Home - Recipes - Maryland-Style Crab Cakes

Maryland-Style Crab Cakes

The simple seasonings in these crab cakes let the sweetness of the shellfish shine. A squeeze of lemon and a dollop of sauce are all the adornment needed.

Serves 4
Ready in 30 mins
Prep time 18 mins
Cooking time 12 mins
324 calories per serving


> 1 lb lump crabmeat
> 16 unsalted tops saltine crackers
> 1/2 cup mayonnaise
> 1 tbsp Nature's Promise® Organic Dijon Mustard
> 1 1/2 tbsp finely chopped fresh parsley
> 2 tsp Old Bay seasoning
> 1 large egg
> 1 lemon
> 2 tbsp canola oil
> 1 (5 oz) pkg baby arugula


Place the crab in a medium bowl. With fingers, pick through meat to check for any bits of shell. In a food processor, pulse the saltines until finely crushed and transfer to bowl with crab. Gently mix until combined without breaking up crab too much.
In a medium bowl, whisk together the mayonnaise, mustard, parsley, Old Bay, salt, and pepper. Spoon ¼ cup of mayonnaise mixture into small bowl and set aside. To mayonnaise in medium bowl, add the egg and beat until well combined. Add crab mixture and gently combine. Form into 8 cakes, about 1-inch thick. Place in freezer for 10 min.
Squeeze juice from half the lemon into reserved mayonnaise mixture and stir to combine. Cut remaining lemon half into wedges.
In 12-inch nonstick skillet, heat the oil on medium-high until hot. Add 4 crab cakes to pan and cook 2–3 min. per side, until deep golden brown. Transfer to paper towel–lined plate. Repeat with remaining crab cakes. Serve cakes over arugula with reserved sauce and lemon wedges.

Search and shop our 5,000+ recipes

Popular articles

Search and shop our 5,000+ recipes

Enter your ZIP code to find a store near you