Big on crab with little filler, this Maryland-style crab cake recipe makes the most tender, flavorful crab cakes in the oven, without the stress and mess!
Save the Recipe!
While I can’t say I’m a Maryland-bred girlie, growing up, my neighbors were from Baltimore and used to make the most amazing Maryland crab cakes and deliver them to our house. They were seriously the best crab cakes ever, loaded with fresh crab meat, Old Bay seasoning, and just enough filler to hold them together.
This recipe is inspired by these crab cakes, made for all people like me who don’t necessarily live in Maryland but want authentic Maryland crab cakes right in their own kitchen.
Moist and tender, loaded with crab, and baked under the broiler (not fried like my Salmon Croquettes!) until golden and crispy on the top, this crab cake recipe won’t disappoint! Serve simply with lemon wedges and Tartar Sauce or a little melted Homemade Butter. I can’t wait to show you guys all of my secrets to make the best crab cakes!
Why You’ll Love This Crab Cake Recipe
- Little filler, lots of crab: we’re letting the crab shine here, people!
- Traditional, Maryland-style recipe: crab-forward, seasoned with a classic mix of Old Bay, and a touch of mustard, mayo, and Worcestershire, these are the real deal.
- Broiled in the oven, not fried: we’re talking light, moist, and tender, not doughy, dense, or messy to make!
- Easy to make: blend everything together, chill, shape, and broil…that’s it!
Ingredients
You only need a handful of ingredients to make amazing crab cakes that are meaty and flavorful. Here they are:
- Lump or jumbo lump crab meat – try to find the best crab meat you can! If you don’t have access to fresh crab (like me), the second best option is crab meat in the refrigerator section of your local fish market or grocery store’s seafood department. Phillips is a popular brand. Lump crab meat is less expensive than jumbo lump and will make more uniform, less chunky crab cakes. It’s totally your choice whether you go with lump or jumbo lump. I personally like lump!
- Saltine crackers – the classic binder for Maryland crab cakes is crushed saltines, instead of breadcrumbs! Saltines have a buttery-salty flavor and create a less dense, moist crab cake.
- Large egg – one egg will ensure your crab cakes don’t fall apart.
- Mayonnaise – a dash of mayo not only acts as a binder, but adds a touch of creaminess.
- Italian parsley – for a pop of green freshness, parsley is your friend!
- Dijon mustard – cutting through the richness, tangy Dijon is a must!
- Worcestershire sauce – a splash of Worcestershire adds savory complexity.
- Old Bay seasoning – the hallmark flavor in traditional Maryland crab cakes is Old Bay. It adds that iconic mix of celery salt, paprika, warm spices, and pepper.
- Lemon juice – a touch of lemon brightens things up.
- Butter – brush the tops of the crab cakes with butter to help them brown and crisp up when broiled. You can also use avocado, vegetable, or canola oil.
How to Make Crab Cakes
Making Maryland crab cakes is actually easy! Here are the steps with photos to help you along the way. This is just an outline; for the full recipe, see the recipe card below!
Step 1: Gently pick through the crab meat to remove any shell fragments. Pat dry.
Step 2: Whisk together the egg, mayo, parsley, mustard, Worcestershire, Old Bay, lemon juice, and salt and pepper.
Step 3: Stir in saltines.
Step 4: Gently fold in the crab meat until just combined.
Step 5: Refrigerate for 45 minutes.
Step 6: Use a 1/3 cup measure to shape 1-inch thick patties. Place patties on a greased baking sheet.
Step 7: Brush each with melted butter.
Step 8: Preheat the broiler setting for 5 minutes. Broil crab cakes on the middle rack for 7-11 minutes until golden brown and just heated through. If browning too quickly, tent with foil.
Step 9: Serve with lemon wedges, tartar sauce, or remoulade!
Video: Watch How to Make Crab Cakes
My Pro Tip
Grace’s Pro Tips
What is the secret to the best crab cakes? Here are my pro tips!
- Use quality crab: use fresh jumbo lump or lump crab for the sweetest flavor and best texture. If you don’t have access to fresh crab meat, look for crab in the refrigerator section. Phillips is a popular refrigerator crab meat brand.
- Handle gently: mix lightly and gently shape to keep the crab pieces intact. Overmixing makes dense crab cakes. No thank you!
- Chill before broiling: this helps flavors meld together and the cakes hold together when cooked.
- Serve right away: crab cakes are best served hot out of the oven!
Frequently Asked Questions
Jumbo lump crab gives you large, meaty chunks. Lump crab is smaller pieces and easier to bind, making sturdier cakes. Both are delish, but just make sure your crab is the freshest you can possibly find!
A dash of mayonnaise, egg, and saltines work best, keeping them moist while still holding everything together without being dense.
Both work, but broiling or baking is easier and more traditional for Maryland crab cakes while still yielding a golden crust.
Keep the sides simple like lemon wedges, Tartar Sauce, remoulade, or melted butter to let the crab cakes shine. Pair them with fries, Homemade Dill Pickles, Grilled Corn on the Cob brushed with Old Bay seasoned butter, or Vinegar Coleslaw.
Crab cakes are best enjoyed right away, hot out of the oven. But if you have leftovers, cool them completely, and then store in an airtight container in the fridge for up to 3 days. Reheat, covered, in a 350°F oven until warmed through, or freeze for up to 3 months (wrap tightly and thaw overnight before reheating).
More Seafood Recipes You’ll Love!
Dinner
Italian Steamed Clams
Easy Weeknight Dinners
Fresh Salmon Burgers
Appetizers
Baked Coconut Shrimp
Appetizers
BEST Classic Clams Casino Recipe
If you’ve tried this Crab Cake Recipe or any other recipe on my website, please let me know in the comments below. I love hearing from you. Please consider leaving a 🌟 star rating while you are here!
Maryland Crab Cake Recipe
Ingredients
- 1 pound lump crab meat, or jumbo lump crab meat
- ⅓ cup crushed saltine crackers, crushed to texture of panko breadcrumbs
- 1 large egg
- 2 tablespoons mayonnaise
- 1 tablespoon fresh Italian parsley, finely chopped
- 1 ½ teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1 teaspoon fresh lemon juice
- Salt and pepper, to taste
- ½ tablespoon butter, melted for brushing
Instructions
- Gently pick through the crab meat to remove any shell fragments. Pat dry to remove excess juices/liquid.
- Whisk together the egg, mayo, parsley, mustard, Worcestershire, Old Bay, lemon juice, and salt and pepper.
- Stir in the crushed saltines.
- Gently fold in the crab meat until just combined.
- Refrigerate the mixture for 45 minutes.
- Use a ⅓ cup measure to shape 1-inch thick patties. Expect them to be fragile rather than compact. Place the patties on a lightly greased baking sheet.
- Brush each patty with melted butter.
- Preheat the oven’s broiler setting (high broil) for 5 minutes. Broil crab cakes on the middle rack for 7-11 minutes until golden brown and heated through (at least 165°F). Watch carefully. If browning too quickly, lightly tent with foil.
- Use a spatula to carefully transfer them to a platter or plates, and serve with lemon wedges, Tartar Sauce, or remoulade!
Video
Notes
- Jumbo lump vs. lump crab meat: jumbo lump crab makes for large, meaty bites that can be a little looser. Lump crab has smaller pieces that blend more evenly, creating a sturdier cake that holds together more easily. Both are delicious; it just depends if you prefer a chunkier crab cake or a more cohesive one!
- If you don’t have access to fresh crab meat, look for crab meat in the refrigerator section of your local fish market or grocery store seafood section. Phillips is a popular refrigerator crab meat brand.
- You can chill the crab mixture for up to 12 hours before forming into patties, if desired.
- Crab cakes are best served right away!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Excellent and easy
Perfect!
Perfect! Tender, flavorful, easy to fix , Flaky.
Thanks so much!!!
Grace
I made these to the letter and number! OUTSTANDING! I was at my new Lady friends house and wow! She couldnโt stop talking about them. They were so good! And simple.
Thank You !
Bill from O. C.
Hi Bill,
YAY! Thanks for letting me know. Glad you were able to dazzle your new lady friend!!
Grace
I have had many crab cakes over the years in restaurants all over the US. These are the best I have ever tasted! I am impressed!
Yay! I’m flattered! Thanks for letting me know.
Grace
I love crab cakes that are loosely textured and filled with crab. This recipe is spot on the best Iโve ever tasted in the Chesapeake or elsewhere!
Delicious!!!
Ahh this makes me so happy! Thanks for letting me know!
Grace
WOW…these are just like the ones I’ve had in Maryland. So good.
Amazing!! So glad you like them!
Grace