Not to brag, but these Maryland Style Crab Cakes are better than I’ve ever had in a restaurant. They have just the right amount of seasoning to add to the flavor without overpowering the sweet blue crab meat. They’re easy enough for weeknights, but fancy enough for special occasions.
The crabs are running again, and I’m keeping my trap fully baited at all times. That means plenty of freshly picked crab meat to keep our seafood cravings at bay.
A little while back I gave you my Crab Boil recipe, which is always a top choice to feed a crowd. Today I’m sharing my crab cakes, which are significantly less messy, but still just as delicious.
What Makes Them “Maryland” Crab Cakes
You can find various crab cakes all over the East and Gulf coasts. But no place is more famous for them than Maryland, home of the Chesapeake Bay and it’s famous blue crab population.
The most defining feature of a Maryland crab cake is it’s lack of filler. Just a lot of good crab meat and very minimal binders to hold the patty together. You certainly won’t find any vegetables sneaking into an authentic Maryland crab cake.
They also always feature Old Bay, the famous seafood seasoning blend from the area. And they’re either broiled or pan seared, so no need for a deep fryer here.
Ingredients
I have included exact ingredient amounts in the recipe card at the end of this post. Here are the things you will need:
- Fresh blue crab meat – The star of the show. Jumbo lump is most traditional, but as I catch and pick my own blue crabs, I use all of the meat. Canned refrigerated crab is fine if you don’t have access to fresh (avoid shelf-stable canned).
- Egg – Helps bind the crab mixture together so the cakes hold their shape while cooking. You’ll only need one, but it’s essential.
- Mayonnaise – Adds moisture and richness, keeping the crab cakes tender instead of dry. Any good-quality mayo works, my preference is Duke’s.
- Dijon mustard – Gives a little tang without overpowering the crab. If you don’t have Dijon, use yellow mustard or even stone-ground mustard in a pinch.
- Old Bay seasoning – The classic crab cake seasoning with a signature Chesapeake flavor. If you don’t have Old Bay, you can use a mix of paprika, celery salt, cayenne, and black pepper (not exactly the same, but you use what you have).
- Worcestershire sauce – Adds savory, umami flavor. A few drops go a long way.
- Fresh parsley – Just a little.
- Crushed saltine crackers – A light binder that won’t make the crab cakes dense. You can sub with panko breadcrumbs or finely crushed Ritz crackers for a slightly butterier taste. Saltines are most common because they have such a mild flavor, allowing the crab to shine
- Butter – Used for pan-searing the crab cakes, giving them that golden crust and rich flavor. You can do a butter-oil combo if you want.
How to Make Maryland Style Blue Crab Cakes
I like to pan fry my crab cakes in butter. If you prefer to broil them, be sure to read the Notes and Tips section of the post.
1. Make the crab cake mixture: In a large bowl, whisk together egg, mayonnaise, mustard, Worcestershire sauce, Old Bay and parsley. Add crab meat and crushed crackers, and fold them in gently, so as not to break up the crab chunks too much.
2. Form the patties: Divide the mixture into six equal portions and form into flat patties. Place these patties onto a parchment paper lined baking sheet or platter and refrigerate for at east 1 hour.
3. Cook the crab cakes: Heat large skillet over medium heat (to about 325°F). Add butter, and once it has melted gently place the crab cakes in the skillet (work in batches if your skillet is not large enough).
Cook the crab cakes 3-4 minutes, until golden brown on the bottom. Then press down gently with a spatula and then flip them over. Cook another 3-4 minutes, until the internal temperature of the crab cakes reaches 165°F.
Recipe Tips and Notes
- Handle the crab gently – The goal is to keep those nice big lumps intact. Mix just until combined. Overmixing = mushy crab cakes.
- Shape matters when pan-frying – Form your crab cakes into gently flattened patties rather than tall, rounded balls. If they’re too domed, the bottom will press down and flatten as soon as it hits the hot pan, while the top stays puffy. Then, when you flip them, gravity pulls those rounded sides downward, and that’s when the cakes tend to crack or break apart. A slightly flattened shape cooks more evenly, browns beautifully, and holds together much better.
- Chill before cooking – After forming the cakes, refrigerate for at least 30 minutes. This helps them firm up and prevents falling apart in the skillet.
- Bake instead of pan-sear – If you want a hands-off option, bake at 425°F for 12–14 minutes. Brush lightly with melted butter for browning, and give them a quick broil at the end. Note that since you will not be flipping them, your crab cakes need not be flatted like with the pan searing method.
- Leftovers – Crab cakes are best served freshly cooked, but if you do have leftovers, refrigerate for up to 2 days. Reheat in a 350°F oven or air fryer until warmed through (about 8–10 minutes). Avoid microwaving if possible, it makes them soggy.
Serving Suggestions
First the basics, serve your crab cakes with some lemon wedges for squeezing and Tartar Sauce, cocktail sauce or Remoulade for dipping.
They’re great with fries and coleslaw, a classic seafood restaurant basket. I also like them with a green vegetable, and since I’m from the South, Grits.
You can also make a great sandwich out of them, or get really fancy and make crab cake benedicts for a weekend brunch.
More Great Seafood Recipes:
Maine Lobster
Shrimp Mozambique
Lowcountry Boil
Shrimp Po’ Boy
Fried Catfish
Cioppino
Shrimp & Grits
Recipe Video
Maryland Crab Cakes - Better than Restaurant!
These Maryland Style Crab Cakes are packed with sweet blue crab and hardly any filler. Pan-seared, golden, and truly restaurant quality—made right at home!
Ingredients
- 1 large egg
- ⅓ cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Old Bay seasoning
- 1 tablespoon fresh parsley, finely chopped
- 1 pound fresh blue crab meat (see note)
- ½ cup crushed saltine crackers
- 4 tablespoons butter
Instructions
- In a large bowl, whisk together egg, mayonnaise, mustard, Worcestershire sauce, Old Bay and parsley. Add crab meat and crushed crackers, and fold them in gently, so as not to break up the crab chunks too much.
- Divide the mixture into six equal portions and form into flat patties. Place these patties onto a parchment paper lined baking sheet or platter and refrigerate for at east 1 hour.
- Heat large skillet over medium heat (to about 325°F). Add butter, and once it has melted gently place the crab cakes in the skillet (work in batches if your skillet is not large enough).
- Cook the crab cakes 3-4 minutes, until golden brown on the bottom. Then press down gently with a spatula and then flip them over. Cook another 3-4 minutes, until the internal temperature of the crab cakes reaches 165°F.
- Serve hot with tartar sauce or remoulade sauce.
Notes
- Crab Meat - I catch and pick my own blue crabs, so use the meat from the whole crab. If you're purchasing crab meat, jumbo lump is best.
- Handle the crab gently – The goal is to keep those nice big lumps intact. Mix just until combined. Overmixing = mushy crab cakes.
- Shape matters when pan-frying – Form your crab cakes into gently flattened patties rather than tall, rounded balls. If they’re too domed, the bottom will press down and flatten as soon as it hits the hot pan, while the top stays puffy. Then, when you flip them, gravity pulls those rounded sides downward, and that’s when the cakes tend to crack or break apart. A slightly flattened shape cooks more evenly, browns beautifully, and holds together much better.
- Chill before cooking – After forming the cakes, refrigerate for at least 30 minutes. This helps them firm up and prevents falling apart in the skillet.
- Bake instead of pan-sear – If you want a hands-off option, bake at 425°F for 12–14 minutes. Brush lightly with melted butter for browning, and give them a quick broil at the end. Note that since you will not be flipping them, your crab cakes need not be flatted like with the pan searing method.
- Leftovers – Crab cakes are best served freshly cooked, but if you do have leftovers, refrigerate for up to 2 days. Reheat in a 350°F oven or air fryer until warmed through (about 8–10 minutes). Avoid microwaving if possible, it makes them soggy.
Nutrition Information
Yield 6 Serving Size 1 crab cakeAmount Per Serving Calories 276Total Fat 17gSaturated Fat 6gUnsaturated Fat 11gCholesterol 117mgSodium 1016mgCarbohydrates 13gFiber 1gSugar 0gProtein 16g
Nutrition information is automatically calculated, so should only be used as an approximation.
Welcome to GypsyPlate! I'm Alpana, former worldwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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