Classic Maryland Crab Cake Recipe:

Maryland Style Crab Cakes

Ingredients

• 1 pound fresh jumbo lump crab meat, picked over for shells

• ½ cup panko breadcrumbs, plus more if needed

• ¼ cup mayonnaise

• 1 large egg, lightly beaten

• 1 tablespoon Dijon mustard

• 1 teaspoon Worcestershire sauce

• 1 teaspoon fresh lemon zest

• 2 teaspoons fresh lemon juice

• 1 teaspoon Old Bay seasoning

• 1 tablespoon finely chopped fresh parsley

• 1 tablespoon finely minced chives

• 1 teaspoon kosher salt

• ½ teaspoon freshly ground black pepper

• 2 tablespoons unsalted butter

• 2 tablespoons neutral oil (such as avocado or canola)

• Lemon wedges, for serving

Instructions

1. Prepare the mixture

In a large bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, lemon zest, lemon juice, Old Bay, parsley, chives, salt, and pepper until smooth.

2. Fold in the crab

Add the crab meat and panko breadcrumbs. Using a rubber spatula or your hands, gently fold everything together just until combined. Be careful not to break apart the large pieces of crab.

3. Shape

Divide the mixture into eight equal portions and gently form into cakes about 1 inch thick. Place on a parchment-lined baking sheet.

4. Chill

Refrigerate for at least 30 minutes. Chilling helps the cakes hold their shape while cooking.

5. Cook

Heat the butter and oil in a large skillet over medium heat.

Cook the crab cakes for 4–5 minutes per side, until deeply golden and heated through. Avoid moving them too early so a crisp crust can develop.

Transfer to a paper towel-lined plate briefly before serving.

Homemade Lemon Remoulade

• ½ cup mayonnaise

• 1 tablespoon Dijon mustard

• 1 teaspoon whole-grain mustard

• 1 tablespoon lemon juice

• 1 teaspoon capers, finely chopped

• 1 teaspoon Worcestershire sauce

• ½ teaspoon smoked paprika

• ¼ teaspoon garlic powder

• Pinch of cayenne pepper

• Salt and black pepper to taste

Whisk all ingredients together until smooth. Refrigerate for at least 20 minutes before serving.