape the mixture into cakes about 2-3 inches in diameter and 1 inch thick. Place them on a parchment-lined baking sheet.
  • Heat the oil in a frying pan over medium heat. Add crab cakes carefully, avoiding overcrowding the pan.
  • Fry the crab cakes for 4-5 minutes on each side until golden brown and crispy. Transfer to a cooling rack.
  • Warm up the bechamel sauce. Serve the crab cakes warm with a drizzle of bechamel sauce and sides of yellow and whole grain mustard for dipping.

Notes

  • Keep your hands slightly damp when forming crab cakes to prevent sticking.
  • Chill formed crab cakes in the refrigerator for 30 minutes before frying for better shape retention.
  • Do not skip the bechamel sauce; it adds creamy richness that complements the crab cakes perfectly.
  • Leftover crab cakes can be reheated in the oven for crispy results.
  • For gluten-free version, substitute breadcrumbs with gluten-free alternatives like rice or almond flour breadcrumbs.
Keyword Crab, Easy, Old Bay, Quick, Seafood