Maryland Crab Cakes

Why You’ll Love This Recipe

I love Maryland Crab Cakes because they put the crab meat first. Instead of packing the mixture with breadcrumbs, I use only enough cracker crumbs and binder to help the cakes maintain their shape.

I also love the combination of Old Bay, lemon, Dijon mustard, and Worcestershire sauce. These ingredients add plenty of flavor without masking the naturally sweet taste of the crab.

Another advantage is that I can prepare the mixture ahead of time. Chilling helps the cakes hold together, so I can assemble everything earlier and bake them when I am ready to serve.

I can also make them in different sizes. I prepare large cakes for dinner, smaller ones for sandwiches, or mini crab cakes when I want an appetizer.

Ingredients

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

For the Crab Cakes

• 1 pound fresh lump or jumbo lump crab meat
• 1 large egg
• 1/4 cup mayonnaise
• 1 tablespoon chopped fresh parsley
• 2 teaspoons Dijon mustard
• 2 teaspoons Worcestershire sauce
• 1 teaspoon Old Bay seasoning
• 1 teaspoon fresh lemon juice
• 1/8 teaspoon salt
• 2/3 cup finely crushed saltine crackers

For Baking

• 2 tablespoons melted butter
• Nonstick cooking spray or additional butter, for the baking sheet

For Serving

• Fresh lemon wedges
• Chopped fresh parsley
• Tartar sauce, optional
• Cocktail sauce, optional

Directions

1. I start by gently picking through the crab meat to check for any pieces of shell or cartilage. I try not to break apart the large lumps while doing this.
2. In a large mixing bowl, I whisk together the egg, mayonnaise, parsley, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and salt.
3. I place the crab meat over the wet mixture and sprinkle the crushed saltine crackers over the top.
4. Using a large spoon or silicone spatula, I gently fold everything together. I avoid vigorous mixing because I want to keep the larger pieces of crab intact.
5. I cover the bowl and refrigerate the crab cake mixture for at least 30 minutes. I consider this an important step because chilling makes the mixture easier to portion and helps the cakes hold together.
6. I preheat my oven to 450°F (232°C) and generously grease a rimmed baking sheet.
7. I divide the chilled mixture into 6 portions. I gently shape each portion into a thick mound rather than pressing it into a thin, flat patty.
8. I arrange the crab cakes on the prepared baking sheet, leaving some space between them.
9. I brush the tops lightly with melted butter. This gives me extra richness and encourages attractive browning.
10. I bake the Maryland Crab Cakes for approximately 12–14 minutes, until the tops and edges are lightly browned and the cakes are heated through.
11. If I want additional color, I briefly broil them at the end while watching them carefully.
12. I let the crab cakes rest for a couple of minutes before serving them with fresh lemon wedges, parsley, and optional tartar or cocktail sauce.

Servings and Timing

I get 6 large crab cakes from one pound of crab meat. This size works particularly well when I serve them as a main course. I can also divide the mixture into smaller portions when I want appetizers.

• Servings: 6 large crab cakes
• Prep time: About 10 minutes
• Chilling time: 30 minutes
• Cook time: 12–14 minutes
• Total time: About 55 minutes

A traditional-style baked version using one pound of lump crab and minimal filler similarly yields six large cakes and bakes for about 12–14 minutes at 450°F (232°C). (Sally’s Baking)

Variations

For jumbo lump Maryland Crab Cakes, I use all jumbo lump crab meat and handle it especially carefully. This gives me impressive large pieces of crab throughout each cake.

When I want a slightly more economical version, I combine lump crab meat with backfin crab meat. I still get plenty of crab flavor while reducing the overall cost.

For spicier crab cakes, I increase the Old Bay seasoning slightly or add a small dash of hot sauce to the mixture.

When I want mini Maryland Crab Cakes, I divide the mixture into approximately 24 small portions. I reduce the baking time and watch for lightly browned edges as my indication that they are ready.

I can also make smaller sandwich-size cakes and serve them on toasted rolls with lettuce, tomato, lemon, and tartar sauce.

For a gluten-free variation, I replace the saltine crackers with a suitable gluten-free cracker. I use only enough crumbs to bind the mixture because I still want the crab to dominate the texture.

Storage/Reheating

I transfer leftover Maryland Crab Cakes to an airtight container and refrigerate them after they have cooled. I prefer eating them within 3–4 days for the best texture and flavor.

To reheat them, I place the crab cakes on a baking sheet and warm them in a 350°F (175°C) oven until heated through. I find this method preserves their texture better than microwaving.

I can also use an air fryer for reheating. I heat the crab cakes at a moderate temperature until the exterior becomes warm and lightly crisp again.

For make-ahead preparation, I assemble the crab cake mixture and refrigerate it before shaping and baking. Chilling is particularly useful with minimal-filler crab cakes because it helps them stay together.

I can freeze shaped, unbaked crab cakes when I need longer storage. I freeze them individually before transferring them to a freezer-safe container so they don’t stick together.

FAQs

What makes Maryland Crab Cakes different from regular crab cakes?

I associate Maryland Crab Cakes with a high proportion of crab meat, minimal filler, and traditional Chesapeake-style seasonings such as Old Bay. I want to taste distinct pieces of crab rather than a heavily breaded mixture.

What kind of crab meat do I use for Maryland Crab Cakes?

I prefer fresh lump crab meat or jumbo lump crab meat. Lump crab gives me large, sweet pieces while still being sturdy enough for crab cakes. A mixture of lump and backfin also works well. (Sally’s Baking)

Why do I refrigerate crab cakes before cooking?

I refrigerate the mixture because chilling helps it firm up. Since I intentionally use minimal filler, this step makes shaping easier and reduces the chance of my crab cakes falling apart during cooking.

Can I make Maryland Crab Cakes ahead of time?

Yes. I can prepare the mixture, cover it tightly, and refrigerate it before baking. I find this especially convenient when I am preparing crab cakes for guests because most of the work is finished before dinner.

What do I serve with Maryland Crab Cakes?

I like serving Maryland Crab Cakes simply with fresh lemon wedges, but I can also add tartar sauce or cocktail sauce. For a complete meal, I pair them with corn on the cob, coleslaw, roasted potatoes, a green salad, or steamed vegetables.

Conclusion

Maryland Crab Cakes are one of my favorite ways to showcase good-quality crab meat. By keeping the filler to a minimum and using simple ingredients such as Old Bay, Dijon mustard, Worcestershire sauce, lemon, and parsley, I get plenty of flavor while allowing the crab to remain the centerpiece.

Maryland Crab Cakes

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Maryland Crab Cakes showcase sweet lump crab meat with minimal filler and classic Chesapeake flavors from Old Bay, Dijon mustard, Worcestershire sauce, lemon, and parsley. Baking at high heat keeps the cakes plump and tender while creating beautifully browned edges.

• Author: Laura
• Prep Time: 10 minutes plus 30 minutes chilling
• Cook Time: 12–14 minutes
• Total Time: About 55 minutes
• Yield: 6 large crab cakes
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Low Lactose

Ingredients

• 1 pound fresh lump or jumbo lump crab meat
• 1 large egg
• 1/4 cup mayonnaise
• 1 tablespoon chopped fresh parsley
• 2 teaspoons Dijon mustard
• 2 teaspoons Worcestershire sauce
• 1 teaspoon Old Bay seasoning
• 1 teaspoon fresh lemon juice
• 1/8 teaspoon salt
• 2/3 cup finely crushed saltine crackers
• 2 tablespoons melted butter
• Nonstick cooking spray or additional butter, for the baking sheet
• Fresh lemon wedges, for serving
• Chopped fresh parsley, for serving
• Tartar sauce, optional
• Cocktail sauce, optional

Cook Mode Prevent your screen from going dark

Instructions

1. Gently pick through the crab meat and remove any pieces of shell or cartilage, taking care not to break apart the large lumps.
2. In a large mixing bowl, whisk together the egg, mayonnaise, parsley, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and salt.
3. Place the crab meat over the wet mixture and sprinkle the crushed saltine crackers over the top.
4. Using a large spoon or silicone spatula, gently fold everything together without vigorously mixing or breaking up the crab meat.
5. Cover the bowl and refrigerate the crab cake mixture for at least 30 minutes to help it firm up and hold together.
6. Preheat the oven to 450°F (232°C) and generously grease a rimmed baking sheet with nonstick cooking spray or butter.
7. Divide the chilled mixture into 6 portions and gently shape each portion into a thick mound rather than a thin, firmly packed patty.
8. Arrange the crab cakes on the prepared baking sheet, leaving space between them.
9. Lightly brush the tops with melted butter.
10. Bake for 12–14 minutes, until the tops and edges are lightly browned and the crab cakes are heated through.
11. For additional browning, briefly broil the crab cakes while watching them carefully to prevent burning.
12. Let the crab cakes rest for a couple of minutes, then serve with fresh lemon wedges, chopped parsley, and optional tartar or cocktail sauce.

Notes

• For jumbo lump crab cakes, use all jumbo lump crab meat and handle it especially gently to preserve the large pieces.
• For a more economical version, combine lump crab meat with backfin crab meat.
• For spicier crab cakes, increase the Old Bay seasoning slightly or add a small dash of hot sauce.
• For mini crab cakes, divide the mixture into approximately 24 portions and reduce the baking time, cooking until heated through with lightly browned edges.
• For sandwich-size crab cakes, form smaller cakes and serve on toasted rolls with lettuce, tomato, lemon, and tartar sauce.
• For a gluten-free variation, replace the saltine crackers with suitable gluten-free crackers and use only enough crumbs to bind the mixture.
• Chilling is especially important for minimal-filler crab cakes because it helps them maintain their shape during baking.
• Store cooked crab cakes in an airtight container in the refrigerator for up to 3–4 days.
• Reheat on a baking sheet in a 350°F (175°C) oven until thoroughly heated, or use an air fryer to restore a lightly crisp exterior.
• For longer storage, freeze shaped, unbaked crab cakes individually before transferring them to a freezer-safe container.

Nutrition

• Serving Size: 1 large crab cake
• Calories: 260 kcal
• Sugar: 1 g
• Sodium: 690 mg
• Fat: 17 g
• Saturated Fat: 5 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Carbohydrates: 10 g
• Fiber: 0.5 g
• Protein: 17 g
• Cholesterol: 105 mg