These Maryland crab cakes are the first thing my husband ever made for me when we were dating. The way to my heart is definitely through my stomach so I was in after one bite of these crab cakes. This is a family recipe and he often tells me “it’s not a crab cake, unless it’s a Maryland crab cake”, where the key is to let the crab shine as the star of the show! This recipe is foolproof and I’m so excited to share it with you!
- 1 lb lump crabmeat
- 1/4 cup mayonaisse (we used Tessemae’s Chesapeake Mayo)
- 1 T Dijon mustard
- 1 egg
- 1 tsp salt
- 1 tsp Old Bay
- 1/4 cup Panko
- Butter, for frying
- Mix together crabmeat, mayonnaise, mustard, egg, salt, and Old Bay. Avoid overworking the mixture so that the lump pieces of crab stay intact.
- Add Panko breadcrumbs to crabmeat mixture. Mix evenly.
- Optional Step – If you have some time, allow this mixture to sit for 15-30 minutes.
- Shape mixture into crab cakes and/or several bite sized crab cakes. If mixture doesn’t come together well, add a little more Panko.
- Heat a couple of Tablespoons of butter in a skillet. Fry crab cake for a few minutes on each side, until a golden brown crust forms on both sides.
- If you make bite sized crab cakes, serve on top of a water cracker or crostini.
Photography: Mary Margaret Smith Photography