Savory Maryland Crab Cakes

Featured in Fresh Seafood Made Easy.

Quick and easy Maryland-style baked crab cakes. Fresh lump crab meat seasoned with Old Bay, prepped and ready in under 45 minutes (including chilling). Freezer-friendly too!
Emily Watson
Updated on Mon, 10 Mar 2025 03:26:23 GMT
Savory Maryland Crab Cakes Pin it
Savory Maryland Crab Cakes | thefamilycooks.com

Maryland-Style Crab Cakes capture the essence of Chesapeake Bay seafood. These delicately formed patties showcase premium lump crab meat with minimal filler, allowing the sweet, delicate flavor of the crab to be the star.

Growing up along the Chesapeake, I learned that authentic crab cakes rely on letting the natural crab flavors shine through. The cardinal rule is to handle the meat gently to preserve those precious lumps.

Key Components

  • Jumbo lump crab meat: The foundation of exceptional crab cakes
  • Old Bay seasoning: Traditional Maryland spice mix
  • Crushed saltines: Light binder that won't overpower
  • Classic Dijon: Subtle tang and depth
  • Fresh herbs: Chopped parsley for brightness
  • Quality mayonnaise: Essential binding agent

Preparation Method

Initial Mixture
Combine mayonnaise, beaten egg, Dijon, Worcestershire and Old Bay until well blended. This creates the foundation that will hold everything together.
Dry Components
Incorporate crushed crackers, chopped parsley and seasonings into the wet mixture. Ensure even distribution before adding crab.
Incorporate Crab
Using gentle folding motions, combine the crab meat with the base mixture. Maintain those valuable lumps of meat intact.
Rest Period
Allow mixture to chill for 30 minutes minimum. Shape into uniform portions with a light touch to maintain texture.
Final Cooking
Bake at 450°F for 12-14 minutes until golden. Optional quick broil creates an appealing crust.
Maryland Crab Cakes Pin it
Maryland Crab Cakes | thefamilycooks.com

Experience has shown that proper technique makes all the difference. Handle the mixture gently to maintain those prized chunks of crab meat.

Mastering the Method

Success comes from respecting the delicate nature of crab meat. Minimal handling and simple seasoning allow its natural sweetness to emerge.

Serving Suggestions

Fresh lemon wedges and classic remoulade sauce complement these crab cakes perfectly. A light arugula salad provides fresh contrast.

Storage Guidelines

Prepare cakes up to 24 hours ahead and refrigerate. Allow them to reach room temperature before cooking.

Local Traditions

True Maryland preparation eschews additional vegetables, focusing instead on pure crab flavor.

Maryland Crab Cakes Pin it
Maryland Crab Cakes | thefamilycooks.com

This timeless preparation method continues to produce exceptional results. It demonstrates why classic techniques endure when working with premium ingredients.

Frequently Asked Questions

→ What’s the best crab meat for this dish?
Always go for fresh lump crab meat to get the ideal texture and taste.
→ Are these cakes freezer-friendly?
Absolutely! You can freeze them baked or unbaked for up to 3 months.
→ How long do these take to bake?
They bake for roughly 12-14 minutes at 450°F until golden on top.
→ Can I make mini crab cakes instead?
Totally! Split the mix into 12 smaller portions or even 24 bite-sized ones.
→ How long will leftovers stay fresh?
Keep any extras in the fridge for up to 5 days.

Lump Crab Dinner

Delight in Maryland-style crab cakes using fresh lump crab meat, baked to perfection with just the right amount of seasoning.

Prep Time
15 Minutes
Cook Time
14 Minutes
Total Time
29 Minutes

Category: Seafood

Difficulty: Intermediate

Cuisine: American

Yield: 6 Servings (6 large crab cakes)

Dietary: ~

Ingredients

→ Main ingredients

01 1 pound (454g) of fresh lump crabmeat, preferably picked clean of shells
02 One egg, large size
03 1/4 cup (60g) of mayo
04 1 tablespoon of freshly chopped parsley (or 2 teaspoons if using dried)
05 2 teaspoons of good Dijon mustard
06 A couple of teaspoons of Worcestershire sauce
07 1 teaspoon of Old Bay spice mix (use up to 1½ teaspoons if you'd like more heat)
08 Juice from half a lemon (roughly 1 teaspoon), with extra on the side for serving
09 A pinch of salt, about 1/8 teaspoon
10 2/3 cup (41g) of crushed saltine crackers (roughly 17 or 18 crackers)

→ Optional finishing touch

11 2 tablespoons (30g) of melted butter, salted or unsalted

Instructions

Step 01

Grab a big mixing bowl and whisk the egg with the mayo, parsley, Dijon mustard, Worcestershire, Old Bay, lemon juice, and salt all together until smooth.

Step 02

Gently add the crab meat and cracker bits into your mix. Take care to fold it all in with either a rubber spatula or a large spoon—try not to break up the wonderful lumps of crabmeat!

Step 03

Cover tightly and pop the bowl in the fridge. Chill for at least half an hour, or as long as a day if you’re planning ahead.

Step 04

Fire up your oven to 450°F (232°C). Prep a baking sheet with some butter, nonstick spray, or a silicone mat—whatever works best for you.

Step 05

Scoop the mixture onto your baking sheet in 6 portions using a ½ cup measure. Don’t smash them down—just lightly pack them with your hands or a spoon. If you want, brush on some melted butter for added flavor (highly suggested but optional).

Step 06

Cook them for about 12-14 minutes, watching for golden brown tops and edges. Add a little fresh lemon juice on top and serve these beauties while still warm.

Notes

  1. Store leftovers in the fridge for up to 5 days if sealed tightly.
  2. For smaller portions, split into 12 crab cakes (using 1/4 cup each) or 24 minis (using 2 tablespoons each).
  3. Go for fresh lump crab meat to get the best flavor.
  4. Both uncooked and cooked crab cakes freeze well for up to 3 months.

Tools You'll Need

  • Big mixing bowl
  • A whisk
  • Rubber spatula
  • Baking tray with edges
  • A pastry brush
  • ½ cup scoop or measuring cup

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains crab (shellfish)
  • Contains egg
  • Contains gluten in the crackers