Maryland Crab Cake Recipe

These Maryland crab cakes get the stamp of approval from locals and out-of-towners alike. This classic lump crab cake recipe combines the flavors of lemon, parsley, and Old Bay Seasoning but the most flavor is from the crab meat itself. For the best texture, use lump crab meat, little filler, and bake the cakes in a very hot oven.

I’ve lived in Maryland for half my life and say with 100% honesty that crab cakes are as essential as the air this state breathes. My husband was born and raised here and has crab-feasting down to a science. Crab isn’t just food, it’s a way of life here. I’ve served these particular crab cakes to locals and out-of-towners alike, all of whom rave about the recipe. (My crab dip, too!) I’m really proud of it and am so excited to share these Maryland crab cakes with you!

Maryland Crab Cakes Recipe (Little Filler)

For the best texture, use lump crab meat, little filler, and bake the cakes in a very hot oven. Serve with lemon wedges, a garnish of chopped parsley, and/or cocktail sauce or tartar sauce. For more success tips and to learn which crab meat to use, see blog post above.

Prep: 40min

Total: 55min

Yield: 6

Ingredients:

• 1 large egg
• 1/4 cup (60g) mayonnaise
• 1 Tablespoon chopped fresh parsley (or 2 teaspoons dried)
• 2 teaspoons dijon mustard
• 2 teaspoons worcestershire sauce
• 1 teaspoon Old Bay seasoning (up to 1 and 1/2 teaspoons for a spicier kick)
• 1 teaspoon fresh lemon juice, plus more for serving
• 1/8 teaspoon salt
• 1 pound fresh lump crab meat*
• 2/3 cup (41g) Saltine cracker crumbs (about 14 crackers)
• optional: 2 Tablespoons (30g) melted salted or unsalted butter

Instruction:

1. Whisk the egg, mayonnaise, parsley, dijon mustard, worcestershire sauce, Old Bay, lemon juice, and salt together in a large bowl. Place the crab meat on top, followed by the cracker crumbs. With a rubber spatula or large spoon, very gently and carefully fold together. You don’t want to break up that crab meat.
2. Cover tightly and refrigerate for at least 30 minutes and up to 1 day.
3. Preheat oven to 450°F (232°C). Generously grease a rimmed baking sheet with butter or nonstick spray or line with a silicone baking mat.
4. Using a 1/2 cup measuring cup, portion the crab cake mixture into 6 mounds on the baking sheet. (Don’t flatten!) Use your hands or a spoon to compact each individual mound so there aren’t any lumps sticking out or falling apart. For extra flavor, brush each with melted butter. This is optional but recommended!
5. Bake for 12-14 minutes or until lightly browned around the edges and on top. Drizzle each with fresh lemon juice and serve warm.
6. Cover leftover crab cakes tightly and refrigerate for up to 5 days or freeze for up to 3 months.

Real Maryland Crab Cakes

If the Maryland Flag weren’t so cool, we’d probably fly a picture of a crab cake over the statehouse. Once you’ve had your first real one made with handpicked Maryland jumbo lump crab, you’ll know why.

Prep: 12min

Total: 15min

Yield: 6

Nutrition Facts: calories

Ingredients:

• 1 pound jumbo lump, handpicked Maryland crabmeat
• ½ cup breadcrumbs
• 1 egg, beaten
• 5 tbsp mayonnaise
• 1 tbsp finely chopped parsley
• 1 tbsp Worcestershire sauce
• 1 tsp prepared mustard
• 1 tbsp Old Bay Seasoning or J.O. Crab Seasoning

Instruction:

1. Combine breadcrumbs, egg, mayonnaise, parsley, Worcestershire sauce, mustard, and crab seasoning and mix well.
2. Pour mixture over crabmeat and fold in taking care not to break up the lumps.
3. Form into six cakes and pat until just firm, then deep fry in 350°F corn oil 2-3 minutes until golden brown.

Maryland Crab Cakes with Quick Tartar Sauce

A Maryland staple, these crab cakes are made from fresh lump crab meat and just enough filler to bind the crabmeat together.

Prep: 30min

Total: 40min

Yield: Makes 6 large crab cakes

Serving Size: 2 crab cakes

Nutrition Facts: servingSize 2 crab cakes, calories 299, Fat 14 g, Carbohydrate 9 g, Protein 32 g, Saturated Fat 3 g, unSaturated Fat , Sugar 1 g, Fiber 1 g, Sodium 1141 mg, Cholesterol 275 mg

Ingredients:

• 2 large eggs
• 2½ tablespoons mayonnaise, best quality such as Hellmann’s or Duke’s
• 1½ teaspoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Old Bay seasoning
• ¼ teaspoon salt
• ¼ cup finely diced celery, from one stalk
• 2 tablespoons finely chopped fresh parsley
• 1 pound lump crab meat (see note below)
• ½ cup panko
• Vegetable or canola oil, for cooking
• 1 cup mayonnaise, best quality such as Hellmann’s or Duke’s
• 1½ tablespoons sweet pickle relish
• 1 teaspoon Dijon mustard
• 1 tablespoon minced red onion
• 1-2 tablespoons lemon juice, to taste
• Salt and freshly ground black pepper, to taste

Instruction:

1. Line a baking sheet with aluminum foil for easy clean-up.
2. Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; using a rubber spatula, gently fold the mixture together until just combined, being careful not to shred the crab meat. Shape into 6 cakes (each about ½ cup) and place on the prepared baking sheet. Cover and refrigerate for at least 1 hour. This helps them set.
3. Preheat a large nonstick pan over medium heat and coat with oil. When the oil is hot, place the crab cakes in the pan and cook until golden brown, 3 to 5 minutes per side. Be careful as oil may splatter. Serve the crab cakes warm with the tartar sauce.
4. In a small bowl, whisk together the mayonnaise, relish, mustard, onion, and lemon juice. Season with salt and pepper, to taste. Cover and chill until ready to serve.
5. Make-Ahead Instructions: The crab cakes can be formed, covered, and refrigerated a day ahead of time before cooking. The tartar sauce can be made and refrigerated up to 2 days in advance.
6. Note: If you can only find jumbo lump crab meat, you may need to break the pieces up a bit. If the clumps are too large, the crab cakes won’t hold together well.
7. Note: The nutritional information does not include the tartar sauce.

Maryland Crab Cakes Recipe

My Maryland Crab Cakes are made with sweet lump crab meat and very little filler. I guarantee they will be the best crab cakes you’ve ever had!

Prep: 10min

Total: 30min

Serving Size: 1 serving

Nutrition Facts: calories 175 kcal, Carbohydrate 5 g, Protein 16 g, Fat 10 g, Saturated Fat 2 g, Trans Fat 0.1 g, Cholesterol 67 mg, Sodium 784 mg, Fiber 0.3 g, Sugar 1 g, unSaturated Fat 7 g, servingSize 1 serving

Ingredients:

• 1 pound crab meat (fresh – jumbo lump or lump)
• 1 large egg
• ¼ cup mayonnaise
• 1 tsp dijon mustard
• 1 tsp Worcestershire sauce
• 1 tsp fresh lemon juice (plus more for serving)
• 1½ tsp Old Bay seasoning
• 1 tsp fresh parsley (chopped )
• ⅔ cup cracker crumbs (I made mine in the food processor. About 15 saltines)

Instruction:

1. Place the mayonnaise, egg, mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and parsley in a small bowl.
2. Whisk the ingredients together to completely incorporate the egg into the mixture.
3. add the crab meat to the mixture and gently fold it into the sauce. Don’t mix it in completely.
4. Add the cracker crumbs and continue to gently mix the crabmeat and cracker crumbs into the sauce. Be careful not to break up the crab meat.
5. Cover the crab meat mixture and refrigerate for at least 30 minutes.*This can be made ahead of time and kept refrigerated for 24 hours.
6. Preheat the oven to 400°F
7. Divide the crab cake mixture into six portions. Form crabcakes into round slightly flattened cakes. Do not flatten them too much.
8. Place the crabcakes on a baking sheet lined with parchment paper
9. Bake the crabcakes for 15-18 minutes or until lightly browned.
10. Serve the crabcakes with your choice of cocktail sauce or tarter sauce and a wedge of fresh lemon.

How-To Make Maryland Crab Cakes