Crab Cakes

Maryland-style crab cakes are all about letting the lump crabmeat shine, bound with just enough mayonnaise, egg, and cracker crumbs to hold together. Pan-seared to a golden crust, they're rich, briny, and barely need more than a squeeze of lemon.

By YumYum Editorial · Seafood

Prep: 20 min · Cook: 10 min · Total: 30 min · Serves 4

Ingredients

• 1 lb jumbo lump crabmeat, picked over for shell
• 1/3 cup mayonnaise
• 1 large egg
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 tsp Old Bay seasoning
• 2 tbsp finely chopped fresh chives or parsley
• 1/2 cup crushed saltine crackers or panko
• 2 tbsp unsalted butter
• 1 tbsp vegetable oil
• to taste Lemon wedges, for serving

Instructions

1. In a bowl, whisk together mayonnaise, egg, Dijon, Worcestershire, and Old Bay until smooth.
2. Gently fold in the crabmeat, herbs, and cracker crumbs, taking care not to break up the lumps of crab too much.
3. Divide into 8 patties (about 1/2 cup each), pressing gently to hold together, and place on a parchment-lined tray.
4. Refrigerate at least 30 minutes to firm up — this is the key step that keeps them from falling apart in the pan.
5. Heat butter and oil in a large nonstick or cast-iron skillet over medium heat until shimmering.
6. Cook the crab cakes 3-4 minutes per side, until deeply golden brown and heated through (internal temp 145°F), flipping only once.
7. Drain briefly on paper towels and serve hot with lemon wedges and a remoulade or tartar sauce.