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 comes from the crab meat itself. For the best texture, use lump crab meat, very 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 a 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: Some cook crab cakes on the stove, but I 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 in the oven at a high temperature. They cook very quickly and remain extra plump.
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-tasting crab variety is, and it’s usually determined by where you live. Maryland crabs are known for their delicately sweet, buttery flavor, and Dungeness crabs, found on the West Coast, are known for their impressive size and meatier texture. 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-pound 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: Just a small amount provides big flavor, just as it does in chicken meatballs, black bean burgers, and beer cheese dip.
- Old Bay Seasoning: What is Maryland crab without locally made 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 fresh 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 or on your menu of Memorial Day recipes, 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
For even more inspiration here are 15+ summer dinner ideas! And don’t forget the chocolate chip cookies or vanilla cupcakes for dessert!
PrintMaryland 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 (454g) fresh lump crab meat*
- 2/3 cup (41g) saltine cracker crumbs (about 17–18 2-inch 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 top 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 unbaked 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.
- Special Tools (affiliate links): Glass Mixing Bowls | Whisk | Rubber Spatula | Baking Sheet | Silicone Baking Mat | Pastry Brush
- 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-Tablespoon-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.
Oh my goodness this recipe was absolutely perfect. Crab cakes are my fav and they came out so delicious with using your recipe. Thank you!
I’ve only ever made these with Ritz, adds a buttery flavor. I love these crab cakes! Delicious!
I am from Ohio and only know when a crab cake tastes good and when it does not. I tried this with lump meat from the deli section and I am not sure that I have ever had better from any restaurant around the country! So delicious and super easy! Thank you!
Order something else at your favorite, highest-end seafood restaurant. These are the best, full stop. Thank you!
Fantastic! Best crab cakes ever! And, super simple. This is my absolute go-to crabcake recipe.
I didn’t have any old bay seasoning so added blackened spice. Unbelievably good! I’m
Love this recipe!!!
Made crab cakes for the very first time. Was looking for an easy simply recipe. Well this is it!. If you follow the recipe and instructions exactly as is, it will come out perfect. Mine came out soooo delicious, moist, and tasty. I got rave reviews on it. Will definitely make it again.
Do you think I can use RITZ crackers instead of saltines? Thank you
Absolutely — same amount.
I added green onion and celery. So good!
Has anyone tried using crushed pork rinds for a low carb option?
Living in Maryland I’m always looking for good crab recipes to use up the extra meat after crab feeds. Of course, that means that I’m picking all the leftover crabs by myself. This crab cake recipe was excellent! It had all the essential ingredients and not much filler. I liked using the saltines. I also appreciated the easiness of the recipe. I will definitely use this recipe again and may make some smaller ones to serve as appetizers. A+
Delicious! We are never disappointed with your recipes. Always appreciate the level of detail you provide, all the suggestions, photos and videos, too. Thank you!
Best crab cake ever !
This recipe is amazing! I use gluten free Panko bread crumbs and they work great. I also use a little Tony Cachere’s for extra heat! This recipe is one of my families favorite meals!!!! Thank you!!!!
This recipe is perfection!
These make THE best crab cakes. I’m in Virginia and blue crabs are our jam so I am very judgmental when it comes to crab cakes. I’d much rather make these at home than eat at many restaurants that claim to have “Maryland style crab cakes.”
I spent several years of my childhood on the East Coast in particular Maryland. My Aunt Nettie had a small place on the Chesapeake and made THE best soft shell blue crab sandwiches and my mom made crab cakes. Having lived in WA state now for over 55 years FINALLY a crab cake recipe worthy of Dungeness crab (which is meatier and maybe a bit sweeter than Blue crab) . I serve with a dab of a tarragon/mayo/creme friché/minced sweet walla walla onion sauce. It’s like gilding the lily but a little dab adds a bit extra.
I’ve tried crab cakes at restaurants before and never understood the hype. I only looked up a recipe tonight because I had been given a pound of crab lump meat. I was so blown away!! This makes me want to run out and buy more crab! So very delicious!!
Should 2/3 cup of panko be used for the 2/3 cup of crackers or just the 1/3 as Kelly D. suggested?
Hi Cheryl, you could use Panko or breadcrumbs in place of the crackers, but the crab cakes will be a bit crunchier than using crackers. We recommend sticking with 2/3 cup.
Maryland born and bred ~ this is the same as my mama’s recipe (always reminded me to chill the mixture!) except she swore by Club crackers. I just picked the 14 crabs left over from our crab feast last weekend (yield a little over 1lb) and my mouth is watering in anticipation of supper. I like the mix of claw and lump from picking the leftovers as the claw adds a touch of sweet. Yum.
I’ve lived in Bmore for 15 years. This is the closest thing to a real MD Crab Cake you’ll get. It’s the only recipe I use.
I’ve made these twice and they have turned out perfect both times. Last night I made them for our neighbors who are from Baltimore and they loved them! This is a great recipe for entertaining. I made them earlier in the day and kept them cold and ready to go. I served them with a big salad and homemade cornbread. Thank you for the tips of combining the mixture ahead of time, keeping them cold until ready to cook, and baking at a high temperature with a brush of butter. Perfection!
These are so good! I use 1/3 cup Panko instead of crackers because it’s usually what I have. They’re perfect every time!
Great Idea!
Kelly a “thank you” to you for sharing you use Panko instead of crackers…..I’ll be doing the same because of your share
Lisa
This is an excellent recipe. So much flavor..delicious!
This recipe is so delicious. I made stuffed flounder, the best ever!!
I grew up in Delaware and this recipe is like the crabcakes I ate growing up. Delicious! I go heavy on the Old Bay because nothing tastes more like home than crabs and Old Bay!
Do you think these could be bake in an Air Fryer rather than a conventional oven? An if so, how long would you recommend baking?
We haven’t tested it!
Another ‘just as ordered’ recipe. I’ve Lived in Maryland my whole life. My recipe is basically the same has yours with the exception of ….
Chilling the crab cakes after you make them
Putting them on my silpat
Baking them at a high temp
Thanks for all the extra tips you give. They always make such a difference.
This recipe is PERFECT. The crab cakes were moist and flavorful. I used a 3T scooper to bake these in a foil cupcake pan. The mixture yielded 6 cakes AND enough to make 15 stuffed colossal shrimp.
Thank you for sharing this.
OMG! Thank you for sharing your idea regarding stuffing large shrimp with this amazing crab cake mixture by Sally! This is going to be my go-to for stuffing fish and shrimps! It’s amazingly delicious!!!
Thank you Sally!
It’s so hard to find a good Maryland style crab cake living in Florida. I bought some lump blue crab at the local farmer’s market and made this recipe….it’s SO AMAZING!! I loved the baked cakes rather than pan seared in oil. You can taste the crab meat so much better when it’s baked. Yummy!! Thank you!
Kari- you are so right! You would think you could find a decent crab cake in Florida – it’s a peninsula for heavens sake! But no way. I used this recipe over my Maryland Seafood Coookbooks and it was amazing!! Will definitely be using this recipe from now on!! I grew up in Maryland and steam my own blue crabs. so trust me when I say these are fantastic crabs cakes!!!
These are absolutely the best crab cakes I’ve ever had.
My dad made these for the family while we were vacationing down in the Outer Banks and they are FAR better than ANY of the local restaurants. The optional butter was so perfect in the recipe!!