Maryland Blue Crab Cakes

Serves 4

Prep Time: One hour

For the Crabcakes:


  • 1 lb.  jumbo lump crabmeat,  cleaned,  shells picked
  • 1 Tbsp.  sour cream
  • 1     Tbsp.  mayonnaise
  • 4   oz  lowfat shredded mozzarella cheese
  • ¼ c.  Italian parsley, chopped coarsely
  • ¼ c.  scallions, chopped
  • 1 lemon, zest and juice
  • 1 Tbsp.  Dijon mustard
  • 1 tsp.   Worcestershire sauce
  • 1 tsp.  Tabasco  sauce
  • salt and pepper to taste
  • 1        c.  seasoned flour
  • 2        eggs,  beaten
  • 3        c.  panko bread crumbs
  • oil for pan frying



  1. For the Crab Cakes:  In a large mixing bowl, place the crab meat, sour cream, mozzarella, mayonnaise, parsley and scallions. 
  2. Toss gently. 
  3. Add the zest and juice of one lemon, mustard, Worcestershire sauce and tabasco sauce. 
  4. Mix gently and season with salt and pepper. 
  5. Form into 2 ounce crab balls and set aside.
  6. Coat the crab balls in flour, then egg, then breadcrumbs. 
  7. Form into ¾ inch thick patties and set aside. 
  8. Shallow fry the patties in 350 degree oil for about 3 minutes per side. 
  9. Keep warm.
    Maryland Blue Crab Cakes with Summer Succotash Salad
    Maryland Blue Crab Cakes with Summer Succotash Salad

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