Easy Maryland Crab Cakes Recipe
Maryland Crab Cakes are crispy on the outside, tender inside, and packed with sweet lump crab meat and bold Old Bay seasoning—simple and delicious.
Ingredients
- 1 large egg
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- ½ teaspoon Worcestershire sauce
- 1½ teaspoons Old Bay seasoning
- 2 tablespoons chopped chives
- 2 tablespoons chopped fresh parsley
- Dash of hot sauce (optional)
- 1 lb lump crab meat
- 10 Ritz crackers, crushed
- Salt and pepper, to taste
- 2 tablespoons vegetable oil (for frying)
- 1 tablespoon unsalted butter (for frying)
- Lemon wedges and tartar sauce (for serving)
Instructions
- Prepare the crab cake mixture: In a large mixing bowl, whisk together the egg, mayonnaise, mustard, Worcestershire sauce, Old Bay seasoning, chives, parsley, and optional hot sauce.
- Fold in the crab and crackers: Add the lump crab meat and crushed Ritz crackers. Gently fold the mixture together, being careful not to break up the crab lumps.
- Form the patties: Divide the mixture into 8 portions and gently shape into round patties. Place them on a parchment-lined tray.
- Chill the cakes: Cover and refrigerate for at least 1 hour (or up to 24 hours) to help the cakes hold their shape during cooking.
- Cook the crab cakes: In a large skillet, heat the oil and butter over medium heat. Cook the crab cakes in two batches for 3–4 minutes per side or until golden and crisp.
- Serve and garnish: Plate the hot crab cakes with lemon wedges and your favorite dipping sauce, such as homemade Old Bay tartar sauce.
Notes
- For a gluten-free version, substitute the Ritz crackers with gluten-free breadcrumbs or crushed gluten-free crackers.
- To bake instead of fry, place crab cakes on a parchment-lined sheet, spray lightly with cooking spray, and bake at 425°F for 12–15 minutes, flipping halfway through.
- Use fresh lump crab meat for the best flavor and texture. Canned crab can be used in a pinch, but drain it well.