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Maryland Crab Cakes

Serves: Makes 18 small cakes


  • 2 pounds jumbo lump crabmeat
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • ¼ cup fresh parsley, minced
  • 6 tablespoons cracker meal
  • Vegetable oil

  • Procedures:

    From the capital of crab comes this delicacy: perfectly seasoned sweet crabmeat fried to golden deliciousness.

    Discard any cartilage or shell from crabmeat. Mix together mayonnaise, mustard, Worcestershire sauce, and parsley in a mixing bowl.

    Add crab, taking care not to break up crabmeat. Add cracker meal, then shape mixture into 18–2" cakes. Cover with plastic wrap and refrigerate 1 hour.

    Pour vegetable oil into a large skillet to a depth of ¼" and heat over medium-high heat. Fry the cakes until golden brown, turning once, about 5 minutes per side. Serve with tartar sauce if desired.

    Tested and perfected in the Sur la Table kitchen

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