Maryland Crab Cakes

A Chesapeake Bay classic, Maryland crab cakes put sweet lump blue crab front and center with just enough binder to hold. Gently folded with Old Bay and crushed saltines, then pan-seared until golden, they celebrate the Mid-Atlantic’s prized catch.

Serves 4 · 40 min prep · 12 min cook

Estimate for one serving

• 385 cal
• 24g protein
• 11g carbs
• 27g fat
• 1g fiber

Every recipe here is free to read.

Ingredients

• 1 lb lump blue crab meat
• 1/4 cup mayonnaise
• 1 tsp Dijon mustard
• 1 large egg
• 1/2 cup (about 12 crackers) saltine crackers, finely crushed
• 1 1/2 tsp Old Bay seasoning
• 2 tbsp fresh flat-leaf parsley, finely chopped
• 1 tbsp fresh lemon juice
• 1 tsp Worcestershire sauce
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp unsalted butter
• 2 tbsp vegetable or canola oil
• 1 lemon lemon wedges
• 1/2 cup tartar sauce

Instructions

1. 1Pick through the crab meat gently with your fingers, removing any shell or cartilage while keeping the lumps as whole as possible. Place the crab in a large mixing bowl.
2. 2In a medium bowl, whisk together the mayonnaise, Dijon mustard, egg, lemon juice, Worcestershire sauce, Old Bay, kosher salt, black pepper, and parsley until smooth.
3. 3Pour the binder over the crab. Sprinkle the crushed saltines evenly on top. Using a soft spatula or your hands, fold everything together with a light touch just until the mixture holds—stop as soon as the crumbs are moistened so the lumps stay intact.
4. 4Cover the bowl and refrigerate for 20 to 30 minutes so the binder firms and the cakes will hold their shape.
5. 5Divide the chilled mixture into 8 equal portions. With damp hands, gently pat each portion into a cake about 3 inches across and 1 inch thick; do not pack them tightly.
6. 6Set the formed cakes on a plate or sheet pan, cover loosely, and chill another 15 to 20 minutes. This second rest is what keeps them from falling apart in the pan.
7. 7Heat a 12-inch skillet over medium heat. Add the butter and oil and swirl until the butter melts and the foam begins to subside.
8. 8When the fat is shimmering, carefully lay in the cakes without crowding (work in two batches if needed). Cook undisturbed for 3 to 4 minutes until the bottoms are deep golden brown and release easily.
9. 9Flip each cake gently with a thin spatula. Cook the second side another 3 to 4 minutes until equally golden and the centers are hot throughout (about 145°F if you check).
10. 10Transfer the finished cakes to a paper-towel-lined plate for a minute to blot excess fat.
11. 11Serve immediately, two cakes per plate, with lemon wedges and tartar sauce on the side.