Best Maryland Crab Recipe Ever
These Maryland crab cakes are a true classic, packed with tender, sweet crab meat and just enough seasoning to enhance the flavor without overpowering it. You'll love how easy they are to prepare, with minimal filler so the crab takes center stage. Serve them with a squeeze of fresh lemon, a dollop of tartar sauce, and a side of coleslaw or roasted vegetables for a meal that’s simple, elegant, and full of coastal charm.
Ingredients
- 1 lb jumbo lump, Maryland crabmeat
- 5 tbsp Duke’s mayonnaise
- ½ cup plain bread crumbs
- 1 tbsp parsley, finely chopped
- 1 tsp mustard, dry
- 1 tbsp Worcestershire sauce
- 1 tbsp Old Bay Seasoning
- 1 egg
- olive oil for cooking
Instructions
- Check the crab meat for shells
- Mix together all ingredients except for crab and butter. Add in crab and mix well with your hands. Once mixed well (without losing the shape of the lump)
- Measure out 1/2 cup size mounds and form 5-6 medium-sized crab cakes. For crab balls In miniature measure 1 generous tablespoon and roll them into a ball shape.
- For pan frying... Pan-fry these cakes over medium-high heat in a butter and olive oil combination. I recommend only 3 – 5 minutes or until they have a golden-brown exterior.
- To broil... Broil for 8 – 10 minutes should be sufficient. Again, a golden-brown exterior is what you’re looking for.