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Maryland-Style Crab Cakes

Maryland-Style Crab Cakes

Prep time 18 minutes
Cook time 12 minutes
Makes 4 servings


  • 1 lb lump crabmeat
  • 16 unsalted tops saltine crackers
  • ½ cup mayonnaise
  • 1 Tbsp Nature's Promise
  • Organic Dijon Mustard
  • 1 ½ Tbsps finely chopped parsley
  • 2 tsps Old Bay seasoning
  • 1 large egg
  • 1 lemon
  • 2 Tbsps canola oil
  • 1 (5-oz) pkg baby arugula


1. Place the crab in a medium bowl. With fingers, pick through meat to check for any bits of shell. In a food processor, pulse the saltines until finely crushed and transfer to bowl with crab. Gently mix until combined without breaking up crab too much.

2. In a medium bowl, whisk together the mayonnaise, mustard, parsley, Old Bay, salt, and pepper. Spoon ¼ cup of mayonnaise mixture into small bowl and set aside. To mayonnaise in medium bowl, add the egg and beat until well combined. Add crab mixture and gently combine. Form into 8 cakes, about 1- inch thick. Place in freezer for 10 minutes.

3. Squeeze juice from half the lemon into reserved mayonnaise mixture and stir to combine. Cut remaining lemon half into wedges.

4. In 12-inch nonstick skillet, heat the oil on medium-high until hot. Add 4 crab cakes to pan and cook 2–3 minutes per side, until deep golden brown. Transfer to paper towel–lined plate. Repeat with remaining crab cakes. Serve cakes over arugula with reserved sauce and lemon wedges.