Maryland-style crab cakes are a beloved classic that brings the flavors of the Chesapeake Bay to your home kitchen. This recipe highlights the sweet, delicate taste of jumbo lump crab meat with minimal filler, making it a perfect way to enjoy crab in its purest form. These crab cakes are crispy on the outside, tender on the inside, and packed with flavor from seasonings like Old Bay and fresh lemon juice. Whether served as an appetizer or a main dish, Maryland crab cakes are always a crowd-pleaser.

The beauty of this recipe lies in its simplicity – using high-quality crab meat and a handful of ingredients, these crab cakes deliver big flavor without overwhelming the delicate seafood. With just the right amount of mayonnaise, mustard, and seasonings, the crab meat shines in every bite. Served with a dollop of tartar sauce or your favorite dipping sauce, these crab cakes offer a delightful seafood experience.

Why You’ll Love This Recipe

Authentic Maryland Flavor: This recipe stays true to the classic Maryland crab cake with minimal filler and traditional seasonings like Old Bay, mustard, and lemon juice.

Simple Ingredients: You only need a few simple ingredients to make this dish – jumbo lump crab meat, a few seasonings, and breadcrumbs – making it easy to prepare.
Crispy on the Outside, Tender on the Inside: The perfect balance of crispy texture on the outside and a soft, tender center is what makes these crab cakes truly irresistible.
Quick and Easy: With only 30 minutes of prep time and a short cooking time, these crab cakes are an ideal weeknight meal or last-minute dinner party dish.

Customizable: You can easily adjust the seasoning to suit your preferences, making these crab cakes as mild or as bold as you like.

Ingredients

Jumbo lump crab meat, picked over and shells removed
Plain panko crumbs or crushed saltine crackers

Mayonnaise
Large egg
Yellow mustard

Lemon juice
Old Bay or J.O. seasoning
Finely minced fresh parsley or dried parsley

Table salt
Ground black pepper
Salted butter, cut into pieces (plus additional for greasing pan)

Tartar sauce for serving (optional)

Variations

Add Some Heat

For a bit of spice, add finely chopped jalapeños, cayenne pepper, or hot sauce to the crab cake mixture. It will elevate the flavor and provide a slight kick.

Try Different Crumbs

If you prefer a different texture, swap out the panko crumbs for crushed Ritz crackers or even cornmeal. This will give the crab cakes a different bite and flavor.

Baked Crab Cakes

If you’re looking to make a lighter version, you can bake the crab cakes instead of frying them. Preheat the oven to 375°F (190°C), and bake the crab cakes for 15-20 minutes, flipping halfway through, until golden brown and cooked through.

Add Vegetables

For added flavor and texture, try incorporating finely diced vegetables like bell peppers, celery, or onions into the crab cake mixture.

How to Make the Recipe

Step 1: Prepare the Crab Meat

Carefully pick over the crab meat to ensure there are no shells or cartilage. Place it in a large bowl.

Step 2: Make the Crab Cake Mixture

In the bowl with the crab meat, add the panko crumbs (or crushed saltine crackers), mayonnaise, egg, yellow mustard, lemon juice, Old Bay seasoning, parsley, salt, and pepper. Gently mix until all ingredients are combined, being careful not to break up the crab meat too much.

Step 3: Form the Crab Cakes

Using your hands, gently form the mixture into patties about 3-4 inches in diameter. Depending on the size, you should get about 6-8 crab cakes.

Step 4: Cook the Crab Cakes

Heat a large skillet over medium-high heat and add a tablespoon of butter to grease the pan. Once the butter is melted and foamy, add the crab cakes to the skillet. Cook for about 3-4 minutes on each side until golden brown and crispy. You may need to cook the crab cakes in batches, depending on the size of your skillet.

Step 5: Serve

Once cooked, transfer the crab cakes to a paper towel-lined plate to drain any excess oil. Serve with tartar sauce and a wedge of lemon on the side for extra zest.

Tips for Making the Recipe

Don’t Overmix: When combining the ingredients, be gentle with the crab meat. Overmixing will break it apart and make the cakes dense.
Chill the Crab Cakes: For the best texture and to help the cakes hold together, chill them in the fridge for 15-20 minutes before cooking. This makes them easier to handle and less likely to fall apart while cooking.

Use Fresh Crab Meat: Fresh crab meat is key to the success of this recipe. While canned crab meat is fine, fresh lump crab will give you the best flavor and texture.
Pan-Fry, Don’t Deep Fry: Pan-frying the crab cakes allows you to get a nice crispy crust without using too much oil. You want the crab cakes golden and crisp, not greasy.
Make Mini Crab Cakes: For appetizers or finger food, make smaller mini crab cakes. Just reduce the cooking time by a minute or two.

How to Serve

Maryland-style crab cakes are delicious on their own, but they can also be served with a variety of sides. Serve them with a side of coleslaw, roasted vegetables, or a simple green salad for a complete meal. For a more traditional Maryland experience, pair them with some Old Bay-seasoned fries or hushpuppies.

They also make a great addition to a seafood platter or can be enjoyed in a sandwich or on a bun with a little lettuce and tomato for a crab cake sandwich. Don’t forget to serve them with a side of tartar sauce or remoulade for dipping!

Make Ahead and Storage

Storing Leftovers

If you have leftover crab cakes, store them in an airtight container in the refrigerator for up to 2-3 days. Be sure to place a piece of parchment paper between layers of crab cakes to prevent them from sticking together.

Freezing

Crab cakes can be frozen for longer storage. Place the uncooked crab cakes on a baking sheet and freeze them for about an hour before transferring them to an airtight container or freezer bag. They can be frozen for up to 3 months. To cook, simply thaw them overnight in the fridge and cook as instructed.

Reheating

Reheat crab cakes in a skillet over medium heat for about 3-4 minutes per side until heated through. For a crispier crust, you can also reheat them in a 350°F (175°C) oven for 10-12 minutes.

FAQs

1. Can I use imitation crab meat for this recipe?

For the best flavor and texture, it’s recommended to use jumbo lump crab meat, but you can substitute imitation crab if you prefer. The taste will be different, but it can still work.

2. Can I bake these crab cakes instead of frying them?

Yes, you can bake the crab cakes in a preheated oven at 375°F (190°C) for 15-20 minutes, flipping halfway through. This will result in a lighter version of the dish.

3. How do I prevent the crab cakes from falling apart?

Chilling the crab cakes before cooking helps them hold together better. Also, be sure to handle the mixture gently when forming the cakes to avoid breaking up the crab meat.

4. Can I add other spices or seasonings?

Feel free to experiment with other spices or seasonings like paprika, cayenne pepper, or garlic powder to enhance the flavor of the crab cakes.

5. How do I know when the crab cakes are cooked through?

The crab cakes should be golden brown and crispy on the outside. To ensure they are fully cooked, check the center; it should be hot and tender.

6. Can I use a different type of breadcrumb?

You can use regular breadcrumbs instead of panko if you prefer. Panko gives a crispier texture, but regular breadcrumbs will work as well.

7. Can I prepare the crab cakes ahead of time?

Yes, you can form the crab cakes ahead of time and refrigerate them for up to 2 hours before cooking. This makes them easier to handle and ensures they hold together while frying.

8. How do I make sure the crab cakes don’t get too greasy?

Be sure to cook the crab cakes in a pan with just a little butter or oil, and don’t overcrowd the pan. Overcrowding can cause them to steam instead of crisp up.

9. Can I freeze cooked crab cakes?

While it’s best to freeze uncooked crab cakes for the best texture, you can freeze cooked crab cakes. Reheat them in the oven for the best result.

10. Can I make crab cake sliders?

Yes! Mini crab cakes can be served on slider buns with a bit of lettuce, tomato, and a dollop of tartar sauce for a delicious crab cake slider.

Conclusion

Maryland-style crab cakes are a timeless and flavorful dish that showcases the delicate sweetness of jumbo lump crab meat. With minimal filler and simple seasonings, these crab cakes are crispy on the outside and tender on the inside, offering the perfect balance of flavor and texture. Whether you enjoy them as an appetizer, a main course, or in a crab cake sandwich, this recipe is sure to become a favorite in your seafood repertoire. Enjoy the taste of Maryland’s iconic dish right at home with this easy-to-follow recipe.