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Authentic Maryland Crab Cakes

This authentic Maryland Crab Cakes recipe focuses on the rich flavor of jumbo lump crab meat, lightly bound with minimal fillers for maximum taste.
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Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings 6 crab cakes
Calories 210 kcal

Equipment

  • Broiler
  • Rimmed baking sheet
  • Large bowl
  • Rubber spatula

Ingredients
  

Crab Cakes

  • 1 lb jumbo lump crab meat picked over, shells removed
  • ½ cup plain panko crumbs or crushed saltine crackers
  • 6 tablespoons mayonnaise
  • 1 large egg
  • 1 teaspoon yellow mustard
  • 1 teaspoon lemon juice
  • 1 teaspoon Old Bay or J.O. seasoning
  • 1½ teaspoons finely minced fresh parsley or 1 teaspoon dried
  • ¼ teaspoon table salt
  • ¼ teaspoon ground black pepper
  • 1 tablespoon salted butter cut into 8 pieces (plus additional for greasing pan)
  • Tartar sauce for serving, optional

Instructions
 

Preparation

  • Preheat the broiler. Lightly grease a rimmed baking sheet with softened butter.
  • In a large bowl, whisk together the mayonnaise, egg, yellow mustard, lemon juice, Old Bay seasoning, parsley, salt, and black pepper until smooth.
  • Add the panko crumbs and crab meat to the bowl. Fold together carefully to keep the lump pieces intact.
  • Divide the mixture into 6 portions and shape into patties about 1 inch thick. Place them on the baking sheet.
  • Place a small piece of butter on top of each crab cake.
  • Broil for 10–13 minutes until the tops are deep golden brown and caramelized.
  • Let the crab cakes rest for 2 minutes before serving with optional tartar sauce.

Notes

For best texture, don't add extra filler. Chill crab cakes before broiling to help them hold together. Serve with tartar sauce or lemon wedges.