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Maryland-Style Crab Cakes


  • 1 pound backfin or lump crabmeat
  • ¼ cup mayonnaise
  • 1 egg
  • 1 teaspoon dry mustard
  • ¼ cup finely chopped onion
  • 2 tablespoons finely chopped sweet red pepper
  • ½ teaspoon Tabasco sauce
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • 2 tablespoons finely chopped fresh parsley
  • ¾ cup crushed saltine cracker crumbs
  • 1 cup crushed saltine cracker crumbs for rolling cakes
  • 3 tablespoons canola oil
  • 3 tablespoons butter

Remove any shell or cartilage from crabmeat.

In a medium bowl, combine mayonnaise, egg, mustard, onion, pepper, Tabasco, Worcestershire, Old Bay and parsley. Blend in ¾ cup crumbs. Gently mix in crabmeat, being careful not to break pieces apart.

Shape into 6 or 8 crab cakes. Lightly coat with cracker crumbs. Heat oil and butter in a skillet to 350° F. Cook crab cakes until golden brown, about 4 to 5 minutes. Flip over and repeat, cooking until done. Drain on paper towels.

Contributed by Joyce Taylor  MM2