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+ servings

Maryland King Crab Legs

Niky @ The House on Silverado
Crispy cakes with nice, big pieces of crab, and just enough filler to hold them together, allowing the sweet crab flavor to be the star of the show.
Prep Time 10 mins
Cook Time 10 mins
Chill Time 10 mins
Total Time 30 mins
Course Appetizer, Main Course
Servings 8 crab cakes
Calories 334 kcal


  • cup mayonnaise
  • 1 large egg beaten
  • 2 TBSP Dijon mustard
  • 2 tsp Worcestershire sauce
  • ½ tsp hot sauce
  • salt & pepper to taste
  • 1 lb jump lump crab cake
  • ¾ cup panko bread crumbs or crushed saltines
  • 2 TBSP parsley chopped
  • vegetable oil for frying
  • lemon wedges to serve
  • tarter sauce optional


  • In a small bowl, whisk together mayonnaise, egg, Dijon mustard, Worcestershire, and hot sauce. Season with salt and pepper.
  • In a separate, medium bowl, stir together crabmeat, panko, and parsley. Gently fold in mayo mixture-- you want to the crab to remain in big lumps. Then, form into 8 patties if serving as appetizers, or 4 patties if serving as the main course for two people (2 cakes each).
  • Coat a large frying pan with oil and heat over medium-high until shimmering. Add crab cakes and cook, in batches, until golden and crispy, 3 to 5 minutes per side.
  • Serve crab cakes with lemon wedges, or tarter sauce if you desire.


Serving: 1crab cakeCalories: 334kcalCarbohydrates: 15.7gProtein: 24.4gFat: 19.2gSaturated Fat: 3.3gCholesterol: 137mgSodium: 872mgPotassium: 70mgFiber: 1gSugar: 1.9gCalcium: 128mgIron: 2mg
Keyword Seafood
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