Maryland Style Crab Cakes Recipe

Why You’ll Love This Recipe

Maryland Style Crab Cakes are famous for their tender texture, rich crab flavor, and minimal filler. Packed with jumbo lump crab meat, a hint of Old Bay seasoning, and crisped to golden perfection, these cakes are a coastal classic that are easy to make at home and perfect for entertaining or weeknight indulgence.

ingredients

this Recipe

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

jumbo lump crab meat (picked over for shells)
mayonnaise
Dijon mustard
Worcestershire sauce
Old Bay seasoning
lemon juice
egg
panko or crushed saltine crackers
parsley (chopped)
salt
black pepper
butter or oil (for pan-frying)
lemon wedges (for serving)

directions

In a large bowl, gently mix together mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, egg, salt, pepper, and parsley.

Add the crab meat and panko or crushed crackers. Fold gently to combine, being careful not to break up the crab too much.

Shape mixture into 6–8 crab cakes, about ½-inch thick. Place on a parchment-lined plate and chill for at least 30 minutes to help them hold their shape.

Heat a skillet over medium heat with a bit of butter or oil.

Cook crab cakes for 3–4 minutes per side, or until golden brown and heated through.

Serve hot with lemon wedges, tartar sauce, or remoulade.

Servings and timing

This recipe yields 6–8 crab cakes.
Preparation time: 15 minutes
Chilling time: 30 minutes
Cooking time: 8–10 minutes
Total time: 55 minutes

Variations

Use crushed Ritz crackers for a buttery flavor.
Add a touch of hot sauce or cayenne for spice.
Serve over a salad or in a sandwich bun with lettuce and tomato.
Top with a poached egg for a brunch twist.
Bake at 425°F (220°C) for 12–15 minutes as a healthier alternative.

storage/reheating

Store cooked crab cakes in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet or air fryer to retain crispiness. Avoid microwaving if possible.
Uncooked crab cakes can be frozen—freeze on a tray, then transfer to a sealed bag for up to 2 months.

FAQs

Can I use canned crab meat?
Fresh or refrigerated crab is best, but high-quality canned lump crab can work in a pinch.

Why chill the crab cakes before cooking?
It helps them hold their shape and keeps the texture firm when frying.

What’s the best binder—crackers or breadcrumbs?
Both work well, but crushed saltines or Ritz are traditional in Maryland recipes.

Can I bake instead of fry?
Yes, baking is an easy, lighter option.

How do I know when they’re done?
They should be golden brown on the outside and warm in the center.

Conclusion

Maryland Style Crab Cakes are a true seafood delicacy with simple ingredients that let the sweet crab shine. Whether served with classic sides or dressed up for a special meal, these crab cakes are always a hit—crispy on the outside, tender on the inside, and full of coastal charm.

Print