After experimenting with many crab cake recipes through the years, we finally landed on this as the best. Enjoy!


  • 1/4 cup mayonnaise
  • 2 scallions, thinly sliced
  • 1 large egg, lightly beaten
  • 1 tablespoon Dijon mustard
  • 2 teaspoons fresh lemon juice plus wedges for garnish
  • 1 1/2 teaspoons SKORDO Chesapeake Bay Seasoning
  • 1/2 teaspoon hot sauce
  • 1/2 teaspoon worcestershire sauce
  • 1 pound lump crabmeat, picked over
  • 1 1/4 cup panko bread crumbs, divided
  • 1 tablespoon thinly sliced chives
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 3 tablespoons unsalted butter
  • 3 tablespoons olive oil
  • 1 small bunch of cilantro, for garnishing


  1. Whisk first 8 ingredients in a medium bowl. Add crab; fold to blend.
  2. Stir in 3/4 cup panko, chives, salt, and pepper.
  3. Divide into 6 equal portions. Form each into equally sized patties. Refrigerate for at least 30 minutes. 
  4. Heat butter and olive oil in a large skillet over medium heat.
  5. Place remaining 1/2 cup panko on a plate. Coat cakes with panko.
  6. Fry until golden brown and crisp, 3-4 minutes per side.
  7. Garnish with cilantro, if desired.
February 27, 2021


Suzan said:

Being a southern Maryland native, I can give thumbs up to this version, even though it’s slightly different from traditional versions.
Good for you John K !

Word to the Wise: unfortunate reality of crabmeat universe – only backfin/lump meat is worth bothering with. As in blue crab. The others are not substantial (or flavorful) enough, being so "thready’ and “shreddy” SO thanks John for specifying !

We Marylanders have also learned how to oven-bake the crab cakes without losing too much. Seasonings etc as seen here would be fine regardless.

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