Spicy Maryland Crab Cakes


  • 1 lb jumbo lump crab meat
  • 1 lb back fin crab meat
  • 1/2 cup mayonnaise
  • 2 eggs lightly beaten
  • 1 and 1/2 tbs Dijon mustard
  • 1 tbs fresh lemon juice
  • 3 tsp old bay seasoning
  • 1 jalapeno pepper, seeded and chopped
  • 2 cups panko bread crumbs
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbs fresh parsley, chopped
  • canola oil for deep frying
  • Add all ingredients to a non metal bowl, except for the crab meat and panko. Mix well.
  • Stir in the panko and crab meat, mix well then  form into 8-10 balls a little larger than a golf ball.  Form tightly.
  • Refrigerate the crab cakes, covered for about an hour before cooking.
  • In a large saucepan or deep fryer, heat oil to 350 degrees, then fry the crab cakes in batches until golden brown. 3-5 minutes.
  • Drain on paper towels.
  • Serve with tartar sauce as is on as crab cake sandwiches.

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