Maryland-Style Crab Cakes
- 1 pound jumbo lump crabmeat
- 2/3 cup dry bread crumbs
- 1/4 cup finely sliced green onions
- 1/4 cup finely chopped fresh flat-leaf parsley
- 2 teaspoons seafood seasoning (like Old Bay)
- Ground black pepper, to taste
- 2 tablespoons mayonnaise
- 1 egg plus 1 egg white, lightly beaten
- Canola oil
- Lemon wedges
- Tartar Sauce to serve
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.
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- 1 pound jumbo lump crabmeat
- 2/3 cup dry bread crumbs
- 1/4 cup finely sliced green onions
- 1/4 cup finely chopped fresh flat-leaf parsley
- 2 teaspoons seafood seasoning (like Old Bay)
- Ground black pepper, to taste
- 2 tablespoons mayonnaise
- 1 egg plus 1 egg white, lightly beaten
- Canola oil
- Lemon wedges
- Tartar Sauce to serve