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If you’re searching for the perfect Maryland crab cake, this is it, buttery sweet lump crab meat, held together with just enough binder to form tender crab cakes that never fall apart. I’ve tested this recipe every way imaginable, and below I walk you through three easy cooking methods; pan-fried for crisp edges, oven-baked for plump restaurant-style crab cakes, or broiled crab cakes with a golden crust without the oil.
I also explain exactly why “little filler” matters, how to choose the best crab, and how to store or freeze crab cakes without losing that fresh-from-the-coast flavor.
Table of Contents
- Pan-Fry vs Bake vs Broil
- Ingredients For Maryland Crab Cakes
- How To Make Crab Cakes
- Panko vs Saltines — What Actually Holds Best?
- Why My Recipe is The Best
- Common Crab Cake Mistakes (and How to Fix Them)
- What Type of Crab Meat To Use
- Kellie’s Tips for The Best Crab Cakes
- How To Freeze Crab Cakes
- Best Sides for Crab Cakes
- More Easy Crab Recipes
- Maryland Crab Cakes Recipe
If you didn’t get your fill of seafood this summer, you’re in luck. I’m sharing my FAVORITE recipe ever with you today and it’s made the only way it should be. The Best Crab Cakes ever made have very little filler making them tender, succulent and perfect.
I’m a very picky crab cake eater so I tend to shy away from them at restaurants. A lot of places tend to keep their costs down by plumping up their crab cakes with a lot of filler, mainly breadcrumbs. Lots and lots of breadcrumbs.
Then, they dredge them in even more bread crumbs before frying them and basically what you’re left with is a mealy crab dip, deep fried and coated in crusty crumbs. I’m more of a purist when it comes to my crab cakes. I make my Tuna Patties much the same way.
Pan-Fry vs Bake vs Broil
- Pan-Fry: Quickest method and the most traditional crab cake. Shallow fry in a skillet for golden, crispy edges and tender, meaty insides. Best if you like a rich, slightly buttery flavor.
- Bake (450°F): Great for thicker, jumbo cakes. Baking keeps the crab cakes juicy, reduces oil, and helps them hold their shape. Bake for 12 – 15 minutes until the tops are lightly golden.
- Broil: Fastest method with a beautiful browned crust. Broil 4 – 6 inches from the heat for 7 – 10 minutes. Great when you want that “restaurant-style” finish without frying.
Pro Tip: Chill the cakes for at least 30 – 45 minutes before cooking. This step is non-negotiable, it helps them hold together and develop a better texture no matter which method you use.
Ingredients For Maryland Crab Cakes
- Fresh Crab Meat – I like to use jumbo lump crab meat from blue crabs because of the mild flavor and tender meat but you can replace it with less expensive lump crab meat or back fin meat, as well.
- Mayonnaise – A good quality mayonnaise is essential here.
- Dijon Mustard – I love the tanginess of the dijon, it’s milder than most mustards but gives the filling a great flavor. If you prefer, you can substitute with 1/2 the amount of dry mustard powder.
- Worcestershire Sauce – I like how it adds a salty flavor without being overly salty. You can substitute with soy sauce, fish sauce or coconut aminos.
- Hot Sauce – It doesn’t make the crab cakes spicy at all but adds a nice red pepper flavor.
- Egg – Egg is the binding agent, you can skip the egg but your crab cakes may be a little more fragile.
- Lemon – Both the lemon juice and lemon zest add fresh, light flavor.
- Seasoning – We season simply with kosher salt and black pepper. Add a pinch of celery salt for a great pop of flavor or make an authentic Maryland crab cake recipe with Old Bay Seasoning.
- Breadcrumbs – While this recipe is light on fillers, Panko Bread Crumbs help hold the crab cakes together without making them dense.
For the full list of ingredients and instructions, see the recipe card below.
How To Make Crab Cakes
These famous Crab Cakes comes together quickly making it ideal for a quick dinner to serve with Tartar Sauce.
I like them loaded with fresh lump crab meat, a little mayo, a little mustard, a teensy bit of breadcrumbs, parsley, a squeeze of lemon and some seasoning. Keep it simple and you will have the best Maryland style Crab Cakes in your life.
- Whisk together the mayonnaise, hot sauce, lemon juice, Worcestershire sauce and mustard.
- Pick over the crabmeat for shells.
- Fold the crab meat and breadcrumbs into the sauce being careful not to break up the crab too much.
- Shape the crab mixture into 6 equal size patties and arrange on a baking sheet.
- Chill the patties for 30 minutes to allow them to firm up.
- Melt the butter in a skillet over medium heat. (You can substitute the butter with ghee, olive oil, soybean oil or peanut oil.)
- Add the crab cakes to the hot skillet and cook until golden. Flip and continue to cook on the other side until golden. (If making a double batch, you can keep your crab cakes warm by transferring them to a preheated oven at 300˚F.
- Transfer to a platter and serve with lemon sprinkled with fresh chopped parsley.
Panko vs Saltines — What Actually Holds Best?
The secret to “little-filler” crab cakes is choosing the right binder. Both options work, but they behave differently:
- Panko (my favorite): Light, airy, and neutral in flavor. It soaks up moisture gently and keeps the texture delicate. Use ½ cup (about 25g) for 1 pound of crabmeat.
- Saltine Crackers: Classic Maryland style. They’re slightly denser and add a hint of flavor but can make the cakes heavier if you use too much. Use ¾ cup finely crushed crackers (about 40g).
📌 Tested Tip: For a lighter crab cake, stick with panko breadcrumbs. For a more old-school boardwalk flavor, go with saltines. Either way, the key is just enough to bind – never so much that it competes with the crab.
Why My Recipe is The Best
If you’re a crab lover, crab cakes are the best thing ever. Maryland crab cakes are a type of fish cake, similar to my salmon patties, made of crab meat mixed with mayonnaise, breadcrumbs, lemon, mustard and little else.
They’re usually pan fried, baked, broiled or even deep fried but this recipe we use the pan frying method because it gives the outside a nice crust but leaves the inside tender and succulent.
Some versions even mix in Old Bay seasoning which adds a nice Maryland Style eastern shore flavor but I prefer to make them without it.
Common Crab Cake Mistakes (and How to Fix Them)
Too bready: Over-measuring the binder. Weigh if possible and stick to the amounts in the recipe card.
Cakes falling apart: Usually under-chilled, over-handled, or missing binder. Chill for 30 – 45 minutes and fold the ingredients gently before shaping.
Greasy texture: Oil isn’t hot enough or the pan is overcrowded. Heat oil to shimmering and fry in batches, if necessary.
Fishy flavor: This often comes from low-quality or old crabmeat. Look for fresh, refrigerated lump crab meat with a sweet aroma.
What Type of Crab Meat To Use
We use jumbo lump crab only for this recipe. Jumbo lump crab comes from larger crabs and is sold in tubs or cans in your grocer’s seafood department.
It is quite expensive so you can use a less expensive lump crab for this recipe if you prefer or if Jumbo Lump is unavailable.
Kellie’s Tips for The Best Crab Cakes
Pick over the crab meat for shells. I guarantee you’ll find one or two and you definitely don’t want to find them when you’re eating your crab cakes.
Fold the crab meat into the sauce, carefully. You can’t to keep as much of the crab in tact as you can so don’t manhandle it when mixing the ingredients together.
CHILL your cakes before cooking. By chilling your crab patties, this will help them from falling apart while cooking.
Breadcrumbs matter. We use Panko Breadcrumbs, which are lighter and less dense than traditional breadcrumbs. The lighter crumb helps them remain light and tender.
How To Freeze Crab Cakes
- Arrange crab cakes in a single layer on a baking sheet lined with parchment and transfer to the freezer.
- Freeze until firm.
- Wrap each cake in plastic wrap and transfer to a freezer bag or freezer safe container.
- Freeze for up to 6 months.
This homemade Crab Cake recipe is great for weeknight dinners because they come together in less than 30 minutes. But they also make a great first course for entertaining or make little mini crab cakes for a passable appetizer for the holidays.
Leftover Crab Cakes can be transferred to an airtight container and refrigerator for up to 3 days.
Best Sides for Crab Cakes
Crab Cakes are super versatile and can be served with just about anything. We love them in a casual setting the Baltimore way with a side of coleslaw and a pile of Truffle Fries.
We also love to make the ultimate crab cake sandwich for a low key summer dinner!
Or you can serve them surf and turf style with a juicy Filet Mignon! Top them with homemade cocktail sauce or drizzle them with hollandaise.
They’re a great addition to a buffet with this simple Shrimp Cocktail and these super amazing Tuna Sundaes (don’t let the name sway you…they’re spectacular.)
I bet you never knew how versatile and easy a crab cake can be, am I right? And this is the World’s Best Crab Cake Recipe…..for reals.
More Easy Crab Recipes
- The Best Hot Crab Dip
- The Best Crab Stuffed Mushrooms
- The Very Best Cold Crab Dip Recipe
- Maryland Crab Soup
- Crab Imperial
If you’re in the mood for crabs in the shell, these Dungeness crabs are as easy as they are tasty!
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Maryland Crab Cakes Recipe
Equipment
- 1 skillet
- measuring cup
- measuring spoons
Ingredients
- 1 pound jumbo lump crab meat, picked over for shells
- 1/2 cup mayonnaise
- 1 tablespoon dijon mustard
- 1 teaspoon worcestershire sauce
- 1 teaspoon hot sauce, I use Tabasco
- 1 large egg, lightly beaten
- 1 tsp fresh lemon zest
- 1/8 teaspoon fresh ground pepper
- 2 tablespoons fresh chopped parsley
- 1/4 cup panko bread crumbs
- 1 tablespoon olive oil
Instructions
- In a medium bowl, carefully pick over the crab and remove any shells.
- In a small bowl, stir together the mayonnaise, dijon, worcestershire sauce, hot sauce, egg, pepper, lemon zest and parsley.
- Add the mayonnaise mixture to the crab and, carefully, fold together being careful not to break up the crab meat too much. Gently fold in the breadcrumbs.
- Form 1/3 cup of the crab mixture into 8 patties and transfer to a baking sheet lined with parchment. Chill for 15-20 minutes.
- Heat the oil in a large skillet until shimmering over high heat.
- Add the crab cakes and reduce stovetop tomedium heat, cook until golden, approximately 3-4 minutes. Turn the crab cakes over with a spatula. Cook until golden brown, crispy and cooked through, approximately 3 minutes.
- Transfer to a serving platter and serve immediately with tartar sauce and lemon wedges, if desired.
Video
Notes
- Yield clarity: This recipe makes 8 cakes (⅓ cup each), which comfortably serves 4 as a main dish or 6 as a starter.
- Filler swap: For a classic flavor, replace panko with ¾ cup (about 40g) finely crushed saltines.
- Crab quality: Always choose fresh or high-quality pasteurized lump crab for the sweetest flavor. Avoid brands with excess liquid or fishy aroma.
- Make ahead: Form patties up to 24 hours in advance, cover, and refrigerate. Freeze unbaked cakes for up to 3 months and bake from frozen at 425°F for 20–22 minutes.
- Reheating: Bake leftovers at 350°F for 10–12 minutes or air-fry at 350°F for 6–8 minutes to keep them crisp.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Perfect. Even better with chipotle & garlic aioli instead of tartar sauce.
That sounds so good!
How do I stop them from breaking when cooking. I refrigerate them a day before? Also how much should I use to make mini as appropriate?
I use about two tablespoons for mini crab cakes and refrigerating them before hand should help with them breaking. Sometimes they do need to be pressed back together while cooking but that’s the price we pay for little filler. Worth it in my opinion!
Can I use light mayonnaise?
Absolutely! We just like the richness of regular mayonnaise.
Born/bred Marylander, catching/eating crabs. In Md it is sacrilege to omit Old Bay . We also fried in 1/2 Crisco & 1/2 butter, so wouldn’t burn the butter. I love many of your recipes, so gonna try. We’ll see. (Don’t tell my Md kin no Old Bay!)
I won’t tell!
I noticed in the video you didn’t use lemon zest. Is this not needed?
Hi! You should definitely add it, I think it was accidentally edited out of the video.
I didn’t see you add the lemon zest in the video. Should I not use that?
You should add it, I think it was accidentally edited out.
My husband asked if I saved the recipe. Oh yeah! Made them gf with crumbled Schar saltines. Have not had a restaurant crab cake since need to go gf. Husband assured me these are better than any restaurant crab cake.
This makes me so happy! I love that you found this recipe because it is my favorite!