Cooking Lucid
Maryland Crab Cakes
Golden pan-fried crab cakes bound with minimal filler so the sweet lump crab shines. Served with tartar sauce and lemon — Chesapeake Bay classic.
Prep 15 min
Cook 12 min
Total 27 min
Serves 4
Ingredients
Step 1 — Crab cake mixture
- 1 lb lump crab meat
- ½ cup panko breadcrumbs
- 1 egg
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- 2 tbsp fresh parsley (chopped)
- Salt and pepper
Step 2 — Cook and serve
- 3 tbsp butter or oil
- Lemon wedges
- Tartar sauce
Instructions
- 1
Mix gently
Combine all ingredients in a bowl, folding carefully to keep crab lumps intact. Form into 8 patties and chill 15 minutes.
- 2
Pan-fry
Heat butter in a skillet over medium heat. Cook crab cakes 4–5 minutes per side until deeply golden. Serve with lemon and tartar sauce.
Nutrition per serving: 290 cal · 26g protein · 12g carbs · 16g fat · 0g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
