Description

These Maryland-Style Crab Cakes are made the traditional way — with lots of jumbo lump crabmeat, very little filler, and just enough seasoning to let the crab shine. Golden and crispy on the outside, tender and flavorful on the inside. Serve with lemon wedges, tartar sauce, or a simple remoulade.

Ingredients

1 pound jumbo lump crabmeat, picked over for shells
1/3 cup mayonnaise
1 large egg
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1 teaspoon lemon juice
1/2 teaspoon hot sauce (optional)
1/4 cup chopped fresh parsley (optional)
1/2 cup crushed saltine crackers (or panko breadcrumbs)
2 tablespoons unsalted butter, for frying
2 tablespoons vegetable oil, for frying

Lemon wedges, for serving

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Instructions

In a large bowl, whisk together mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and hot sauce (if using).
Gently fold in the crabmeat and crushed saltines. Be careful not to break up the crab too much.
Cover and refrigerate the mixture for 30–60 minutes to help it firm up.
Shape the mixture into 6–8 crab cakes, about ½ cup each.
Heat butter and oil in a large skillet over medium heat.
Fry crab cakes for 3–4 minutes per side, until golden brown and heated through. Avoid flipping more than once to keep them intact.
Transfer to a paper towel-lined plate and serve warm with lemon wedges or your favorite dipping sauce.

Notes

For the most authentic texture, avoid overmixing and use lump crabmeat (not shredded or imitation).
You can bake the crab cakes at 400°F for 12–15 minutes if you prefer a lighter option.

Leftovers can be refrigerated and reheated gently in a pan or oven.