Entree: United States – Chesapeake Bay – Maryland Crab Cakes (Pan-fried seasoned patties made from lump blue crab meat bound with mayo, egg, and breadcrumbs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 30 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) lump blue crab meat, picked over for shells
- 3 tbsp (45 ml) mayonnaise
- 1 large egg (1 3/4 oz (50 g))
- 2 tsp (10 ml) Dijon mustard
- 1 tsp (5 g) Old Bay seasoning
- 1/2 tsp (3 g) kosher salt
- 1/4 tsp (1 g) black pepper
- 1 tbsp (15 ml) fresh lemon juice
- 2 tbsp (8 g) finely chopped fresh parsley
- 1/2 cup (60 g) plain breadcrumbs (preferably panko)
- 2 tbsp (30 ml) unsalted butter
- 2 tbsp (30 ml) vegetable oil
- Lemon wedges, for serving
Optional remoulade:
- 1/3 cup (80 ml) mayonnaise
- 1 tbsp (15 ml) Dijon mustard
- 1 tsp (5 ml) Worcestershire sauce
- 1 tbsp (15 ml) chopped capers or pickle relish
- 1 tbsp (15 ml) lemon juice

Show original ingredient measurements

- 1 lb (454 g) lump blue crab meat, picked over for shells
- 3 tbsp (45 ml) mayonnaise
- 1 large egg (50 g)
- 2 tsp (10 ml) Dijon mustard
- 1 tsp (5 g) Old Bay seasoning
- 1/2 tsp (3 g) kosher salt
- 1/4 tsp (1 g) black pepper
- 1 tbsp (15 ml) fresh lemon juice
- 2 tbsp (8 g) finely chopped fresh parsley
- 1/2 cup (60 g) plain breadcrumbs (preferably panko)
- 2 tbsp (30 ml) unsalted butter
- 2 tbsp (30 ml) vegetable oil
- Lemon wedges, for serving
Optional remoulade:
- 1/3 cup (80 ml) mayonnaise
- 1 tbsp (15 ml) Dijon mustard
- 1 tsp (5 ml) Worcestershire sauce
- 1 tbsp (15 ml) chopped capers or pickle relish
- 1 tbsp (15 ml) lemon juice

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a large bowl whisk together mayonnaise, egg, Dijon, Old Bay, salt, pepper, lemon juice, and chopped parsley until smooth.
2. Gently fold crab meat and breadcrumbs into the dressing just until combined; take care not to break up large lumps of crab. Refrigerate for 15–20 minutes to firm up.
3. Form the mixture into 8 equal patties (about 3 oz (85 g) each) using light pressure; place on a tray and chill for 15 minutes to help them hold together.
4. If making remoulade, whisk together its ingredients in a small bowl and refrigerate.
5. Heat butter and oil in a large skillet over medium heat until shimmering. Add crab cakes (work in batches if needed) and cook 3–4 minutes per side until golden brown and heated through.
6. Transfer to a paper-towel-lined plate to drain briefly. Serve warm with lemon wedges and remoulade or tartar sauce.

1. In a large bowl whisk together mayonnaise, egg, Dijon, Old Bay, salt, pepper, lemon juice, and chopped parsley until smooth.
2. Gently fold crab meat and breadcrumbs into the dressing just until combined; take care not to break up large lumps of crab. Refrigerate for 15–20 minutes to firm up.
3. Form the mixture into 8 equal patties (about 3 oz/85 g each) using light pressure; place on a tray and chill for 15 minutes to help them hold together.
4. If making remoulade, whisk together its ingredients in a small bowl and refrigerate.
5. Heat butter and oil in a large skillet over medium heat until shimmering. Add crab cakes (work in batches if needed) and cook 3–4 minutes per side until golden brown and heated through.
6. Transfer to a paper-towel-lined plate to drain briefly. Serve warm with lemon wedges and remoulade or tartar sauce.