Try these amazing Classic Maryland Crab Cakes – golden, crispy, and packed with flavor!
Ingredients:
1 pound jumbo lump crabmeat, picked over for shells
1/4 cup mayonnaise
1/4 cup minced green onions
1 large egg
2 teaspoons Old Bay seasoning
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup panko breadcrumbs, divided
Vegetable oil, for frying
Directions:
In a large bowl, combine crabmeat, mayonnaise, green onions, egg, Old Bay seasoning, Dijon mustard, Worcestershire sauce, lemon juice, salt, and pepper. Mix gently but thoroughly.
Gently fold in half of the panko breadcrumbs without breaking up the lumps of crab.
Shape the mixture into 6 cakes and coat each cake in the remaining panko breadcrumbs.
Heat oil in a large skillet over medium heat. Fry the crab cakes until golden brown and crispy, about 4-5 minutes per side.
Chesapeake Bay Delight Crab Cakes
Equipment
- Large Skillet (I prefer cast-iron, it goes from stove/oven to table)
Ingredients
- 1 pound jumbo lump crabmeat picked over for shells
- 1/4 cup mayonnaise
- 1/4 cup minced green onions
- 1 large egg
- 2 teaspoons Old Bay seasoning
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup panko breadcrumbs divided
- Vegetable oil for frying
Instructions
- In a large bowl, combine crabmeat, mayonnaise, green onions, egg, Old Bay seasoning, Dijon mustard, Worcestershire sauce, lemon juice, salt, and pepper. Mix gently but thoroughly.
- Gently fold in half of the panko breadcrumbs without breaking up the lumps of crab.
- Shape the mixture into 6 cakes and coat each cake in the remaining panko breadcrumbs.
- Heat oil in a large skillet over medium heat. Fry the crab cakes until golden brown and crispy, about 4-5 minutes per side.
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