Maryland Crab Cakes

Pan-FriedMediumPrep 20 minCook 15 minServes 4

Mostly crab, barely any filler — lump crab meat bound with just enough egg, mustard and Old Bay, pan-fried until golden.

Ingredients

1 lb lump crab meat, picked over for shells
1 large egg, beaten
¼ cup mayonnaise
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1 tsp Old Bay seasoning
½ cup panko breadcrumbs, divided
2 tbsp fresh parsley, chopped
2 tbsp vegetable oil, for frying

Steps

Gently mix the egg, mayonnaise, mustard, Worcestershire, Old Bay and parsley in a bowl.
Fold in the crab meat and 0.25 cup of panko, handling as lightly as possible so the lumps stay intact.
Form 8 cakes and coat lightly with the remaining panko. Chill 20 minutes if you have time — chilled cakes hold together better.
Fry in oil over medium heat 4-5 minutes per side until deep golden and heated through (145°F in the center).
Serve with lemon wedges and sauce.

Serve with: lemon wedges, remoulade or tartar sauce, coleslaw and a green salad.

Less filler is the whole secret of a good crab cake — if the mixture feels wet, chill it rather than adding more breadcrumbs.

Find this recipe in the Seafood section on the RecipeDelish home page, where you can scale it, print a clean PDF, download the shopping list and use cook mode.

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