Here’s a classic, golden, and crispy Maryland-style crab cake recipe — sweet crab meat with just enough binder to hold it together, lightly fried to perfection.

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🦀 Classic Crab Cakes

🧾 Ingredients (Makes 6–8 cakes)

Main Ingredients

• 1 lb lump crab meat, picked over for shells

• ½ cup mayonnaise

• 1 large egg, beaten

• 1 tsp Dijon mustard

• 1 tsp Old Bay seasoning (or similar seafood seasoning)

• ½ tsp Worcestershire sauce

• 1 tbsp fresh lemon juice

• ½ cup panko breadcrumbs (plus extra for coating)

• 2 tbsp chopped fresh parsley

• Salt and pepper to taste

• Oil or butter for frying

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🔥 Instructions

1️⃣ Prepare the Crab Mixture

1. In a large bowl, combine:

   • Mayonnaise

   • Egg

   • Dijon mustard

   • Old Bay

   • Worcestershire sauce

   • Lemon juice

   • Parsley

2. Gently fold in crab meat and breadcrumbs.

   • Avoid breaking up lumps.

   • Mixture should hold together but still be loose.

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2️⃣ Shape the Cakes

• Form mixture into 6–8 round patties (about ¾–1 inch thick).

• Lightly coat each patty with extra panko for crunch.

• Chill 30 minutes (optional, helps them hold shape).

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3️⃣ Cook

• Heat 2–3 tbsp oil or butter in a skillet over medium heat.

• Fry cakes 3–4 minutes per side until golden brown.

• Drain on paper towels.

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4️⃣ Serve

• With lemon wedges and tartar sauce

• Over a bed of greens, or on a toasted brioche bun

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💡 Tips for Perfect Crab Cakes

• Use lump crab meat for the best texture — not claw meat.

• Don’t overmix — you want visible chunks.

• For baking instead of frying: 375°F (190°C) for 12–15 minutes, turning halfway.

• Old Bay is traditional, but smoked paprika can be a substitute if unavailable.

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If you want, I can also give you:

• Mini crab cake appetizers recipe

• Oven-baked healthier version

• Or New Orleans–style Cajun crab cakes for extra spice