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Maryland Style crab cakes need fresh and simple ingredients. The star of the dish is blue crab meat. You want to use 1 pound of lump crab meat. This meat has a sweet and delicate flavor. It also holds together well when cooked.

Maryland Style Crab Cake

Indulge in the ultimate Maryland Style Crab Cake experience with our Flavorful Recipe Guide! Dive into the rich flavors of sweet blue crab meat, zesty Old Bay seasoning, and delicious binders that create the perfect texture. Whether you prefer frying or baking, this guide will take you step-by-step through the process. Click through to explore the full recipe and start your culinary adventure today—your taste buds will thank you!
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Ingredients
  

1 lb fresh lump crab meat, picked over for shells

1/2 cup mayonnaise

1 tablespoon Dijon mustard

1 egg, beaten

1 teaspoon Worcestershire sauce

1 teaspoon hot sauce (optional)

1 tablespoon fresh lemon juice

1/2 cup breadcrumbs (preferably panko for crunch)

1/4 cup red bell pepper, finely diced

1/4 cup green onion, finely diced

1 teaspoon Old Bay seasoning

Salt and pepper to taste

2 tablespoons vegetable oil (for frying)

Fresh parsley for garnish

Instructions
 

In a large mixing bowl, gently combine the crab meat, mayonnaise, Dijon mustard, beaten egg, Worcestershire sauce, hot sauce (if using), and lemon juice. Be cautious not to break up the crab meat too much; you want large chunks for texture.

    Add the breadcrumbs, diced red bell pepper, green onion, Old Bay seasoning, salt, and pepper. Carefully fold the ingredients together until well integrated.

      Cover the crab mixture with plastic wrap and refrigerate for at least 30 minutes. This helps firm up the mixture and makes it easier to form patties.

        Once chilled, divide the mixture into 8 equal portions and shape them into patties, about 1-inch thick.

          In a large skillet, heat the vegetable oil over medium heat. Once hot, carefully place the crab cakes in the skillet, leaving space between each patty.

            Cook the crab cakes for about 4-5 minutes per side or until they are golden brown and crispy. Avoid overcrowding the pan—even if you have to cook them in batches, it’s worth the crispiness.

              Once cooked, transfer the cakes to a paper towel-lined plate to drain excess oil.

                Serve the crab cakes warm, garnished with fresh parsley.

                  Prep Time: 30 min | Total Time: 1 hr | Servings: 4