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 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!
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 an awesome 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
For even more inspiration here are 15+ summer dinner ideas! And don’t forget the chocolate chip cookies or vanilla cupcakes for dessert!
Print
Maryland 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 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.
Was hoping for better. I live in Baltimore and thought these were dry, bland and too much filler.
If you did not LOVE these crab cakes, you messed something up. They are AMAZING!
Can I use penko instead of crackers
Hi Louise, you could use Panko or breadcrumbs in place of the crackers, but the crab cakes will be a bit crunchier than using crackers. We recommend sticking with 2/3 cup.
Very nice crab cakes although I might do a little less saltine cracker next time or maybe try it with finally ground French bread. That might allow the crab to be even more forward in tasting.
The BEST & so easy in air fryer – use parchment paper!
How many crab cakes are there using your recipe?
Hi Jim, this recipe yields 6 large crab cakes.
HANDS DOWN THE BEST CRABCAKES I HAVE EVER EATEN!
Can these be fried
Hi Becky, you can also make these on the stove. However, we prefer the baking method. When cooked on the stove, you’ll have to flatten them considerably so the centers properly cook. They are usually a little more fragile after stove-cooking too.
I love crab cakes, but since developing a seafood allergy – I had to figure out how to make a substitute with lion’s mane mushroom.
This is 100% my favorite recipe to recreate the flavors I miss!! All I do is flake the lion’s mane, saute over medium heat, then squeeze out excess moisture after it’s cooled. Then, I make the recipe as directed. It’s delicious!!
Thank you so much!!!
I LOVE Crab cakes and this recipe was the best I’ve ever made. Maybe even the best I’ve ever had. Pump crab meat is $$$$, but so, so worth it. And the flavor in these crab cakes, amazing.
Absolutely fantastic recipe. Made exactly as called for and served with a crisp butter lettuce salad w/ blue cheese dressing as our first course. Will make these again – soon!
Absolute Best Crab Cakes.. Everyone I make these for LOVEs them.
I’m a 67 yr old life long Maryland and I want to congratulate you on your receipe for Maryland crab cakes. Took many chefs junk it up with green peppers, onions , pimento, capers, etc. Makes me want to cry. Follow the KISS method…Keep It Simple Stupid !
All the best, Kar
Great recipe. I don’t use near that amount of saltines. Half or less is much better. The Old Bay can actually has a good recipe as well. Keep it simple. Let the crab shine
Family loved them. Thanks for tip in the brother comments on how pan fryin flattens crabcakes. I grew up in them but your way turned out great.
I browsed lots of recipes. Decided on this one. SO glad I did. I’ve ate crab cakes at restaurants dozens of times. This was my first time making them and they were better than any crab cake I’d ever had before!! Thank you for this recipe.
Fabulous and so easy!!!! As a Maryland girl, I am a crab cake snob and never find ones I really like. I added a few (8) shakes of Old Bay Hot Sauce— yes, it’s a real thing! And doubled the recipe. I used 1 pound lump and 1 pound claw. The claw is both cheaper and gives a better flavor overall. You still get the awesome look of the lump when you make the cakes, just with more flavor! Also- super smart to emphasize the need to let your mix chill for 30 minutes or so before you paddy them up for the oven. They stay together beautifully! Question- how do you reheat your for Chesapeake Benedict the next morning?
Hi – have you ever pan fried these and if so – for how long?
Hi Brooke! Some cook crab cakes on the stove, but we 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, we recommend baking them in the oven at a high temperature. They cook very quickly and remain extra plump.
Thank you, Sally! 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! Thank you so much for sharing! My husband and I have these for dinner twice a month. I don’t like ordering crab cakes out in restaurants anymore, because I know I can make these at home, and they always taste amazing. I do omit the salt, but maybe it’s our age. LOL. Lois
We’re so happy to hear these are a favorite for you, Lois!
What is the calorie content for each crab cake?
Hi Ruth, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
This is the best recipe ever for crab cakes! My husband loved it and said best he’s ever had! He’s 60 so he’s had many. I love how easy the recipe was to follow.
It’s a recipe that simply works!
This recipe is confusing. 1lb of crab mean has an asterisk after it. But there is no explanation of the asterisk. How do I know what a lb is when I’m using 6oz cans? Much of the 6oz is water. I have no way to weigh the drained crab meat. I guess I’ll use four 6oz can’s drained. that should be near a lb I guess?
Hi Aaron, The asterisk means there is more information in the recipe notes after the recipe instructions. We prefer to use fresh crab meat sold in a 1-pound tub from the seafood counter for the freshest flavor. If you do use canned crab meat you will want to drain it and use a kitchen scale to weigh out one pound. See the section above called “Best Crab Meat for Crab Cakes” for more details.
Best crab cakes ever! Will always use this recipe from now on. I didn’t have saltines so I used Club Crackers and followed the rest of the recipe. Was delicious and much simpler than the recipe I’ve used the last 30 years.
Hello! Followed your instructions to the letter except used light Hellmans Mayo. Required 2-3 minutes extra baking time to lightly brown. However, my family thought that they lacked some prior recipe flavor. I used fresh jumbo lump. Fresh parsley. What could have gone wrong.
Very good!
Made these for my wife. She gave the mmm-mmm approval! I bought the 1lb can of Chicken of the Sea brand lump crab meat at Walmart. I’ll make these again.
Thank you Sally for this classic crab cake recipe. I can not wait to try this because crap cakes are a favorite of my husband. I have made them many times but never in the oven. I am sure this will be much easier and leave a less greasy taste.
These are excellent. Plenty of crab, not too much filler. Will be making them frequently.
Best Crabcake recipe and love the idea of not making them into patties and cooking them in the oven. I’ve made many crab cakes and these take the “cake”!
I was super disappointed in this recipe. It was very medium and the crab meat was $30 for the lb. ☹️