Photo of Maryland-Style Crab Cakes
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Maryland-Style Crab Cakes

Mostly crab, barely any filler.

  • Main
  • Serves 4 (8 cakes)
  • 400°F flat-top
  • About 1 hr 20 min, 20 min hands-on
Gus' Family Recipe

Ingredients

  • 1 lb lump crab meat, picked over for shell
  • 1/3 cup mayonnaise
  • 1 large egg
  • 2 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 1/2 tsp Old Bay seasoning
  • 1 tbsp lemon juice
  • 2 tbsp chopped fresh parsley
  • 2/3 cup panko breadcrumbs, plus up to 2 tbsp more if the mix is loose
  • 2 tbsp butter, plus a little extra for the flat-top
  • 1 tbsp neutral oil
  • Lemon wedges, and tartar sauce or remoulade, for serving

Steps

  1. Mix the binder: in a large bowl, whisk the mayo, egg, Dijon, Worcestershire, Old Bay, lemon juice and parsley until smooth.

  2. Fold in the crab and panko: add the crab and 2/3 cup panko. Fold gently with a spatula so the lumps stay intact. Squeeze a small handful. If it doesn't hold together, fold in up to 2 tbsp more panko and let it sit 2 minutes to soak up the moisture.

  3. Form and chill: shape into 8 patties about 1 inch thick. Set them on a parchment-lined tray and refrigerate for 1 hour. This is what keeps them from falling apart.

  4. Heat the surface: heat the flat-top to about 400°F, or a cast iron skillet over medium-high. Once hot, add the butter and oil. On the flat-top, add a little extra butter.

  5. Sear the first side: lay the cakes down and don't touch them until a deep golden crust forms. Check at about 3 minutes.

  6. Flip and finish: flip once, very gently, with a thin spatula. Cook until golden and the center reads about 155°F.

  7. Serve with lemon wedges and tartar sauce or remoulade.

Cook's Notes

  • Deep fryer option: chill the cakes at least 2 hours, then fry at 350°F for 3 to 4 minutes, to about 155°F inside.
  • On doneness: the crab is already cooked, but the binder has raw egg in it. The general food-safety guideline for egg dishes is 160°F. Pulling the cakes at about 155°F cooks the egg through while keeping them moist, and they'll climb a few degrees as they rest.
  • Quick remoulade: mayo, Dijon, capers, paprika and a little hot sauce.
  • Dungeness crab works too. It's wetter, so press out the excess liquid before mixing.
  • Fold gently. The big lumps of crab are the whole point.