Maryland-Style Crab Cakes

Maryland-Style Crab Cakes

Serves 4

Made with tender and sweet lump crabmeat, these crab cakes are exceptional as a main course or appetizer. Make them your own by adjusting the additions — swap the herbs for tarragon or thyme; add lemon zest to the breading.

  • 1 pound jumbo lump crabmeat
  • 2/3 cup dried bread crumbs or crumbled crackers
  • 1/4 cup finely sliced green onions
  • 1/4 cup finely chopped fresh parsley
  • 2 teaspoons seafood seasoning (like Old Bay)
  • Ground black pepper, to taste
  • 2 tablespoons mayonnaise
  • 1 egg plus 1 egg white, lightly beaten
  • Peanut or expeller-pressed canola oil
  • Lemon wedges
  • Tartar Sauce
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In a large bowl, break up crab meat into slightly smaller pieces, feeling through mixture to make sure no shell pieces remain. Set aside. In another bowl, combine bread crumbs, green onions, parsley, seafood seasoning and pepper. Add to crab, then stir in mayonnaise, egg and egg white. Blend well and gently form into patties. Mixture will make 8 to 9 large or 10 to 12 small patties. Flatten patties, cover with plastic wrap and refrigerate for 30 minutes or until ready to cook. (They can be prepared the night before.)

Heat 1/2 inch of oil in a large skillet over medium heat. Add crab cakes and cook for 2 to 3 minutes on each side, turning gently, until golden brown. Transfer to a paper towel-lined plate as done, then serve with lemon wedges and tartar sauce.

Nutritional Info: 
Per Serving:330 calories (170 from fat), 19g total fat, 3g saturated fat, 140mg cholesterol, 890mg sodium, 12g carbohydrate (1g dietary fiber, 2g sugar), 28g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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