Maryland Crab Cakes

These homemade Maryland crab cakes are the perfect appetizer when I want to serve something classic to my guests. They are ready in about 20 minutes with jumbo lump crab, Old Bay seasoning, and a touch of Dijon mustard. I like to enjoy them with a creamy mustard sauce for a flavorful finish.

👥 6 Servings⏱️ Prep & Cook: 18 min⏳ Prep: 10 min🔥 Cook: 8 min👤 Chef Billy Parisi📖 billyparisi

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

frying pan
pan
whisk

📝 Preparation Steps

For Crab Cakes:

Gently combine the crab, egg, old bay, Worcestershire, mayonnaise, Dijon, and 2/3 cup cracker crumbs until thoroughly mixed.

large egg1

Form the mixture into 6 crab cakes by rolling into tight balls and gently pressing down to flatten.

Coat each crab cake in the remaining 1/3 cup of unused cracker crumbs and then place them on a plate or a cookie sheet tray lined with parchment paper.

Pour the oil into a large frying pan over medium heat.

Once the oil is hot, add in the crab cakes and cook for ⏱️ 3-4 minutes per side or until golden brown and cooked through.

Set aside to drain on a rack or paper towels.

For the Sauce:

Heat the bechamel in a sauté pan until hot and whisk in the mustards until combined.

Serve the sauce alongside the cooked crab cakes and garnish the crab cakes optionally with chopped parsley.

Nutrition Facts

calories

392 kcal

fat Content

28 g

serving Size

1 serving

fiber Content

1 g

sugar Content

2 g

sodium Content

870 mg

protein Content

19 g

trans Fat Content

1 g

cholesterol Content

133 mg

carbohydrate Content

15 g

saturated Fat Content

6 g

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