Easy Maryland Crab Cakes


  • 1 pound cooked crab claw meat, drained
  • 8saltine crackers, crushed
  • 1 large egg, beaten
  • 1 tablespoon mayonnaise
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon dried parsley
  • 1 ½ teaspoons seafood seasoning (such as Old Bay®)
  • 1 teaspoon mustard
  • 1 teaspoon lemon zest
  • 1 pinch ground black pepper
  • ⅓ cup vegetable oil for frying
  • Directions

  • Step 1

    Mix crab, crushed crackers, egg, mayonnaise, Worcestershire sauce, parsley, seafood seasoning, mustard, lemon zest, and pepper in a large bowl until well combined. Shape into 6 cakes and place in the refrigerator until firm, about 30 minutes.


  • Step 2

    Pour 1/8 inch vegetable oil into a large iron skillet or frying pan. Heat over medium-high heat.

  • Step 3

    Remove cakes from the refrigerator and fry in the hot oil until golden brown, 4 to 5 minutes per side.

  • Cook's Note:

    You can use Miracle Whip(R) in place of mayonnaise if preferred.

    Editor's Note:

    We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

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