Maryland Crab Cakes

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30 minutes 4 Main Course Servings, or 8 Appetizer Servings Print RecipeEmail Recipe


1poundlump crab meat
1teaspoonlemon juice
2teaspoononion (finely minced)
1 egg (lightly beaten)
1⁄2teaspoonworcestershire sauce
1⁄2teaspoondry mustard
3⁄4teaspoonold bay seasoning
1⁄3cupsalted soda crackers (crushed)
1tablespoonmelted butter (plus at least 3 tablespoons butter for frying)
3tablespoonvegetable oil (for frying)
  lemon wedges (for garnish)


Pick over the crabmeat remove any bits of shell or cartilage in the meat. Try not to shred the crabmeat while picking it over; you want big lumps of crab in your crabcakes.

In a large mixing bowl, combine the mayonnaise, lemon juice, onion, egg, Worcestershire sauce, mustard, Old Bay seasoning, and cayenne. Using a fork, thoroughly combine until mixture is smooth.

Using your hands, very gently fold in the cracker crumbs, the 1 tablespoon butter, and the crabmeat. Gently shape the crab cake mixture into 8 fat patties that are about 3 inches in diameter and 1 1/2 inches thick.

Placing medium-size nonstick skillet over medium heat. Add 3 tablespoons of butter and 3 tablespoons of vegetable oil. When the butter is melted and is foaming, add the crab cakes. (You can Fry them all at once in a large pan, fry them all at once in multiple pans, or fry them in the same pan in batches. For the last 2 options, you will need extra butter and vegetable.) Fry them for 2 to 3 minutes per side, or until they are golden brown on the outside and hot throughout. Remove the crab cakes from the pan and place them on paper towels. Let them rest for 5 minutes before serving. If needed, hold them in a low temperature oven to keep them warm. Serve hot with lemon wedges.

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