Maryland Lady Crab Cakes
Maryland crab cakes pan-fried golden with a pound of crab meat, Italian breadcrumbs, dry mustard, and Worcestershire. Simple seasoning that lets the crab shine.
YIELD
6 servingsPREP
15 minCOOK
15 minREADY
30 minMaryland crab cakes done right keep the focus on the meat, and this recipe does exactly that. A pound of crab gets gently folded with Italian-style breadcrumbs, a touch of mayo for moisture, and just enough dry mustard and Worcestershire to wake things up without burying the sweet, briny crab flavor.
The key word here is “gently." Overmixing breaks the crab into mush, so fold until the binder is just distributed and you can still see distinct lumps of meat. Pan-fry in minimal fat for about five minutes per side until you get that crisp, golden shell with a tender center.
Pro Tips
- If your mixture feels too dry to hold together, add mayo a teaspoon at a time rather than dumping in extra. Too much and the cakes turn greasy.
- Chill the shaped cakes for 30 minutes before frying. They’ll hold their shape much better in the pan.
- Use a non-stick skillet or well-seasoned cast iron so you can get away with very little fat.
- Italian breadcrumbs already have herbs and seasoning baked in, so taste your mix before adding more salt.
Variations
- Deep fry at 350°F (175°C) for 2 to 3 minutes for an all-over crunch.
- Swap Italian breadcrumbs for crushed saltines or panko for a lighter texture.
- Serve with a squeeze of lemon and homemade tartar sauce or a remoulade on the side.
Ingredients
Directions
Remove all cartilage from crabmeat.
In a bowl, mix breadcrumbs, egg(s), mayonnaise and seasonings.
Add crabmeat and mix gently but thoroughly.
If mixture is too dry add a little more mayonnaise.
Shape into six cakes.
Cook cakes in fry pan, in just enough fat to prevent sticking, until browned; about 5 minutes on each side.
NOTE: If desired, crab cakes may be deep fried at 350 degrees, two to three minutes, or until browned.
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