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 comes from the crab meat itself. For the best texture, use lump crab meat, very little filler, and bake the cakes in a very hot oven.
I’ve lived in Maryland for over 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. I’m really proud of it and am so excited to share these Maryland crab cakes with you!
One reader, Lois, commented: “I am 65 years old and from southern Maryland. I have finally found the BEST crab cake recipe ever! I have tried many over the years, but this is the one! My husband and I have these for dinner twice a month. I don’t like ordering crab cakes out at restaurants anymore, because I know I can make these at home, and they always taste amazing… ★★★★★”
Another reader, Annie, commented: “Oh my! I live in Ohio and I’ve never had the opportunity to get a real Maryland crab cake. I decided to make this recipe and I’m telling you, it is the best crab cake I’ve ever had. I love crab cakes but living in the Midwest, I rarely find a crab cake that’s worth eating at a restaurant. So glad I found your recipe. ★★★★★”
I’ve also published solid recipes for Maryland crab soup as well as crab dip!
Overview: How to Make Maryland Crab Cakes
Crab cakes make a wonderful main dish or even as a sandwich on a toasted bun. If shaped smaller, mini crab cakes are a fabulous finger food. With this recipe, you can be confident that you ALWAYS have a quick dinner recipe in your back pocket, as well as an impressive crowd-pleasing appetizer. They make great leftovers, too.
The full written recipe is below, but here’s an overview.
- Whisk the flavors and binders together.
- Add the crab meat & filler.
- Very gently mix together: Fold the ingredients together slowly and carefully. If over-mixed, the lump crab meat will break apart.
- Refrigerate for 30 minutes: This is a key step in the recipe. Make sure the crab cake mixture is cold before you shape it into individual cakes. There is little filler in this recipe, so the cakes will fall apart if the mixture is not refrigerated before cooking.
- Grease baking pan & preheat oven. The oven gets pretty hot, so I don’t recommend using parchment paper. Grease the pan or use a silicone baking mat.
- Portion into cakes: Use a 1/2 cup measuring cup to scoop and portion out the mixture. Form into individual cakes. Place on the greased baking sheet.
- Bake: Bake the cakes on very high heat for about 12–14 minutes.
Baking vs. Sautéing: Some cook crab cakes on the stove, but I prefer the baking method. When cooked on the stove, crab cakes are often flattened into patties so the center cooks. For thick jumbo-style crab cakes, I recommend baking them in the oven at a high temperature. They cook very quickly and remain extra plump.
Types of Crab Meat
- Jumbo Lump: Jumbo lump crab meat is off-white and comes from the crab’s swimmer fin muscles. Crabs only have 2 of these muscles, so you need a lot of crabs to make a serving of jumbo lump crab meat. This is why it’s the most expensive type. It’s very sturdy and is wonderful served alone or as a topping for dishes or salads.
- Lump: Lump crab meat is also off-white, but a bit smaller than jumbo lump. It’s still very sturdy and flavorful. It comes from the body of a crab and is ideal for chunky crab cakes.
- Backfin: Backfin crab meat, also known as flake crab meat, is off-white too. It also comes from the body of a crab. The term “backfin” can also include the broken pieces of lump crab meat. It’s flakier than big lumps of crab meat.
- Claw: Claw meat is darker than the other types of crab meat. It’s not as sweet, but it has a stronger flavor. Claw meat is the least expensive and is ideal for soups, dips, and stews.
Best Crab Meat for Crab Cakes
The Chesapeake Bay is home to Maryland’s famous blue crabs. Opinions vary on what the best-tasting crab variety is, and it’s usually determined by where you live. Maryland crabs are known for their delicately sweet, buttery flavor, and Dungeness crabs, found on the West Coast, are known for their impressive size and meatier texture. If you aren’t steaming your own crabs for crab meat, let me help you navigate which crab meat is best for crab cakes.
Whichever crab variety you use, make sure you purchase crab meat labeled “hand-picked” or “fresh-picked,” which means that the crab meat has been picked through for shells and cartilage. (Still, it’s good practice to gently run your hands through the meat for any hard cartilage remnants.)
Crab meat sold out of the shell has been cooked and can be consumed. It’s very rare to find raw crab meat sold out of the shell—it’s almost always cooked before it’s picked out of the shell. At the market, you can find canned, frozen, or fresh (refrigerated) crab meat. Unrefrigerated canned crab meat doesn’t have an ideal flavor for crab cakes. If you need to use canned, look for canned crab meat in the refrigerated section of your market. The fresher the crab meat, the better the crab cake will taste. Ask your grocer where to find the freshest crab meat in the store. I purchase fresh crab meat sold in a 1-pound tub from the seafood counter in my grocery store. Sometimes the tubs are behind the glass or found on ice next to the seafood counter.
For the absolute best crab cake (and crab dip!), I recommend using lump crab meat or a mix of lump crab meat and backfin meat. Lump crab meat guarantees those big, mouthwatering bites of crab. Don’t worry, all the other ingredients are pretty inexpensive.
Ingredients in Maryland Crab Cakes
Let’s walk through each ingredient so you understand its importance. While there are a few flavorful and binding ingredients, the real star of this crab cake is the crab itself. These flavors and binders simply enhance the true taste of crab.
- Egg: Egg is the main binding ingredient in crab cakes.
- Mayonnaise: Mayonnaise is another binding ingredient. I don’t like mayonnaise and I LOVE these crab cakes, so if you aren’t a mayo person, don’t worry. You can’t taste it.
- Fresh Parsley: Fresh herbs are a MUST in crab cakes. Sometimes recipes or restaurants use dill, but fresh parsley is most common. If needed, you can use dried parsley.
- Dijon Mustard: Dijon mustard is another must-have ingredient in crab cakes. I don’t recommend any other type of mustard—just dijon.
- Worcestershire Sauce: Just a small amount provides big flavor, just as it does in chicken meatballs, black bean burgers, and beer cheese dip.
- Old Bay Seasoning: What is Maryland crab without locally made Old Bay seasoning???
- Lemon Juice & Salt: Fresh, balancing flavors.
- Crab Meat: The leading role in the whole recipe.
- Cracker Crumbs: Drumroll please… the filler in this crab cake recipe is cracker crumbs. There is so much debate on what the best filler is and, trust me, some of the best crab cakes are made with CRACKERS! See more below.
Since we’re baking the crab cakes and not sautéing them in butter or oil, brush the cakes with a little melted butter prior to baking. This tiny addition gives them that unmistakeable restaurant flavor. When they come out of the oven, squeeze a little lemon juice on top!
Crab Cake Filler
While we have binding ingredients like mayonnaise and egg, crab cakes need a filler so they remain intact when cooked. And this is where people are very opinionated: what is the best filler? I’ve tested many and have even asked popular restaurants to spill the beans—most are very secretive about the crab cake ingredients they use! My #1 crab cake filler choice is cracker crumbs—specifically, saltine cracker crumbs. Bread crumbs are flavorless and too crunchy. Go for the saltines! To make the crumbs, you can place the crackers in a zipped-top bag and crush the heck out of them with a rolling pin, or you can use a little ninja, a big food processor, or even a blender.
What to Serve With Crab Cakes
Keep it simple and serve with a squeeze of fresh lemon. These Maryland crab cakes are so juicy and flavorful that they don’t need tartar sauce or cocktail sauce, but both are popular finishing touches. (I love a touch of cocktail sauce with mine.) If you’re making crab cakes for a big family meal or on your menu of Memorial Day recipes, here’s what I recommend serving with your crab cake dinner:
- Cornbread and/or corn on the cob
- Caesar salad
- Baked potatoes or roasted potatoes
- Zucchini casserole
- Steamed vegetables
- Dinner rolls
- Coleslaw
- Asiago-crusted skillet bread
- Homemade garlic bread
For even more inspiration here are 15+ summer dinner ideas! And don’t forget the chocolate chip cookies or vanilla cupcakes for dessert!
Print
Crab Cakes Recipe (Little Filler)
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 6 large crab cakes
- Category: Dinner
- Method: Baking
- Cuisine: American
Description
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.
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 (454g) fresh lump crab meat*
- 2/3 cup (41g) saltine cracker crumbs (about 17–18 2-inch crackers)
- optional: 2 Tablespoons (30g) melted salted or unsalted butter
Instructions
- 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 silicone spatula or large spoon, very gently and carefully fold together. You don’t want to break up that crab meat.
- Cover tightly and refrigerate for at least 30 minutes and up to 1 day.
- Preheat oven to 450°F (232°C). Generously grease a rimmed baking sheet with butter or nonstick spray, or line with parchment paper or a silicone baking mat.
- 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 top with melted butter. This is optional but recommended!
- Bake for 12–14 minutes or until lightly browned around the edges and on top. Drizzle each with fresh lemon juice and serve warm.
- Cover leftover crab cakes tightly and refrigerate for up to 5 days, or freeze for up to 3 months.
Notes
- Freezing Instructions: You can freeze the portioned unbaked crab cakes for up to 3 months. Thaw in the refrigerator, brush with melted butter, then bake as directed. You can also freeze the baked and cooled crab cakes for up to 3 months. Thaw, then warm up in a 350°F (177°C) oven for 10–15 minutes or until warmed throughout. Or bake the frozen crab cakes at 350°F (177°C) for about 25–30 minutes.
- Special Tools (affiliate links): Glass Mixing Bowls | Whisk | Silicone Spatula | Baking Sheet | Silicone Baking Mat | Pastry Brush
- Which Crab Meat to Use: For any questions regarding which crab meat to use, see Best Crab Meat for Crab Cakes in the blog post above. I highly recommend fresh (refrigerated) lump crab meat.
- Smaller Sizes: For smaller crab cakes, divide the mixture into 12 1/4-cup portions. For mini crab cakes, divide into 24 2-Tablespoon-size portions. Bake at the same oven temperature. The bake time is shorter for these smaller sizes. The crab cakes are done when the tops and edges are lightly browned.
Reader Comments and Reviews
O – M – to the double G ! Your spices on this were spot on! I tried it first time tonight and unfortunately had & used the (#4) on your list of CLAW crab meat. Although hubby and I totally enjoyed – I concur with your rec that LUMP would be best. I liken this to differences of dark meat chicken vs. white meat (breast) chicken. Anyway – we all enjoyed this with a touch of Louisiana Remoulade Sauce. Anywhoo – THANK U, thank you, THANK YOU for this recipe. I shall DEFINITELY use again. Your directions were followed to a “T” and baked in oven for approx. 14 minutes. Just plain DELISH 🙂
I live in Houston and my all time favorite crab cakes are at Vic & Anthony’s. They are fabulous and these taste just like them!!!!! I’m so excited to have this recipe!
I have a mayo question. I was always taught not to freeze a recipe that contains mayo in it. I was wandering about freezing prior to cooking. Any thoughts?
Hi Mary, there is very little mayo in each crab cake, so it doesn’t affect the texture or flavor when freezing them. Good question!
I love this recipe. Didn’t have saltines but made my own breadcrumbs seasoned with old bay. Also goes great with a bit of remoulade.
Thank you for the recipe !
These were really good. Moist, flavorful and I will make them again. I used schar gluten free table crackers and made my own Old Bay seasoning. The were not dry as another poster mentioned. You have to make the base first, then put the crab on top and then the cracker crumbs and very gently fold. I’ve had all kinds of crab cakes and these were great.
Will the captains wafers type of cracker work in place of saltine crackers? I don’t want to buy a whole box of saltines for 14 crackers when I already have 2 boxes of captains wafers.
Hi Melissa, we haven’t tried that exact substitution, but they should work just fine. Let us know how it goes!
Making these tonight I’ve made crab cakes a few different ways usually with bread crumbs but I will give these a shot!
Great flavor- I gently mixed the crabmeat into the mayo mixture- put the individual patties into the freezer while I cleaned up. Also, I used a tiny bit of dried tarragon since I didn’t have parsley (shame on me). Be careful if you use “dried” tarragon, it worked because I was spare with it. I think fresh parsley would be great. Everyone said THIS is the new recipe forevermore!
These crab cakes are amazing! Definitely making these again.
I made this for Christmas exactly as instructed. They were horribly dry and I was dismayed by the comments of my guests. Won’t be using this recipe ever again.
If you like real mayoeee crabcakes, these are not but they are very delicious
I have been making crabcakes for 40 years and this is my go to recipe
My search is over! These are the best and easiest crab cakes I’ve ever made. No more experimenting with new recipes any more. Thank you so much!!
I am about to use this recipe yet again this year! Love it!
I live in the DMV (so yes I’ve had great MD crab cakes) and this is such a great recipe- I just would recommend adding a bit more old bay (for me you can’t ever have enough!) I’m not sure why someone said they were dry, mine were perfect! I can’t find good cakes here in northern Virginia but this gives me my fix!
I am about to use this recipe yet again this year! Love it!
Best crab cakes EVER!!!!! This is the only recipe I use. I specifically looked up “little filler” because I like my crab cakes crabby rather than cakey. FABULOUS!! Add the optional 2T butter to mix = YUM! Making tonight for surf and turf Christmas dinner. Using the 1/4 c SUGGESTION. Chillin’ in fridge now. Fry up in pan tonight.
These crab cakes are delicious and so easy to prepare. My family absolutely loves them. I am making them right now as a part of our Italian Christmas Eve seven fish routine.
My go-to recipe for crab cakes. 4th year in a row for a family holiday dinner. Just wanted to say thank you for posting this years ago. The best!!
This is exactly how I make crab cakes!!! Down to using saltines & mixing the wet ingredients together before adding the crabmeat. Lifelong Annapolis, MD area resident..
I have tried several recipes for crab cakes including the famous Fog City Diner cookbook. This has become my go-to recipe. Everyone who tries them absolutely loves them. The flavors are well balanced and they are moist and delicious!
I love and use this recipe frequently. I can also confirm that the price of lump crab at BJs went from about $35 a can down to $18 a can in the past month.
I am eating this as we speak! Thank you for such an easy and delicious recipe. I had 1/2 lb. Lump crab left and halved your recipe. Worked like a charm. These crabcakes are so flavorful, yet the crab is the star, as it should be. Nothing basic about these. Absolutely delicious. I’ll probably make more and freeze them–love that I can do that. Thanks so much!
This is the closest recipe I ‘ve seen to our Eastern Shore of Maryland crabcakes! The only thing we do differently is no lemon juice until serves on plate with a couple of wedges, a dash of onion powder, and fry them in butter instead of baking. Thank-you for sharing!!
I love making these crab cakes. I was wondering, has anyone made mini crab cakes with this recipe?
Hi Jen, We often make these a mini crab cakes – see the recipe notes for details.
I live in Maryland near the shore. I have been making my lump crab cakes (broiled) for a long time with excellent results. I thought I would try yours because your recipe was much different. Especially using an egg and baking, plus several other ingredients I have never used.
They were dry and mediocre at best. Looked good but didn’t taste as good as they looked.
Definitely not anything near the best I have had here in Maryland. Or my own.
What is your recipe? These sound delicious.
This is by far the best recipe for crab cakes! I’m actually making them for 10 people tonight and I’m excited to be serving it! Thank you!!!!
I am a Marylander and my husband has lived here all of his life. He LOVE, LOVE, LOVES crab cakes. So I had to find a GOOD recipe. I tried several that he was no too fond of and one day searching again, I found your site with this recipe. I read the instructions, purchased all of the ingredients and made the crab cakes. They turned out just like the picture and We are in love! This is the easiest and BEST recipe for crab cakes. My husband loves them. Thank you for this recipe and for sharing it with us.
My dad used to make this recipe and always used a little Saltine Crackers for the breadcrumbs. Your recipe is perfect!
I use almost this same exact recipe for my crab cakes, except I don’t use crackers for filler. I use cornflakes. I live on the chesapeake bay and the best crab cakes around come from Kentmorr. The filler they use? Cornflakes!
No we didn’t use cornflakes, closed up in Oct 2022, breadcrumb or a little cracker crumb. Still made excellent cakes!
I have read your comments over and over many times. I am on a fixed income budget, and am saving religiously to buy the crab meat which every time I see it is more expensive than the last time. However, when I do make these mouth watering queens of the bay I will again let you know the results.
I have spent many years of my life residing in New Jersey, and I am a great fan of blue claw crabs. I now have lived in Maine for some thirty plus years, but still LOVE crab cakes!!
Bill look now. I have seen several stores have them on sale and even the local fish market had a good price. Maybe because everyone is focused on turkey and ham this week. I caught a good sale at the local Kroger and Harris Teeter stores. If you have a Costco or Sams Club membership may be able to get a good deal there as well.
This is my go to recipe for crab cakes. Everything about it works so well together. Thanks Sally.
I am wondering about using my air fryer to cook them?
Hi Wendy, we haven’t tried making these in an air fryer so we’re unsure of best baking time and temperature. Let us know if you give it a try!
I’m from Baltimore and love everything crab, but there’s some things in the ingredients that I don’t use such as worcestershire sauce, Dijon mustard and parsley. I love the flavor of the crab with Old Bay, I prefer using yellow mustard for the extra kick of flavor. I only use lump for the crab cakes and claw for dips. I don’t add any extra salt because the Old Bay, the saltiness and mustard. I use the lemon to get the crab smell off of my hands.