1. What kind of crab meat is best for Maryland crab cakes?

Fresh lump crab meat is ideal—it’s sweet, flaky, and holds its shape. Avoid imitation crab and opt for refrigerated (not canned) crab from the seafood section.

2. Can I use canned crab meat?

You can, but the flavor and texture won’t be the same. Canned crab tends to be saltier, mushier, and less sweet than fresh lump crab.

3. What’s the best filler for crab cakes?

Crushed saltine crackers are a traditional choice. They’re mild and help bind without adding overpowering flavor. Panko or gluten-free options can work too.

4. Can I fry instead of bake them?

Yes! Fry in a lightly oiled skillet over medium heat for about 3–4 minutes per side. But baking is easier, less messy, and healthier—plus it holds the shape better.

5. Why are my crab cakes falling apart?

The mixture may be too wet or not chilled long enough. Also, overmixing can break down the crab meat and affect structure. Be gentle and chill before baking.

Maryland Crab Cakes Recipe – 7 Proven Tips for Perfect Results

Description

Authentic Maryland crab cakes made with fresh lump crab meat and minimal filler. Baked to golden perfection, these crab cakes are light, flavorful, and incredibly easy to make at home. Perfect for weeknight dinners or special occasions.

Ingredients

Scale

1 large egg
¼ cup (60g) mayonnaise
1 Tbsp chopped fresh parsley (or 2 tsp dried)
2 tsp Dijon mustard
2 tsp Worcestershire sauce
1 tsp Old Bay seasoning (or up to 1½ tsp for heat)
1 tsp fresh lemon juice, plus more for serving
⅛ tsp salt
1 lb (454g) fresh lump crab meat
⅔ cup (41g) saltine cracker crumbs (about 17–18 crackers)

Optional: 2 Tbsp (30g) melted butter for brushing

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Instructions

In a large bowl, whisk together the egg, mayo, parsley, mustard, Worcestershire, Old Bay, lemon juice, and salt.
Gently fold in the crab meat and cracker crumbs, being careful not to break up the crab.
Cover and refrigerate the mixture for at least 30 minutes (or up to 1 day).
Preheat oven to 450°F (232°C). Line a baking sheet with parchment or grease it well.
Using a ½-cup measuring cup, form 6 crab cakes and place on the baking sheet.
Optionally brush the tops with melted butter.

Bake for 12–14 minutes until golden brown. Drizzle with fresh lemon juice and serve.

Notes

For smaller crab cakes, use a ¼-cup scoop and reduce baking time.

To freeze: Shape unbaked cakes and freeze for up to 3 months. Thaw, then bake as directed.

Gluten-free? Use GF crackers or almond flour instead of saltines.

Prep Time: 40 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Baking
Cuisine: American (Maryland)

Nutrition

Serving Size: 1 crab cake
Calories: 215
Sugar: 1g
Sodium: 620mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 0.5g
Protein: 16g
Cholesterol: 95mg