There’s nothing quite like sinking your teeth into a beautifully golden lump crab cake, filled with sweet crab meat and seasoned with the beloved Old Bay spice—no fillers, just the authentic taste of Chesapeake Bay! This true Maryland crab cake recipe ensures crispy edges, tender centers, and a burst of crab flavor in each bite.
Whether you’re throwing a seafood gathering or simply yearning for a coastal delight, these crab cakes are simple to prepare, boast restaurant-quality flavor, and are guaranteed to be a hit with everyone.
🔥 Why This Recipe is a Winner
✅ Maryland Approved – With minimal fillers, you get maximum crab meat!
✅ Crispy on the Outside, Tender on the Inside – Say goodbye to soggy crab cakes.
✅ Ready in Just 30 Minutes – Quicker than a trip to a seafood restaurant.
✅ Versatile Dish – Perfect as an appetizer, in a sandwich, or as a sophisticated main course.
🦀 Ingredients (Simple & Authentic!)
1 lb lump crab meat (fresh or pasteurized, no imitation)
1/3 cup panko breadcrumbs (or crushed saltines for a classic Maryland touch)
1/4 cup mayonnaise (to bind without drying)
1 egg (lightly beaten)
1 tbsp Dijon mustard (for a tangy depth)
1 tbsp Worcestershire sauce (adds umami)
1 tbsp fresh parsley (finely chopped)
2 tsp Old Bay seasoning (plus extra for garnish)
1/2 tsp lemon zest (for a bright finish)
2 tbsp butter + 1 tbsp oil (for frying)
🔎 Pro Tip: Carefully check the crab meat for any shells—nobody wants an unexpected crunch!
👩🍳 Step-by-Step Instructions
