Maryland Crab Cakes

Why You’ll Love This Recipe

This recipe focuses on the crab itself, keeping the ingredients simple and the texture light. Whether you’re preparing them for a summer cookout, an elegant dinner, or a casual weeknight meal, Maryland Crab Cakes are always a showstopper. They’re quick to prepare, easy to cook, and utterly irresistible when served with lemon wedges or a tangy remoulade sauce.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Jumbo lump crab meat
• Mayonnaise
• Dijon mustard
• Worcestershire sauce
• Egg
• Lemon juice
• Old Bay seasoning
• Salt and black pepper
• Fresh parsley, chopped
• Crushed saltine crackers or breadcrumbs (minimal, for binding)
• Butter and oil (for pan-frying)
• Lemon wedges, for serving

Directions

1. Carefully inspect the crab meat for any shells and gently pick them out without breaking up the lumps.
2. In a large bowl, whisk together mayonnaise, Dijon mustard, egg, lemon juice, Worcestershire sauce, Old Bay seasoning, salt, and pepper.
3. Gently fold in the crab meat and crushed crackers or breadcrumbs, being careful not to overmix.
4. Cover and chill the mixture for 30–60 minutes to help it set.
5. Form into cakes (about ½ cup each) and place on a parchment-lined tray.
6. In a skillet over medium heat, add butter and a splash of oil. Cook crab cakes 3–4 minutes per side until golden brown and heated through.
7. Transfer to a paper towel-lined plate. Serve hot with lemon wedges or your favorite sauce.

Servings and timing

This recipe makes 6 crab cakes and serves 3 to 4 people. It takes about 45 minutes total: 15 minutes of prep and 30 minutes of chilling and cooking.

Variations

• Broiled Crab Cakes: Broil instead of pan-frying for a lighter option.
• Spicy Version: Add a pinch of cayenne or a few dashes of hot sauce to the mixture.
• Gluten-Free: Use gluten-free crackers or panko for binding.
• Mini Crab Cakes: Form into bite-sized portions for appetizers.
• Herb Boost: Add fresh chives or tarragon for a more aromatic profile.
• Remoulade Pairing: Serve with homemade or store-bought remoulade or tartar sauce.
• Baked Option: Bake at 400°F for 12–15 minutes until golden and set.
• Citrus Twist: Add orange or lime zest to the mix for a brighter flavor.
• Asian-Inspired: Stir in a touch of soy sauce, sesame oil, and green onion.
• Stuffed Style: Form around a small piece of soft cheese or seasoned shrimp for a surprise center.

Storage/Reheating

Store leftover crab cakes in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat or in a 350°F oven for 10–12 minutes until warmed through. For best texture, avoid microwaving. Cooked crab cakes can also be frozen—wrap tightly and freeze for up to 1 month.

FAQs

What makes a crab cake “Maryland style”?

Maryland-style crab cakes use jumbo lump crab meat, minimal filler, Old Bay seasoning, and are often pan-fried or broiled.

Can I use canned crab meat?

Yes, but fresh or pasteurized refrigerated crab meat offers the best flavor and texture.

Do I need to cook the crab first?

No, the crab meat used is already cooked—just mix and form the cakes before pan-frying or baking.

How do I keep crab cakes from falling apart?

Use just enough binder (egg and crackers), chill the mixture before cooking, and handle gently.

What type of crab meat is best?

Jumbo lump crab meat is ideal for its sweet, large pieces, but backfin or a mix can also be used.

Can I bake instead of fry?

Yes, baking is a great option. Just brush the cakes with a little melted butter or oil and bake until golden.

What do I serve with crab cakes?

Lemon wedges, remoulade sauce, coleslaw, roasted potatoes, or a light salad pair wonderfully.

Can I freeze uncooked crab cakes?

Yes, freeze them on a tray until firm, then wrap individually. Thaw in the fridge before cooking.

How do I make them crispier?

Use a combination of butter and oil in a hot skillet, and don’t overcrowd the pan.

Are crab cakes healthy?

They can be part of a balanced meal—bake instead of fry, and control the amount of binder and seasoning.

Conclusion

Maryland Crab Cakes are a seafood lover’s dream: rich, tender, and packed with pure crab flavor. Whether you’re new to crab or a longtime fan, this simple and traditional recipe is sure to impress. Serve them up with lemon, sauce, and a side of fresh veggies or potatoes for a meal that feels both luxurious and down-home.

Maryland Crab Cakes

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Maryland Crab Cakes are a Chesapeake Bay classic made with jumbo lump crab meat, minimal filler, and Old Bay seasoning. Crisp on the outside and tender inside, they’re simple, elegant, and bursting with pure crab flavor.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes (including chilling)
• Yield: 6 crab cakes (3–4 servings)
• Category: Main Dish
• Method: Pan-Frying
• Cuisine: American (Maryland)
• Diet: Halal

Ingredients

• 1 lb jumbo lump crab meat, picked over for shells
• 1/3 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 large egg
• 1 tbsp fresh lemon juice
• 1 tsp Old Bay seasoning
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped
• 1/2 cup crushed saltine crackers or breadcrumbs
• 2 tbsp butter
• 2 tbsp vegetable oil
• Lemon wedges, for serving

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Instructions

1. Check crab meat for shells, keeping lumps intact.
2. In a large bowl, whisk together mayonnaise, mustard, egg, lemon juice, Worcestershire, Old Bay, salt, and pepper.
3. Gently fold in crab meat and crackers, mixing lightly.
4. Cover and chill mixture 30–60 minutes to set.
5. Form into 6 cakes (about 1/2 cup each).
6. Heat butter and oil in a skillet over medium heat. Cook crab cakes 3–4 minutes per side until golden and heated through.
7. Drain briefly on paper towels. Serve hot with lemon wedges or sauce of choice.

Notes

• Chilling helps crab cakes hold their shape while cooking.
• For lighter cakes, broil instead of pan-fry.
• Use fresh jumbo lump crab meat for the best flavor.
• Pair with remoulade, tartar sauce, or a squeeze of lemon.

Nutrition

• Serving Size: 1 crab cake
• Calories: 210
• Sugar: 1g
• Sodium: 510mg
• Fat: 13g
• Saturated Fat: 4g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 0g
• Protein: 15g
• Cholesterol: 95mg