Maryland Crab Cakes are a true coastal classic, highlighting the sweet, succulent flavors of fresh crab meat. Perfectly seasoned and lightly pan-fried, these crab cakes are all about letting the crab shine. Ideal for a main course or appetizer, they pair beautifully with a zesty tartar sauce or a squeeze of fresh lemon. Whether you’re hosting a dinner party or craving a taste of the ocean, this recipe delivers an unforgettable experience.

Ingredients

• 1 lb (450g) lump crab meat, picked over for shells
• ⅓ cup (40g) breadcrumbs (plain or panko)
• 2 tbsp mayonnaise
• 1 large egg, lightly beaten
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 tsp Old Bay seasoning
• ½ tsp garlic powder
• 1 tbsp parsley, finely chopped
• Juice of ½ a lemon
• 2 tbsp unsalted butter, for frying
• 2 tbsp vegetable oil, for frying

Directions

1. Prepare the Mixture:
   In a large bowl, gently combine the crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, parsley, and lemon juice. Be careful not to break up the crab meat too much.
2. Form the Crab Cakes:
   Divide the mixture into 6-8 portions and shape each into a patty, about ¾-inch thick. Place the patties on a tray and refrigerate for at least 30 minutes to firm up.
3. Heat the Pan:
   Heat the butter and vegetable oil in a large skillet over medium heat until hot but not smoking.
4. Cook the Crab Cakes:
   Gently place the crab cakes in the skillet and cook for 3-4 minutes on each side, or until golden brown and heated through. Avoid overcrowding the pan; cook in batches if necessary.
5. Serve:
   Transfer the cooked crab cakes to a plate lined with paper towels to drain any excess oil. Serve warm with lemon wedges, tartar sauce, or your favorite dipping sauce.

Notes

• Crab Meat: Use fresh lump crab meat for the best flavor. If using canned or refrigerated crab, drain it well.
• Breadcrumbs: Adjust the amount of breadcrumbs to achieve the right consistency. The mixture should hold together without being too dry.
• Baking Option: For a lighter version, bake the crab cakes at 400°F (200°C) for 12-15 minutes, flipping halfway through.
• Serving Suggestions: Pair these crab cakes with a crisp green salad, roasted vegetables, or corn on the cob for a complete meal.

Bring the taste of Maryland to your table with these irresistible crab cakes, where every bite is brimming with coastal charm!