Classic Crab-Packed Maryland Crab Cakes Recipe

Name: Classic Crab-Packed Maryland Crab Cakes Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound (450g) lump blue crabmeat, picked over for shells; 1/3 cup (80ml) mayonnaise; 1/2 cup panko bread crumbs (1 ounce; 30g); 1 large egg, beaten; 2 tablespoons (30ml) Dijon mustard; 2 teaspoons (10ml) Worcestershire sauce; 4 dashes Tabasco; 1/2 teaspoon paprika; Kosher salt and freshly ground black pepper; 3 tablespoons vegetable oil and/or unsalted butter (45ml/45g), plus more as needed; Lemon wedges, for serving; , for serving (optional)

Servings: persons

1 pound (450g) lump blue crabmeat, picked over for shells
1/3 cup (80ml) mayonnaise
1/2 cup panko bread crumbs (1 ounce; 30g)
1 large egg, beaten
2 tablespoons (30ml) Dijon mustard
2 teaspoons (10ml) Worcestershire sauce
4 dashes Tabasco
1/2 teaspoon paprika
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil and/or unsalted butter (45ml/45g), plus more as needed
Lemon wedges, for serving
, for serving (optional)

1
In a large mixing bowl, combine half of crabmeat with mayonnaise, panko, egg, mustard, Worcestershire, Tabasco, and paprika. Season with salt and pepper and stir until thoroughly combined.
2
Gently fold in remaining half of crabmeat until just combined; try not to break apart the lumps of meat any more than necessary as you stir. Form into patties and arrange on a parchment-lined baking sheet.
3
In a large cast iron or nonstick skillet, heat oil (and/or butter) over medium-high heat until shimmering. Add patties and cook, rotating and flipping occasionally for even browning, until browned and crispy on both sides, about 10 minutes. Lower heat at any point to prevent burning, and add more oil or butter as needed if pan goes dry.
4
Serve right away with lemon wedges and tartar sauce, if desired.

324

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound (450g) lump blue crabmeat, picked over for shells, 1/3 cup (80ml) mayonnaise, 1/2 cup panko bread crumbs (1 ounce; 30g), 1 large egg, beaten, and more.

Yes, Classic Crab-Packed Maryland Crab Cakes Recipe falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!