Maryland Crab Cakes
Classic pan-fried crab cakes with minimal filler—crispy golden exterior, tender crab interior. Ready in 30 minutes with a squeeze of lemon and tartar sauce.
- Total time
- 30 min
- Servings
- 4
- Calories
- 340
- Protein
- 28g
Ingredients
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Open the appInstructions
Step 1
Pick through crab meat gently with your fingers, removing shell bits but keeping lumps intact.
Step 2
Whisk together egg, mayo, mustard, Worcestershire, juice from lemon half, salt, and pepper in a bowl.
Step 3
Fold egg mixture and 0.5 cup panko into crab. Refrigerate 10 minutes while you clean the bowl.
Step 4
Spread remaining 0.25 cup panko on a plate. Shape crab mixture into 8 patties about 2.5 inches wide.
Step 5
Press both sides of each patty into panko to coat evenly.
Step 6
Heat butter in a 12-inch skillet over medium-high until it foams, about 1 minute.
Step 7
Fry cakes 3–4 minutes per side without moving them until deep golden brown and edges crisp.
Step 8
Transfer to a plate. Serve hot with lemon wedges and tartar sauce.
Tools you’ll need
- 12-inch skillet
- mixing bowl
- whisk
- shallow plate
- spatula
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