Maryland-Style Crab Cakes with Old Bay Aioli and Lemony Arugula

Steps

1. Step 1

   Tip the crabmeat onto a plate lined with paper towels and gently pat it dry, picking out any bits of shell. Try not to break up the big lumps.

   5 min

   • 1 lb lump or jumbo lump crabmeat
2. Step 2

   In a large bowl, whisk together the mayonnaise, egg, Dijon, Worcestershire, Old Bay, parsley and lemon juice until smooth.

   3 min

   • 1 egg
   • 1/3 cup mayonnaise
   • 1 tsp Dijon mustard
   • 1 tsp Worcestershire sauce
   • 1 1/2 tsp Old Bay seasoning
   • 2 tbsp fresh parsley
   • 2 tsp lemon juice
3. Step 3

   Add the crabmeat and the crushed saltines. Fold everything together with a rubber spatula using just a few broad strokes, so the crab stays in large pieces. The mix should just hold together when squeezed.

   2 min

   • 1 lb lump or jumbo lump crabmeat
   • 18 saltine crackers
4. Step 4

   Divide into 8 mounds and shape each into a patty about 3 inches wide and 1 inch thick, packing them lightly. Set them on a plate or small tray, cover, and chill at least 30 minutes (up to 1 day) so they hold their shape.

   30 min, hands-off

5. Step 5

   Meanwhile, make the aioli: stir together the mayonnaise, garlic, Old Bay, lemon juice, lemon zest and hot sauce in a small bowl. Refrigerate until serving.

   5 min

   • 1/2 cup mayonnaise
   • 1 clove garlic
   • 1 tsp Old Bay seasoning
   • 1 tbsp lemon juice
   • 1/2 tsp lemon zest
   • hot sauce
6. Step 6

   Heat the butter and oil in a large skillet over medium heat until the butter stops foaming. Add the crab cakes, leaving space between them (work in two batches if needed). Cook without moving them until deep golden, 4 to 5 minutes, then flip carefully with a thin spatula and cook 4 to 5 minutes more. Transfer to a plate.

   10 min

   • 2 tbsp unsalted butter
   • 2 tbsp neutral oil, such as canola
7. Step 7

   In a bowl, whisk the olive oil and lemon juice with a pinch of salt and pepper, add the arugula and toss lightly just before serving.

   3 min

   • 5 oz baby arugula
   • 2 tbsp extra-virgin olive oil
   • 1 tbsp lemon juice
   • salt
   • black pepper
8. Step 8

   Divide the arugula among 4 plates, set 2 warm crab cakes alongside each, and serve with a spoonful of Old Bay aioli and lemon wedges.

   • 1 lemon

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026