Maryland Crab Cakes

recipe image


  • 2 lbs. jumbo lump crabmeat
  • 2 eggs
  • 2 tbsp. mayonnaise
  • 1 tsp. dijon mustard
  • 1 tbsp. worcestershire sauce
  • 1⁄4 cup fresh parsley, minced
  • 6 tbsp. cracker meal
  • Vegetable oil


  1. Discard any cartilage or shell from crabmeat. Mix together eggs, mayonnaise, mustard, worcestershire sauce, and parsley in a mixing bowl.
  2. Add crab, taking care not to break up crabmeat. Add cracker meal, then shape mixture into 18 2″ cakes. Cover with plastic wrap and refrigerate 1 hour.
  3. Pour vegetable oil into a large skillet to a depth of 1⁄4″ and heat over medium-high heat. Fry the cakes until golden brown, turning once, about 5 minutes per side.


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