Maryland Crab Cakes Made with Jumbo Lump Crab
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Traditional Maryland crab cakes made with jumbo lump crab, minimal filler, and Old Bay seasoning. Tender inside with a crispy exterior, these are restaurant-quality but quick to make at home.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 7- Tartar sauce, (made with mayo, relish, shallots, Dijon, lemon juice, Kosher salt, and black pepper)
- 1 large egg
- 2 Tbsp mayonnaise
- 2 tsp Old Bay seasoning
- 2 tsp Dijon mustard
- 1 tsp Worcestershire
- 2 Tbsp chopped parsley
- 2 Tbsp chopped dill (or tarragon)
- 1 tsp lemon zest
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
- 1 lb jumbo lump crab meat, (picked through for cartilage and shells)
- 20 Ritz crackers, (ground into fine crumbs or ⅔ cup breadcrumbs)
- Flaky sea salt ()
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 1080mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 35mg
- Calcium
- 58mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1080MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.