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.
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!
Overview: 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.
The full written recipe is below, but here’s an overview.
- Whisk the flavors and binders together.
- Add the crab meat & filler.
- Very gently mix together: Fold the ingredients together slowly and carefully. If over-mixed, the lump crab meat will break apart.
- 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.
- 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.
- 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.
- 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.
Video Tutorial: Maryland Crab Cakes
Types of Crab Meat
- 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.
- 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.
- 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.
- 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.
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.
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.
- Egg: Egg is the main binding ingredient in crab cakes.
- 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.
- 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.
- Dijon Mustard: Dijon mustard is another must-have ingredient in crab cakes. I don’t recommend any other type of mustard– just dijon.
- Worcestershire Sauce: This adds so much flavor. You don’t need a lot– just 2 teaspoons.
- Old Bay Seasoning: What is crab without Old Bay Seasoning???
- Lemon Juice & Salt: Fresh, balancing flavors.
- Crab Meat: The leading role in the whole recipe.
- 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!
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.
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
- zucchini casserole
- steamed vegetables
- dinner rolls
- coleslaw
And don’t forget the chocolate chip cookies or vanilla cupcakes for dessert!
Print
Maryland Crab Cakes Recipe (Little Filler)
- 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 (41g) Saltine cracker crumbs (about 14 crackers)
- optional: 2 Tablespoons (30g) melted salted or unsalted butter
Instructions
- 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.
- Cover tightly and refrigerate for at least 30 minutes and up to 1 day.
- 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.
- 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!
- Bake for 12-14 minutes or until lightly browned around the edges and on top. Drizzle each with fresh lemon juice and serve warm.
- Cover leftover crab cakes tightly and refrigerate for up to 5 days or freeze for up to 3 months.
Notes
- 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.
- 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.
- 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
Subbed Worcester with Maggi seasoning and added a Cajun twist; onion, garlic, and cayenne (also some jalapeno). It’s like a little UN of flavors.
Great recipe! This is now my go to since last summer.
★★★★★
I’m a native Marylander and spent most of my life in Annapolis, where crab and crab cakes are RELIGION. I’ve made these several times now and can say without hesitation that these may be the best crab cakes I’ve ever had. Made them again this morning to do eggs Benedict for Fathers Day and they were absolute perfection.
★★★★★
Made these for my super-picky crab cake eating husband. He is from Maryland and has eaten some of the best. Now that we’re in Texas it’s been an elusive hunt for an acceptable crab cake. *Turns out it’s making it at home and using THIS recipe from Sally!* I used jumbo lump, and my husband said it was BETTER than any Maryland crab cake he’s ever eaten. This recipe for the win!
★★★★★
I wrote my review and forgot to hit the stars
★★★★★
I am a Missouri girl who married a fella from Maryland so finding a good recipe was a must. I am so glad I found this one. He said they taste like his Grandma’s! We all know that is the highest praise anyone can give. Thank you so much.
These crab cakes are The Best. This recipe is replacing my previous crab cake recipe, which I thought was so delicious. So simple to make and such an outstanding result. Thank you.
★★★★★
Absolutely love this recipe. Making it for the fifth time for a friend from Wiesbaden, Germany. Lump backfin from the Chesapeake Bay and serving with fresh corn on the cob and potato salad. Only modification is a quick broiler session at the end of baking. Better than my dear Mom’s recipe. Thanks.
★★★★★
How do these stand up to being transported for a picnic?
Hi Rebecca, we typically prefer serving the crab cakes warm, but you could gently stack them in a tupperware container and easily transport them to a picnic. Hope they’re a hit!
Absolutely delicious recipe! I’m in the UK and had to substitute some ingredients (Aldi’s own crackers, edible brown crab and made my own seasoning with Chilli flakes, smoked paprika, garlic granules, cumin, black pepper). A really good recipe which I’ll use again (and again).
Don’t have crackers…any suggestions for substitute? I’m helping an injured relative and cooking what’s in the fridge. Thanks
Hi Diane, you could use Panko or breadcrumbs in place of the crackers, but the crab cakes will be a bit crunchier than using crackers.
Came out OK, but 2 teaspoons is a lot of Worchestershire sauce – I’d recommend cutting this down to no more than 1 teaspoon. Otherwise good recipe.
★★★
Can I use canned lump crab meat?
Hi Julia, Canned crab meat will work too, but we recommend the canned crab meat found in the refrigerated section of your grocery store or market. See section titled “Best Crab Meat for Crab Cakes” for more details. Hope you enjoy these!
My son says these are the best crab cakes he’s ever had! I make with a citrus aioli: Mayo, citrus juice ( I use mandarin orange fresh squeezed) Dijon, salt & pepper to taste.
★★★★★
I followed this recipe to the letter. One word…BAM!!! It was a bit warm for a Mainer, but a thrill in the mouth.I am a loner, so I ate only half, but am so much looking forward to absorbing the the second half. I have lived many years in New Jersey and have devoured many blue claw crabs in those years, but I just love these crab cakes!!!!
★★★★★
Have used this many times-is amazing! Going to make half size cakes this time (12)-does anyone have the baking time they used for this method? Thanks!
★★★★★
Hi Lea, so glad you love this recipe! See recipe notes for our instructions on smaller crab cakes – we’re unsure of the exact baking time.
I would like to try this recipe. Can I use Bertman Stadium Mustard ?
Hi Linda, you could, but the flavor will change. For best results, we recommend sticking with dijon mustard.
Love the simplicity of this recipe. Authentic Maryland taste and so easy !!
I love love love this recipe!!!
Thank you so much for this recipe. I can no longer order crab cakes at restaurants, I’ve been spoiled by how delicious these are. I always double the recipe using a pound of lump and a pound of jumbo lump gently folded in. Always a huge hit.
★★★★★
I liked this recipe a lot, even the ones I made looked like restaurant-quality crab cakes. One thing I do have to mention, it states that the crab cakes need to be in the oven for “12-14 minutes,” but, I think it needs a little longer to get that color pop a little more. Other than that, this was absolutely amazing!
★★★★
Excellent , it remind me the crab cakes from soleil westwood restaurant, delicious with a Dijon mustard sauce capers and pasta as a main course .
★★★★★
Can I add some red bell peppers?
Finely diced red bell pepper would be great in these crab cakes.
Wow. Good recipe. Thanks will definitely make some more
This recipe has become and old faithful for me. I’m a Maryland girl and these are better than some restaurants back home! If you use salted butter, you can skip the salt. The recipe doubles well as well. Thank you!
★★★★★
Awesome flavor and just the right amount of binder. Thanks for the recipe.
★★★★★
Can I use Toll house crackers I thought I had saltines ?
Hi Monique, that should be fine! Enjoy.
What’s the recipe for your cocktail sauce for the crab cakes?
This recipe is amazing, thank you for sharing!!
Hi Letticia, That’s store-bought cocktail sauce. It’s optional as a garnish/sauce for the crab cakes. We don’t usually use it but some love it with their crab or shrimp. So glad you enjoyed these!
I’ve made these crabcakes twice so far, and love them! Here is what I’ve made for a sauce: 1/4 cup mayo, 1 T horseradish (to start, add more as needed), enough ketchup to turn it pink, a few squeezes of fresh lemon juice to taste, white pepper to taste. Yum!
★★★★★
Thank you for this authentic recipe. I was looking for a one to use with my canned salmon from Cosco, don’t scream, and omg they were divine! I can’t wait to use crab, but in the meantime, wow!
★★★★★
LOL..don’t scream! Actually using canned salmon with this recipe sounds good to me! Thanks. The lump crab one is delish!!
Outstanding
★★★★★
This is a great recipe. I have used it several times, my husband says it’s the best crabcake he has ever had. Don’t over mix as the recipe states!! Jumbo lump is the BEST!!
★★★★★
Thee best crab cake recipe!
Jumbo lump is the best!
Perfect every time I make them.
A little Ghee butter drizzle after the crab cakes are done is heavenly
Hi, may I use canned bumble lump crab to make this recipe?
Hell no!
What a incredible crab cake. Lump meat and little extra old bay.. probably the best crab I’ve ever ate!
Miss Mae, with all due respect, you can use the canned or imported blue crab meat. I just used a pound from Argentina. ($25). And that was the cheapest I could find . Our local crab meat is anywhere from $38 to over $55 per lb. We live in Salisbury MD. Smack dab in between the Chesapeake Bay and the ocean. Of course, I prefer fresh picked local but I am not paying what they are asking for it. Some places around here want $265/bushel for steamed crabs! We will just go out on a pier and catch our own. As I said, this reply is with respect. I just don’t want anyone to be discouraged and not making them if crab is imported.
If that’s all you have go for it. My son brought over 10 lbs of minced crab meat and we have used it many times with this recipe and it’s still ahhhmazing!!!!
I did and it was delicious!!