Why You’ll Love This Recipe

Maryland Style Crab Cakes are known for their rich, savory flavor and delicate texture, highlighting sweet lump crab meat with minimal filler. Seasoned just right and pan-fried to golden perfection, these iconic cakes are a seafood lover’s dream. Whether served as an appetizer or a main dish, they bring a taste of the Chesapeake Bay to your table.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

lump crab meat (preferably fresh or refrigerated)panko breadcrumbs or crushed saltinesmayonnaiseworcestershire sauceshallot or onion (finely chopped)Dijon mustardold bay seasoningfresh lemon juiceeggparsley (chopped)saltblack pepperbutter and oil (for frying)

directions

In a large bowl, gently combine the crab meat, breadcrumbs, chopped shallot, parsley, and seasonings.

In a separate small bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, and lemon juice.

Pour the wet mixture over the crab and gently fold together, being careful not to break up the crab lumps.

Form into 6–8 patties, about ½-inch thick. Cover and refrigerate for at least 30 minutes to help them firm up.

Heat a skillet over medium heat with a mix of butter and oil.

Cook the crab cakes for 3–4 minutes per side, or until golden brown and heated through.

Drain on paper towels and serve warm with lemon wedges or tartar sauce.

Servings and timing

This recipe yields 6–8 crab cakes.
Preparation time: 15 minutes
Chilling time: 30 minutes
Cooking time: 6–8 minutes
Total time: 50–55 minutes

Variations

Add a pinch of cayenne pepper for extra heat.

Use Greek yogurt in place of some mayo for a lighter version.

Form smaller cakes for bite-sized appetizers.

Serve over a salad or in a sandwich bun for different presentations.

Top with remoulade sauce or a squeeze of lemon-garlic aioli.

storage/reheating

Store leftover crab cakes in an airtight container in the refrigerator for up to 2 days.
Reheat in a skillet over medium heat until warmed through or in a 350°F (175°C) oven for 10 minutes.
Avoid microwaving, as it can make them soggy.

FAQs

Can I use canned crab meat?
Fresh or refrigerated crab meat is best, but high-quality canned lump crab can work if drained well.

Why do I need to chill the crab cakes before cooking?
Chilling helps them hold their shape and prevents them from falling apart during cooking.

Can I bake these instead of frying?
Yes, bake at 400°F (200°C) for 12–15 minutes, flipping halfway through for even browning.

What’s the best type of crab meat to use?
Lump or jumbo lump crab meat for authentic texture and flavor.

Can I freeze crab cakes?
Yes, freeze uncooked cakes for up to 1 month. Thaw in the fridge before cooking.

Conclusion

Maryland Style Crab Cakes are a coastal classic that let the flavor of fresh crab shine with just the right amount of seasoning and crisp exterior. Simple to make and always impressive, these cakes bring elegance and tradition to any meal. Serve them up with your favorite sauce or side and enjoy a taste of Maryland at home.