Indulge in the sweet succulence of Maryland Crab Cakes, where every bite transports you to the Chesapeake Bay!


Onion, Saltine Crackers, Butter, Dry Mustard, Lemon Juice, Old Bay Seasoning, Worcestershire, Mayonnaise, Egg, Parsley, Panko, Lump Crabmeat, Salt & Pepper

You want the onions soft without browning them so they're not crunchy in the crab cakes.  Adding 1 to 2 tablespoons of water while softening the onions will help. Cook until all the water has evaporated.

Get Your Mix Ready

– Crush the Saltine crackers. Place them in a zipper-top bag then gently crush them with a rolling pin by rolling over them. You can also do this in a food processor. – Stir in crushed crackers, Old Bay seasoning, dry mustard, Worcestershire, lemon juice, mayonnaise, egg, parsley, salt and black pepper and mix well.

Fold In The Crab

Get To Shaping

– Form into 12 even cakes. – For uniform cakes, I like to mold them in a ⅓ cup measuring cup.  I fill it about two-thirds of the way, invert it onto a baking sheet, then gently tap the measuring cup on the baking sheet until the formed cake comes loose. – Chill in the refrigerator for 1 hour or in the freezer for 30 minutes.

Crunchy Coating

– Coat cakes with panko or cracker crumbs on both sides.

– Heat canola oil in a skillet or sauté pan over medium-high heat. – Working in batches, brown cakes for 2 to 3 minutes per side or until nicely browned, adjusting heat as necessary to prevent over-browning or burning.

Almost Done

– Drain on a wire rack. Don't use paper towels as the crab cakes can get soggy. Repeat with remaining cakes. Sprinkle with fresh parsley.

No Sauce Needed! You may enjoy a remoulade, tartar sauce or something as simple as a squeeze of lemon, but it's not neccessary

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