Maryland Crab Cakes Recipe

This recipe is my homage to that principle. It’s built on a foundation of very little filler, just enough to hold those gorgeous lumps together.

I’ve served these to born-and-bred Marylanders who nod in quiet approval, and to friends from landlocked states whose eyes light up with first-time wonder. That’s the real test, and this recipe passes every time.

The method is straightforward, but the details make all the difference. We’re baking them hot and fast to keep them plump and juicy, avoiding the sad, greasy flat patty fate.

The result is a crab cake that’s golden on the outside, tender and bursting with flavor on the inside. It tastes like a summer afternoon by the water, and really, what could be better than that?

Gathering Your Tools and Mindset

Before we dive into the ingredients, let’s talk about the most important tool you have, your hands. Crab cake mixing is a gentle art. You’re not kneading dough, you’re carefully coaxing ingredients to mingle without breaking down the star of the show. A light touch is your best friend here.

You’ll also want a good baking sheet, a large mixing bowl, and a small whisk. A silicone spatula is perfect for the folding step. Most importantly, you need patience for a quick chill in the fridge. This step is non-negotiable for cakes that hold their beautiful shape.

Ingredients Needed for the Recipe

Here is everything you’ll need to bring these simple, stunning crab cakes to life. Quality matters, especially with the crab.

• 1 large egg: This is our primary binder, holding everything together neatly.
• 1/4 cup mayonnaise: Don’t worry, you won’t taste it. It adds moisture and helps with binding, ensuring a tender crumb.
• 1 Tablespoon fresh parsley: A must for that fresh, herbal note. Dried works in a pinch, but fresh really brightens things up.
• 2 teaspoons Dijon mustard: It provides a subtle, sophisticated tang that complements the crab perfectly.
• 2 teaspoons Worcestershire sauce: Just a dash adds a deep, savory umami flavor in the background.
• 1 teaspoon Old Bay seasoning: This is the taste of Maryland. It’s a classic blend that’s simply irreplaceable here.
• 1 teaspoon fresh lemon juice, plus more for serving: The fresh acidity cuts through the richness and makes the crab flavor pop.
• 1/8 teaspoon salt: A little pinch to enhance all the other flavors already in the mix.
• 1 pound fresh lump crab meat: The hero. Look for fresh, refrigerated lump crab meat. Check for any stray bits of shell.
• 2/3 cup saltine cracker crumbs: Our chosen filler. They add just the right amount of structure without any competing flavor.
• Optional: 2 Tablespoons melted butter: For brushing before baking. It gives the tops a gorgeous, restaurant-quality color and flavor.

The Great Crab Meat Debate

Walking into a seafood market can be overwhelming with all the choices. For this recipe, you want lump crab meat. It comes from the body of the crab and offers those firm, succulent pieces that make every bite satisfying.

Jumbo lump is fantastic but pricier, and backfin is a great, more affordable option that still gives you lovely texture. I often use a mix of the two. Avoid the canned tuna-style crab for this, you want to see those beautiful lumps. Fresh, refrigerated crab meat in a tub is your best bet for flavor and texture.

How to make Maryland Crab Cakes Recipe (Little Filler)?

Follow these steps carefully, keeping that gentle touch in mind from start to finish. It’s a simple process that yields incredible results.

Step 1 – Combine the Wet Ingredients and Seasonings

In your large bowl, whisk together the egg, mayonnaise, parsley, Dijon mustard, Worcestershire sauce, Old Bay, lemon juice, and salt. Whisk it until it’s completely smooth and homogenous. This is your flavor base, and you want every part of the crab to get a chance to meet it.

Step 2 – Gently Fold in the Crab and Crumbs

Place your beautiful lump crab meat right on top of the mixed wet ingredients. Sprinkle the saltine cracker crumbs evenly over the crab. Now, take your spatula and begin to fold. Start from the bottom and bring the mixture up and over, turning the bowl as you go.

Your goal is to distribute the binder and crumbs without breaking the crab lumps. Stop the moment everything looks combined. It will seem loose, that’s perfectly okay and exactly what we want.

Step 3 – The Essential Chill

Cover the bowl tightly with plastic wrap and refrigerate the mixture for at least 30 minutes. You can even leave it for up to a day if you’re preparing ahead. This chill time allows the cracker crumbs to absorb moisture and the whole mixture to firm up.

It makes shaping the cakes so much easier and is the secret to them not falling apart in the oven. Don’t skip this, I promise it’s worth the wait.

Step 4 – Preheat and Prepare Your Pan

While the mixture chills, preheat your oven to 450°F (232°C). This high heat is key for a good sear and a quick cook. Generously grease a rimmed baking sheet with butter, oil, or nonstick spray. A silicone baking mat works wonderfully here too.

Step 5 – Shape the Cakes

Using a 1/2 cup measuring cup, scoop the chilled mixture. Form six mounds on your prepared baking sheet. Use your hands to gently compact each mound just enough so there aren’t loose pieces falling away.

Don’t press them down into flat patties. We want tall, plump cakes. If you’re using the melted butter, lightly brush the top of each cake now. It adds a lovely flavor and promotes browning.

Step 6 – Bake to Golden Perfection

Bake the crab cakes on the center rack for 12 to 14 minutes. They’re done when the tops and edges are lightly golden brown. Because we’re baking at such a high temperature, the inside will be perfectly cooked and steaming hot.

Remove them from the oven and let them rest on the pan for just a minute. Give each one a final, fresh squeeze of lemon juice right before serving. That little burst of acidity is absolutely magical.

Serving Your Masterpiece

These crab cakes are spectacular all on their own with just that lemon wedge. But they also love company. I love serving them with a simple, crunchy coleslaw or a pile of crispy roasted potato wedges.

Steamed corn on the cob or a bright green salad are also perfect partners. For a traditional touch, offer a small dish of cocktail sauce or tartar sauce on the side, though I often find I don’t even need it. They’re that good.

Tips

• Always check your crab meat for shell fragments. Run your fingers through it gently, even if the container says “hand-picked.” It’s a quick step that makes for a much more pleasant eating experience.
• To make the cracker crumbs, place saltines in a zip-top bag and crush them with a rolling pin. You want a mix of fine and slightly coarse crumbs, not a uniform powder.
• If you must make a substitution for the saltines, panko breadcrumbs can work, but use a little less as they are drier. The flavor and texture with saltines is truly superior, though.
• Leftover crab cakes keep beautifully. Store them covered in the fridge for up to 5 days. Reheat gently in a 350°F oven until warmed through to preserve their texture.
• You can freeze the shaped, unbaked cakes on a parchment-lined sheet. Once solid, transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time.

Why Baking Beats Pan-Frying

You might wonder why we’re baking instead of the classic pan-fry. For thick, jumbo-style cakes like these, baking is a game-changer. Pan-frying often requires you to flatten the cake so the center cooks, sacrificing that lovely, lumpy height.

Baking in a blazing hot oven cooks them evenly all the way through while keeping them incredibly plump and moist. You get a delightful texture contrast between the lightly crisp exterior and the tender, succulent interior, with far less mess and fuss. It’s a method that truly honors the crab.

Print Recipe

Maryland Crab Cakes Recipe

Author: Kelsey Perez Cooking Method: Baking Cuisine: American Courses: Dinner, Lunch

Difficulty: easy Prep Time 40 mins Cook Time 15 mins Rest Time 30 mins Total Time 1 hr 25 mins

Cooking Temp: 232  C Servings: 6 Estimated Cost: $ 25 Calories: 285

Best Season: Spring, Summer, Fall

Description

These Maryland crab cakes are a true taste of the Chesapeake Bay—made with fresh lump crab meat, minimal filler, and seasoned with Old Bay, lemon, and parsley. Baked to golden perfection in a hot oven, they’re juicy, plump, and bursting with crab flavor in every bite. Perfect as a main course, appetizer, or even on a toasted bun!

ingredients

Servings

• 1 large egg
• ¹⁄₄ cup mayonnaise ((60g))
• 1 Tbsp fresh parsley (chopped (or 2 tsp dried))
• 2 tsp Dijon mustard
• 2 tsp Worcestershire sauce
• 1 tsp Old Bay seasoning ((up to 1½ tsp for more spice))
• 1 tsp fresh lemon juice (plus more for serving)
• ¹⁄₈ tsp salt
• 1 pound fresh lump crab meat ((454g), hand-picked)
• ²⁄₃ cup saltine cracker crumbs ((41g; about 17–18 crackers))
• 2 Tbsp melted butter (optional, for brushing)

Instructions

1. In a large bowl, whisk together the egg, mayonnaise, parsley, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and salt until smooth.
   Mark as complete
2. Gently place the lump crab meat on top of the wet mixture, followed by the cracker crumbs. Using a silicone spatula or large spoon, very gently fold everything together just until combined—do not overmix or break up the crab lumps.
   Mark as complete
3. Cover the bowl tightly and refrigerate for at least 30 minutes (or up to 1 day) to help the mixture firm up.
   Mark as complete
4. Preheat oven to 450°F (232°C). Generously grease a rimmed baking sheet with butter or nonstick spray (parchment paper is not recommended due to high heat).
   Mark as complete
5. Using a ½-cup measuring cup, portion the mixture into 6 mounds on the baking sheet. Gently shape each into a thick cake without flattening. Brush tops lightly with melted butter if using.
   Mark as complete
6. Bake for 12–14 minutes, or until edges and tops are lightly golden brown.
   Mark as complete
7. Squeeze fresh lemon juice over the top and serve immediately.
   Mark as complete

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 285kcal

% Daily Value *

Total Fat 16gg25%

Saturated Fat 4gg20%

Trans Fat 0gg

Cholesterol 135mgmg45%

Sodium 620mgmg26%

Potassium 210mgmg6%

Total Carbohydrate 12gg4%

Dietary Fiber 0gg0%

Sugars 1gg

Protein 22gg44%

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Calcium 60 mg

Iron 2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Crab meat tip: Always use fresh, refrigerated lump crab meat labeled “hand-picked” for best flavor and texture.
• Make ahead: The mixture can be refrigerated for up to 24 hours before baking.
• Freezing: Unbaked or baked crab cakes freeze well for up to 3 months. Reheat in a 350°F (177°C) oven until warmed through.
• Serving suggestion: Enjoy with lemon wedges, chopped parsley, cocktail sauce, or tartar sauce—or simply on their own!

Keywords: Maryland crab cakes, lump crab meat, baked crab cakes, Old Bay seasoning, low-filler crab cakes