Classic Crab Cakes

Crab cakes have been prepared in the Chesapeake Bay region since before the colonists arrived and have become an iconic Maryland dish.

Serves: 8Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy


Serves: 8

Ingredients

  • 1 3⁄4 lbs. lump crabmeat
  • 1 large egg
  • 3 Tbsp. all-purpose flour
  • 3 Tbsp. minced onion
  • 2 Tbsp. Panko breadcrumbs
  • 1 1⁄2 Tbsp. finely chopped scallion
  • 1 Tbsp. salt
  • 1⁄2 Tbsp. Old Bay Seasoning
  • 1 tsp. ground black pepper
  • 1 tsp. celery salt
  • 3 Tbsp. butter

Directions

  • Mix crabmeat, egg, flour, onion, breadcrumbs, scallion, salt, seasoning, pepper, and celery salt in a medium bowl. Be careful not to break up the crabmeat.
  • Portion the crab cakes into 8 small patties.
  • Heat butter in a nonstick sauté pan over medium heat. Brown crab cakes in butter, 4 minutes per side.