Maryland Crab Cakes Recipe

Name: Maryland Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggs; 2 Tbsp. mayo; 1 tsp. dry mustard; salt and pepper to taste; 1 lb. picked crab meat, squeeze out any juice; 2 Tbsp. finely chopped parsley; flour for coating; bread crumbs made from fresh bread for coating; 4 Tbsp. butter or oil (or combination) for frying; lemon wedges for garnish

Servings: persons

2 eggs
2 Tbsp. mayo
1 tsp. dry mustard
salt and pepper to taste
1 lb. picked crab meat, squeeze out any juice
2 Tbsp. finely chopped parsley
flour for coating
bread crumbs made from fresh bread for coating
4 Tbsp. butter or oil (or combination) for frying
lemon wedges for garnish

1
Beat 1 egg lightly.
2
Add mayo, mustard, salt and plenty of pepper, whisking until smooth.
3
Add crab meat and parsley and toss lightly but thoroughly.
4
Shape into 6 cakes and carefully dip them in flour.
5
Beat second egg in a shallow bowl and dip crab cakes in egg, then in bread crumbs.
6
Cover with wax paper and refrigerate until well chilled and coating adheres, at least 30 minutes.
7
Heat butter or oil (or combination), in a heavy skillet and fry cakes until brown on each side.
8
Serve garnished with lemon wedges and accompany with coleslaw.

175

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 2 eggs, 2 Tbsp. mayo, 1 tsp. dry mustard, salt and pepper to taste, and more.

Yes, Maryland Crab Cakes 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.

Maryland Crab Cakes

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