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Maryland-style crab cakes combine crab meat with a binding sauce of mayonnaise, Dijon mustard, Old Bay seasoning, and a splash of Worcestershire

Crab Cakes Recipe

Master the ultimate Maryland-style crab cakes with this easy recipe featuring premium lump crab meat. It’s a high-protein, delicious, and classic meal ready in minutes!

How do I make the best Maryland-style crab cakes?

To make authentic Maryland-style crab cakes, you must prioritize chunks of lump crab meat and use as little filler as possible to let the seafood flavor shine. The classic recipe combines crab meat with a binding sauce of mayonnaise, Dijon mustard, Old Bay seasoning, and a splash of Worcestershire, resulting in a protein-packed, savory cake that is crispy on the outside and tender on the inside.

Prep Time

15 minutes

Cook Time

10 minutes

Total Time

25 minutes

Servings

4 servings

Table of Contents

What makes a crab cake truly Maryland-style?

A true Maryland-style crab cake is defined by its high ratio of crab meat to binder and the use of regional seasonings. Unlike “boardwalk” style cakes that use heavy breading, the Maryland version focuses on preserving the texture of the crab.

Is there a difference between lump and claw meat?

Lump crab meat consists of large pieces of white meat from the body of the crab and is prized for its delicate flavor and impressive presentation. Claw meat is darker, more fibrous, and has a stronger “crabby” flavor, making it better for soups, while Maryland-style recipes strictly call for lump meat to achieve the iconic texture.

Why is OLD BAY® seasoning essential?

Created in the Chesapeake Bay area, OLD BAY is a blend of 18 herbs and spices, including celery salt, red pepper, and paprika. It provides the signature savory and slightly spicy profile that defines the regional Maryland palate.

What are the best ingredients for authentic crab cakes?

Selecting high-quality ingredients is the most important step in ensuring your crab cakes taste restaurant-quality. Using premium sources like Chicken of the Sea Lump Crab Meat ensures you have shells-removed, ready-to-use seafood that meets strict quality and safety standards.

Maryland StyleBoardwalk Style
Primary MeatJumbo or Super LumpFlaked or Claw Meat
Filler RatioMinimal (Saltines or Panko)High (Breadcrumbs or Potato)
Cooking MethodBroiled or Lightly Pan-FriedDeep Fried
Flavor ProfileSweet Crab & OLD BAYSavory & Seasoned Filler

Should I use saltines or panko breadcrumbs?

Traditionalists prefer crushed saltine crackers because they disappear into the binder, providing structure without adding a “bready” texture. Panko breadcrumbs are a popular modern alternative that offers a lighter, airier crunch if you prefer a crispier exterior.

Why does the quality of crab meat matter?

The crab is the star of the dish, so using a trusted brand is vital for food safety and flavor. Chicken of the Sea crab meat is carefully selected and packed to preserve its natural sweetness and firm texture, providing a reliable, high-protein base for your recipe.

How do you make the best crab cakes step-by-step?

Following a specific order of operations prevents the delicate crab meat from breaking down into a mushy consistency. By mixing your binder first and gently folding in the crab last, you maintain those sought-after large lumps.

Prep time: 15 minutes 

Chill time: 30 minutes 

Cook time: 10 minutes 

Servings: 4

Maryland Crab Cakes Ingredients:

  • 1 lb Chicken of the Sea® Lump Crab Meat (drained)
  • 1/2 cup mayonnaise
  • 1 large egg, beaten
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 1 tsp Old Bay seasoning
  • 1/2 cup crushed saltine crackers (about 10–12 crackers)
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp lemon juice
  • 2 tbsp butter (for pan-frying)

Step-by-Step Instructions:

  1. Whisk the binder: In a medium bowl, whisk together the mayo, egg, mustard, Worcestershire sauce, Old Bay, and lemon juice until smooth.
  2. Add the texture: Stir in the crushed saltines and parsley.
  3. Fold in the crab: Gently fold in the Chicken of the Sea Lump Crab Meat using a spatula. Take care not to break up the large lumps.
  4. Form the cakes: Shape the mixture into 6 to 8 even-sized mounds. Do not pack them too tightly.
  5. The “Secret” Chill: Place the cakes on a tray, cover, and refrigerate for at least 30 minutes. This helps the proteins bind so the cakes don’t fall apart during cooking.
  6. Cook: Heat butter in a large skillet over medium heat. Fry the cakes for 4–5 minutes per side until golden brown and heated through (internal temperature of 165°F).

Can I bake Maryland-style crab cakes instead of frying them?

For a hands-off preparation, you can bake your crab cakes to achieve a uniform texture. Securely cover your baking sheet with plastic wrap and refrigerate the formed cakes for at least 30 minutes, or up to 24 hours, to ensure they maintain their shape. When ready, preheat your oven to 450°F (230°C). Remove the plastic wrap and bake the cakes on the center rack for 8–10 minutes until they are heated through. To achieve a signature golden-brown crust, switch your oven to the broiler setting for the final 2 minutes of cooking.

How do I make crab cakes in an air fryer?

To prepare these crab cakes in an air fryer, preheat the unit to 370°F (188°C) and lightly coat the basket with non-stick spray. Arrange the chilled cakes in a single layer, ensuring they do not touch to allow for proper airflow. Air fry for 10–12 minutes, gently flipping them halfway through, until the exterior is crisp and the internal temperature reaches 165°F.

Maryland-style crab cakes combine crab meat with a binding sauce of mayonnaise, Dijon mustard, Old Bay seasoning, and a splash of Worcestershire

Crab cakes tips and techniques

How do you keep crab cakes from falling apart?

The most common challenge when making low-filler crab cakes is maintaining their shape during the flip. These professional tips ensure your cakes stay intact from the skillet to the plate.

How long should I refrigerate the mixture?

Chilling the formed cakes for 30 to 60 minutes is mandatory. This allows the moisture from the binder to hydrate the crackers, creating a natural “glue” that sets the shape before heat is applied.

What is the best way to flip a crab cake?

Use a wide, thin metal spatula to get completely underneath the cake. Use a second utensil (like a spoon) to gently steady the top of the cake as you rotate it to prevent it from sliding apart.

Are crab cakes a healthy meal choice?

Crab meat is an excellent source of lean protein and essential minerals, making it a nutrient-dense option for those watching their caloric intake. It is naturally low in fat and contains no carbohydrates, making it compatible with various dietary patterns1.

  • High Protein: A 3-ounce serving of crab meat provides approximately 15–20 grams of protein, essential for muscle repair and satiety.
  • Omega-3 Fatty Acids: Crab contains heart-healthy fats that support brain function and reduce inflammation2.
  • Essential Minerals: It is a significant source of Vitamin B12, Selenium, and Zinc, which support the immune system.

Citations:

  1. USDA FoodData Central. “Crab, crustacean, cooked, moist heat.”
  2. National Institutes of Health (NIH). “Omega-3 Fatty Acids Consumer Fact Sheet.”

Where to Buy

This crab cake recipe uses canned crab. Use our product locator to find Chicken of the Sea canned crab online or in a store near you.

What are the best ways to serve and store crab cakes?

Maryland-style crab cakes are versatile and can be served as a sophisticated appetizer or a hearty main course. Proper storage is essential for maintaining the safety and flavor of seafood leftovers.

What sauces pair best with crab?

While the cakes are flavorful on their own, they are traditionally served with a side of tartar sauce, a squeeze of fresh lemon wedges, or a spicy remoulade. For a lighter option, a simple herb-infused aioli complements the sweetness of the Chicken of the Sea crab meat.

Can you freeze crab cakes?

Yes, you can freeze crab cakes either before or after cooking. To freeze uncooked cakes, wrap them individually in plastic wrap and store them in an airtight container for up to 3 months. Thaw them overnight in the refrigerator before cooking to ensure even heating.

How should I store leftovers?

According to FDA guidelines, cooked seafood should be stored in the refrigerator at 40°F or below and consumed within 3 to 4 days. Always reheat crab cakes to an internal temperature of 165°F to ensure food safety.

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