Maryland Crab Cakes

Maryland crab cakes are one of my absolute favorite seafood dishes—simple, elegant, and bursting with sweet, fresh crab flavor. These cakes are all about the crab, with minimal filler and just enough seasoning to enhance, not overpower, the delicate meat. Whether I’m serving them with lemon wedges, tartar sauce, or on a soft bun, they’re always a hit.

Why You’ll Love This Recipe

I love this recipe because it’s true to the classic Maryland style: packed with jumbo lump crab meat, just enough binder to hold everything together, and plenty of flavor from Old Bay seasoning and Dijon mustard. The outside gets golden and crispy, while the inside stays tender and full of crab. They’re perfect for dinner parties, special occasions, or even a coastal-inspired weeknight meal.

Ingredients

(Here’s a tip: Check out 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

• Egg

• Old Bay seasoning

• Fresh parsley, chopped

• Lemon juice

• Salt and black pepper

• Panko or crushed saltine crackers (minimal for binding)

• Butter or oil for cooking

Directions

1. I gently mix the mayonnaise, Dijon mustard, Worcestershire sauce, egg, Old Bay seasoning, lemon juice, and parsley in a bowl until smooth.

2. I carefully fold in the crab meat and just enough panko or crushed crackers to help bind, trying not to break up the lumps.

3. I shape the mixture into 4–6 crab cakes and place them on a plate. I chill them in the fridge for at least 30 minutes to help them firm up.

4. In a skillet over medium heat, I melt butter or heat oil and cook the crab cakes for 3–4 minutes per side, until golden and heated through.

5. I serve them hot with lemon wedges, a sprinkle of parsley, or a side of tartar sauce.

Servings and timing

This recipe makes 4–6 crab cakes. It takes about 15 minutes to prep, 30 minutes to chill, and 10 minutes to cook—so I can have them ready in under an hour.

Variations

Sometimes I add a touch of hot sauce or cayenne for heat. I’ve also broiled or baked them instead of pan-frying for a lighter version. For a gourmet twist, I serve them on a bed of arugula with a drizzle of garlic aioli or remoulade. And when I want a full meal, I turn them into crab cake sandwiches with lettuce and tomato on a toasted brioche bun.

Storage/Reheating

I store leftover crab cakes in the fridge for up to 2 days. To reheat, I use a skillet or oven at 350°F until warmed through. I avoid the microwave since it can make them soggy. They also freeze well—wrapped tightly—before or after cooking.

FAQs

What kind of crab meat should I use?

I go for jumbo lump crab meat—it’s sweet, tender, and holds together well. Backfin works too, but I try to avoid canned crab for this recipe.

Can I bake instead of pan-fry?

Yes, I bake them at 400°F for 12–15 minutes, flipping halfway through. I spray them lightly with oil to help them brown.

How do I keep crab cakes from falling apart?

I chill them before cooking and use just enough binder to hold them together. Overmixing or skipping the chill time can make them fragile.

Can I make them ahead?

Yes, I often mix and shape the cakes the night before, then cook them fresh when ready to serve. They hold up well in the fridge.

What’s the best dipping sauce?

I like tartar sauce, remoulade, lemon garlic aioli, or even a simple squeeze of lemon. Each adds its own flair without taking away from the crab.

Conclusion

Maryland crab cakes are a classic for a reason—simple, elegant, and packed with flavor. With quality crab meat and the right balance of seasoning and texture, this dish never fails to impress. Whether I’m making them for a summer dinner or a special celebration, they always bring a little bit of the coast to my kitchen.