Maryland Style Crab Cakes
Our Maryland-style crab cakes are a celebration of true coastal flavor, made with sweet, tender lump crab meat as the star. Lightly seasoned with classic spices and gently folded with just enough binding to hold everything together, these crab cakes let the natural richness of the crab shine through. Pan-seared to a golden crisp on the outside while staying moist and delicate inside, each bite delivers a perfect balance of texture and flavor. Inspired by the time-honored traditions of the Chesapeake Bay, this recipe keeps things simple, authentic, and unmistakably satisfying
INGREDIENTS
· 1 lb. lump crab meat —SGC# 499722
· 1 large egg, beaten —SGC# 192989
· ¼ cup Heritage Harvest Mayonnaise —SGC# 123547
· 1 ½ tsp Heritage Harvest Dijon mustard —SGC# 910645
· 1 tsp Worcestershire sauce —SGC# 125203
· 1 tsp Old Bay seasoning —SGC# 394100
· 1 Tbsp fresh lemon juice —SGC# 082215
· 1 Tbsp Fresh Chives —SGC# 193433
· Heritage Harvest Garlic in Water — SGC# 124701
· ¼ cup Panko Breadcrumbs —SGC# 050186
· 2 Tbsp unsalted butter —SGC# 054130
· 2 Tbsp olive oil —SGC# 053057
DIRECTIONS
1. In a large bowl, whisk together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay, and lemon juice until smooth. Gently fold in the crab meat and crushed crackers. Mix just enough to combine — don’t break up the lumps.
2. Shape the mixture into 6 patties (about ½ cup each). Place on a parchment-lined plate and refrigerate for at least 30 minutes to firm up. (This helps them hold together while cooking.)
3. Heat the butter and oil in a large skillet over medium-high heat. Fry the crab cakes for 3–4 minutes per side, until golden brown and crisp.
