Jumbo lump crab with minimal filler and Old Bay
Maryland Crab Cakes
Prep Time
15 min
Cook Time
12 min
Total Time
27 min
Servings
6
6 crab cakes
Difficulty
Easy
Cost
Premium
$$$
Maryland Crab Cakes
Jumbo lump crab with minimal filler and Old Bay
★4.8(15)
Plump, golden crab cakes packed with sweet jumbo lump crab meat, seasoned with Old Bay and bound with just enough mayo and cracker crumbs. The Maryland way.
15m
Prep Time
12m
Cook Time
27m
Total Time
6
Servings
Easy
Difficulty
Premium $$$
Cost
Sarah Chen
(Updated )
Maryland crab cakes are all about the crab—minimal filler, maximum sweetness. Just enough binding to hold them together and a kiss of Old Bay seasoning is all you need.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
This recipe represents the best of American home cooking — unpretentious, generous, and built to satisfy. Maryland Crab Cakes is the kind of dish that brings people to the table and keeps them coming back for seconds. It draws on the diverse culinary traditions that have shaped American food culture, combining familiar flavors with techniques that produce consistently excellent results.
Great appetizers set the tone for everything that follows. They should be bold enough to excite the palate but restrained enough to leave room for the main event. Focus on one or two strong flavors rather than trying to do too much, and your guests will be impressed.
Ingredients
- 1 lb jumbo lump crab meat, picked over
- 1/3 cup mayonnaise
- 1 egg, beaten
- 1/3 cup crushed saltine crackers
- 1 tbsp Old Bay seasoning
- 1 tbsp Dijon mustard
Instructions
- 1
Gently pick through crab meat to remove any shell fragments, being careful not to break up the lumps.
- 2
Mix mayo, egg, Dijon, Old Bay, 1 tsp Worcestershire sauce, and crushed crackers in a bowl.
- 3
Gently fold the binding mixture into the crab meat—do not stir or the lumps will break.
- 4
Form into 6 thick patties and refrigerate 30 minutes to firm up.
- 5
Pan-sear in butter over medium-high heat for 3-4 minutes per side until golden, or broil for 8-10 minutes.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Arrange on a platter for easy sharing at your next gathering
Pair with your favorite dipping sauce for extra flavor
Substitutions
Saltine crackersPanko breadcrumbs or Ritz crackers
Ritz adds a buttery richness
Old Bay seasoningHomemade blend of celery salt, paprika, black pepper, and cayenne
Mix to taste for a custom blend
Tips & Storage
Pro Tips
Chilling the formed cakes for 30 minutes is essential—it firms the binding so they hold together.
Broiling instead of pan-frying is the traditional Maryland method and uses less fat.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate uncooked cakes up to 1 day. Cooked cakes keep up to 2 days.
Reheating
Reheat gently in a 350°F oven for 8-10 minutes to avoid drying them out.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Presentation matters more for appetizers than almost any other course. A simple garnish of fresh herbs or a drizzle of good oil transforms the visual appeal.
Nutrition Facts
Per serving (140mg) · 6 servings
Calories190
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein18g
Carbohydrates12g
Fat4g
Fiber580mg
Sugar0g
Sodium0g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is jumbo lump crab?
- The largest pieces from the body of the crab—sweet, tender, and the best for crab cakes.
- Can I use canned crab?
- In a pinch, but the flavor and texture are far inferior to fresh lump crab.
- Can I make this ahead?
- Most components can be prepared up to a day ahead. Store separately and assemble just before serving for the best texture and presentation.
- How many should I plan per guest?
- For a cocktail-style event, plan 8 to 12 pieces per person across all appetizers. For a pre-dinner course, 3 to 5 pieces per person is usually sufficient.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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