Maryland Crab Cakes

Maryland Crab Cakes

Prep: 20 minutes Cook: 6 minutes

A Maryland specialty is pan-fried patties of crabmeat, bound with breadcrumbs and flavored with lively seasonings.


  • 1 6-ounce package frozen, cooked crabmeat or one 6-ounce can crabmeat, drained and cartilage removed
  • 1/4 cup cornmeal
  • 1 egg, slightly beaten
  • 2 teaspoon snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
  • 2 tablespoons finely chopped green onion
  • 2 teaspoons Dijon-style mustard or Creole mustard
  • 2 tablespoons mayonnaise or salad dressing
  • 2 tablespoons cooking oil
  • 1 tablespoon snipped parsley
  • 1/2 teaspoon white wine Worcestershire sauce
  • 1/2 cup fine dry bread crumbs
  • 1/8 teaspoon salt
  • Lemon wedges
  • Tartar sauce (optional)

Cooking Directions

  1. Thaw crab, if frozen; drain. In a mixing bowl combine egg, green onion, mayonnaise, parsley, mustard, thyme, Worcestershire sauce, salt, and 1/4 cup of the bread crumbs. Stir in crab; mix well. Shape into four patties about 3/4 inch thick.

  2. Combine the remaining bread crumbs and cornmeal. Coat patties with cornmeal mixture, in a large skillet heat oil. Add crab cakes. Cook over medium heat about 3 minutes on each side or until golden and heated through. Add additional oil, if necessary. Serve crab cakes hot with lemon wedges, if desired, tartar sauce. Makes 4 main-dish servings.

Make-Ahead Tip: Prepare & shape crab cakes. Cover and chill up to 8 hours before cooking.