Maryland Pavilion Crab Cakes

Indulge in the ultimate seafood delight with these Maryland Pavilion Crab Cakes, a true celebration of East Coast flavors! Featuring sweet, succulent lump crab meat as the star ingredient, these crab cakes are perfectly seasoned with classic Old Bay, a hint of Dijon mustard, and refreshing lemon juice for a zesty kick. The addition of panko breadcrumbs ensures a delicate, crispy crust that contrasts beautifully with the tender, flavorful interior. These easy-to-make crab cakes come together quickly, requiring just 15 minutes of prep time, followed by a quick pan fry to golden perfection. Serve them warm with your favorite dipping sauce, a squeeze of lemon, or atop a fresh salad for an authentic Maryland seafood experience. Perfect for weeknight dinners or special occasions, this recipe is your go-to for classic and crowd-pleasing crab cakes.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 1 pound lump crab meat
• 0.25 cup mayonnaise
• 2 teaspoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• 2 teaspoons Old Bay seasoning
• 1 tablespoon parsley (chopped)
• 1 teaspoon lemon juice
• 1 large egg (lightly beaten)
• 0.5 cup panko breadcrumbs
• 0.25 cup vegetable oil (for frying)

Directions

Step 1

In a medium bowl, gently pick through the crab meat to remove any shells, being careful not to break up the lumps.

Step 2

In a separate large bowl, whisk together the mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped parsley, lemon juice, and the beaten egg until fully combined.

Step 3

Fold the crab meat into the wet mixture, being careful not to overmix to preserve the lumps of crab.

Step 4

Sprinkle in the panko breadcrumbs and fold gently until the mixture just comes together. Add a touch more breadcrumbs if needed, but avoid making the mixture too dry.

Step 5

Using your hands, form the mixture into 4 equal-sized patties (approximately 3-4 inches wide). Place the crab cakes on a plate, cover, and refrigerate for at least 30 minutes to help them hold their shape during cooking.

Step 6

Heat the vegetable oil in a large skillet over medium heat until shimmering but not smoking.

Step 7

Carefully place the crab cakes into the skillet and cook for 3-4 minutes per side, or until golden brown and crisp on the outside. Avoid crowding the pan; cook in batches if necessary.

Step 8

Remove the crab cakes from the skillet and place them on a paper towel-lined plate to drain excess oil.

Step 9

Serve the crab cakes warm with your choice of dipping sauce, a squeeze of fresh lemon juice, or over a bed of greens.

Nutrition Facts

Serving size	674.6 grams (674.6g)

Amount per serving	% Daily Value*
Calories	1507

Total Fat 115.50g	148%
Saturated Fat 14.90g	75%
Polyunsaturated Fat 0.00g
Cholesterol 484mg	161%
Sodium 2778mg	121%
Total Carbohydrate 33.80g	12%
Dietary Fiber 1.00g	4%
Total Sugars 3.00g
Protein 89.70g	179%

Vitamin D 40IU	200%
Calcium 369mg	28%
Iron 7mg	38%
Potassium 1744mg	37%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 67.8%

Protein: 23.4%

Carbs: 8.8%