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

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

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

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
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


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.


  • 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


  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.


  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


  1. Nancy Serfass says:

    Made the crab cakes tonight. They were fantastic. Being from the East coast, but living in MN you get really hungry for good seafood. Purchased lump crabmeat at Costco. Followed recipe to a T. In the past I have used bread crumbs, never again. My family loved them. Will only use this recipe. Thanks for sharing.

  2. Debra Chambers says:

    My sweetie told me these were better than the ones we always get in Maryland!! Great recipe. The only thing I did different was a little more mayo, mustard , old bay and salt and pepper. I followed it to the T except for these few things.

  3. I love making crab cakes at home with little filler. I rarely order them out at a restaurant because many are mostly filler. I have one recipe I’ve used for years but this one tops it and is so simple and easy. The saltine cracker crumbs are perfect! Thanks for sharing.

    1. Angela Stoltz says:

      Live on the eastern shore of Maryland. Made this for company. Exceptional. Beat anything I can get from a local restaurant!

  4. I can say, being from Maryland…. this recipe is legit! Well done!

  5. Sandy from CT says:

    My husband is a MD native and he swooned over these crab cakes! All the directions were spot on.
    Sally – you never ever disappoint!!!

  6. Michael Neumann from Pennsylvania says:

    I have made many different crab cake variations over the years including Cooking School, this recipe & the outcome it produced was by far the best I have ever had. The only tweek I made was sauteing a little celery, onions and red bell peppers into the mix.

    thank you for Sharing!

  7. Made these tonight, and they were a huge hit. I’ve missed Maryland crab cakes since we moved out of state 7 years ago, and these really hit the spot. The only changes I made were to use Ritz crackers because that’s what I had in the house, and I cooked them in my air fryer at 375 degrees for 10 minutes. I’ll probably increase the Old Bay to 2 tsp next time, too, because we love it. Wonderful recipe, though!

  8. awesome crab cakes made them last week….. very very moorish making them again this weekend, thank you sharing this yummy recipe so very much appreciated.

  9. I have to say these were very easy, but not as moist or flavorful as I would have liked. I even added more old bay than called for. They were good, ok, people liked them, but not fantastic.

  10. Add Claw Meat! I have grown up in Maryland and get praise all the time for my crab cakes. Everyone wants the recipe and when I tell them it is the same one as on the Old Bay can, with a little extra Old Bay to taste, they say it can’t be because theirs are never that good. Then I tell the the true secrets: 1) Use half claw meat. Stronger and different flavor but at half claw it is just the right touch. 2) Be picky about the species. Even here at the top of the Chesapeake much of the crab meat available is no longer Blue Crab (Callinectes sapidus) but Portuguese Swimmer Crab. They taste different and side by side, a true Marylander will know. I don’t care where the crab meat comes from as they are found from the Gulf of Mexico up along the Atlantic coast. Just get true blue crab. Beyond these two items, the rest of the ingredients are open to debate/personal preference/taste.

  11. Amazing! Made these for my dad on Father’s Day with cocktail sauce and a honey mustard dill sauce from another recipe and they were great. My dad LOVED them. He can’t stop thinking about them. Great and easy recipe.

  12. Victoria L Hebden says:

    I’m trying this recipe tonight. I’ve never made crab cakes before. Question- what if I want to fry them? Honestly that’s how I thought they get cooked. I really dont eat them. My husband does.

    1. Hi Victoria, you can cook these on the stove in a little butter or olive oil but you’ll need to flatten them out considerably to ensure the centers cook evenly. I prefer the baking method for thick jumbo-style crab cakes.

      1. Jessica Shirlen says:

        Sally, Can I combine all ingredients except cake and cakes a week in advance?…..Thanks, Jessica

      2. Stephanie @ Sally's Baking Addiction says:

        Hi Jessica, Do you mean combine all the ingredients except the crab a week in advance? If so, I don’t recommend it as the cracker crumbs would get soggy. Instead, assemble the whole crab cakes and then freeze them according to the make ahead instructions in the recipe notes.

  13. Stephanie Marie says:

    I don’t usually review recipes, but I figure it’s time I start since I rely on the reviews so heavily.

    I made these yesterday and they were wonderful! My mom always fries hers, but I loved the baked option. Baked are slightly less crispy on the outside, but way less work and less breakage so it’s a great trade-off.

    Here are my tips:
    – I doubled the Old Bay because I like a little extra flavor. 2 teaspoons was great, BUT don’t add any extra salt. Old Bay has plenty of salt in it.
    – Use an oven thermometer to ensure you’re at the right temp. Lots of ovens get wonky in those higher temps.
    – To shape, form into a ball, plop it down, and VERY LIGHTLY flatten the top. They’ll pretty much keep whatever shape you put them in, and mine were just a bit spherical and definitely looked like testicles when I served them 2 per plate lol.
    – If they don’t brown how you want (my oven sucks), at the end of cooking time, brush them with butter and let them BROIL for a minute or two (keep an eye on them – they can burn fast!)
    – Serving with fresh parsley and a lemon wedge is non-negotiable!

    I served mine with my dad’s homemade rémoulade, which is a sexier jazzier tartar sauce and very easy to make yourself AND will keep for a few weeks. Highly recommend.

  14. Genevieve Kolman says:

    Excellent! Right up my kids alley with no onions and peppers! Easy to prepare….easily baked in the oven!! You come out looking like a rockstar And there was nothing to it

  15. My family loves this recipe. The crab cakes take a bit longer in my oven and I broil them to crisp them. They are so delicious! These have been added to our dinner rotation. Thank you for another great recipe Sally.

  16. I usually prefer my crab cakes fried but always like to try a recipe how it’s originally made before changing things up and these crab cakes are amazing! Will be using this recipe exactly how it’s written alot more!

  17. Cheryl-Anne Sturken says:

    I can’t wait to try this recipe this weekend. I like that I can bake (rather than fry) them and that they have so little filler!

  18. Jazmin Pinder says:

    Its my 2nd time making this recipe , my husband loves it, thank u for sharing ur recipe. All the best

  19. I live Maryland and these crab cakes are WAY better then any I have ever had in a restaurant. This recipe is perfect. It was so good I’m actually going to make them for our 4th of July cookout instead of burgers. Thank you!!!!

  20. I never thought I could make anything so fancy and delicious! We used 1/4 cup sized cakes instead of 1/2 cup, we wanted to be dainty haha. EXCELLENT recipe!!!

  21. Delicious, easy to follow recipe. Will definitely make them again!

  22. living on the eastern shore these crab cakes were on it! added just a bit more mayo & old bay but totally delicious! debe

  23. We really enjoyed these crab cakes! Was even able to easily substitute some rice crackers and corn chips for a gluten free version! Thank you.

  24. This recipe is amazing! And by the way, I made your blueberry scones yesterday and they were also a huge hit! Thanks a million.

  25. Best crab cakes I’ve ever had, bar none!

    1. I made these tonight and they were delicious. 5 stars! Recipe was easy to follow, I will definitely be adding this recipe to my regular rotation.

  26. Absolutely INCREDIBLE crab cakes, the best I’ve ever had! We thought they were much better than restaurant crab cakes. So easy and so delicious. Thanks for an awesome recipe!

  27. Hi! About how many cups of crab meat are in 1lb? I have some I want to pick, but no scale to weigh it out! Thank you!

    1. Usually about 2 cups!

  28. Eastern shore crab lover says:

    Authentic Maryland crab cake! They came out great. Taste was amazing. Thanks for sharing your recipe with us.

  29. I fixed these crab cakes and they were awesome. I will be making my own crab cakes from now on instead going out and spending so much to get so little. These crab cakes were perfect for me and my family. Thank you for this gem.

  30. What is the particular reason that you say not to flatten the crab cakes? I was sort of expecting them to spread out a little and wanted to use the for Crab Cakes Benedict are they didn’t quite lie flat on the English muffin…

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Sally, When baked in the oven at a high temperature, thick jumbo-style crab cakes will cook through and remain extra plump. Some cook crab cakes on the stove, but we prefer the baking method. When cooked on the stove, crab cakes are often flattened into patties so the center cooks.

1 6 7 8 9

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love



Join the community on the 1st of every month as we tackle a new challenge recipe. Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally