Crab cakes should be about the crab — not filler. This recipe delivers. Jumbo lump crab. Minimal breadcrumbs. Zesty Old Bay. Pan-seared until golden and crispy. Serve with remoulade or a squeeze of lemon. Pure Maryland perfection.
Makes 8 crab cakes (serves 4 as main, 6-8 as appetizer).
Mix Ingredients
In a bowl, gently fold crab meat, panko, mayonnaise, egg, Dijon, Worcestershire, Old Bay, salt, pepper, and parsley. Be careful not to break up the crab lumps. Cover and refrigerate 30 minutes (helps them hold shape).
Form Cakes
Form mixture into 8 patties (about ½ inch thick). If mixture is too loose, add more panko 1 tbsp at a time.
Pan-Sear
Heat oil or butter in a large skillet over medium-high heat.
Cook crab cakes in batches (don’t crowd). Fry 3-4 minutes per side until golden brown and crispy.
Drain on paper towels.
Serve
Serve hot with lemon wedges and remoulade sauce. No forks? No problem. These disappear fast.
Summary
Prep Time: 15 min + chill | Cook Time: 15 min | Total: 30 min + chill
Yield: 8 crab cakes | Difficulty: Easy
Storage Notes
Fridge (uncooked formed cakes): 1 day. Cooked crab cakes: 3 days. Reheat in oven or air fryer at 375°F for 8-10 minutes (crispy returns). Never microwave — crab cakes get rubbery. Freeze uncooked formed cakes for 3 months.
