If you’ve ever bitten into a crab cake and thought, “Why am I eating a hockey puck made of breadcrumbs?” same. A great Maryland crab cake should taste like buttery, sweet crab first, seasoning second, and filler dead last. This recipe keeps it simple with jumbo lump crab meat, Old Bay, Dijon, lemon, and just enough binder to keep the whole glorious situation from collapsing.
After more than a decade of testing crab cakes the expensive way, I can tell you this: the best homemade crab cakes are not overmixed, overstuffed with extras, or drowned in breadcrumbs. They’re light, delicate, and packed with big beautiful lumps of crab.
What I’ve learned is that there are many versions of “the best crab cake recipe,” and even locals will debate what makes a real Maryland crab cake.
What Are Authentic Maryland Style Crab Cakes?
Maryland style crab cakes are all about letting the crab do the talking. Traditionally, they’re made with blue crab meat, a light binder, seafood seasoning like Old Bay or J.O., and very few mix-ins so the sweet crab flavor stays front and center. The best Maryland crab cakes are tender, delicate, and loaded with lump crab meat-not vegetables, not excess breadcrumbs, and definitely not unnecessary fluff.
Types of Crab Meat
The first thing to know is how to buy the crab meat. We are talking blue crab here, not snow crab, king crab, dungeness crab or stone crab, which have a different flavor profile and texture, thus not working well in this recipe.
- Claw– dark meat that comes from the claw, a little more stringy than other varieties.
- Special– smaller pieces, comes from small little crevices or the “special” sections of the crab, good for flavoring and dips.
- Backfin– some larger lumps coming from, you guessed it, the back of the shell, whiter meat, does well in crab cakes, feathery texture.
- Jumbo lump– large chunks of meat, the beauty is the large pieces used for crab meat cocktails or delicious to pop in your mouth plain, very tasty and moist.
Ingredients in a Crab Cake
These easy crab cakes only require a handful of simple ingredients without a lot of filler. With very little filler, you get to enjoy the natural flavor of the crab more. You can find these at your local grocery store or seafood market.
- Fresh crab meat- many people will pick their own fresh crabs or buy it from a stand on the side of the street. If you aren’t local, you might have to buy pasteurized from the seafood department. This might look like something in a can. If you can get your hands on a clear, plastic container, that is your best bet.
- Mayonnaise – The glue that helps hold it all together.
- Worcestershire sauce– A heady ingredient with a wealth of flavor in small doses.
- Dijon mustard- Adds a little zing and is a core ingredient in most crab cake recipes.
- Old Bay Seasoning -or coarse sea salt or another seafood seasoning.
- Fresh lemon juice– Always use fresh. Any citrus juice starts to lose flavor the moment it is juiced, so the bottled stuff lacks luster. A squeeze of lemon adds so much brightness. Save a few wedges for serving after they are cooked.
- Panko bread crumbs– Some commonly seen binders are saltine crackers, other cracker crumbs, Italian breadcrumbs and brioche. I use panko, but you can play around with any type you like.
- Egg – to hold it all together.
How to Make Crab Cakes
Making Maryland style crab cakes is fairly easy, but it does take a little know-how. The very first rule is to not overwork the filling and not break up the lovely lumps of buttery meat.
- Dry crab meat. Dab the crab meat with paper towels to remove excess moisture, which can keep it from sticking together. Do this gently to try not to break apart any of the large crab meat lumps.
- Combine wet ingredients. In a medium bowl, whisk together the mayonnaise, Worcestershire sauce, Dijon mustard, Old Bay and lemon juice. Mixing these first until well blended will prevent you from over mixing at the end.
- Add remaining ingredients. Add the crab meat, panko and lightly beaten egg. Toss lightly using your fingers until just moist, again, trying to not break apart any crab meat lumps. If it isn’t sticking, add more panko slowly until it binds. The moisture can vary greatly from package to package, so additional binder might be needed.
- Form patties. Crab cakes are fragile, so treat them with care. Carefully form 8 jumbo crab cakes or 16 crab balls. Chill them for 20–30 minutes before cooking to help them hold their shape.
- Add to baking sheet. Line a rimmed baking sheet with aluminum foil or parchment paper and lightly grease to prevent sticking. Place the crab cakes gently on the baking sheet using a spatula to transfer.
- Bake vs Fry vs Broil. Broiling is my favorite for Maryland style crab cakes because you get a lightly golden top without having to flip those delicate beauties. Frying gives you the crispiest outside and a richer finish, while baking is the easiest hands-off option for larger batches. No matter which method you choose, the goal is the same: keep the crab cakes tender, not dry, and let that jumbo lump crab meat be the star of the show.
- Serve and garnish. Remove, transfer to serving plates using a spatula and then garnish with minced parsley (optional) and a sprinkle of Old Bay seasoning. Serve with your choice of dipping sauces or fresh lemon wedges.
How to Keep Crab Cakes from Falling Apart?
- Blot excess moisture from crab.
- Mix the binder first.
- Fold in the crab gently.
- Add breadcrumbs gradually and sparingly.
- Chill formed cakes 20–30 minutes before cooking.
What Is the Best Sauce for a Crab Cake?
Lastly, and not actually part of the crab cake, is the crab cake sauce. Crab cake enthusiasts will tell you they should not be served with sauce at all.
Let the crab shine! Maybe a spritz of fresh lemon juice, but no more. Others do allow small amounts of Worcestershire sauce, hot sauce or a light salt and pepper seasoning, but these are all debatable.
I say, serve it with whatever you like. I actually like cocktail sauce or remoulade for crab cakes, but most come with a side of tartar sauce or a or a tartar-based crab cake sauce. Some even like a Roasted Garlic Aioli or lemon herb aioli.
What to Serve with a Crab Cake
Many folks like a “steak and cake”—meaning a surf-and-turf style meal with beef and a crab cake. Any type of steak will do. My favorites are a grilled Balsamic Whiskey Steak , pan fried steak or Oscar style steak or even bacon wrapped filet mignon.
Don’t stop there though, you can also serve it with chicken for chicken imperial or on top of a salmon fillet. Or with other seafood like shrimp cocktail, scallops, parmesan crusted tilapia or salmon croquettes.
And of course, side dishes like au gratin potatoes, a Jennifer Aniston Salad or grilled broccoli.
And you can’t beat a good sauce. A homemade tartar sauce, clarified melted butter or even a homemade remoulade will all make the perfect sauce.
Chef’s Tips
- Use jumbo lump if you want those big, gorgeous crab chunks. Backfin works too, but jumbo lump gives the most classic Maryland-style look and texture.
- Pick through the crab meat gently for shell fragments before mixing. Nothing ruins date night like a surprise crunch.
- Mix the wet ingredients first so you don’t overwork the crab.
- Use the least amount of binder possible. Add breadcrumbs gradually only if the mixture feels too wet.
- Don’t pack the cakes too tightly. Light hands make tender crab cakes.
- Broil for easy color without flipping if the cakes are especially delicate.
- Chill before cooking if your mixture feels soft or warm.
- Serve with lemon first, sauce second. Let the crab have its main-character moment.
Storage and Freezing
Make this recipe in larger batches or ahead of time for easy prep at parties!
Can You Make Crab Cakes Ahead of Time?
You sure can! Although I would suggest forming the actual cake and waiting until you are ready to serve to cook them- either pan fried, broil or bake.
Since the crab is already cooked, it will be cooked a second time when you make the cakes and if you cook them and then reheat, it will be a third. Seafood doesn’t handling reheating well, so opt for just forming the crabcakes and storing them in the fridge until you are ready.
How to Store Crab Cakes
You can store leftover crab cakes in an airtight container in the refrigerator. They’re best enjoyed within two days. Reheat them by searing them in a hot skillet for 1 minutes on each side or in the oven. Of course you can microwave them for 30 seconds or so, but seafood tends to get rubbery when reheated in this manner.
How to Freeze Crab Cakes
This authentic crab cake recipe is great for freezing. Wrap tightly in plastic wrap and freeze for up to one month. Unwrap and allow to thaw in the refrigerator overnight and then cook according to the directions.
Commonly Asked Questions
I would advise against using imitation crab meat for crab cakes. Crab is the main ingredient and will flavor the whole dish. Imitation crab meat is just a white fish compressed into crab-like shapes and then tinted a weird orange color.
You surely can grill them, but you need to use some sort of flat surface. The delicate meat will fall right through the grates of a traditional grill.
You don’t! Old Bay is the most popular in my area because it originated in Maryland. It was bought by McCormick and is now supplied throughout the US. You can use any seafood seasoning you like or even a nice Cajun blend. It adds a little bit of salt, to any salt blend will also work.
Jumbo lump crab meat is best for classic Maryland crab cakes because it gives you large, tender pieces of crab with very little shredding. Backfin is a more affordable option and still works well for homemade crab cakes.
Fresh is best, but refrigerated pasteurized crab meat is usually the best grocery store option for homemade crab cakes. Drain well and gently blot excess moisture before mixing.
More Seafood Recipes
Seafood is a staple in our house. Here are a few more recipes you’ll enjoy.
Maryland Crab Cake Recipe
Ingredients
- 2 pounds jumbo lump BLUE crab meat
- 1/4 cup mayonnaise
- 1 teaspoon Worcestershire
- 1 teaspoon Dijon mustard
- 2 teaspoons Old Bay Seasoning , plus more for garnish
- 1 tablespoon fresh lemon juice
- 1 cup Panko bread crumbs
- 1 large egg lightly beaten
Instructions
- Dab the 2 pounds jumbo lump BLUE crab meat with paper towels to get out excess moisture. Try not to break apart any of the large crab meat lumps.
- In a medium bowl, whisk together the 1/4 cup mayonnaise, 1 teaspoon Worcestershire, 1 teaspoon Dijon mustard, 2 teaspoons Old Bay Seasoning and 1 tablespoon fresh lemon juice.
- Add the crab meat, 1 cup Panko bread crumbs and lightly beaten 1 large egg. Toss lightly using your fingers until just moist, again, trying to not break apart any crab meat lumps. If it isn't sticking, add more panko slowly until it binds. Carefully form 8 jumbo crab cakes or 16 crab balls.
- Chill the formed cakes for 20-30 minutes before cooking.
- Line a rimmed baking sheet with aluminum foil and lightly grease. Place the crab cakes on baking sheet.
- Preheat the broiler to high heat. Place 4-5 inches from heating element. Broil until lightly brown on top, approximately 7-8 minutes. Instructions for frying and baking are below in the notes.
- Remove, transfer to serving plates using a spatula and then garnish with minced parsley (optional) and a sprinkle of Old Bay seasoning. Serve with your choice of dipping sauces.
- Have you tried our Maryland Crab Cakes? Make sure to come back and tell us how you liked them in the comments or star ratings.
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I was ruined after having the BEST crab cakes in Maryland until i came across this recipe! This has become a staple for quick weekly dinners as well as larger gatherings at the house. Thank you!
Aw, thank you! Glad you loved them so much. A good crab cake recipe is hard to find 🙂
I have made crabcakes exactly like this many times. i was born and raised in Baltimore and been eating blue crabs since I could sit at the table. I do however use French’s classic yellow mustard instead of grey poison. Although both are good. Also I always chop 1 TB. fresh parsely. Your recipe is spot on, but I guess depending on where in Maryland you grew up is the difference in some ingredients. Although I would not use seasoned breadcrumbs. As kids we ate our crabcakes on saltines with French’s mustard, the cakes were much smaller then.lol. I do have a question. When making large crabcakes ( 6oz.- 8oz.) I have trouble keeping them together. So what do you think about lightly and gently dusting them with cornstarch to act as a glue? I don’t think it will change the flavor. So for now I stick with 5oz. Cakes. But I am going to try this one day. I also think the cornstarch would crisp up nicely. I’d love to hear your thoughts on this.
Hi Keith! Totally true that depending on where you grew up depends on the recipes. I’ve heard of so many types of binders- crackers, panko, bread crumbs and more, and they are all good, just a little different.
It is hard to hold them together when they are large, that is SO true! Cornstarch might hold them together, BUT you might have an issue with texture rather than flavor. It can have a little bit of starchy texture unless heated to a high heat and crab cakes don’t cook for long enough to get that.
What I would try is molding them and then letting them firm up a bit in the fridge or freezer to help it bind. Everything is cooked, so you are really just looking to heat them through than actually cook the food. I also use an ice cream scoop so they are piled more high than flat. it is easier to keep a mountain together than a hockey puck. If you think about a lot of the restaurants in the area, a good cake is described as being like a baseball, not a pancake.
And if they break a little, there is ZERO shame. I would rather serve a jumbo lump cake with a few large pieces rolling off than a perfectly formed cake with nothing but backfin and filler.
Hope that helps and let me know how they turn out!
I made these for a crowd at Christmas. Made small meatball sized cakes and baked them in mini muffin pans. They disappeared so fast! Everyone loved them, even me. I am not a huge crab cake fan because of all the filler junk in them. These however are really easy and amazing. Thanks for posting a go to recipe for me.
Awesome, Nancy! Thanks for coming back to let us know!
Hi Jessica, I question the amount of crab called for in your recipe ( 2 pounds); Every recipe I’ve seen to date (and I’ve seen tons of them) calls for only 1 pound…?
Hi Linda! I do use 2 pounds and make 4 jumbo crab cakes. If you wanted to cut it back to 1 pound, that is fine, just half the rest of the recipe and make slightly smaller crab cakes.
To much verbiage before getting to recipe , annoying
Hi William- all that verbiage actually has some useful information about crab and crab cakes- I’m sorry it was too much for you to have to scroll for a half a second to get to the recipe. My readers have varying expertise levels in the kitchen and many follow me purely because I provide so much helpful information in addition to fabulous recipes.
Spot On Jessica
Some people get annoyed by themselves. Keep doing what you do!
Thank you, Kevin!
I love blue crab. Your recipe is spot on.
Grew up not too far from you. My other favorite is soft shell crab fried crunchy.
Thanks, Myrna! Soft shell is another fun one, although I’ve never made that one at home.
Never made crab cakes before. My son was coming home and he just loves the cakes, so I decided to make them. Was looking for a recipe and found this one. Absolutely fabulous. So easy to make, done in just a few minutes. I did have to gradually add more panko, a little at a time. Thank you, my son was over joyed.
I have made the crab cakes several times now and love this simple recipe! I’m from eastern shore Md and have had some of the best crab cakes restaurants on the shore have to offer, mine now are as delicious and filler free as there’s!! The cost saving to so easily make your own is phenomenal !!! Thank you
You are SOOOOO welcome! We love them too!
Yaaaaasssss! The only way to make crab cakes!!!!
YAAAASSSS! We agree! 🙂
Born and raised in Maryland and this is the same recipe we have always used ingredient wise. We don’t measure it out here but try to keep the filler items super minimal, like you mentioned. No sauce needed of course. They melt in your mouth. Marylanders usually will not order crab cakes out of state other than parts of Delaware and Virginia who know how to make a proper crab cake too. We are super particular. Mixing lump and backfin usually gives a great meaty consistency to your cake. Thanks for your recipe and defining so well what truly makes a MD crab cake.
Thanks for the feedback, Jen! I spent a lot of time “researching” how to make the perfect cake. Tough job, but someone has to do it! LOL.
Delicious! In case anyone wondering gluten free options I substituted the sane measurement for chickpea flour and it worked perfect. You can not taste the flour. My parents both from Baltimore, and we always had these. Nothing to me beats a Maryland crab cake. You gotta have Old Bay.Tastes just like memories at the Grandmother’s house. Thank you!
So glad you loved it!