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
Very easy recipe to make and loved by everyone in my family!
I used Ritz crackers!
We made this recipe for the first time today and LOVED it!!! I didn’t have crackers but did have Pablo and it was delicious. We all agreed that just a bit more old bay made it even better!!! This will be my GoTo recipe!! Thank You
I’ve been using this recipe for years and love it. Now my husband has gone keto. Hrmph. Have you tried almond meal in place of the crackers?
Hi Carolynne, I have not tried that. I fear it won’t soak up enough moisture, but you can certainly try it. Are there any keto crackers you can use?
These are delicious! If I make and freeze them before I bake them, how long does it take to thaw before baking? Can they be taken from the freezer and placed in the refrigerator overnight to thaw?
Hi LK! Yes, you can thaw them in the fridge overnight.
This is the only crab cake recipe I use! its such a gem! Question, for mini crab cakes do you have an estimate on how long to bake for? baking at 450 still wouldn’t dry them out and they would cook through still?
Hi Danielle, we’re so glad you enjoy these crab cakes! We often make these a mini crab cakes – see the recipe notes (#4!) for details.
Simply scrumptious!!!
This was so rich and delicious. I put up my panko crumbs and got out the saltines, and I’m glad. They held together good, and I did have to cook 3 more minutes to brown them to match yours.
Your recipe sounds wonderful and I would like to try it. I already have a can of claw crab meat on hand. Should I use that or should I look for a recipe written specifically for claw meat?
Hi JimmyB, we find the crab cakes taste best with lump crab meat, but some readers have reported using claw crab meat (which is more ideal for soups, dips, and stews). The crab cakes will be a bit different, of course.
Thank you for the prompt reply – will let you know how it turn out.
Tried two other recipes in the pan using oil. Your recipe is so much better. I will bake my crab cakes like this forever.
I love this recipe, however, i noticed the amount of crackers suggested is different between the old recipe and this one, which is correct?
Hi Anne, looking back, I don’t see that the volume of crackers has changed. I believe I updated the # of crackers you need to yield 41g/2/3 cup crumbs.
I’ve made a lot of crab cakes…
Must admit that without some kind of onion and red pepper you can taste crab more..
Which is the point. New to baking in oven. brilliant !
I live in the Delmarva area and have spent many years searching for the perfect crab cake recipe. I have finally found it! My husband even commented that they were restaurant quality and requested I save the recipe. I cannot thank you enough for sharing.
So glad you and your husband love these!
Also great cooked in the air fryer at 375 – 400 10-15 minutes depending on the size of your crab cake
Great recipe. Used Ritz crackers and more old bay but followed the rest exactly. So easy and tasty. Thanks for sharing
Great recipe. Used Ritz crackers and more old bay but followed the rest exactly. So easy and tasty. Thanks for sharing
I bought 5 pounds of Md. jumbo lump for $400. A LOT of $, but it made 30 crab cakes for 5 people. Best crab cakes EVER, & w/ 20 left over, everybody went home & had crab cake sandwiches for a couple days. At about $13 per cake- better & cheaper than any restaurant- it was, in the long run, a great deal. We do this as often as possible. So much better than splurging for one meal in a restaurant. This recipe is the BEST!
Made these tonight, didn’t have saltines but used crushed Ritz crackers instead. So delicious. I’ve never “layered” ingredients before, helps to keep crab from falling apart. Thanks so much ! Hubs said I outdid myself.
I never leave comments on recipes but I have been coming back to this recipe over and over for years. It’s the best! I like to serve the crab cakes on a bed of baby spinach leaves with some fresh lemon juice drizzled all over, plus a side of slaw and corn and extra horseradish-y cocktail sauce. Always hits the spot! Thank you for sharing.
My go to recipe. They’re better than any crab cake in town.
Finally!! I made these tonight and can say, this is by far the best recipe I’ve tried for Maryland style crab cakes. I wouldn’t change a thing. This is now my “go to” recipe. Thanks so much for putting this out there.
There’s no way I can find crab where I am. Can I used fish instead. If so, what type do you think will work best?
Hi Catherine, we haven’t tested this recipe with anything other than crab meat, but we’d love to know if you give anything a try!
This is my go to recipe for crab cakes. So simple and delicious. Goes great with the Costco Phillips brand 1 lb crab meat
Excellent!!! I’m born, raised and have lived in Maryland my entire life! Just made Crabcakes with this recipe and they were some of the best Crabcakes I’ve ever made!!! Thank you so much for sharing this recipe!!!
The BEST!!!!! Used this recipe for the forth time now…Definitely my “go-to”
Hi, I want to print this recipe for 50 crab cakes, and I can’t seem change to find the amounts needed
can you help me?
Hi Karen, there is no feature on this site to scale a recipe up or down. My website is mostly baking and many don’t scale up evenly. The best way is to multiply the amounts by the batches you want.
Great crab cakes I just made them I do like them fried which I did till they were nice and brown than finished them in the oven 10 minutes at 350 amazing I did 4 large thick ones if smaller less cook time I also drizzle a little melted butter on top when done I also used crackers with salt so didn’t add any extra so so good thanks
What are the reheating instructions if eating leftovers next day?
Hi Misty, You can warm them up in a 350°F (177°C) oven until warmed throughout.
Thank you for your reply! I made these last night and they turned out wonderful. I might have over mixed just a little, but I accidentally forgot to add the parsley until the very end. These were so easy to make! I was able to put corn on the cob seasoned with old bay and butter wrapped in foil 15 minutes before the crab went in and I it was divine.
Making these crab cakes tonight and would like to know if I need to drain fluid from fresh Lump Crab meat before adding to mixture?
Hi Jaye, we don’t drain it– that little bit of moisture is wonderful. Hope you enjoy these!
I made these today and we took them camping. I actually formed 4 large cakes and my husband baked them in our pizza oven outdoors. Oh my gosh they were wonderful! We ate all 4 of them!
Best recipe hands down!
This is essentially the crab cake recipe I’ve used for the past ten years AND they rival any fine dining restaurant. Agree to keeping filler to a bare minimum. My only alteration is that we broil them instead of bake for about ten minutes till brown on top. Family’s favorite meal hands down.