Maryland Crab Cakes Recipe

I went to boarding school in Virginia, and at the beginning of each school year, my dad would fly with me across the country to drop me off. On those trips, we would stop in Maryland for a night just so we could get authentic, real-deal Maryland crab cakes. They were our favorite, and they are still the crab cakes I think about whenever I make them at home.

This recipe is inspired by my dad, and the Maryland-style crab cakes we loved so much. Loaded with lump crab meat and very little filler, they bake in a hot oven until golden and crisp on the outside, yet light, moist, and tender inside. They’re surprisingly easy to make, with just 15 minutes of prep, making them perfect for both special occasions and easy weeknight dinners.

Ingredients You’ll Need

These crab cakes are made with simple ingredients that add flavor and help hold everything together without overpowering the crab.

• Lump crab meat: The star of the recipe. Use fresh lump crab meat or jumbo lump crab meat for the best texture and flavor. Before using, gently pick through the crab meat to remove any small pieces of shell, being careful not to break up the larger pieces. Learn more about the best crab meat to use in the section below.
• Egg and mayonnaise: These help bind the crab cakes together while keeping them moist and tender.
• Old Bay seasoning: A classic seasoning blend used in Maryland-style crab cakes.
• Worcestershire sauce: Adds savory depth and a little extra flavor.
• Dijon mustard: Adds a little tang and helps balance the richness of the mayonnaise and crab.
• Fresh lemon juice: Brightens and balances the richness of the crab and mayonnaise.
• Fresh parsley: Adds color and freshness.
• Breadcrumbs: Plain regular breadcrumbs, panko breadcrumbs, or crushed saltine crackers can all be used. Regular breadcrumbs create a classic, smooth-textured crab cake, while panko produces a lighter texture and slightly crispier exterior. Crushed saltines are a traditional choice in many Maryland crab cake recipes because they add subtle flavor and help bind the cakes without making them dense.
• Melted butter: Brushed over the tops before baking to help them turn golden and flavorful.
• Lemon wedges: For serving.

Tip: Always pick through the crab meat before mixing to remove any small bits of shell. Try to keep the larger pieces of crab intact as much as possible.

1. Make the binder: In a large bowl, whisk together the egg, mayonnaise, Dijon, parsley, Worcestershire sauce, Old Bay seasoning, lemon juice, and salt until combined.
2. Add the crab meat and breadcrumbs: Gently fold in the lump crab meat and breadcrumbs. Try not to overmix, as this can break up the crab and make the mixture mushy.
3. Chill the mixture: Cover and refrigerate for at least 30 minutes. This helps the formed cakes hold their shape as they bake.
4. Shape the crab cakes: Divide the mixture into 8 equal portions using a 1/3-cup measuring cup. Shape them into thick, slightly mounded cakes rather than flat patties.
5. Bake until golden: Arrange the crab cakes on a parchment-lined baking sheet and brush the tops with melted butter. Bake in a hot oven until golden, lightly crisp on the outside, and heated through.
6. Serve: Garnish with fresh parsley and serve warm with lemon wedges and your favorite crab cake sauce.

Storage, Freezing, and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in a 350°F oven or air fryer until warmed through. Avoid microwaving if possible, as it can make them mushy.

Can You Freeze Crab Cakes?

Yes. Crab cakes can be frozen before or after baking, though I prefer freezing them before baking for the best texture. Place the shaped, unbaked cakes on a parchment-lined baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container. Freeze for up to 3 months.

For best results, thaw frozen cakes overnight in the refrigerator before baking as directed. Cooked crab cakes can also be frozen, but the texture may be slightly softer after reheating.