Go Back
+ servings
crab cakes with sauce
Print Recipe
5 from 3 votes

Maryland Crab Cakes

These maryland crab cakes are packed with flavor and delicious lump crab meat.
Prep Time15 mins
Cook Time10 mins
Refrigerate1 hr
Total Time25 mins
Course: Appetizer
Cuisine: American
Servings: 4 crab cakes
Author: Tania


  • 1 large egg
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon Old Bay seasoning
  • 1/4 teaspoon Kosher salt
  • A pinch of ground black pepper
  • 2 tablespoons finely chopped fresh parsley
  • 8 oz lump crab meat
  • 1/2 cup panko bread crumbs
  • Olive oil for cooking

Crab Cake Tartar Sauce

  • 1/4 cup mayonnaise
  • 1 tablespoon sweet pickle relish
  • 1/2 tespoons ½ teaspoons Dijon mustard
  • 1/2 tablespoon fresh lemon juice
  • 1 tablespoon chopped parsley
  • Kosher salt and freshly ground black pepper


  • Combine egg, mayonnaise, dijon mustard, Worcestershire sauce, Old Bay Seasoning, salt, pepper, and parsley in bowl. Mix well.
  • Add the crab meat and the panko bread crumbs. Fold in gently with a rubber spatula.
  • Divide the mixture in 4, and form 4 patties about 1 inch thick. Place on a large plate, cover with plastic, and refrigerate for at least 1 hour to help them set.
  • Once the crab cakes have refrigerated, heat 2 tablespoons oil on a large non-stick skillet to medium heat. Cook each crab cake for about 3-5 minutes per side, until golden brown. Serve with tartar sauce and lemon wedges. If you want to make it a meal, just add a side salad!
  • Tartar sauce: combine all sauce ingredients in a bowl and mix well until smooth and even.