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
Great Recipe….add more filler if you want your cakes firmer. I leave a little crab meat out and sprinkle on top with Green Onions. Then I serve with a roasted red pepper sauce.
I am going to be kind and simply say “This is NO Maryland crab cake recipe”
I tried this recipe and it is too, too, too salty. The old bay has MORE than enough salt.
The mustard, old bay, and Worcestershire sauce should be cut in 1/2 at least
The crab meat is very delicate and needs very little seasoning (we are not cooking a cow)
16 crackers is a huge filler… more than the crab meat itself.
Five (5) crackers is more than enough. All you need is enough for the crab meat to stick together.
If I serve this recipe to family and friends, I would be the laughing stock of Maryland
OH…. did I mention I am from Maryland!!!!!
Hi Eugenia, sorry you weren’t a fan of the way we make crab cakes. Feel free to adjust the salt as needed. I suppose different regions of our state like them differently. We love them this way! Thanks so much.
I was born in Delaware but grew up in MD. These are great. I make them every week and my family loves them. Very authentic 🙂
eugenia,
You are very rude. Much nicer way to say you have alternate recipes that you prefer.
My family loved the crab cakes!
We, too, are from Maryland. These ARE the crab cakes that my husband’s Aunt always made for us when we visited her on Solomon’s Island. So regretted not getting her recipe. Also, I feel that if you can’t say something nice…
Excellent
Amazing, so fresh and not loaded with fillers like I’ve made for years. I used 1 pack less 2 crackers of Glutino gluten free crackers. Perfect!!
Making it for the second time tonight. Love this recipe!
Wonderful crab cakes, thanks….
I’ve made crab-cakes before yet NEVER BAKED & believe this will become my NEW way going forth, Not ONLY delicious yet “THE PRESENTATION” really beautiful! Also used small amount of Panko & mixed in EXTRA LARGE cut up seasoned raw shrimp.
Made these for my husband’s birthday dinner. Absolutely amazing and so easy! I’ve finally found my go-to crab cake recipe.
Lump crab meat is not something I can get where I am based in Scotland but I can get dressed crab which is the picked white and brown meat – would this be suitable? Or would the dark crab meat be too soft?
Thank you!
Thank you for this recipe! Very delicious. We are gluten free so subbed in GF Panko bread crumbs but otherwise followed exactly and they were perfect!
Does your crab cakes come out moist and it so what does it need….baked longer or add more filler?
PHENOMENAL!! I had leftover meat from picking steamed crabs this weekend and found this recipe. My fiancé and I were blown away how delicious this was…only thing – I didn’t have saltines, so I used Panko. I baked them for ~11 minutes, then broiled on low for ~3 minutes until they were a nice crispy brown color.
Love this recipe! So many other recipes have filler that takes away from the flavor and texture of the crab. This had the perfect mix of flavor and filler for the crab. Will definitely make this recipe again!
Great recipe – I will be making again tonight. I have a question on how to steam the crabs when they will be used for crab cakes vs just eaten directly out of the shell, however. Can I just use water or salted water like when steaming a lobster? Or should I follow a recipe like the one the back of the Old Bay can that uses water mixed with white vinegar or beer and 1/2 cup of Old Bay spice? I’m thinking that since the Old Bay is in the crab cake recipe, I should be able to skip it during the steaming step. Thanks
Hi Scott, if steaming your own crabs, you can skip the added flavorings. You want plain crab meat for the crab cakes.
I made this tonight for my parents and brothers. My mom is ill and doesn’t have much appetite. I chose your recipe and I’m so glad I did! I’ve never made crab cakes, but I will be now. Everyone was thrilled with them. My brothers said they were the best they’d ever had. Mom was very pleased, ate a whole one! Thank you.
First time making crab cakes. I am allergic to shellfish but I made it for the family – wearing gloves. They loved them! I will definitely make them again. My wife can’t do spicy foods so the Old Bay ratio was just right.
10/10…. These are simply amazing, and even better than what you’d spend $35 for at a nice restaurant. I opted for Jumbo Lump crab purchased fresh from a seafood market in the Outer Banks, NC. I followed the recipe to a T (including upping to 1.5 tsp old bay seasoning) and served with a remoulade sauce I made and they were fantastic. I was worried baking them would not be as good as pan frying but they did crisp up very nice in the oven at 450. I topped each with a small pat of butter with about a minute or two left and they crisped up nicely on the top while still being incredibly moist in the center.
This sounds delish! Can I make crab cakes smaller? If I make them half size and have 12 instead of 6, do I need to adjust my baking temp? Thank you!
Hi Biana, See the recipe note for more details about making these crab cakes smaller. Hope you enjoy them!
Excellent, and all ingredients I had on hand, except I had to use Ritz instead of Saltines. Wonderful, thank you so much!
I’m a Baltimore native living in central Texas and I constantly roll my eyes and try to bite my tongue after the first bite of so called “Maryland style” crab cakes. But this! This recipe is spot on! I will feed it to everyone I love in Texas so they will know where I come from. Thank you!!!
I cooked my fresh crab in salted water. I followed the recipe for cakes including Worchestershire (more salt), saltines (more salt), salt (duh?), and guess what? The cakes were so salty they were barely edible. I should have been a little more focused on how everything was adding up. I’ll know for next time.
Brent u gotta follow the recipie. Can only imagine how u cooked crabmeat in salt. Recipe calls for cooked crabmeat which isn’t cooked in salt. If u steamed your own with seasoning to cook them u might end up with minimal salt but not enough to notice. How did u cook the crabmeat?
Was craving crab cakes from our favorite restaurant, but couldn’t get there… so thought I would try these. They were FABULOUS!!! Thank you for an easy and awesome recipe with minimal filler!! I make my own mayonnaise, which worked perfectly, used Jumbo lump and lump crab meat, and did a light olive oil spray before cooking on convection. They were fabulous! I love the grainy mustard butter that our fave restaurant tops their crab cakes with, so I replicated it, and the combo was fantastic! Happy to add this into our go to dinners!!!
I’ve made this recipe several times for me and my daughter… well because it’s the best! I made it once and then we were hooked! I’m from PA, went to college in VA, best of friend from DC and ended up living and having my daughter in MD. I have been eating whole crabs on my own since I was 6. Swimming and eating crabs was our summer fun times! So all that to say I know good crab and crab cakes from the Chesapeake! I made them for my dad’s birthday last week and he asked me 4 times did I really make them LOL Yes dad I know they are DELISH!
My dad sent me this recipe since it was not on the back of the old bay bottle. I saw it and said now that’s a Maryland crab cake! Thanks for sharing.
Yum! I have tried several different crab cake recipes. This is a keeper! I used fresh Dungeness crab as I was gifted some from the Alsea Bay near my house on the Oregon Coast. The only thing I didn’t do was use crackers. I had toasted breadcrumbs–panko sort of, and didn’t want to go to the store. Thank you so much!
I too grew up on the shores of the Chesapeake Bay and this is pretty close to my Grandma’s recipe save the mustard. She always used yellow mustard, not Dijon. One thing that I have modified in it … I use Panko instead of Saltine’s. Less salt. And I also use Duke’s Mayo … that is another important part, the brand of mayo you use. It makes a difference.
Can I substitute something else for worcestershire sauce?
Hi Kim, we haven’t tested this recipe with a Worcestershire sauce alternative but you could try using soy sauce or omitting it completely. Hope you love them!
Very good. Are they supposed to be more crispy inside? I also had trouble with the nonstick spray burning pretty quick and tainting the taste a bit. Would olive oil be less likely to burn?
Do you put the butter on before or after you bake them?
Hi Carolyn, they shouldn’t be crispy inside. I wonder if yours were over-baked? You can add the melted butter in step 4 before baking and try olive oil next time.
Made exactly as written except I doubled the recipe! Wouldn’t change a thing! Served with a homemade remoulade sauce I found on a different website. My family loved them! A definite keeper!
Loved this recipe! Brought me back to the shores of the Chesapeake Bay in VA. Tying chicken backs to a weighted kite string and netting 4 -5 blue crabs at a time right off the shore. We would take those same fresh caught sweet meat creatures back to the house where my dad would steam them with Old Bay & apple cider vinegar and use the lump meat to make crab cakes. VA Crab Cakes!! Lol
These are a huge hit with my born & raised, MD super hubs ( & me)!! Being from PA I never had crab cakes & was very intimidated at the thought of making them. He was very impressed & claims they were the best he’s ever had! I gotta agree, even though I’ve got nothing to compare them to… I know good food & these def are!!