Maryland Lump Crab Cakes


  • 1 pound fresh crabmeat, preferably lump, drained of any liquid
  • 1 egg and 1 egg yolk, lightly beaten
  • 1 heaping tablespoon plain Greek yogurt (I use Chobani 2%)
  • 1 heaping tablespoon mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • a dash of Tabasco or hot sauce of choice
  • 1 teaspoon Old Bay Seasoning (I use a salt-free blend that is similar to Old Bay)
  • 1/4 teaspoon kosher or sea salt
  • freshly ground pepper to taste
  • scant 1/2 cup crushed Ritz crackers (10 crackers)
  • 1 rounded tablespoon snipped, fresh chives
  • lemon wedges, for serving


  1. In a mixing bowl, combine the egg and extra yolk, yogurt, mayonnaise, Dijon, Worcestershire sauce, Tabasco, Old Bay, salt and pepper. Make sure the ingredients are well combined, then add the crushed crackers and chives and mix well. Gently fold in the crab meat until just combined.
  2. Form into patties. You want them to be loose, but not falling apart, so try not to press too hard. You could make 6 larger patties; I usually make about 8 or 9 slightly smaller patties.
  3. Place on a greased baking sheet, cover with foil or plastic wrap, and refrigerate at least an hour before baking.
  4. On top rack of oven, broil crab cakes 2-3 minutes or until just golden. Remove from oven, carefully flip, and broil another 2-3 minutes or until just golden on the other side.
  5. Serve with lemon wedges and the Lemon Dijon Sauce, if desired. You could also use your favorite cocktail or tartar sauce. My sister-in-law likes to mix of half cocktail, half tartar sauce. Sometimes, I make a quick cocktail sauce out of ketchup, a dash of Worcestershire, and horseradish to taste.

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