Maryland Crab Cakes Recipe (Little Filler)

These Maryland crab cakes get the stamp of approval from locals and out-of-towners alike. This classic lump crab cake recipe combines the flavors of lemon, parsley, and Old Bay Seasoning but the most flavor is from the crab meat itself. For the best texture, use lump crab meat, little filler, and bake the cakes in a very hot oven.

Maryland crab cakes with cocktail sauce and lemon

I’ve been debating publishing our favorite crab cakes recipe on my blog because I was nervous there wouldn’t be enough crab aficionados reading this! But after asking readers on Instagram if you/they want the recipe, the response was a loud YES.

So here we go!

I’ve lived in Maryland for half my life and say with 100% honesty that crab cakes are as essential as the air this state breathes. My husband was born and raised here and has crab-feasting down to a science. Crab isn’t just food, it’s a way of life here. I’ve served these particular crab cakes to locals and out-of-towners alike, all of whom rave about the recipe. (My crab dip, too!) I’m really proud of it and am so excited to share these Maryland crab cakes with you!

Maryland crab cakes on a white platter

How to Make Maryland Crab Cakes

Crab cakes make a wonderful main dish or even as sandwich on a toasted bun. If shaped smaller, mini crab cakes are an awesome finger food. With this recipe, you can be confident that you ALWAYS have a quick dinner recipe in your back pocket, as well as an impressive crowd-pleasing appetizer. They make great leftovers, too!

  1. Whisk the flavors and binders together.
  2. Add the crab meat & filler.
  3. Very gently mix together: Fold the ingredients together slowly and carefully. If over-mixed, the lump crab meat will break apart.
  4. Refrigerate for 30 minutes: This is a key step in the recipe! Make sure the crab cake mixture is cold before you shape it into individual cakes. There is little filler in this recipe, so the cakes will fall apart if the mixture is not refrigerated before cooking.
  5. Grease baking pan & preheat oven. The oven gets pretty hot, so I don’t recommend using parchment paper. Grease the pan or use a silicone baking mat.
  6. Portion into cakes: Use a 1/2 cup measuring cup to scoop and portion out the mixture. Form into individual cakes. Place on the greased baking sheet.
  7. Bake: Bake the cakes on very high heat for about 12-14 minutes.

Baking vs Sautéing on Stove: Some cook crab cakes on the stove, but I heavily prefer the baking method. When cooked on the stove, crab cakes are often flattened into patties so the center cooks. For thick jumbo-style crab cakes, I recommend baking them at a high oven temperature. They cook very quickly and remain extra plump.

lump crab meat and other ingredients

2 images of Crab cake mixture before and after adding crab

Video Tutorial: Maryland Crab Cakes

Types of Crab Meat

  1. Jumbo Lump: Jumbo lump crab meat is off-white and comes from the crab’s swimmer fin muscles. Crabs only have 2 of these muscles, so you need a lot of crabs to make a serving of jumbo lump crab meat. This is why it’s the most expensive type. It’s very sturdy and is wonderful served alone or as a topping for dishes or salads.
  2. Lump: Lump crab meat is also off-white, but a bit smaller than jumbo lump. It’s still very sturdy and flavorful. It comes from the body of a crab and is ideal for chunky crab cakes.
  3. Backfin: Backfin crab meat, also known as flake crab meat, is off-white too. It also comes from the body of a crab. The term “backfin” can also include the broken pieces of lump crab meat. It’s flakier than big lumps of crab meat.
  4. Claw: Claw meat is darker than the other types of crab meat. It’s not as sweet, but it has a stronger flavor. Claw meat is the least expensive and is ideal for soups, dips, and stews.

hands shaping crab cakes

Best Crab Meat for Crab Cakes

The Chesapeake Bay is home to Maryland’s famous blue crabs. Opinions vary on what the best crab variety is and it’s usually determined by where you live. Maryland crabs are known for their unique buttery flavor and Dungeness crabs, found on the west coast, are known for their impressive size. If you aren’t steaming your own crabs for crab meat, let me help you navigate which crab meat is best for crab cakes.

Whichever crab variety you use, make sure you purchase crab meat labeled “hand-picked” or “fresh-picked” which means that the crab meat has been picked through for shells and cartilage. (Still, it’s good practice to gently run your hands through the meat for any hard cartilage remnants.)

Crab meat sold out of the shell has been cooked and can be consumed. It’s very rare to find raw crab meat sold out of the shell– it’s almost always cooked before it’s picked out of the shell. At the market, you can find canned, frozen, or fresh (refrigerated) crab meat. Unrefrigerated canned crab meat doesn’t have an ideal flavor for crab cakes. If you need to use canned, look for canned crab meat in the refrigerated section of your market. The fresher the crab meat, the better the crab cake will taste. Ask your grocer where to find the freshest crab meat in the store. I purchase fresh crab meat sold in a 1 lb plastic tub from the seafood counter in my grocery store. Sometimes the tubs are behind the glass or found on ice next to the seafood counter.

For the absolute best crab cake (and crab dip!), I recommend using lump crab meat or a mix of lump crab meat and backfin meat. Lump crab meat guarantees those big mouthwatering bites of crab. Don’t worry, all the other ingredients are pretty inexpensive.

crab cakes on baking sheet

Ingredients in Maryland Crab Cakes

Let’s walk through each ingredient so you understand its importance. While there are a few flavorful and binding ingredients, the real star of this crab cake is the crab itself. These flavors and binders simply enhance the true taste of crab.

  1. Egg: Egg is the main binding ingredient in crab cakes.
  2. Mayonnaise: Mayonnaise is another binding ingredient. I don’t like mayonnaise and I LOVE these crab cakes, so if you aren’t a mayo person, don’t worry. You can’t taste it.
  3. Fresh Parsley: Fresh herbs are a MUST in crab cakes. Sometimes recipes or restaurants use dill, but fresh parsley is most common. If needed, you can use dried parsley.
  4. Dijon Mustard: Dijon mustard is another must-have ingredient in crab cakes. I don’t recommend any other type of mustard– just dijon.
  5. Worcestershire Sauce: This adds so much flavor. You don’t need a lot– just 2 teaspoons.
  6. Old Bay Seasoning: What is crab without Old Bay Seasoning???
  7. Lemon Juice & Salt: Fresh, balancing flavors.
  8. Crab Meat: The leading role in the whole recipe.
  9. Cracker Crumbs: Drumroll please… the filler in this crab cake recipe is cracker crumbs. There is so much debate on what the best filler is and trust me, some of the best crab cakes are made with CRACKERS! See more below.

Since we’re baking the crab cakes and not sautéing them in butter or oil, brush the cakes with a little melted butter prior to baking. This tiny addition gives them that unmistakeable restaurant flavor. When they come out of the oven, squeeze a little lemon juice on top!

Maryland crab cake

Crab Cake Filler

While we have binding ingredients like mayonnaise and egg, crab cakes need a filler so they remain intact when cooked. And this is where people are very opinionated: what is the best filler? I’ve tested many and have even asked popular restaurants to spill the beans–most are very secretive about the crab cake ingredients they use! My #1 crab cake filler choice is cracker crumbs, specifically Saltine cracker crumbs. Bread crumbs are flavorless and too crunchy. Go for the Saltines! To make the crumbs, you can place the crackers in a zipped-top bag and crush the heck out of them with a rolling pin, or you can use a little ninja, a big food processor, or even a blender.

Crab cake meal with corn and potatoes

Maryland crab cake with lemon wedge on white plate

What to Serve with Crab Cakes

Keep it simple and serve with a squeeze of lemon. These Maryland crab cakes are so juicy and flavorful that they don’t need tartar sauce or cocktail sauce, but both are popular finishing touches. (I love a touch of cocktail sauce with mine!) If you’re making crab cakes for a big family meal, here’s what I recommend serving with your crab cake dinner:

  • cornbread and/or corn on the cob
  • caesar salad
  • baked potatoes or roasted potatoes
  • steamed vegetables
  • dinner rolls
  • coleslaw
Print
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Maryland crab cakes with cocktail sauce and lemon

Maryland Crab Cakes Recipe (Little Filler)

  • Author: Sally
  • Prep Time: 40 minutes
  • Cook Time: 15 minutes
  • Total Time: 55 minutes
  • Yield: 6 large crab cakes
  • Category: Dinner
  • Method: Baking
  • Cuisine: American

Description

For the best texture, use lump crab meat, little filler, and bake the cakes in a very hot oven. Serve with lemon wedges, a garnish of chopped parsley, and/or cocktail sauce or tartar sauce. For more success tips and to learn which crab meat to use, see blog post above.


Ingredients

  • 1 large egg
  • 1/4 cup (60g) mayonnaise
  • 1 Tablespoon chopped fresh parsley (or 2 teaspoons dried)
  • 2 teaspoons dijon mustard
  • 2 teaspoons worcestershire sauce
  • 1 teaspoon Old Bay seasoning (up to 1 and 1/2 teaspoons for a spicier kick)
  • 1 teaspoon fresh lemon juice, plus more for serving
  • 1/8 teaspoon salt
  • 1 pound fresh lump crab meat*
  • 2/3 cup Saltine cracker crumbs (about 14 crackers)
  • optional: 2 Tablespoons (30g) melted salted or unsalted butter

Instructions

  1. Whisk the egg, mayonnaise, parsley, dijon mustard, worcestershire sauce, Old Bay, lemon juice, and salt together in a large bowl. Place the crab meat on top, followed by the cracker crumbs. With a rubber spatula or large spoon, very gently and carefully fold together. You don’t want to break up that crab meat!
  2. Cover tightly and refrigerate for at least 30 minutes and up to 1 day.
  3. Preheat oven to 450°F (232°C). Generously grease a rimmed baking sheet with butter or nonstick spray or line with a silicone baking mat.
  4. Using a 1/2 cup measuring cup, portion the crab cake mixture into 6 mounds on the baking sheet. (Don’t flatten!) Use your hands or a spoon to compact each individual mound so there aren’t any lumps sticking out or falling apart. For extra flavor, brush each with melted butter. This is optional but recommended!
  5. Bake for 12-14 minutes or until lightly browned around the edges and on top. Drizzle each with fresh lemon juice and serve warm.
  6. Cover leftover crab cakes tightly and refrigerate for up to 5 days or freeze for up to 3 months.

Notes

  1. Freezing Instructions: You can freeze the portioned un-baked crab cakes for up to 3 months. Thaw in the refrigerator, brush with melted butter, then bake as directed. You can also freeze the baked and cooled crab cakes for up to 3 months. Thaw, then warm up in a 350°F (177°C) oven for 10-15 minutes or until warmed throughout. Or bake the frozen crab cakes at 350°F (177°C) for about 25-30 minutes.
  2. Which Crab Meat to Use: For any questions regarding which crab meat to use, see Best Crab Meat for Crab Cakes in the blog post above. I highly recommend fresh (refrigerated) lump crab meat.
  3. Smaller Sizes: For smaller crab cakes, divide the mixture into 12 1/4 cup portions. For mini crab cakes, divide into 24 2 Tbsp size portions. Bake at the same oven temperature. The bake time is shorter for these smaller sizes. The crab cakes are done when the tops and edges are lightly browned.

Keywords: seafood, Maryland, crabs

438 Comments

  1. Our very favorite crab patty recipe!!!!’
    5 stars!!! Thank you for sharing!!!!

  2. Kathleen Paulson says:

    I’ve made this several times and it’s a hit with family and friends. Easy to mix up and oh so easy to bake these.

  3. 64 years young MD native who has been catching crabs since early childhood. Your recipie is almost identical to our family recipie that I’m told goes back at least to my great gm. Excellent advice on the fresh ingredients and especially the high oven temp. We like to use a preheated pizza stone. Also let the mixed ingredients rest overnight prior to assembling the cakes. You did leave out the most important component. Fresh caught MD crabmeat. Call me a snob, but pasteurized crabmeat from anywhere but mid Chesapeake Bay waters pales in comparison. If you want to get really crazy use the lump backin whole from the biggest male crabs. Thanks

  4. Best crab cakes ever!!!! Thank you, Sally !

  5. Karen Conken says:

    Made this recipe yesterday and it was great. Not a big fan of crab cakes because most of them have too much filler – but this was really good. Husband wanted to know if he could have leftovers today – sorry all gone!!!

  6. Monica PIleggi says:

    I recently moved to North Carolina from Maryland. I purchased a pound of lump crab meat and made crab cakes using this recipe. I didn’t have Old Bay Seasoning, but the crab cakes still came out great. I didn’t have saltine crackers but club crackers, and I used only 1/2 cup, as I like my crab cakes with as little filler as possible.
    Will be making this again once I get my hands on the Old Bay Seasoning the next time I’m in Maryland.

    1. Used cajun seasoning since I had no Old Bay. Club crackers instead of saltines. Loved them. Perfect with lots of lemon.
      Best ever

    2. Old Bay can be found in NC grocery stores, but the trip to Maryland would definitely be fun! Trying this recipe tonight— can’t wait!

  7. These crabcakes are spot on. I followed the recipe exactly and I wasn’t disappointed. I used the dried parsley measurement in the recipe. Saves me a 4 hour trip to the Chesapeake Bay area and helps me avoid the in-laws!

  8. Can I substitute bread crumbs for crackers. If so what is the measurement.

    1. Stephanie @ Sally's Baking Addiction says:

      Yes, same amount.

      1. Excellent, and all ingredients I had on hand, except I had to use Ritz instead of Saltines. Wonderful, thank you so much!

  9. This recipe is spot on

  10. Born and raised in MD but moved to NC in my teenage years. I’m always disappointed when I order a “MD style” crab cake at seafood places. This is the best base recipe I always go to when I want the real deal and make them myself. Rave reviews from those who are lucky enough for me to share, lol. Thank you!

  11. Bonnie McCormick says:

    These are a huge hit with my born & raised, MD super hubs ( & me)!! Being from PA I never had crab cakes & was very intimidated at the thought of making them. He was very impressed & claims they were the best he’s ever had! I gotta agree, even though I’ve got nothing to compare them to… I know good food & these def are!!

  12. Loved this recipe! Brought me back to the shores of the Chesapeake Bay in VA. Tying chicken backs to a weighted kite string and netting 4 -5 blue crabs at a time right off the shore. We would take those same fresh caught sweet meat creatures back to the house where my dad would steam them with Old Bay & apple cider vinegar and use the lump meat to make crab cakes. VA Crab Cakes!! Lol

  13. Made exactly as written except I doubled the recipe! Wouldn’t change a thing! Served with a homemade remoulade sauce I found on a different website. My family loved them! A definite keeper!

  14. Very good. Are they supposed to be more crispy inside? I also had trouble with the nonstick spray burning pretty quick and tainting the taste a bit. Would olive oil be less likely to burn?
    Do you put the butter on before or after you bake them?

    1. Hi Carolyn, they shouldn’t be crispy inside. I wonder if yours were over-baked? You can add the melted butter in step 4 before baking and try olive oil next time.

  15. Can I substitute something else for worcestershire sauce?

    1. Hilari @ Sally's Baking Addiction says:

      Hi Kim, we haven’t tested this recipe with a Worcestershire sauce alternative but you could try using soy sauce or omitting it completely. Hope you love them!

  16. Yvette Sechrist McGlasson says:

    I too grew up on the shores of the Chesapeake Bay and this is pretty close to my Grandma’s recipe save the mustard. She always used yellow mustard, not Dijon. One thing that I have modified in it … I use Panko instead of Saltine’s. Less salt. And I also use Duke’s Mayo … that is another important part, the brand of mayo you use. It makes a difference.

  17. Sheryl Tommila says:

    Yum! I have tried several different crab cake recipes. This is a keeper! I used fresh Dungeness crab as I was gifted some from the Alsea Bay near my house on the Oregon Coast. The only thing I didn’t do was use crackers. I had toasted breadcrumbs–panko sort of, and didn’t want to go to the store. Thank you so much!

  18. Teiana Poullard says:

    My dad sent me this recipe since it was not on the back of the old bay bottle. I saw it and said now that’s a Maryland crab cake! Thanks for sharing.

  19. I’ve made this recipe several times for me and my daughter… well because it’s the best! I made it once and then we were hooked! I’m from PA, went to college in VA, best of friend from DC and ended up living and having my daughter in MD. I have been eating whole crabs on my own since I was 6. Swimming and eating crabs was our summer fun times! So all that to say I know good crab and crab cakes from the Chesapeake! I made them for my dad’s birthday last week and he asked me 4 times did I really make them LOL Yes dad I know they are DELISH!

  20. Nicole Bergman says:

    Was craving crab cakes from our favorite restaurant, but couldn’t get there… so thought I would try these. They were FABULOUS!!! Thank you for an easy and awesome recipe with minimal filler!! I make my own mayonnaise, which worked perfectly, used Jumbo lump and lump crab meat, and did a light olive oil spray before cooking on convection. They were fabulous! I love the grainy mustard butter that our fave restaurant tops their crab cakes with, so I replicated it, and the combo was fantastic! Happy to add this into our go to dinners!!!

  21. I cooked my fresh crab in salted water. I followed the recipe for cakes including Worchestershire (more salt), saltines (more salt), salt (duh?), and guess what? The cakes were so salty they were barely edible. I should have been a little more focused on how everything was adding up. I’ll know for next time.

    1. Brent u gotta follow the recipie. Can only imagine how u cooked crabmeat in salt. Recipe calls for cooked crabmeat which isn’t cooked in salt. If u steamed your own with seasoning to cook them u might end up with minimal salt but not enough to notice. How did u cook the crabmeat?

  22. I’m a Baltimore native living in central Texas and I constantly roll my eyes and try to bite my tongue after the first bite of so called “Maryland style” crab cakes. But this! This recipe is spot on! I will feed it to everyone I love in Texas so they will know where I come from. Thank you!!!

  23. biana orlinskaya says:

    This sounds delish! Can I make crab cakes smaller? If I make them half size and have 12 instead of 6, do I need to adjust my baking temp? Thank you!

    1. Hilari @ Sally's Baking Addiction says:

      Hi Biana, See the recipe note for more details about making these crab cakes smaller. Hope you enjoy them!

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