This post may contain affiliate links. Please read our disclosure policy.
This crab cake recipe makes tender, Maryland-style crab cakes packed with sweet lump crab meat, mayonnaise, mustard, lemon, parsley, and just enough binder to hold them together without making them heavy. You can pan-fry, bake, or broil them depending on the finish you want, and they come together with about 20 minutes of active prep and cook time, plus a quick chill for the best texture.
Table of Contents
- Kellie’s Note The Perfect Crab Cake
- Best Way to Cook Crab Cakes: Pan-Fry vs Bake vs Broil
- Ingredients For Maryland Crab Cakes
- How To Make Crab Cakes
- Best Binder for Crab Cakes: Panko vs Saltines
- Common Crab Cake Mistakes (and How to Fix Them)
- Best Crab Meat for Crab Cakes
- Kellie’s Tips for The Best Crab Cakes
- How to Freeze and Reheat Crab Cakes
- What to Serve With Crab Cakes
- More Easy Crab Recipes
- Maryland-Style Crab Cake Recipe
These crab cakes are so DELICIOUS!! I make them all the time now. My husband loves crab cakes, but hates all the fillers. These have just enough bread crumb, but not too much. Thank you for sharing this recipe!!
– Amy
Kellie’s Note
The Perfect Crab Cake
I’ve tested this recipe every way I could think of because I’m extremely picky about crab cakes. I want big, tender pieces of crab, very little filler, and a method that gives you crisp edges or a golden top without drying out the center. This version is the one I come back to when I want crab cakes that actually taste like crab.
The Best Crab Cakes ever made have very little filler making them tender, succulent and perfect. A lot of restaurants keep their costs down by plumping up their crab cakes with a lot of filler, mainly breadcrumbs. Lots and lots of breadcrumbs.
I’m more of a purist when it comes to my crab cakes. I make my Tuna Patties much the same way. You’ll agree this crab cake recipe is hard to beat.
Best Way to Cook Crab Cakes: Pan-Fry vs Bake vs Broil
Each method works well, but the best choice depends on the texture and finish you want. Use this quick guide to pick the right method before you cook.
- Pan-Fry: Best for the crispiest edges and the most classic crab-cake finish. Shallow fry in a skillet for a rich, golden crust and tender center.
- Bake (450°F): Best for thicker, jumbo-style crab cakes. Baking helps them stay plump, juicy, and a little lighter than pan-frying. Bake for 12–15 minutes until lightly golden.
- Broil: Best when you want fast browning and a lightly crisp top without standing at the stove. Broil 4–6 inches from the heat for 7–10 minutes until browned on top and heated through.
Pro Tip: Chill the crab cakes for 30–45 minutes before cooking no matter which method you choose. This helps them hold together and gives you a better final texture.
Ingredients For Maryland Crab Cakes
- Fresh Crab Meat – Jumbo lump crab meat gives you the biggest, most impressive pieces, but lump crab or backfin crab meat also work well if you want a more affordable option.
- 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 – Keep it simple with salt and black pepper, or add a pinch of celery salt or Old Bay if you want a more classic Maryland-style flavor.
- Breadcrumbs – Panko helps hold the crab cakes together without making them dense. You can also use crushed saltines for a more classic binder.
For the full list of ingredients and instructions, see the recipe card below.
How To Make Crab Cakes
This is the quick overview of the process so you know what to expect before you start. For the exact ingredient amounts and full printable instructions, scroll to the recipe card below.
- Make the binder. Whisk together the mayonnaise, mustard, Worcestershire, hot sauce, and lemon so everything is evenly combined before you add the crab.
- Pick through the crab. Even if the package says hand-picked, check for shell pieces before mixing.
- Fold gently. Add the crab and binder together carefully so you keep those large, tender pieces intact instead of turning the mixture mushy.
- Add just enough filler. Stir in the panko or cracker crumbs only until the mixture holds together.
- Shape and chill. Form the crab cakes, then chill them until firm so they hold their shape when cooked.
- Cook using your preferred method. Pan-fry for crisp edges, bake for plump jumbo cakes, or broil for a fast golden finish.
- Serve right away. Finish with lemon and your favorite sauce, if using.
Best Binder for Crab Cakes: Panko vs Saltines
If you want crab cakes with very little filler, the binder matters. Both panko and crushed saltines work, but they give you slightly different results.
- 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).
Best choice: Use panko for a lighter, more delicate texture, or use saltines for a more classic Maryland-style flavor. Either way, the goal is the same: just enough binder to hold the cakes together without competing with the crab.
Common Crab Cake Mistakes (and How to Fix Them)
- Too bready: Usually caused by too much filler. Measure carefully and stick to the amounts in the recipe card.
- Falling apart: Usually caused by under-chilling, over-handling, or too little binder. Chill the cakes before cooking and fold the mixture gently.
- Greasy texture: Usually means the pan or oil was not hot enough, or the pan was overcrowded.
- Fishy flavor: Usually comes from lower-quality crab. Use fresh or high-quality refrigerated crab with a sweet smell.
Best Crab Meat for Crab Cakes
For the best crab cakes, use fresh refrigerated jumbo lump or lump crab meat. Jumbo lump gives you the biggest, most impressive pieces, while lump crab is slightly smaller but still excellent for crab cakes.
Here’s the quick breakdown:
- Jumbo lump: Best for large, showy pieces and a more dramatic texture.
- Lump: Slightly smaller pieces, but still sweet, tender, and ideal for crab cakes.
- Backfin: Good in a pinch and more budget-friendly, though less chunky.
- Claw meat: Better for soups, dips, and stews because it has a stronger flavor and softer texture.
No matter which one you buy, pick through the crab meat for shells before mixing. If jumbo lump is too expensive or unavailable, lump crab is the best backup.
Kellie’s Tips for The Best Crab Cakes
- Check carefully for shells. Even hand-picked crab can still have a few pieces hiding in it.
- Handle the crab gently. You want large, visible pieces of crab, not a mashed filling.
- Chill before cooking. This helps the cakes firm up and keeps them from falling apart.
- Use only enough binder to hold them together. Too much filler is the fastest way to lose that sweet crab flavor.
- Cook just until golden and warmed through. Overcooking dries them out and makes them more likely to break apart.
How to Freeze and Reheat Crab Cakes
If you want to make crab cakes ahead or save leftovers, here’s the easiest way to keep them tasting their best.
To freeze uncooked crab cakes:
- Arrange the shaped crab cakes in a single layer on a parchment-lined baking sheet.
- Freeze until firm.
- Wrap each crab cake individually and transfer to a freezer-safe bag or container.
- Freeze for up to 3 months.
To store cooked crab cakes:
Refrigerate leftovers in an airtight container for up to 3 days.
To reheat:
Bake at 350°F for 10–12 minutes until warmed through and crisp around the edges. You can also air-fry at 350°F for 6–8 minutes to bring back the crisp exterior.
What to Serve With Crab Cakes
Crab cakes are easy to dress up or keep casual depending on the meal.
For a classic seafood dinner:
- coleslaw
- Parmesan Truffle Fries
- lemon wedges
- tartar sauce or cocktail sauce
For a lighter meal:
- a simple green house salad
- Caesar Broccoli Salad
- roasted vegetables
For a more substantial dinner:
- crab cake sandwiches
- surf-and-turf with filet mignon and a drizzle of Easy Hollandaise Sauce
- a party spread with shrimp cocktail
More Easy Crab Recipes
- The Best Hot Crab Dip
- The Best Cream of Crab Soup
- Sautéed Dungeness Crab Legs
- 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!
LOOKING FOR MORE EASY DINNERS? FOLLOW US ON FACEBOOK FOR MORE FAMILY FAVORITE RECIPES!
Fresh refrigerated jumbo lump or lump crab meat gives you the best texture and flavor. Jumbo lump gives you bigger pieces, while lump crab is slightly smaller but still excellent.
Use panko for a lighter, more delicate texture, or crushed saltines for a more classic Maryland-style flavor.
Yes. Bake them at 450°F for 12–15 minutes for thicker, plump crab cakes, or broil them for a faster browned top.
Usually because they were not chilled long enough, were over-handled, or did not have enough binder. Chilling is one of the most important steps.
Yes. Use about 2 tablespoons of mixture per cake and reduce the cook time as needed.
Yes. Form the patties up to 24 hours ahead, cover, and refrigerate until ready to cook.
Maryland-Style Crab Cake Recipe
Equipment
- 1 skillet
- measuring cup
- measuring spoons
- silicone spatula
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 parchment-lined baking sheet. Chill for 15–20 minutes, or until the cakes feel firmer and hold their shape more easily.
- Heat the oil in a large skillet over medium-high heat until shimmering.
- Add the crab cakes and reduce the heat to medium. Cook for 3–4 minutes per side, or until deeply golden on the outside and warmed through in the center.
- Transfer to a serving platter and serve immediately with lemon wedges and tartar sauce, if desired.
Video
Notes
Pan-Fry: Heat butter and oil in a large nonstick skillet over medium-high heat. Cook crab cakes for 3–4 minutes per side until golden and crisp.
Bake: Preheat oven to 450°F (232°C). Arrange crab cakes on a greased baking sheet and bake for 12–15 minutes until firm and lightly golden.
Broil: Place patties on a foil-lined sheet and broil on high 4–6 inches from the heat for 7–10 minutes until the tops are browned and the centers are heated through. Yield
This recipe makes 8 crab cakes using 1/3 cup of mixture each. That serves about 4 as a main dish or 6 as a starter. Binder Swap
For a more classic flavor, replace the panko with 3/4 cup finely crushed saltines. Crab Quality
Use fresh or high-quality refrigerated crab meat for the sweetest flavor. Avoid crab with excess liquid or a fishy smell. Make Ahead
Form the patties up to 24 hours in advance, cover, and refrigerate until ready to cook. Freezing
Freeze uncooked crab cakes for up to 3 months. Bake from frozen at 425°F for 20–22 minutes. Reheating
Reheat 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.
I am a vegetarian, so I will not be able to enjoy the tastes of this recipe but I liked the video very much!!!
Thank you!
Tonight we are using your recipe for the third time.
It’s a flawless recipe that gets easier each time.
Good work Kellie.
Got anything up your sleeve for manta rey?
Thank you…..and no. No manta rey here.
Making these tonight, hope they taste as good as they look, my worry is that they’ll fall apart
They’re amazing….just be sure you chill them before trying to cook them or they will, absolutely, fall apart. Also, handle gently. Enjoy!
No old bay?
Nope. No Old Bay.
This was amazing!!!!!!!! I added shallots and roasted red peppers. This really is the beat crab cake recipe. Thank you
I’m so glad you loved it! And thank you for the comment, I love that you added shallots and roasted red pepper….such a great idea!
Excellent recipe, Kellie. Cooked these this afternoon and they were delicious. Thank you.
For those of you who are not chefs, such as myself, but enjoy trying new recipes, here are a few clarifications. 1. The crab cakes need to be cooked at 340-350 degrees. Medium heat means nothing to me. 2. 1/2 cup of mayo was a little too much. Drop it to 3/8 or 1/4. 3. 1/4 cup of bread crumbs were not enough to bind it together. Consider using a little more.
As I said, I’m not a chef, so take my comments with a grain of salt.
For not being a chef, you are sure full of suggestions. 🙂 So, the mayo is the binding agent, you cut that back and you’re losing your “glue” so to speak. Then you would need more bread crumbs, which if you’ve ever had a true maryland crabcake, there’s little to no filler. Yes, they tend to fall apart a bit but if you don’t manhandle they stay moist and tender as they are intended.
Also, I don’t know about your stove but my stovetop does not have 340-350 degrees on that little knob so unless you’re using an instant read thermometer, most home cooks go by the low/medium/high guidance. Medium heat means medium on your little knob. Turn to medium and cook away. Overall, I’m glad you liked the recipe and offered up your suggestions. Thanks for your time.
I have been searching for a great crab cakes recipe for YEARS…Did I mention YEARS?? All prior seemed to lack “something…” This recipe is simple, and fantastic. Even reheated as leftovers! I believe I will get this recipe tattooed on my arm…..So I have it forever! (LOL!) Thank you, thank you, for giving me a recipe I will cherish for years to come!
Thank you so much for your comment! I feel the same way about other crab cake recipes. So many people stuff them with so much “stuff” they totally lose their crab flavor. I’m so glad you loved them!
Love that you don’t skimp on the crab here! I can’t wait to try this recipe!
This is so true about restaurant crab cakes! I’m going to try your recipe.
I hope you love them as much as we do!
I made this tonight per recipe and it was wonderful. Made 6 crab cakes and cooked for 4 min per side. YUMMMM.
Yay! So glad you loved it….I hate when recipes don’t work out especially when the ingredients are pricey like this one. So, I try and make sure they work for everyone that tries them. 🙂 Thanks so much!
Like you, I want my crab cakes filled with nice lump crab meat & not loaded with breading. Finally found a good restaurant that fits the bill. Your recipe sounds just like the crab cakes they serve. I am thrilled to find a recipe I can make at home & save $28!
Thank you so much! I’m glad you love them as much as we do!