Maryland Crab Cakes are cherished for their simplicity and authenticity. They’re packed with large chunks of lump crab meat, lightly bound with just enough seasoning and binder to hold them together without overpowering the delicate seafood. These crab cakes are pan-fried to golden perfection, offering a crispy exterior and moist, flavorful center. Whether you’re planning a fancy dinner or a casual seafood night, this recipe offers a restaurant-quality dish you can make at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Lump crab meat
Mayonnaise
Dijon mustard
Worcestershire sauce
Old Bay seasoning
Fresh lemon juice
Egg
Fresh parsley, chopped
Salt
Black pepper
Panko or crushed saltine crackers (as binder)
Butter or oil for frying
Directions
Carefully inspect the crab meat to remove any shells, being gentle to keep the lumps intact.
In a mixing bowl, combine mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, egg, parsley, salt, and pepper.
Gently fold in the crab meat and binder (panko or crushed crackers) until just combined. Do not overmix.
Form the mixture into patties, about 3 inches wide and 1 inch thick.
Chill the patties in the refrigerator for at least 30 minutes to help them firm up.
Heat butter or oil in a skillet over medium heat.
Fry the crab cakes for about 3–4 minutes per side or until golden brown and heated through.
Transfer to a paper towel-lined plate to drain. Serve with lemon wedges or your favorite dipping sauce.
Servings and timing
This recipe makes approximately 6 crab cakes and serves 3 to 4 people. Prep time: 15 minutes Chill time: 30 minutes Cook time: 8 minutes Total time: 53 minutes
Variations
Baked Crab Cakes: Instead of frying, bake the crab cakes at 375°F for 15–20 minutes, flipping halfway through for even browning.
Mini Crab Cakes: Make smaller patties for bite-sized appetizers, perfect for parties or gatherings.
Spicy Crab Cakes: Add a dash of hot sauce or a pinch of cayenne pepper to the mix for a spicier version.
Gluten-Free: Use gluten-free panko or crushed gluten-free crackers instead of traditional binders.
Herb Swap: Try using fresh dill or chives instead of parsley for a different flavor profile.
Storage/Reheating
Store any leftover crab cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat until warmed through, about 3–4 minutes per side. You can also reheat them in a 350°F oven for about 10 minutes. Freezing is also an option; wrap individual cakes tightly and store for up to 1 month. Thaw in the refrigerator before reheating.
FAQs
What kind of crab meat is best for Maryland crab cakes?
Lump crab meat or jumbo lump crab meat is best. It offers large, sweet chunks and holds together well with minimal filler.
Can I make crab cakes ahead of time?
Yes, you can form the patties and refrigerate them for up to 24 hours before cooking.
Can I freeze crab cakes?
Absolutely. Cooked or uncooked crab cakes can be frozen. Just be sure to wrap them well and use within 1 month.
How do I keep my crab cakes from falling apart?
Chilling the patties before frying helps them hold their shape. Also, use just enough binder—don’t overmix.
Is Old Bay seasoning necessary?
Old Bay is traditional in Maryland crab cakes and adds a unique flavor, but you can use a similar seafood seasoning blend if needed.
Can I use canned crab meat?
Fresh is best for flavor and texture, but high-quality canned crab can be used if fresh isn’t available.
What can I serve with crab cakes?
They pair well with coleslaw, corn on the cob, roasted potatoes, or a simple green salad.
Can I bake instead of fry?
Yes, baking is a healthier alternative and still results in delicious crab cakes with a slightly different texture.
Are Maryland crab cakes spicy?
Not typically. They have a savory flavor with a hint of spice from Old Bay, but you can adjust to taste.
Can I use imitation crab?
It’s not recommended for Maryland crab cakes as imitation crab lacks the texture and flavor of real lump crab meat.
Conclusion
Maryland Crab Cakes bring the flavors of the Chesapeake Bay right to your kitchen. With their perfect balance of crab, seasoning, and texture, these cakes are a standout dish for any seafood lover. Whether you’re making them for a special occasion or a simple family dinner, they’re guaranteed to impress.
Maryland Crab Cakes are a classic East Coast delicacy made with sweet lump crab meat, minimal filler, and pan-fried to golden perfection. These crab cakes highlight the natural flavor of crab and offer a crispy exterior with a tender, flavorful center.
Author:Catherine
Prep Time:15 minutes
Cook Time:8 minutes
Total Time:53 minutes
Yield:6 crab cakes (serves 3–4)
Category:Main Course
Method:Pan-Fried
Cuisine:American
Ingredients
1 lb lump crab meat
1/4 cup mayonnaise
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp Old Bay seasoning
1 tsp fresh lemon juice
1 large egg
1 tbsp fresh parsley, chopped
1/4 tsp salt
1/4 tsp black pepper
1/2 cup panko breadcrumbs or crushed saltine crackers
Butter or oil, for frying
Instructions
Carefully inspect the crab meat to remove any shells, keeping the lumps intact.
In a mixing bowl, whisk together the mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, egg, parsley, salt, and pepper.
Gently fold in the crab meat and panko or crushed crackers until just combined. Do not overmix.
Form the mixture into 6 patties, about 3 inches wide and 1 inch thick.
Chill the patties in the refrigerator for at least 30 minutes to help them firm up.
Heat butter or oil in a skillet over medium heat.
Fry the crab cakes for 3–4 minutes per side or until golden brown and heated through.
Transfer to a paper towel-lined plate to drain. Serve with lemon wedges or dipping sauce.
Notes
Chilling helps the cakes hold their shape during cooking.For a gluten-free version, use gluten-free panko or crackers.You can bake the crab cakes at 375°F for 15–20 minutes instead of frying.Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
