Maryland Style Crab Cakes

This easy recipe for Maryland Jumbo Lump Crab Cakes is seasoned with Old Bay, has barely any filler and can be made in less than 45 minutes!

overhead shot of a platter with crab cakes and lemon wedges on top

Want to learn how to make an authentic Maryland Crab Cake from scratch? This recipe is perfectly seasoned with barely any filler and is ready in under 45 minutes. I have a few secrets to getting them just right, so keep reading to learn how!

Having lived in both Maryland and Louisiana, I know a thing or two about crab cakes. But between you and me, Maryland crab cakes are better because of a few key things. One is Old Bay seasoning and the other is saltine crackers!

I developed this recipe using all the tricks I’ve learned as a professional chef and a few secrets from Maryland locals, and I can guarantee these are the best crab cakes you’ll ever try.

My dad lives on the Chesapeake bay, and every summer we catch crabs just to make these crab cakes. Be sure to follow my recipe you want to make crab cakes even better than they do in the best seafood houses in Maryland!

For more seafoods recipes, try my Steamed Crabs Maryland Style, authentic Italian Linguine Alle Vongole, or this easy recipe for Cioppino Seafood Stew.

Why This Recipe Works

  • Easy, beginner-friendly recipe - anyone can make these!
  • Minimal ingredients with maximum results.
  • A Maryland secret ingredient is used to bind without adding any bulk.
  • Can be made with any type of crab meat, but Jumbo Lump is the best.
  • Can be pan fried or baked.
overhead shot of 4 people smiling, holding up a basket of blue crabs
Photo for street cred. We caught that bushel of blue claws in under 2 hours!
Ingredient Notes

Crab - Blue crab is the best type to use and the different types refer to the size of the lumps. Jumbo Lump is the ideal size, but it can be pricey. Lump has slightly smaller pieces and is slightly less expensive - the second best option, followed by Special, which has more broken up pieces. Claw and back fin meat, which comes from the swimming legs of the crab, can work, but it won't have quite the same texture. Colossal - the largest size available, is a waste of money for this recipe. Most grocery stores and seafood markets carry pasteurized cans, which is great, but if you can get your hands on fresh, even better.

Old Bay Seasoning - This salty, spicy, celery seed laced spice is essential to getting that classic Maryland flavor. Look for Old Bay in the spice aisle or in the seafood section of the grocery store.

Saltine Crackers - This is the "secret" ingredient to getting the perfect Maryland style texture. Saltines are light and airy and melt into the crab cakes, becoming nearly undetectable once they're cooked. They provide a very light, delicate texture with very little discernible breading or filler so you taste the luscious flavor of crab.

Dry Mustard Powder - This is just ground mustard seed. It doesn't matter what brand it is, just make sure your dry mustard powder is fresh and hasn't been sitting in your spice cabinet for 5+ years. If you don't have any, substitute Dijon mustard.

*Find the full ingredient list in the recipe card below!

side view of a small plate with a broken up crab cake, lemon wedge and small fork

How to Make Maryland Crab Cakes

  1. In a medium bowl, whisk together the whole egg, mayonnaise, Old Bay, mustard powder, Worcestershire sauce and scallions. 
  2. Add the crushed saltine cracker crumbs and mix until well combined. 
  3. Add the crabmeat, then use a rubber spatula to gently mix, being very careful not to break up the pieces.
  4. Use a ½ cup measuring cup or ice cream scoop to portion out 8 even mounds of the mixture. 
  5. Use your hands to gently pack them together to form a patty, but don't pack too tight. Set them on a cookie sheet, then cover with plastic and place in the refrigerator for at least 30 minutes or up to overnight.

To Pan Fry:

  1. When ready to cook, heat 4 tablespoons butter in a large skillet over medium heat. Add as many crab cakes as will fit in the pan without overcrowding (4 is usually good). 
  2. Cook for about 3 minutes or until golden brown, then flip and cook on the other side. Add more fat if needed and repeat with the remaining crab cakes.
  3. Serve immediately with lemon wedges and cocktail sauce on the side. 

To Bake:

  1. Preheat the oven to 450 degrees or 425 degrees for convection. 
  2. Line a baking sheet with parchment paper and spray with cooking spray to prevent sticking, then place the crab cakes on top, leaving at least 2-3 inches of room between each one. 
  3. Spoon a little bit of melted butter over each. 
  4. Bake for 12-15 minutes or until lightly golden on top. 
  5. Serve immediately with lemon wedges and cocktail sauce on the side. 
close up of fried crab cakes on a platter

Maryland Crab Cake Recipe Tips for Success

  • Take extra care when picking through the crab meat to remove any shell particle. Be careful not break up any pieces in the process.
  • Make sure everything is well mixed before adding the crab, then use a delicate hand when mixing so you don't break it up into smaller pieces.
  • Once formed, the cakes need to chill for at least 30 minutes before cooking to ensure they hold up and keep their shape - don't rush this step.
  • An ice cream scoop is a great way to portion if you have one about ½ cup in size.
  • This crab cake recipe is for lunch or dinner entree size, but you can reduce the size by half to a quarter to make appetizer sized. It's best to bake them as they don't hold up as well to frying (reduce baking time by half).
  • There is no salt or black pepper added to the mixture because it is not necessary, but add more if you prefer.
  • Like crab imperial, I think these are best kept simple, but you can add other spices like paprika, dried garlic, cayenne pepper, parsley or diced onions and bell peppers.
  • You can pan fry for an extra crispy crab cake, but I think oven baked makes a better crab cake.
overhead shot of a small plate with a broken up crab cake, lemon wedge and small fork

How to Serve

I love serving these crab cakes as an entree along with a few simple sides, such as these goat cheese stuffed tomatoes or this marinated Italian zucchini alla scapece, or this fresh summer corn and green beans with herb butter. 

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They’re also great as a sandwich, topped with homemade tartare sauce, tangy cocktail sauce or creole remoulade.

You can also serve these crab cakes as an appetizer! Just make them a lot smaller and serve with one of the sauced mentioned above.

FAQ

Can I substitute breadcrumbs or another cracker such as Ritz?

No, it will not produce the same texture and quality as a saltine. Breadcrumbs produce a pasty, doughy filler, while Ritz and other crackers have more fat added which changes the texture.

Can I make these with imitation crab meat?

No. Imitation crab meat is not real shellfish. It is made from cheap white fish that has been highly processed, artificially flavored and dyed with red dye. Use the real thing.

How to serve Maryland Jumbo Lump Crab Cakes?

I love them with just a squeeze of lemon or a little bit of cocktail sauce. Tartar sauce, remoulade and lemon aioli are also great sauce options, and I love a simple Cole slaw and French fries on the side. If I have any leftovers, I love making a crab cake sandwich, crab cake eggs Benedict with a poached egg and hollandaise, or adding them to a salad.

Can crab cakes be made gluten free?

Yes, simply substitute gluten free saltines.

Can these be frozen?

Yes, but freeze them prior to cooking. Place the cakes on a baking sheet lined with parchment paper and freeze until solid, then place them in a tightly sealed container. When ready to cook, preheat the oven to 450 degrees and bake from frozen for 15-20 minutes or until golden brown.|

side view of a plate of crab cakes with lemons

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overhead shot of a platter with crab cakes and lemon wedges on top
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Maryland Crab Cakes

This easy recipe for authentic Maryland Jumbo Lump Crab Cakes is seasoned with Old Bay, has barely any filler and can be made in less than 45 minutes! 
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: 4 servings (8 cakes)
Calories: 413kcal

Ingredients

  • 1 large egg
  • ½ cup mayonnaise
  • 2 teaspoons Old Bay seasoning
  • 1 teaspoon mustard powder
  • 2 teaspoons Worcestershire sauce
  • 3 scallions green parts only, very thinly sliced
  • 8 saltine crackers crushed into crumbs
  • 1 lb jumbo lump crabmeat carefully picked for shells (but leave lumps intact)
  • 3 tablespoons salted butter plus more as needed
  • cooking spray only if baking
  • lemon wedges and cocktail sauce for serving

Instructions

  1. In a medium bowl, whisk together the egg, mayonnaise, Old Bay, mustard powder, Worcestershire sauce and scallions.
  2. Add the crushed saltine crackers and mix until well combined.
  3. Add the crabmeat, then use a rubber spatula to gently mix, being very careful not to break up the lumps.
  4. Use a ½ cup measuring cup or ice cream scoop to portion out 8 even mounds of the mixture.
  5. Use your hands to gently pack them together to form a cake, but don't pack too tight. Set the cakes on a sheet pan, then cover with plastic and place in the refrigerator for at least 30 minutes or up to overnight.

To Pan Fry:

  1. When ready to cook, heat 4 tablespoons butter in a large skillet over medium heat. Add as many crab cakes as will fit in the pan without overcrowding (4 is usually good).
  2. Cook for about 3 minutes or until golden brown, then flip and cook on the other side. Add more butter if needed and repeat with the remaining crab cakes.
  3. Serve immediately with lemon wedges and cocktail sauce on the side. 

To Bake:

  1. Preheat the oven to 450 degrees or 425 degrees for a convection oven. 
  2. Line a sheet pan with parchment paper and spray with cooking spray to prevent sticking, then place the crab cakes on top, leaving at least 2-3 inches of room between each one. 
  3. Melt the butter and spoon it over each crab cake. 
  4. Bake for 12-15 minutes or until lightly golden on top. 
  5. Serve immediately with lemon wedges and cocktail sauce on the side. 

Notes

  • Take extra care when picking through the crab meat to remove all shells as to not break up any lumps in the process.
  • Make sure all of the ingredients are well mixed before adding the crab.
  • It's important to use a delicate hand when mixing the crab meat into the other ingredients, especially if you're using jumbo lump crab meat. You paid all that money for the big lumps so make sure you don't break them up while mixing! 
  • Once formed, the crab cakes need to chill for at least 30 minutes before cooking to ensure they hold up and keep their shape - don't rush this step. 
  • An ice cream scoop is a great way to portion the crab cakes if you have one about ½ cup in size. 
  • This recipe is for lunch or dinner entree sized crab cakes, but you can reduce the size by half to a quarter to make appetizer crab cakes. It's best to bake smaller crab cakes, as they don't hold up as well to frying. Reduce the baking time by half. 
  • I used to always fry my crab cakes but lately I have come to prefer the texture of them baked. They are great either way!

Nutrition

Calories: 413kcal | Carbohydrates: 7g | Protein: 23g | Fat: 32g | Saturated Fat: 9g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 123mg | Sodium: 1306mg | Potassium: 323mg | Fiber: 1g | Sugar: 1g | Vitamin A: 486IU | Vitamin C: 10mg | Calcium: 85mg | Iron: 2mg
5 from 26 votes

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47 Comments

  1. 5 stars
    I am a born, raised and bred Marylander. I love crab and crab cakes. Thank you for posting your recipes. They are authentic and deliciously genuine. Great job. Go Maryland !!👍🏼🙏🏼😊

  2. 5 stars
    These came out perfect. I grew up in Maryland and this is exactly how I remember the crab cakes tasting. I broiled them since that's what I remember but they look delicious fried too. Great recipe