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Top-down view of two thick jumbo lump crab cakes with crispy golden edges and parsley. (Maryland Crab Cakes Recipe)

Maryland Crab Cakes Recipe: The Secret to Jumbo Lump Perfection

This authentic Maryland Crab Cakes Recipe features jumbo lump crab meat, a crispy golden-brown pan-seared exterior, and a signature creamy orange remoulade sauce. Minimal fillers ensure maximum flavor for the ultimate seafood experience.
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Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Crab Cake Ingredients
  • 1 lb Jumbo Lump Crab Meat 450g, picked for shells
  • 1 large Egg Beaten
  • 2 tbsp Mayonnaise 30ml
  • 1 tsp Dijon Mustard 5ml
  • 1 tsp Worcestershire Sauce 5ml
  • 1 tsp Old Bay Seasoning 2g
  • 2 tbsp Fresh Parsley 8g, finely chopped
  • 1/2 cup Panko Breadcrumbs 60g
Remoulade Sauce
  • 1/2 cup Mayonnaise 120ml
  • 1 tbsp Sriracha 15ml
  • 1/2 tsp Ground Paprika 1g, for garnish

Equipment

  • 1 Heavy-bottomed Skillet Cast iron or non-stick works best.
  • 1 Mixing Bowl
  • 1 Silicone Spatula For gentle folding.

Method
 

Prepare the Base
  1. In a bowl, whisk together the egg, 2 tbsp mayo, mustard, Worcestershire sauce, and Old Bay until smooth.
  2. Gently fold in the jumbo lump crab meat and parsley using a spatula, keeping chunks intact. Sprinkle Panko over and fold once more.
Form and Chill
  1. Divide into 4-6 thick mounds. Place on a tray and refrigerate for 30 minutes to set.
The Sear
  1. Heat oil in a skillet over medium-high. Sear cakes for 3-4 minutes per side until golden-brown and crispy.
  2. Serve on a matte white plate with a lemon wedge and the remoulade sauce topped with paprika.

Notes

Do not over-mix the crab or the lumps will break.
Chill for at least 30 minutes to ensure the cakes don't fall apart during searing.