Maryland Crab Cakes

Maryland Crab Cakes are a coastal classic that showcase sweet, tender lump crab meat with just enough seasoning and binder to hold them together. They’re golden on the outside, soft and flavorful on the inside, and absolutely packed with fresh crab flavor. I like to serve them with a simple tartar or remoulade sauce and a squeeze of lemon for a truly satisfying seafood dish.

Why You’ll Love This Recipe

I love how Maryland Crab Cakes let the crab shine without being overwhelmed by fillers or heavy seasoning. They’re easy to make and cook quickly, making them great for weeknight dinners or special occasions. Whether I’m serving them as an appetizer, in a sandwich, or as the main course, they always feel like a treat. Plus, they freeze and reheat beautifully.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

lump crab meat (picked over for shells)
mayonnaise
Dijon mustard
egg
Worcestershire sauce
Old Bay seasoning
lemon juice
fresh parsley (chopped)
salt
crushed saltine crackers or breadcrumbs
butter or oil (for frying)
optional: hot sauce, green onions

directions

1. I gently mix the mayonnaise, Dijon mustard, egg, Worcestershire sauce, lemon juice, Old Bay seasoning, parsley, and a pinch of salt in a large bowl.

2. I fold in the crab meat carefully, trying not to break up the lumps too much.

3. I add just enough crushed crackers or breadcrumbs to hold the mixture together without making it dry—usually about ¼ to ⅓ cup.

4. I shape the mixture into 4–6 patties, depending on the size I want, and refrigerate them for at least 30 minutes to firm up.

5. I heat a bit of butter or oil in a nonstick skillet over medium heat and cook the crab cakes for about 3–4 minutes per side, or until golden brown and heated through.

6. I serve them hot with lemon wedges and sauce on the side.

Servings and timing

This recipe makes 4 to 6 crab cakes, depending on size. It takes about 15 minutes to prep, 30 minutes to chill, and 8–10 minutes to cook, so I usually have everything ready in under an hour.

Variations

Sometimes I bake the crab cakes instead of pan-frying them by placing them on a baking sheet and roasting at 400°F for about 12–15 minutes. For extra texture, I coat the outside lightly with panko before frying. I’ve also added a dash of hot sauce or chopped scallions for a bit more heat and flavor. If I want smaller cakes for appetizers, I just make them bite-sized and reduce the cooking time slightly.

storage/reheating

I store leftover crab cakes in an airtight container in the fridge for up to 3 days. To reheat, I place them in a 350°F oven for 10–12 minutes or warm them gently in a skillet. They also freeze well—I wrap them individually and store in a freezer bag. When I want to eat, I bake them from frozen at 375°F for about 20–25 minutes.

FAQs

What type of crab meat should I use?

I always go for lump or jumbo lump crab meat—it has the best texture and flavor. I avoid imitation crab for this recipe.

Can I make these ahead of time?

Yes, I often prepare the mixture and form the patties a day in advance. I keep them chilled and just cook them when I’m ready to eat.

How do I keep the crab cakes from falling apart?

I refrigerate them before cooking and handle them gently while flipping. Using just enough binder (egg and cracker) helps hold them together without making them dense.

Can I bake them instead of frying?

Absolutely. I place them on a parchment-lined baking sheet and bake at 400°F until golden, flipping once halfway through.

What sauce goes best with crab cakes?

I usually serve them with tartar sauce, remoulade, or a simple mix of mayo, lemon juice, and a bit of hot sauce. Even plain lemon wedges work great.

Conclusion

Maryland Crab Cakes are a simple, elegant seafood dish that celebrates the natural sweetness of crab. With minimal filler and just the right seasonings, they come out light, flavorful, and golden every time. Whether I’m serving them at a party or enjoying them for dinner, they never disappoint.

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