Maryland Crab Cakes

Course: Main Course


  • c. panko or 8 saltine crackers finely crushed
  • 2 tablespoons mayonnaise
  • ½ teaspoon Dijon mustard
  • ½ teaspoon seafood seasoning such as Old Bay®
  • ¼ teaspoon Worcestershire sauce
  • 1 egg beaten
  • salt to taste
  • 1 pinch cayenne pepper Optional
  • 1 pound lump crabmeat well drained
  • ¼ cup dry bread crumbs
  • 2 tablespoons butter


  • Mix panko/saltine crackers, mayonnaise, Dijon mustard, seafood seasoning, Worcestershire sauce, egg, salt, and cayenne pepper in a large bowl.
  • Stir in crabmeat until mixture is combined but still chunky.
  • Cover and refrigerate for 1 hour.
  • Sprinkle breadcrumbs on a plate.
  • Shape chilled crab mixture into thick patties; coat completely with bread crumbs. (Option - skip the bread crumb coating and broil the crab cakes.)
  • Melt butter in a skillet over medium-heat; cook crab cakes until golden brown, about 4 minutes per side.