This Maryland Crab Cakes Recipe is packed with sweet, delicate lump crab meat and just enough binder to hold them together. Pan-seared to golden perfection, they deliver that unmistakable Chesapeake Bay flavor in every bite.
The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
I deem myself the crab cake expert because every time I go somewhere and I'm able to get crab cakes, I get them. I've had all kinds, but Maryland crab cakes reign supreme. I may be biased because I spent years in Hyattsville, Maryland, as a kid. Or maybe these are just the best crab cakes ever.
Maryland crab cakes have minimal ingredients but focus on the most essential thing: lump crab meat and more crab meat than filler.
This simplicity leads to moist and flavorful crab patties that focus on the flavor of crab.
This recipe focuses on pan-frying the crab cakes, but you could also make crab cakes in the air fryer. Serve these crab cakes with a squeeze of lemon, tartar sauce, or cocktail sauce.
Ingredients Needed
Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.
- Unsalted butter and vegetable oil - Combined for the perfect pan-searing medium
- Lump crab meat—Please use lump crab meat for this recipe. Authentic Maryland crab cakes are made with blue crab, known for its sweet, delicate flavor. If you can’t get fresh blue crab meat, refrigerated pasteurized lump crab (often found near the seafood counter) is the next best thing. Avoid claw meat, which is stronger in flavor and often requires more binder.
- Large egg and mayonnaise - Acts as binding agents to hold the cakes together
- Dijon mustard, Worcestershire sauce, Old Bay seasoning - The flavor foundation of Maryland crab cakes
- Fresh lemon juice - Brightens all the flavors
- Saltine crackers, finely crushed - The traditional Maryland filler that adds just enough structure
- Salt and freshly ground black pepper - For seasoning to taste
Tools You Will Need
- Large mixing bowl - For gently combining ingredients
- Measuring cups and spoons - For precise ingredient amounts
- Plastic wrap - To cover cakes during refrigeration
- Large skillet - Preferably non-stick or well-seasoned cast iron.
- Fish spatula or thin turner - For carefully flipping delicate crab cakes
- Paper towel-lined plate - For draining excess oil after cooking
How to Make This Maryland Crab Cakes Recipe
Step 1: Prepare the mixture by gently combining the crab meat with egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and crushed saltines. The key word here is GENTLY – you want to maintain those beautiful lumps of crab meat.
Step 2: Form the crab cakes into four equal patties, about 1 inch thick. Don't pack them too tightly, or they'll become dense. Refrigerate for at least 30 minutes. This crucial step helps the cakes hold together during cooking.
Step 3: Pan-sear with butter and oil until golden brown, about 3-4 minutes per side. The butter adds flavor while the oil prevents burning.
Step 4: Serve immediately with lemon wedges and your choice of dipping sauce.
Why Use Saltines Instead of Breadcrumbs?
True Maryland crab cakes use crushed saltine crackers rather than breadcrumbs as the binder. Saltines provide just the right structure while adding a subtle saltiness that enhances the crab's natural sweetness. They also absorb less moisture than breadcrumbs, keeping your crab cakes light rather than dense.
When crushing your saltines, aim for a fine texture, but don't pulverize them into dust. Those tiny bits of cracker help create the perfect consistency.
Make Ahead and Storage Options
Make Ahead: Form patties up to 24 hours before and refrigerate covered with plastic wrap. The extra chilling helps them hold together better.
Storage: Cooked crab cakes can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, uncooked crab cakes can be frozen for up to 2 months—just freeze them on a baking sheet first, then transfer them to a container with parchment between layers.
Reheating: Warm in a 350°F oven for 10 minutes or in a skillet over medium-low heat with a bit of butter. Avoid microwaving to prevent rubbery texture.
Tanya's Top Tips
- The refrigeration step is non-negotiable. Cold crab cakes hold together much better during cooking.
- Use a light touch when mixing and forming the crab cakes. Overworking will break up those beautiful lumps of crab.
- Let the cakes develop a good crust before flipping. Patience is key to preventing them from falling apart.
FAQs
Yes! Bake at 375°F for 12-15 minutes until golden. They won't develop quite the same crispy crust as pan-fried, but they'll still be delicious with less oil.
Refrigerated pasteurized lump crab meat is your next best option. Avoid imitation crab altogether - it's processed fish and won't give you an authentic experience.
I hope you love this Maryland crab cakes recipe as much as we do. If you're looking for more seafood recipes to try, check out these favorites:
- Crab Bisque
- Air Fryer Crab Legs
- Salmon Patties
Maryland Crab Cakes Recipe
Ingredients
- 1 pound lump crab meat picked over for shells
- 1 large egg
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1 tablespoon fresh lemon juice
- ½ cup finely crushed saltine crackers
- Salt and freshly ground black pepper to taste
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable oil
Instructions
- In a large bowl, gently mix the crab meat, egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and crushed saltine crackers—season with salt and pepper to taste. Be careful not to overmix to maintain the lump crab texture.
- Divide the mixture into four equal portions and shape each into a patty about 1 inch thick. Place them on a plate, cover, and refrigerate for at least 30 minutes to firm up.
- Heat butter and vegetable oil in a large skillet over medium-high heat. Once hot, add the crab cakes and cook for 3-4 minutes per side until golden brown and heated through.
- Remove from the skillet and drain on a paper towel-lined plate. Serve warm with lemon wedges and your favorite dipping sauce.
Notes
- Refrigerating the crab cakes before cooking helps them hold together better.
- To prevent the crab cakes from breaking apart, avoid flipping them too soon. Let them develop a golden crust before turning.
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