These Maryland Crab Cakes are packed with fresh crab meat and minimal filler, allowing the sweet crab flavor to shine. Perfectly seasoned and pan-fried to a golden brown, these crab cakes make an impressive appetizer or main course.
Preparation time
20min
Cooking time
10min
Ingredients
6 Servings
- 1 pinch black pepper
- 60 g breadcrumbs
- 450 g crab meat
- 15 g Dijon mustard
- 1 egg
- 15 ml lemon juice
- 60 g mayonnaise
- 5 g Old Bay seasoning
- 15 g parsley
- 1 pinch salt
- 30 ml vegetable oil
- 5 ml Worcestershire sauce
Directions
Step 1
In a large bowl, gently mix together the crab meat, mayonnaise, Dijon mustard, beaten egg, breadcrumbs, Worcestershire sauce, parsley, lemon juice, Old Bay seasoning, salt, and black pepper until well combined.
Step 2
Shape the mixture into 6-8 crab cakes, about 2.5 cm thick.
Step 3
Refrigerate the crab cakes for at least 30 minutes to help them firm up.
Step 4
Heat the vegetable oil in a large skillet over medium-high heat.
Step 5
Fry the crab cakes for 3-4 minutes on each side, or until golden brown and cooked through.
Step 6
Remove the crab cakes from the skillet and drain on paper towels before serving.