Golden, crispy Maryland Crab Cakes packed with fresh lump crab meat and classic seasoning. Easy to make and perfect for any occasion!

Scale

1 lb lump crab meat, fresh

1 large egg

1/2 cup breadcrumbs

1 tbsp fresh parsley, chopped

1 tsp Dijon mustard

2 tbsp mayonnaise

1 tsp Worcestershire sauce

1 tsp Old Bay seasoning

1/4 tsp black pepper

1/4 tsp salt

2 tbsp vegetable oil

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1. Gently mix crab meat with egg, mayonnaise, Dijon mustard, Worcestershire sauce, parsley, Old Bay seasoning, salt, and pepper.

2. Add breadcrumbs and mix lightly to combine.

3. Form mixture into 3-inch patties and chill for 15-20 minutes.

4. Heat vegetable oil in a skillet over medium heat.

5. Cook crab cakes 3-4 minutes per side until golden and crispy.

6. Serve hot with lemon wedges and creamy remoulade.

Use fresh lump crab meat for best texture.

Avoid overmixing to keep crab chunks intact.

Chill crab cakes before frying to hold shape.

Old Bay seasoning is essential for authentic flavor.