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Five golden crab cakes with visible pieces of lump crab meat served on a white oval platter with lemon wedges, chopped parsley, and a small white bowl of creamy sauce garnished with chives, surrounded by fresh parsley, lemon wedges, a fork, and a black and white checkered towel.
5 from 5 votes

Crab Cakes Recipe

These classic Maryland crab cakes are rich, tender, and packed with crab flavor. With a light binder and a golden baked finish, they deliver the traditional texture and taste that make Maryland crab cakes so popular. Serve them as an appetizer, tucked into a sandwich, or as the centerpiece of an easy seafood dinner.
Prep Time15 minutes
Cook Time15 minutes
Chill Time30 minutes
Total Time1 hour
Servings: 8 crab cakes
Calories: 159kcal
Chef: Jessica Randhawa

Ingredients

  • 1 large egg
  • ¼ cup mayonnaise
  • 2 tablespoons fresh parsley - minced, plus more for garnish
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1½ teaspoons Old Bay seasoning
  • ¼ teaspoon salt
  • 1 pound fresh lump crab meat or jumbo lump crab meat - picked over, shells removed
  • ½ cup breadcrumbs - regular, panko, or finely crushed saltine crackers (see notes)
  • 2 tablespoons melted butter - for brushing
  • Lemon wedges - for serving

Instructions

  • Preheat the oven to 450°F. Line a baking sheet with parchment paper and lightly grease it with cooking spray or a thin layer of oil.
  • In a large mixing bowl, whisk together the egg, mayonnaise, minced parsley, Worcestershire sauce, Dijon mustard, lemon juice, Old Bay seasoning, and salt until smooth and well combined.
    1 large egg, ¼ cup mayonnaise, 2 tablespoons fresh parsley, 1 teaspoon Worcestershire sauce, 1 teaspoon Dijon mustard, 1 tablespoon fresh lemon juice, 1½ teaspoons Old Bay seasoning, ¼ teaspoon salt
  • Gently pick through the crab meat to remove any small pieces of shell. Try to keep the larger pieces of crab intact.
  • Add the lump crab meat and breadcrumbs to the bowl. Using a spatula, gently fold everything together just until combined. Avoid overmixing.
    1 pound fresh lump crab meat or jumbo lump crab meat, ½ cup breadcrumbs
  • Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes. This helps the crab cakes firm up and hold their shape during baking.
  • Divide the chilled mixture into 8 equal portions, using about 1/3 cup for each crab cake (a measuring cup or large ice cream scoop works great here). Shape each portion into a thick, slightly mounded crab cake rather than a flat patty.
  • Arrange the crab cakes on the prepared baking sheet, leaving a little space between each one. Brush the tops lightly with melted butter.
    2 tablespoons melted butter
  • Bake for 12-15 minutes, or until the crab cakes are golden and heated through.
  • Optional: For extra color, switch the oven to broil during the last 1-2 minutes of cooking. Watch carefully so the tops do not burn.
  • Garnish with chopped parsley and serve warm with fresh lemon wedges and your favorite dipping sauce.
    Lemon wedges

Notes

  • Best crab meat: Fresh (refrigerated) lump crab meat or jumbo lump crab meat will give you the best flavor and texture. Lump crab meat is a great all-around choice, while jumbo lump crab meat is more expensive but gives you larger, more impressive pieces.
  • Pick through the crab: Even high-quality crab meat can have small bits of shell. Gently check it before mixing.
  • Breadcrumb options: Plain breadcrumbs, panko breadcrumbs, or finely crushed saltine crackers can all be used. Panko creates a lighter texture, while crushed saltines are a more classic choice in many Maryland-style crab cake recipes.
  • Make-Ahead: Crab cakes can be made up to 24 hours in advance.
  • Storage: Store leftover crab cakes in an airtight container in the refrigerator for up to 3 days.
  • Freezing: Crab cakes can be frozen before or after baking, though freezing them before baking gives the best texture. Freeze shaped crab cakes on a parchment-lined baking sheet until solid, then transfer to a freezer-safe bag or container for up to 3 months.
  • Reheating: Reheat crab cakes in a 350°F oven or air fryer until warmed through. Avoid microwaving if possible, as it can make them soft.

Nutrition

Calories: 159kcal | Carbohydrates: 6g | Protein: 12g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 58mg | Sodium: 689mg | Potassium: 157mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 235IU | Vitamin C: 6mg | Calcium: 50mg | Iron: 1mg
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