Maryland Crab Cakes
Prep time
Cook time
Total time
Recipe type: Entertaining
Makes: 8 Crab Cakes or 4 Appetizer portions
  • 1 large egg
  • 1 tablespoon mayonnaise
  • 2 teaspoons Old Bay Seasoning
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 pound lump crabmeat, drained
  • ⅓ cup panko bread crumbs
  • 1 tablespoon minced red bell pepper
  • 1 tablespoon finely chopped fresh parsley
  • 1 tablespoon canola oil
  • 1 tablespoon butter
  • Fresh lemon wedges
  1. Line a sheet pan with parchment paper.
  2. In a large mixing bowl, whisk together the egg, mayonnaise, Old Bay Seasoning, Dijon mustard, and Worcestershire sauce.
  3. Add the crabmeat, bread crumbs, bell pepper, and parsley to the bowl, and gently fold together to create the crab cake batter.
  4. Form the batter into 8 crab cakes, using about ⅓ cup of batter for each cake. Transfer to the prepared sheet pan. For best results, cover, and refrigerate for 1 hour before cooking.
  5. Add the canola oil and butter to a large nonstick skillet or griddle over medium heat, and bring up to a sizzle.
  6. Place the chilled crab cakes into the pan, and cook until golden brown, about 4 minutes on each side. Serve with fresh lemon wedges to squeeze over top.
Perfect Portion Maryland Crab Cakes

HELPFUL TIP: Lump crabmeat is sold in refrigerated tubs in the seafood section of your grocery store. You should always carefully check for any pieces of shell before cooking with it.
Serving size: 1 crab cake Calories: 100
Recipe by The Perfect Portion at