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Four golden brown Maryland crab cakes served with lemon wedges and fresh parsley on a white plate.

Maryland Crab Cakes

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 280 kcal

Ingredients
  

  • 1 pound jumbo lump crab meat, picked over for shells
  • 1 large egg , beaten
  • 1/4 cup mayonnais e
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • 1/2 cup saltine crackers, finely crushed
  • 1 tablespoon fresh parsley, finely chopped
  • 2 tablespoons unsalted butter

Instructions
 

  • In a large mixing bowl, whisk together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, and Old Bay seasoning until smooth.
  • Stir in the crushed saltine crackers and chopped parsley until evenly incorporated.
  • Gently fold the jumbo lump crab meat into the mixture using a spatula, taking care to keep the crab lumps intact.
  • Shape the mixture into 4 large patties, approximately 1 inch thick.
  • Cover and refrigerate the patties for at least 30 minutes to ensure they hold their shape during cooking.
  • In a large non-stick skillet, melt the butter over medium heat.
  • Place the crab cakes in the skillet and cook for 4 to 5 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).