Maryland Crab Cakes
Jumbo lump crab cakes with minimal filler, pan-fried until golden and bursting with sweet crab in every bite.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
In a bowl, whisk the egg, mayonnaise, Dijon, Worcestershire, Old Bay, and parsley until smooth.
- 2
Gently fold in the panko, then add the crabmeat and fold carefully to keep the lumps intact; the mixture should just hold together.
- 3
Form into 4 thick cakes, place on a plate, and chill in the refrigerator for at least 15 minutes so they hold their shape.
- 4
Heat the butter and olive oil in a large skillet over medium heat until the butter foams.
- 5
Cook the crab cakes for 4 to 5 minutes per side, turning once gently, until deeply golden and heated through.
- 6
Transfer to a paper-towel-lined plate and serve hot with lemon wedges.
Plan it in Listahan
Add Maryland Crab Cakes to your week, check it against your household's allergens, and build the shopping list automatically.