Maryland Crab Cakes
These mouthwatering Maryland Crab Cakes are made with sweet and delicate lump crab meat and are a seafood lover's dream. Our recipe keeps it simple, allowing the crab's natural flavor to shine through. Get ready to savor the taste of Maryland in every bite.
Servings 4 crab cakes
Calories 175kcal
Ingredients
- ¼ cup mayo
- 1 teaspoon worcestershire sauce
- 1 teaspoon mustard
- 1/2 tablespoon fresh lemon juice
- 1 egg
- 1/2 tablespoon Old Bay Seasoning
- salt and pepper to taste
- 8 oz lump crab meat
- 2-3 tablespoons breadcrumbs
- cooking oil I used olive.
Instructions
- In a large bowl, whisk together the worcestershire sauce, mustard, lemon juice, egg, mayo, Old Bay Seasoning, salt, and pepper to taste.
- Gently fold in the lump crab meat and breadcrumbs, being careful not to break up the large chunks of crab.
- Divide the mixture into four equal portions and shape each portion into a patty. If you have a difficult time forming patties, add more breadcrumbs.
Stovetop/Pan Seared Instructions
- Heat a skillet over medium-high heat and add a drizzle of oil.
- Once the oil is hot, add the crab cake patties and cook for 3-4 minutes per side, or until golden brown and cooked through.
- Allow the crab cakes to cool.
Air Fryer Instructions
- Spray the air fryer basket with cooking oil.
- Place the crab cakes in the Air Fryer. Spray the top of the crab cakes with cooking oil.
- Cook for 8-12 minutes at 370 degrees. Cook time will vary based on the size of your patties.
- Allow the crab cakes to fully cook before moving. If you move them too soon they will fall apart.
Oven/Baked Instructions
- Preheat the oven to 375 degrees.
- Line a baking sheet with parchment paper or lightly grease it with cooking spray or olive oil.
- Place the crab cake patties on the prepared baking sheet, leaving some space between them.
- Bake the crab cakes for 15-20 minutes, or until they are golden brown and cooked through.
- Allow the crab cakes to fully cook before moving. If you move them too soon they will fall apart.
Notes
This recipe is designed to have more crab flavor and less breading. If you prefer a thick breaded crab cake use 1/2 cup of breadcrumbs instead of what's noted in the recipe.
You can use standard or Dijon mustard, whatever you prefer.
The crab cakes will turn golden brown on the outside when they are cooked through. Look for a crispy, caramelized crust on the outside of the crab cake.
Nutrition
Serving: 1crab cake | Calories: 175kcal | Carbohydrates: 4g | Protein: 13g | Fat: 12g