Maryland style crab cakes are a classic treat full of juicy, sweet crab meat and just the right mix of seasoning. They have a nice, golden crust that’s crispy on the outside while staying tender and flaky on the inside. The blend of crab, a little mayo, mustard, and Old Bay seasoning gives them that unmistakable taste everyone thinks of when they hear “crab cake.”
I love how simple these crab cakes are to make but how impressive they feel when you serve them. I usually try not to over-handle the crab meat because you want those big lumps to really shine. It’s fun to get the Old Bay just right, too—it’s like the secret weapon that brings everything together perfectly. I bet you’ll want to make a double batch once you’ve tasted the first one!
My favorite way to enjoy these is alongside some fresh lemon wedges and a little homemade remoulade or tartar sauce. Serve them with a light salad or just some crispy fries for a comforting meal that feels a little fancy but is totally doable on a weeknight. These crab cakes always remind me of summers by the water and sharing good food with friends and family.
Key Ingredients & Substitutions
Fresh Lump Crab Meat: This is the star of the dish. Using fresh lump crab keeps the cakes light and full of big, delicious pieces. If fresh isn’t available, good-quality canned crab meat can work. Just make sure it’s lump and not shredded.
Old Bay Seasoning: Essential for that classic Maryland flavor. It’s a mix of spices including celery salt, paprika, and more. If you don’t have it, a mix of paprika, cayenne, and a pinch of salt can help but try to get Old Bay if possible.
Mayonnaise & Egg: These bind the crab cakes without being heavy. You can swap mayo for Greek yogurt for a lighter touch, though the texture might change slightly.
Crackers or Breadcrumbs: They help hold the cakes together without overpowering. Saltine crackers add a nice subtle crunch, but panko is a great gluten-free option with a light texture.
How Do You Keep Crab Cakes From Falling Apart?
Crab cakes can be delicate, so handling and chilling are key.
- Gently fold ingredients to avoid breaking up crab lumps.
- Shape patties firmly but don’t compact them too much.
- Chill the formed cakes for at least 30 minutes to set the shape.
- When cooking, use medium heat and don’t move them around too much to develop a firm crust.
Following these steps will help your crab cakes hold together while staying tender inside.
Equipment You’ll Need
- Large mixing bowl – to gently combine all ingredients without breaking up the crab meat.
- Spatula or wooden spoon – perfect for folding the mixture carefully.
- Baking sheet lined with parchment paper – keeps the crab cakes from sticking while chilling.
- Nonstick or cast-iron skillet – helps achieve a golden, crispy crust when frying the crab cakes.
- Fish spatula – thin and flexible for flipping crab cakes without breaking them.
- Paper towels – for draining excess oil after frying to keep crab cakes crisp.
Flavor Variations & Add-Ins
- Add finely chopped green onions or shallots for a mild onion flavor that adds freshness.
- Mix in a bit of diced red bell pepper for a subtle sweetness and extra color.
- Use lump shrimp instead of crab for a budget-friendly twist while keeping that seafood taste.
- Sprinkle in Old Bay plus a dash of cayenne pepper if you like your crab cakes with a spicy kick.
How to Make Maryland Style Crab Cake?
Ingredients You’ll Need:
- 1 lb fresh lump crab meat, picked over for shells
- 1/2 cup mayonnaise
- 1 large egg, beaten
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tbsp Old Bay seasoning
- 1 tsp lemon juice
- 1/4 cup finely chopped fresh parsley
- 1/2 cup finely crushed saltine crackers or panko breadcrumbs
- Salt and black pepper, to taste
- 2 tbsp unsalted butter or vegetable oil, for frying
- Lemon wedges, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, plus 30 minutes to chill the crab cakes before cooking. Cooking time is approximately 8-10 minutes. In total, you’ll spend around 45 minutes making these delicious crab cakes.
Step-by-Step Instructions:
1. Mixing the Ingredients:
In a large bowl, gently mix together mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and chopped parsley until smooth.
2. Adding Crab and Crackers:
Carefully fold in the crab meat and crushed crackers. Be gentle so you keep the crab lumps nice and big. Mix just until everything is combined.
3. Shaping and Chilling:
Form the mixture into 6 to 8 patties, each about 3 inches wide and 1 inch thick. Place them on a baking sheet lined with parchment paper and pop them in the fridge to chill for at least 30 minutes. This helps the patties hold their shape when cooking.
4. Cooking the Crab Cakes:
Heat butter or oil in a large skillet over medium heat. When hot, carefully add the crab cakes and cook for 4-5 minutes on each side until they’re crispy and golden brown.
5. Serving:
Transfer the crab cakes to a paper towel-lined plate to drain any extra oil. Serve warm with lemon wedges, and if you like, add some tartar sauce or remoulade on the side.
Can I Use Frozen Crab Meat for Maryland Crab Cakes?
Yes! Just be sure to thaw it fully in the refrigerator overnight and drain any excess liquid before using. This helps keep your crab cakes from becoming soggy.
How Can I Make Crab Cakes Gluten-Free?
Use gluten-free breadcrumbs or crushed gluten-free crackers instead of regular saltines or panko. Make sure your Old Bay seasoning doesn’t contain gluten, too.
Can I Bake Instead of Frying the Crab Cakes?
Absolutely! Preheat your oven to 400°F (200°C), place the crab cakes on a greased baking sheet, and bake for about 15-20 minutes, flipping halfway through, until golden and crispy.
What’s the Best Way to Reheat Leftover Crab Cakes?
Warm them gently in a skillet over medium heat or pop them in a 350°F oven for 10 minutes to keep them crispy. Avoid microwaving, which can make them soggy.
