Mid-Atlantic American · seafood cakes
Maryland-Style Crab Cakes
Lump crab stays at the center of these lightly bound, golden crab cakes seasoned with mustard and Old Bay.
Cook
Make dinner
- 01
Whisk the egg, mayonnaise, mustard, and Old Bay in a bowl. Fold in the crab and 1/4 cup panko without breaking up the lumps.
- 02
Shape into eight cakes, coat lightly with the remaining panko, and chill for 10 minutes so they hold together.
- 03
Heat the oil in a large nonstick skillet over medium. Cook the crab cakes until browned and hot through, 3 to 4 minutes per side.
- 04
Drain briefly on paper towels and serve with lemon, greens, and tartar or remoulade sauce.
Make it work
Useful swaps
- Use gluten-free panko for gluten-free crab cakes.
- Refrigerated pasteurized lump crab works when fresh is unavailable.
Why this is a good weeknight call
It keeps the cleanup to one main pan. The ingredient list stays focused, and the recipe has a clear stopping point instead of extra optional projects.
