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!
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.
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!
How to Make Maryland Crab Cakes
- In a medium bowl, whisk together the whole egg, mayonnaise, Old Bay, mustard powder, Worcestershire sauce and scallions.
- Add the crushed saltine cracker crumbs and mix until well combined.
- Add the crabmeat, then use a rubber spatula to gently mix, being very careful not to break up the pieces.
- Use a ½ cup measuring cup or ice cream scoop to portion out 8 even mounds of the mixture.
- 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:
- 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).
- 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.
- Serve immediately with lemon wedges and cocktail sauce on the side.
To Bake:
- Preheat the oven to 450 degrees or 425 degrees for convection.
- 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.
- Spoon a little bit of melted butter over each.
- Bake for 12-15 minutes or until lightly golden on top.
- Serve immediately with lemon wedges and cocktail sauce on the side.
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.
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
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.
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.
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.
Yes, simply substitute gluten free saltines.
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.|
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Maryland Crab Cakes
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
- In a medium bowl, whisk together the egg, mayonnaise, Old Bay, mustard powder, Worcestershire sauce and scallions.
- Add the crushed saltine crackers and mix until well combined.
- Add the crabmeat, then use a rubber spatula to gently mix, being very careful not to break up the lumps.
- Use a ½ cup measuring cup or ice cream scoop to portion out 8 even mounds of the mixture.
- 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:
- 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).
- 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.
- Serve immediately with lemon wedges and cocktail sauce on the side.
To Bake:
- Preheat the oven to 450 degrees or 425 degrees for a convection oven.
- 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.
- Melt the butter and spoon it over each crab cake.
- Bake for 12-15 minutes or until lightly golden on top.
- 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!
Hi,
I have made this twice so far; each time they come out great! I baked them, makes the clean up easier. I recommend to all crab cake lovers!
Love to hear that, thanks Charles!
Can't get enough of these Maryland jumbo crab cakes! They were so delicious and satisfying! I love dipping it in a hot sauce! New addition to our meal rotation!
Wow these crab cakes were seriously delicious. We absolutely loved them
and will definitely be making again! Using saltines was inspired
The saltines are a game changer, aren't they? So glad you loved the recipe
Super delicious recipe! We crave it. I love how easy it is to make. Amazing.
Rich in flavor and super fun for a crowd.
Make them small to serve at a party last weekend and everyone loved them.
Thank you!
Thanks for your comment, I'm happy they were a hit!
I love how simple and minimal the ingredients were. They were moist, flavorful, and the outer crust on them was so good. I served mine with my sriracha aioli. Will make again!
Excellent recipe. They were so good
Happy you enjoyed them!
My go to recipe, always rave reviews!!!!!!
Thanks Fran, so glad you love them!
This truly is the best crab cake recipe I've ever tried. The saltines are a game changer, never would have thought to use those before, now I'll never go back to breadcrumbs. If you aren't sure about whether or not to make these, MAKE THEM! They are so so good.
These were great! I used fresh Dungeness fresh caught, my husband was so pleased 😄
So glad you enjoyed them!
Always have used breadcrumbs in my crab cakes but decided to try yours with the saltines. Wow! What a difference. They were so light, it was like there was no filler at all. I'll never go back. Thanks for the recipe!
So glad to hear that Deb! The saltines really do make a difference!
Best crab cake recipe ever. They're simple, not too much filler and come out perfect every time no matter what kind of crab you use. I used to fry them but have liked them. better baked recently. cant go wrong either way
So glad you loved them!
This is my go to crab cake recipe and it never disappoints. I made it for a friends birthday dinner last night and everyone loved it. They said it was the best crab cake they've eaten. Thanks for sharing your wonderful recipes.
Thank you Patty! So glad you love the recipe!!
This is the best crab cake recipe ever! I love this recipe! It is so easy to make! Always a big hit with my family! Thank you for sharing this recipe!
Thank you Dolores! SO glad you enjoy them. 🙂
Hi - Excited to try your recipe! I am bringing them to Christmas Eve dinner at someone else's home, so they will have to be prepared ahead of time. Not ideal, but I thought I'd make them as per the recipe and then reheat the next day.
Any tips on how to reheat? Any suggested changes to make when cooking or storing to accommodate for the reheating? Thanks!
Hey Rebecca! These reheat beautifully. I would just place them on a sheet pan (in a single layer) and bake at 350 for about 10 minutes or just until they're heated through. Let me know how they turn out!
Success!! The crab cakes were a hit. I reheated them at 350 for 10 minutes covered with foil and then 3 minutes uncovered. They tasted just as good as they did fresh. Thanks again!
This was so delicious. Instructions was easy to follow and it came out just as beautiful as on the photos.
Glad you enjoyed them!
From the sea and to the plate. I loved reading this post. Have never tried maryland crab cakes but I can see you are passionate about it. Thanks for sharing this.
thank you so much! passionate i am.
These look fantastic! I'm not sure if I ever had a Maryland style crab cake, but I'll sure make it a point to have one now.
Thanks, Sabrina! They are the bessssst!
Next time you're in my hood you have to come over! We'll do MD crab cakes and Indian crab curry! PS. We still miss you ????????????????
duuuude! Screw the crab cakes give me all the Indian crab curry! I miss you guys tooooo... coming to Sea Isle any time soon?
Also, put the saltines in a plastic bag and mash them with a rolling pin. Makes 'em perfect. And because I have more opinions, my favorite recipe for leftover crab cakes (if you have them somehow, I make tons) is crab cake and asparagus quesadillas. Delicious. Again, thanks for not using chicken broth in this recipe, highfive.
Grape seed oil for frying. High smoke point, sears perfectly. Scallions totally superfluous, but I use them in scallop cakes, never crab cakes, but my expectations are such that I'll take it. Also, more saltines. You sure you don't want to add some chicken broth?
See, my friend Dan who is from Annapolis told me NO MORE than 1/4 cup of crushed saltines per 1 lb of crab meat. I used a little more though... how many do you use??? I feel like more saltines would call for more liquid... like chicken stock.
Crab cakes should never ever be cooked in oil...
I'm not sure what you mean by this. My recipe calls for cooking in butter - did you run into an issue?
You went out and caught the crabs yourself!?
That's dedication for a recipe post if I've ever seen it!
thanks!! haha. The crabbing was so much fun
My crab cakes are resting in the fridge as we speak....and of course my anticipation level is off the charts
how were they?