Maryland Crab Cakes - Pan-fried

Maryland Crab Cakes - Pan-fried

Big pieces of jumbo lump crab meat are the star of these authentic Maryland crab cakes made with Old Bay and just a few saltine crackers—no breadcrumbs or excess filler. Pan-fried in butter until golden, these easy crab cakes take just 15 minutes to make and have the classic flavor and texture of a Maryland-style crab cake.

Course Dinner

Cuisine American

Diet Vegetarian

Recipe Type Crab, Freezer-friendly, Healthy Choices, Healthy Dinner, Kid-Friendly, Lemon, Quick Dinner, Sandwiches, Seafood, Served Hot, Spring Dinner, Summer, Summer Dinner, Vegetarian

Skill Level Easy

Prep Time 5

Cook Time 10

Total Time 15

Servings Servings

Calories 233kcal

Author Angela G.

Equipment

skillet

Ingredients

16 oz fresh jumbo lump Maryland crab meat
¼ teaspoon Worcestershire sauce
2 egg yolks
¼ teaspoon salt
¼ teaspoon Old Bay seasoning
¼ teaspoon ground mustard
4 saltine crackers crumbled
4 tablespoon mayonnaise
½ teaspoon lemon zest
2 tablespoon butter

Instructions

Mix all ingredients except butter together in a bowl.
Form into 4 individual patties, tightly packed and pressed flat to about 1" thick.
Melt butter in a pan over medium heat.
Lightly brown each side for 5 minutes. (Flip using a spatula)
Serve hot on a bun with arugula or butter lettuce.

Video

Notes

Amount of butter may vary depending on pan. If using a cast iron skillet you may need more. If using a non-stick pan, you can use less.

Nutrition