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Meal Instructions

Specimen #0088·SKILLET·Easy

Skillet Maryland-Style Crab Cakes

All crab, minimal filler, Old Bay seasoned, and pan-fried to a golden crust in a skillet the way Maryland intended.

Cook temp

MEDIUM HEAT

Total time

23m

FLIP AT

Serves

PULL AT

145°F

Ingredients

1 lb Lump Crab Meat

1 large Egg

2 tbsp Mayonnaise

1 tsp Dijon Mustard

1 tsp Worcestershire Sauce

1 tsp Old Bay Seasoning

1/3 cup Panko Breadcrumbs

1 tbsp Fresh Parsley — chopped

1 whole Lemon — for serving

2 tbsp Unsalted Butter

Equipment

Skillet

Mixing Bowl

Spatula

DirectionsGet to the point

1Gently fold 1 lb lump crab meat with egg, mayo, Dijon, Worcestershire, Old Bay, and just enough panko to bind.

2Form into 8 patties and chill for 10 minutes to help them hold together.

3Pan-fry in butter over medium heat for 4 minutes per side until golden brown and internal temp reaches 145°F.

4Serve with lemon wedges and tartar sauce or remoulade.

Dad pro tip

Real Maryland crab cakes are about the crab, not the filler. If you can taste more breadcrumb than crab you have gone wrong. Buy the best lump crab you can afford and treat it gently like you are handling a sleeping baby.

Kid adjustment

Shape into smaller silver-dollar-sized cakes for little hands. Serve with ketchup if tartar sauce is a hard no.

Reheat

Reheat in a 350°F (177°C) oven for 8 minutes. Avoid the microwave as it makes the crust soggy.

BASIS: Skillet over medium heat (350°F / 177°C). Pan-fried in butter for golden crust.245 kcal · 26g protein · 8g carbs · 12g fat
USDA FoodData Central #174199

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Skillet Maryland-Style Crab Cakes