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Golden-brown Maryland crab cakes rest on parchment paper, garnished with fresh herbs.

Quick Maryland Crab Cake Recipe

These Maryland Crab Cakes bring that authentic coastal flavor right to your kitchen, with quality crabmeat and a golden, crispy crust. Simple to make in just 25 minutes, they’re ideal for anything from holiday gatherings to quick weeknight dinners. The seasoning is perfectly balanced, letting the crab shine through each bite. You’ll love how easy and satisfying it is to make this classic American dish at home.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Appetizer
Cuisine: American
Keyword: Quick Maryland Crab Cake Recipe
Servings: 8 patties
Calories: 125kcal
Author: Mandy Applegate

Ingredients

  • 1 cup Panko bread crumbs
  • 2 tablespoons mayonnaise
  • 2 tablespoons seafood seasoning
  • 2 teaspoons fresh parsley chopped
  • 1 teaspoon yellow mustard
  • 1 egg beaten
  • 15 ounces lump crabmeat
  • 1 tablespoon olive oil

To serve:

  • Fresh parsley
  • Lemon slices
US Customary - Metric

Instructions

  • In a bowl, mix together the Panko, mayonnaise, seafood seasoning, parsley, mustard, egg, and crabmeat. Stir gently to combine, being careful not to break up the crab lumps too much.
    1 cup Panko bread crumbs, 2 tablespoons mayonnaise, 2 tablespoons seafood seasoning, 2 teaspoons fresh parsley, 1 teaspoon yellow mustard, 1 egg, 15 ounces lump crabmeat
  • Shape the mixture into patties, about ½ cup each. Place them in the fridge for 10-15 minutes to chill and firm up, which helps them hold together when cooking.
  • Heat a non-stick skillet over medium-high heat and add the olive oil. Place the crab cakes in the skillet, cooking for about 7 minutes on each side until they’re crispy and golden brown.
    1 tablespoon olive oil
  • Serve warm with fresh parsley and lemon slices for garnish.
    Fresh parsley, Lemon slices

Notes

  • Keep It Light: Gently mix your ingredients to avoid breaking up the lumps of crab. The bigger chunks add a satisfying texture and give these crab cakes their authentic, chunky bite.
  • Chill Time Helps: After shaping, let the crab cakes chill in the fridge for about 10-15 minutes. This helps them firm up and hold their shape when frying, so they don’t fall apart in the pan.
  • Quality Matters: Using fresh, high-quality lump crabmeat makes all the difference in flavor and texture.
  • Control the Heat: Cooking on medium-high heat lets you achieve that perfect golden crust without burning or drying out the cakes. Adjust the heat if they brown too quickly to ensure the inside cooks through.
  • Test for Binding: If the mixture feels too loose or crumbly, add a little more Panko until it holds together easily. But go easy—too much Panko can dry them out.
  • Perfect Golden Brown: Let each side get fully golden and crispy before flipping to keep the cakes intact.

Nutrition

Calories: 125kcal | Carbohydrates: 6g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 44mg | Sodium: 537mg | Potassium: 139mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 74IU | Vitamin C: 4mg | Calcium: 52mg | Iron: 1mg
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