Maryland Crab Cake

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 32.

	this recipe	typical
egg	21%	11%
salt	0%	0%
aromatics	2%	2%
fat	53%	21%

Where it stands out

• #2 of 32 for tenderness
• #3 of 32 for browning depth
• #4 of 32 for crust crunch

Adapts cleanly: dairy-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

100 g	2 large eggs
34 g	2 1/2 tablespoons mayonnaise, (best quality such as Hellmann's or Duke's)
7 g	1 1/2 teaspoons Dijon mustard
5 g	1 teaspoon Worcestershire sauce
2 g	1 teaspoon Old Bay seasoning
2 g	1/4 teaspoon salt
25 g	1/4 cup finely diced celery, (from one stalk)
12 g	2 tablespoons finely chopped fresh flat-leaf parsley
454 g	1 lb lump crab meat ((see note below))
54 g	1/2 cup panko
	Vegetable or canola oil, (for cooking)
220 g	1 cup mayonnaise, (best quality such as Hellmann's or Duke's)
	1 1/2 tablespoons sweet pickle relish
4 g	1 teaspoon Dijon mustard
10 g	1 tablespoon minced red onion
23 g	1 to 2 tablespoons lemon juice, (to taste, from 1 lemon)
	Salt and freshly ground black pepper, (to taste)

Method: 4 steps, published by www.onceuponachef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“WOW!!!! I am almost 71 years old and I can honestly say this is the best crabcake I’ve ever had. Back when my husband was flying fighters he and the guys would stop and get crabcakes at their favorite place on the Maryland shore. Ever since then I’ve been t” — a cook, 5.0★

“I made these with your suggestion- your green beans and cornbread muffins. It was all delicious. The crab cakes are so flavorful. I refrigerated them overnight and I feel like that helped keep them together as they are extremely delicate. I fried them before m” — a cook, 5.0★