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 over 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. I’m really proud of it and am so excited to share these Maryland crab cakes with you!
One reader, Lois, commented: “I am 65 years old and from southern Maryland. I have finally found the BEST crab cake recipe ever! I have tried many over the years, but this is the one! My husband and I have these for dinner twice a month. I don’t like ordering crab cakes out at restaurants anymore, because I know I can make these at home, and they always taste amazing… ★★★★★”
Another reader, Annie, commented: “Oh my! I live in Ohio and I’ve never had the opportunity to get a real Maryland crab cake. I decided to make this recipe and I’m telling you, it is the best crab cake I’ve ever had. I love crab cakes but living in the Midwest, I rarely find a crab cake that’s worth eating at a restaurant. So glad I found your recipe. ★★★★★”
I’ve also published solid recipes for Maryland crab soup as well as crab dip!
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 a fabulous 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
- Asiago-crusted skillet bread
- Homemade garlic bread
For even more inspiration here are 15+ summer dinner ideas! And don’t forget the chocolate chip cookies or vanilla cupcakes for dessert!
Print
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 silicone 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 parchment paper or 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 | Silicone 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.
Reader Comments and Reviews
Best recipe ever! Exactly what we wanted and expected. And you cannot mess it up, my husband formed the crab cakes(slightly bigger), baked an extra 2 min and broiled for 1 min to brown them slightly. Amazing!
The crackers were not a good idea I’m going back to bread crumbs
My mother just tried this recipe and she said IT’S PERFECT! She said Sally knows how to bake/cook! And I must agree! You are great Sally!
We all loved this recipe! It was simple to make and absolutely delicious. My go-to recipe for crab cakes.
Can i use canned Backfin Lump crab meat instead of fresh ?
Hi Dennis, We prefer to use fresh crab meat sold in a 1-pound tub from the seafood counter for the freshest flavor. If you do use canned crab meat you will want to drain it and use a kitchen scale to weigh out one pound. See the section above called “Best Crab Meat for Crab Cakes” for more details.
I made these crab cakes following the recipe. I added 1/2 teaspoon of Old Bay as suggested and used lump crab. Best crab cakes ever. This recipe is a keeper.
Can I make the mix the night before and bake them the next day?
Yes, up to 1 day. See step 2.
Can you go ahead and shape them (after waiting for the 30 min. in the refrigerator) the day before as well? I am hoping to make these (miniature size) for a party but won’t have time to prep the day of.
Hi Jessie, that shouldn’t be an issue, as long as you can cover/seal them well overnight.
The best crab cakes my husband and i have eaten!!! I highly recommend using this recipe!
Superb. I used pasteurized lump crab, not fresh crab. Served with a home made Remoulade sauce. I did not add the 1/8 tsp. of salt called for in the recipe. I lined the baking pan with parchment paper, instead of greasing with butter or nonstick spray, and instead of using a silicone baking mat. Because i needed more than 6 crab cakes, I doubled the recipe, but used two separate bowls to make the mixture. There was one crab cake left, and I ate it for lunch today after heating it in the microware for 10 seconds. It was as delicious as the day before.
I am planning to make this recipe but would like to know whether lining the baking sheet with parchment paper will work, instead of greasing with butter or nonstick spray. Thank you.
Hi Barb, parchment should work fine here.
I love to make the crab cakes! They turn out perfect!y husband’s favorite!
Very good and easy to make. I added dome capers
I used Yum Yum Utensils silicone egg rings when cooking the crab cakes. The cakes held their shape perfectly!
#1 recipe by far!!!
The crab cakes at Vic & Anthony’s restaurant in Houston, TX (where I live) are out of this world! I tried to duplicate at home. I used your recipe + Emeril Lagasse’s chive buerre blanc sauce recipe for topping. Result: (in my opinion) very close to the crab cakes at Vic & Anthony’s!
In your instructions portion of the recipe, Step #6 makes absolutely NO sense whatsoever.
And I quote: “Cover leftover crab cakes tightly and refrigerate for up to 5 days”
Leftover? Leftover??? I don’t even know where to start with that idea. I lived in the Chesapeake Bay region for a good part of my young adult life and I have to say that your crab cake recipe is the single BEST that I’ve ever had in my life
Crab cakes were wonderful. I used a double batch recipe and also added finely diced red bell pepper, (about 1/4 cup and a finely diced sweet onion about 1/4 cup). It added a great flavor and texture to the cakes.
I’ve made this so many times after i saw the recipe years ago and it’s the BOMB. Everyone loves them… My go to as basically no filler. Friends buy me crabmeat to make this for them! Kudos
Hi Sally. I’m planning to make these for my husband’s birthday this week but I have a question. Are the saltines with salted or unsalted tops (noted some comments about the salt level)? Also, I don’t have Old Bay (yes, I know that is quintessential Maryland Crab Cake) and we are not into spicy so is there a substitute or can I just use less if I get it? I’ve been using your baking recipes for years and this will be my second savory recipe. Thanks for the help!
Hi Shelly, we use salted crackers and you can definitely use less old bay if you prefer!
Hi Shelly. I love spice but I don’t think of old bay as spicy or spicy hot, just flavorful. I definitely wouldn’t leave it out or the cakes will be bland and not maryland style at all.
I made these for Xmas Eve. After reading the reviews I decreased the amount of saltines to 1/2 cup. I found the crab cakes salty and think it wasn’t from the saltines but came from the Old Bay. I only used one tsp. We had a couple left so ate those the next day. They were not salty and were really tasty with cocktail sauce. If I make these again, I will make them one day in advance and reheat. I used Phillips lump crab and tried a can of chicken of the sea lump crab meat from the grocery store fish counter. I found the Phillips had more visible lump crab and the Chicken of the sea was more shredded and had pieces of shell.
Thank you so much for sharing this with us all. Personally I’d have put this recipe in a vault and shared it with no one! We’ve had many Maryland crab cakes in our time but yours are the best. This is my 2nd batch to make from your recipe and my wife and I love em. I put the crackers in a coffee grinder on the 1st batch and that turned out to be a mistake – roller pin is much better and we used a 2/3 cup to scoop our meat mixture instead of a 1/2 cup. Thank you again for sharing this!
This got rave reviews from our group. So delicious & so simple
I’ve made this recipe a few times and think it’s the best! I’m wondering if I can do all but bake them a day prior or will that change texture and flavor.
Hi CJ, you can do that, and just reheat the next day. For reheating, we recommend using the oven for the best texture. Lightly cover with foil and bake at 300ºF until warmed through.
My favorite crab cake recipe! Couldn’t be easier and quick! I have actually used canned crab, both claws and “special” and it turns out just fine when on a budget. I serve mine with homemade garlic aoli and everyone loves them!
I love this recipe! It’s the only one I use. I’ve made it many times and have shared with friends. The only change I made was Ritz crackers instead of saltines for buttery and salty goodness:)
With all the 5 stars I thought this was the one, it does say little filler but way too much mayo and mustard the salt was over the top but that could of been my crab. I did not like the saltines made it to breadie I now know I am a panko person. I am glad so many people loved this recipe just not for me. I love most all your recipes and will keep following.
I have made this recipe about 6 times in the last 3 years and every time it comes out perfectly and I receive raving compliments!
These are perfect! Made for the first time tonight, swapped the mayo for Greek yogurt and absolutely loved!
Easy and perfect
I loved this recipe so much , the crab cakes came out amazing. The first time I did not brush with butter , the second time I did and it made a world of difference. Now I do not have to travel to Maryland wasting gas and tolls and paying $40 for one crab cake . Thank you for this amazing recipe , it was spot on , just what I’ve been looking for .