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Maryland Crab Cakes

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 15 min
  • 75 min
  • $$$
Gatheredtable
adapted fromOnce Upon a Chef

Ingredients

  • 2 large eggs
  • 2 1/2 tablespoons mayonnaise
  • 1 1/2 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • 1/4 teaspoon salt
  • 1/4 cup finely diced celery, from one stalk
  • 2 tablespoons finely chopped fresh parsley
  • 2 cups (packed) lump crab meat (see note)
  • 1/2 cup panko bread crumbs
  • 3 tablespoons canola oil, for cooking

Directions

Prep: 1. Finely dice celery and parsley. Break up crab meat if pieces are large. 2. Line a baking sheet with aluminum foil. Make: 1. Combine the eggs, mayonnaise, mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. 2. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; gently fold mixture together until just combined. 3. Shape into 6 crab cakes and place on prepared baking sheet. Cover and refrigerate for at least 1 hour. 4. Preheat oil in a large nonstick pan over medium heat. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side.

Notes

2 cups of packed crab meat is about a pound.

Goes great with these recipes

Microwave Corn on the Cob
Blackberry Spinach Salad
Cabbage and Carrot Crunch Salad
German Potato Salad
Spinach Strawberry Goat Cheese Salad
Red, White, and Blue Potato Salad
Vegetable Coleslaw
French Potato Salad
Corn and Tomato Salad
Corn On The Cob

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