Maryland-style crab cakes are packed with sweet, lump crab meat, minimal filler, and classic Old Bay seasoning. These crispy, golden-brown cakes are perfect for a seafood dinner, appetizer, or even a sandwich. Serve them with tartar sauce, lemon wedges, or a simple remoulade for an authentic Chesapeake Bay experience.
Why You’ll Love This Recipe
- Authentic Maryland Flavor – Loaded with fresh crab and Old Bay seasoning.
- Minimal Filler – Just enough binding ingredients to hold them together.
- Crispy & Golden – Perfectly pan-fried for a delicious crunch.
- Quick & Easy – Simple ingredients and ready in under 30 minutes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Lump crab meat (preferably fresh, picked for shells)
- Mayonnaise
- Dijon mustard
- Egg
- Old Bay seasoning
- Worcestershire sauce
- Lemon juice
- Fresh parsley, chopped
- Saltine crackers or panko breadcrumbs
- Butter and olive oil (for frying)
Directions
Make the Crab Cake Mixture:
- Prepare the Base – In a large bowl, whisk together mayonnaise, Dijon mustard, egg, Old Bay seasoning, Worcestershire sauce, lemon juice, and parsley.
- Fold in Crab Meat – Gently mix in the lump crab meat and crushed crackers or panko. Be careful not to break up the crab.
- Chill the Mixture – Cover and refrigerate for 30 minutes to help the cakes hold together.
Shape & Cook the Crab Cakes:
- Form Patties – Divide the mixture into 4-6 crab cakes and gently shape them.
- Pan-Fry – Heat butter and olive oil in a skillet over medium heat. Cook crab cakes for 3-4 minutes per side until golden brown and crispy.
Serve & Enjoy:
- Garnish with lemon wedges and serve with tartar sauce or remoulade.
Servings and Timing
- Servings: 4-6 crab cakes
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Cook Time: 8 minutes
- Total Time: 53 minutes
Variations
- Baked Crab Cakes – Bake at 400°F for 15-18 minutes for a healthier option.
- Spicy Version – Add a dash of hot sauce or cayenne pepper.
- Gluten-Free – Use gluten-free breadcrumbs or almond flour.
- Air-Fried Crab Cakes – Cook at 375°F for 10-12 minutes, flipping halfway.
Storage/Reheating
- Refrigerate – Store in an airtight container for up to 3 days.
- Freeze – Freeze uncooked patties for up to 3 months. Thaw before cooking.
- Reheat – Warm in a skillet or oven at 350°F until heated through.
FAQs
Can I use canned crab meat?
Yes, but fresh lump crab meat gives the best texture and flavor.
Why do my crab cakes fall apart?
Too much filler or not chilling the mixture long enough can cause them to fall apart.
Can I make these ahead of time?
Yes! Prepare and chill the patties for up to 24 hours before cooking.
What dipping sauces go well with crab cakes?
Tartar sauce, remoulade, or a lemon aioli are great options.
How do I prevent crab cakes from being dry?
Avoid overcooking and use high-quality crab meat for the best texture.
Can I make mini crab cakes?
Yes! Form smaller patties and reduce cooking time to 2-3 minutes per side.
What’s the best substitute for Old Bay seasoning?
A mix of celery salt, paprika, black pepper, and cayenne can work as a substitute.
Can I bake these crab cakes instead of frying?
Yes! Bake at 400°F for about 15-18 minutes until golden.
What should I serve with crab cakes?
Coleslaw, roasted potatoes, corn on the cob, or a simple salad pair well.
Can I use imitation crab?
It’s not recommended for Maryland-style crab cakes, as the texture and flavor are different.
Conclusion
Maryland-style crab cakes are the ultimate seafood dish—crispy, flavorful, and packed with sweet crab meat. Whether pan-fried, baked, or air-fried, these crab cakes are a true classic. Try them today for an authentic taste of the Chesapeake Bay!
Description
These Maryland-Style Crab Cakes are loaded with sweet lump crab meat, just the right amount of seasoning, and a crispy golden-brown crust. Perfectly tender inside, they’re served best with lemon wedges and a creamy remoulade sauce!
For the Crab Cakes:
For Serving:
Prepare the Crab Cakes:
-
Mix the Ingredients:
- In a large bowl, gently mix crab meat, breadcrumbs, egg, mayo, Dijon mustard, Worcestershire sauce, Old Bay, garlic powder, paprika, parsley, and lemon juice until just combined.
- Be careful not to break up the crab meat too much.
-
Shape & Chill:
- Form the mixture into 4 large or 6 medium patties.
- Place on a plate and refrigerate for 30 minutes (this helps them hold their shape).
Cook the Crab Cakes:
-
Pan-Fry Method:
- Heat butter in a large skillet over medium heat.
- Cook crab cakes for 3-4 minutes per side until golden brown and heated through.
-
Oven Method:
- Preheat oven to 400°F (200°C).
- Bake on a parchment-lined sheet for 15-18 minutes, flipping once halfway through.
Serve & Enjoy:
- Plate & Garnish:
- Serve hot with lemon wedges and tartar sauce or remoulade.
- Enjoy with a side salad, coleslaw, or roasted veggies!
Notes
- For crispier crab cakes, coat them lightly in extra breadcrumbs before frying.
- Want extra spice? Add ¼ teaspoon cayenne pepper to the mix.
- Leftovers? Store in the fridge for 2 days or freeze for up to 3 months.