Maryland-style crab cakes are a seafood lover’s dream—packed with sweet, succulent crab meat and just the right amount of seasoning to enhance, not overpower, their natural flavor.
Unlike other crab cakes that rely heavily on fillers, the Maryland version is all about the crab, bound together with just enough ingredients to hold their shape while keeping that irresistible flaky texture.
📌 Recipe Details
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Servings: 4
- Calories: ~290 kcal per crab cake
Whether you’re enjoying them as an appetizer or a main dish, these crab cakes will transport you straight to the Chesapeake Bay with every bite!
Ingredients
To make the perfect Maryland-style crab cakes, you’ll need:
For the Crab Cakes:
- 1 lb jumbo lump crab meat (fresh or pasteurized, picked over for shells)
- 1/2 cup mayonnaise
- 1 large egg, beaten
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tsp Old Bay seasoning (or more, to taste)
- 1 tsp lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chopped fresh parsley
- 1/2 cup crushed saltine crackers or panko breadcrumbs
For Frying or Baking:
- 2 tbsp butter (for frying)
- 1 tbsp vegetable oil (for frying)
- Lemon wedges, tartar sauce, or cocktail sauce for serving
Step-by-Step Instructions
Step 1: Prepare the Crab Mixture
- In a large bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, salt, and pepper until fully combined.
- Gently fold in the jumbo lump crab meat and crushed saltine crackers (or panko). Be careful not to overmix—keeping the crab pieces intact ensures the best texture.
- Cover the bowl and refrigerate the mixture for at least 30 minutes. This helps the flavors meld and makes the crab cakes easier to shape.
Step 2: Shape the Crab Cakes
- Using your hands, gently form the mixture into 4-6 patties, about 3 inches wide and 1 inch thick.
- Place the crab cakes on a lined baking sheet and refrigerate for another 15 minutes to help them hold their shape.
Step 3: Cook the Crab Cakes
Option 1: Pan-Frying (Traditional Method)
- Heat butter and vegetable oil in a large skillet over medium heat.
- Carefully add the crab cakes and cook for 3-4 minutes per side, until golden brown and crispy.
- Transfer to a plate lined with paper towels to drain excess oil.
Option 2: Baking (Healthier Alternative)
- Preheat your oven to 400°F (200°C).
- Place crab cakes on a lightly greased baking sheet.
- Bake for 12-15 minutes, flipping halfway, until golden brown.
Step 4: Serve and Enjoy!
- Serve immediately with lemon wedges, tartar sauce, or cocktail sauce.
- Pair with coleslaw, French fries, or a fresh garden salad for a complete meal.
Tips for Success
- Use fresh, high-quality crab meat for the best flavor and texture.
- Handle the mixture gently to avoid breaking apart the lumps of crab.
- Refrigerate before cooking—this helps the cakes hold their shape.
- For an extra crispy crust, coat the outside lightly in panko breadcrumbs before frying.
- Don’t over-season—the crab’s natural sweetness should be the star of the show!
Variations
- Gluten-Free Crab Cakes: Use gluten-free breadcrumbs or crushed gluten-free crackers.
- Spicy Crab Cakes: Add 1/2 teaspoon of cayenne pepper or a splash of hot sauce.
- Baked Mini Crab Cakes: Make smaller patties and bake for 10-12 minutes for a perfect party appetizer.
- Crab Cake Sandwiches: Serve on a brioche bun with lettuce, tomato, and remoulade sauce.
Frequently Asked Questions
What Makes Maryland Crab Cakes Different?
Maryland-style crab cakes are known for their high crab meat-to-filler ratio, letting the fresh, sweet crab flavor shine. They’re seasoned with Old Bay and bound together with just enough ingredients to hold them together.
Can I Use Canned Crab Meat?
While fresh jumbo lump crab meat is best, high-quality pasteurized crab meat works as well. Avoid canned crab meat with excess water and preservatives.
How Do I Store Leftovers?
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Place uncooked crab cakes on a baking sheet, freeze until solid, then transfer to a freezer bag. Cook from frozen or thaw overnight in the fridge before cooking.
What’s the Best Way to Reheat Crab Cakes?
- Oven: Bake at 350°F (175°C) for 10-15 minutes.
- Skillet: Reheat in a pan over medium heat for 3-5 minutes per side.
- Air Fryer: Heat at 375°F (190°C) for 5-7 minutes.
What to Serve with Maryland Crab Cakes
Pair your crab cakes with these classic sides:
- Coleslaw 🥗 – A crunchy, refreshing contrast.
- French Fries or Sweet Potato Fries 🍟 – Classic crispy side.
- Corn on the Cob 🌽 – Sweet and buttery, perfect with seafood.
- Roasted Asparagus or Brussels Sprouts 🥦 – A healthy, flavorful option.
- Hush Puppies 🍞 – A Southern twist on a seafood classic.
Conclusion
Maryland-style crab cakes are a true East Coast delicacy, and now you can make them right at home!
Whether you pan-fry them for that signature crispy crust or bake them for a lighter take, these crab cakes are guaranteed to impress.
Give this recipe a try and let me know in the comments how they turned out!
