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Delicious Easy Deviled Crab Cakes — Maryland Style served on a plate.

Easy Deviled Crab Cakes — Maryland Style

These crab cakes are punchy, a little spicy, and perfect for any occasion, combining big crab flavor with minimal filler.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American, Seafood
Calories: 250
Ingredients Method Notes

Ingredients
  

Crab Cake Ingredients
  • 1 pound lump crab meat, picked over for shells Use fresh, refrigerated, or canned crab.
  • 2 to 3 tablespoons mayo
  • 1 tablespoon Dijon or spicy brown mustard
  • 1 teaspoon Old Bay seasoning, plus a pinch for topping
  • 1 to 2 teaspoons lemon juice
  • 1 large egg, lightly beaten
  • 1/3 cup crushed crackers or breadcrumbs, plus extra if needed Too many crumbs makes it bready.
  • 1 tablespoon finely diced celery or bell pepper, optional Adds flavor but is not necessary.
  • to taste hot sauce or cayenne, optional For a spicy flavor.
  • as needed butter or oil for cooking

Method
 

Preparation
  1. Pick through the crab meat to remove any shells.
  2. In a bowl, combine crab meat, mayo, mustard, Old Bay seasoning, lemon juice, beaten egg, and optional celery or bell pepper.
  3. Gently fold in crushed crackers or breadcrumbs until combined.
  4. Chill the mixture in the refrigerator for 20 to 30 minutes.
  5. Shape the mixture into patties.
Cooking
  1. Heat butter or oil in a skillet over medium heat.
  2. Cook the patties for 3 to 4 minutes on each side until golden brown and heated through.

Notes

For best results, do not overmix and chill the patties before cooking. These crab cakes reheat well in a toaster oven or skillet for a crisp exterior.