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
- 350°F
- 177°C · preheat
- Total time
- 23 min
- 15 prep · 8 cook · 2 rest
- Flip at
- 4 min
- of 8 min cook
- Pull at
- 145°F
- USDA safe minimum
Crab Cakes Recipe - How to Make Crab Cakes · Food Wishes
Chef John demonstrates folding lump crab meat with minimal binder and pan-searing in butter until crisp and golden.
- Target //Cook at Medium Heat for 23 mins (flip at 4 mins).
- Doneness //Pull when internal temperature reaches 145°F (USDA safe minimum). Rest 2 mins before slicing.
- Golden Rule //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.
- Family Tweak //Shape into smaller silver-dollar-sized cakes for little hands. Serve with ketchup if tartar sauce is a hard no.
Ingredients
- 1 lbLump Crab Meat
- 1 largeEgg
- 2 tbspMayonnaise
- 1 tspDijon Mustard
- 1 tspWorcestershire Sauce
- 1 tspOld Bay Seasoning
- 1/3 cupPanko Breadcrumbs
- 1 tbspFresh Parsley, chopped
- 1 wholeLemon, for serving
- 2 tbspUnsalted Butter
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Get to the point
- 1
Gently fold 1 lb lump crab meat with egg, mayo, Dijon, Worcestershire, Old Bay, and just enough panko to bind.
- 2
Form into 8 patties and chill for 10 minutes to help them hold together.
- 3
Pan-fry in butter over medium heat for 4 minutes per side until golden brown and internal temp reaches 145°F.
- 4
Serve with lemon wedges and tartar sauce or remoulade.
Step by step
Tap a step to cross it offMix the Crab Cake Filling
In a large bowl, whisk together 1 egg, 2 tbsp mayonnaise, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp Old Bay seasoning, and 1 tbsp chopped fresh parsley. Gently fold in 1 lb lump crab meat, being careful not to break up the lumps. Add 1/3 cup panko breadcrumbs and fold gently until just combined.
WhyThe cardinal rule of crab cakes is minimal filler. You want crab with a binder, not breadcrumbs with a hint of crab.
Form & Chill
Divide the mixture into 8 equal portions and gently shape into patties about 1 inch thick. Place on a plate lined with parchment paper and refrigerate for at least 10 minutes to firm up.
WhyChilling is not optional. Warm crab cakes fall apart in the pan. Cold ones hold their shape beautifully.
Pan-Fry to Golden
Melt 2 tbsp butter in a skillet over medium heat. When the butter is foaming, gently place crab cakes in the pan. Cook for 4 minutes until the bottom is deeply golden. Carefully flip with a spatula and cook 4 more minutes until golden on both sides and internal temp reaches 145°F.
WhyUse a thin spatula and flip in one confident motion. Hesitation leads to broken crab cakes.
Serve
Transfer to a plate and squeeze fresh lemon juice over the top. Serve immediately with lemon wedges and tartar sauce or remoulade on the side.
WhyA squeeze of fresh lemon right as they come out of the pan brightens the whole dish.
- 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 & toddler adjustment
- Shape into smaller silver-dollar-sized cakes for little hands. Serve with ketchup if tartar sauce is a hard no.
- Serve with
- Coleslaw · Corn on the cob · French fries
- Reheating
- Reheat in a 350°F (177°C) oven for 8 minutes. Avoid the microwave as it makes the crust soggy.
- Calories
- 245
- Protein
- 26 g
- Carbs
- 8 g
- Fat
- 12 g
Nutrition source: USDA FoodData Central #174199. Cook-time basis: Skillet over medium heat (350°F / 177°C). Pan-fried in butter for golden crust.
Frequently Asked Questions
How do you reheat leftover skillet maryland-style crab cakes without ruining the texture?
Reheat in a 350°F (177°C) oven for 8 minutes. Avoid the microwave as it makes the crust soggy.
What is the target internal temperature for this recipe?
Confirm internal core temperature reaches 145°F using an instant-read digital probe thermometer inserted into the thickest part. Allow the meat to rest for 2 minutes before slicing to let carryover heat equalize and lock in juices.
How do I adapt this meal for picky kids or toddlers?
Shape into smaller silver-dollar-sized cakes for little hands. Serve with ketchup if tartar sauce is a hard no.
What are the best side dishes to serve with this?
Recommended sides include Coleslaw, Corn on the cob, French fries.