Classic Maryland Crab Cakes

Classic Maryland Crab Cakes
Photo by Scott Phillips


  • 1 large egg
  • 1-½ tsp. Old Bay seasoning
  • Lemon wedges for serving
  • 1 Tbs. olive oil
  • 1-¼ cups fresh breadcrumbs (from soft white sandwich bread, such as Pepperidge Farm)
  • 1 Tbs. chopped fresh flat-leaf parsley
  • 2 Tbs. unsalted butter
  • + 5 more ingredients
    • ¼ cup mayonnaise
    • 1 tsp. fresh lemon juice
    • ½ tsp. Worcestershire sauce Kosher salt
    • 1 lb. jumbo lump or backfin lump crabmeat, fresh or pasteurized
    • 1-½ tsp. Dijon mustard

Drain the crabmeat, if necessary, and pick through it for shells ( jumbo lump will not have shells). Put the crab in a medium mixing bowl and set aside. In a small bowl, whisk the egg, mayonnaise, mustard, Old Bay seasoning, lemon juice, Worcestershire sauce, and 1/4 tsp. salt. Scrape the mixtur...

View full recipe at Fine Cooking


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