If you’ve never had the pleasure of tasting a true Maryland Crab Cake, you’re about to experience something special. This recipe captures the essence of coastal Maryland with sweet, flaky lump crab meat, Old Bay seasoning, and just enough filler to hold everything together. With a golden, crispy crust and rich, delicate flavor, these crab cakes are a seafood lover’s dream. Whether it’s your first time making them or you’re perfecting your technique, you’ll feel like a crab cake master in no time!
About This Maryland Crab Cake Recipe
These golden brown Maryland crab cakes are crispy on the outside, tender inside, and bursting with fresh seafood flavor. Old Bay seasoning delivers the unmistakable Chesapeake Bay taste, while buttery Ritz crackers add crunch without overpowering the crab.
Perfect for weeknight dinners, holiday meals, or elegant appetizers, this recipe combines coastal comfort with restaurant-quality presentation. Whether you’re serving them on a sandwich, salad, or solo with lemon wedges, these crab cakes will impress every time.
Craving more crab recipes? Try my creamy Seafood Bisque or fresh Crab Pasta next!
Why You’ll Love This Recipe
- Fantastic Flavor & Texture: Sweet lump crab paired with bold Old Bay and buttery crackers.
- Minimal Filler: Just enough binder to keep them together—no mayo overload here.
- Beginner-Friendly: Simple steps with no special equipment required.
- Versatile: Great as appetizers, entrées, or on brunch plates and sandwiches.
- Make-Ahead Friendly: Prep the patties in advance and cook when ready.
Ingredients for MD Crab Cakes
- 1 large egg – acts as a binder to hold the cakes together.
- 3 tbsp mayonnaise – adds richness without overpowering.
- 1 tsp Dijon mustard – offers a tangy depth.
- ½ tsp Worcestershire sauce – adds umami.
- 1½ tsp Old Bay seasoning – the classic Chesapeake flavor.
- 2 tbsp chopped chives
- 2 tbsp chopped parsley
- Dash of hot sauce (optional) – for a bit of kick.
- 1 lb lump crab meat – the star ingredient.
- 10 crushed Ritz crackers – light, buttery texture.
- Salt and pepper to taste
Recipe Variations
- Old Bay Tartar Sauce: Creamy, zesty, and perfect for dipping (recipe below).
- Spicy Twist: Add Tabasco for heat.
- Saltine Cracker Swap: Use saltines for a more traditional binder.
- Crunchy Coating: Roll in panko before frying for extra crispiness.
- Gluten-Free: Sub in gluten-free breadcrumbs.
- Oven-Baked: Bake at 425°F for 12–15 minutes, flipping halfway.
How to Make Crab Cakes with Old Bay
- Mix the Binding Ingredients:
In a large bowl, whisk together egg, mayo, Dijon, Worcestershire, Old Bay, herbs, and optional hot sauce. - Fold in Crab & Crackers:
Gently add crab meat and crushed Ritz. Fold carefully to keep crab pieces intact. - Shape the Cakes:
Divide mixture into 8 equal portions. Gently form into round patties. - Chill the Patties:
Cover and refrigerate for at least 1 hour (or up to 24). This helps them stay firm during cooking. - Pan-Fry in Batches:
Heat oil and butter in a skillet. Cook crab cakes in two batches, flipping once, until golden brown on both sides. - Serve & Enjoy:
Plate with lemon wedges and a spoonful of Old Bay tartar sauce.
Chef Expert Tips for Success
- Use Lump Crab Meat: Affordable, flavorful, and full of large chunks.
- Handle with Care: Don’t over-mix or press too firmly—this keeps the texture light.
- Chill Before Cooking: Essential for keeping cakes intact during frying.
- Pan-Fry for Crispiness: For the best texture, fry rather than bake.
- Garnish Well: Serve with lemon wedges, microgreens, or sauce to elevate presentation.
FAQs and Pro Tips
- Can I use canned crab meat? Yes, but drain it thoroughly and use extra cracker crumbs if needed.
- Can I use imitation crab? It won’t taste the same—fresh is best.
- What’s the best crab to use? Lump crab is a great balance of quality and price.
- What’s the difference in crab grades?
- Jumbo Lump: Best taste, most expensive.
- Lump: Large, sweet pieces (recommended).
- Backfin: Smaller chunks, still tasty.
- Special: Flaky meat, good for texture.
- Claw: Boldest flavor, least expensive.
- Leg/Dungeness: Sweet and luxurious—great for special occasions.
How to Serve Maryland Style Crab Cakes
Classic Ideas:
- With lemon wedges and seafood sauces like tartar or cocktail.
- On a toasted brioche bun with lettuce, tomato, and Old Bay mayo.
- Over a crisp green salad or creamy coleslaw.
Creative Pairings:
- With roasted asparagus or grilled corn.
- Alongside potato wedges, herbed potato salad, or kettle chips.
- With a tropical twist: mango salsa or a mango salad.
Storing Leftovers
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Flash freeze on a tray, then transfer to a sealed bag or container. Use within 3 months.
- Reheat: Bake at 350°F for 8–12 minutes or pan-fry on medium heat until warm.
Final Thoughts
Treat yourself to the best of the Chesapeake Bay with this flavorful, foolproof Maryland Crab Cakes recipe. Whether you’re hosting guests, meal prepping, or simply craving something special, these golden beauties deliver classic seafood flavor every time.
Easy Maryland Crab Cakes Recipe
Ingredients
- 1 large egg
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- ½ teaspoon Worcestershire sauce
- 1½ teaspoons Old Bay seasoning
- 2 tablespoons chopped chives
- 2 tablespoons chopped fresh parsley
- Dash of hot sauce (optional)
- 1 lb lump crab meat
- 10 Ritz crackers, crushed
- Salt and pepper, to taste
- 2 tablespoons vegetable oil (for frying)
- 1 tablespoon unsalted butter (for frying)
- Lemon wedges and tartar sauce (for serving)
Instructions
- Prepare the crab cake mixture: In a large mixing bowl, whisk together the egg, mayonnaise, mustard, Worcestershire sauce, Old Bay seasoning, chives, parsley, and optional hot sauce.
- Fold in the crab and crackers: Add the lump crab meat and crushed Ritz crackers. Gently fold the mixture together, being careful not to break up the crab lumps.
- Form the patties: Divide the mixture into 8 portions and gently shape into round patties. Place them on a parchment-lined tray.
- Chill the cakes: Cover and refrigerate for at least 1 hour (or up to 24 hours) to help the cakes hold their shape during cooking.
- Cook the crab cakes: In a large skillet, heat the oil and butter over medium heat. Cook the crab cakes in two batches for 3–4 minutes per side or until golden and crisp.
- Serve and garnish: Plate the hot crab cakes with lemon wedges and your favorite dipping sauce, such as homemade Old Bay tartar sauce.
Notes
- For a gluten-free version, substitute the Ritz crackers with gluten-free breadcrumbs or crushed gluten-free crackers.
- To bake instead of fry, place crab cakes on a parchment-lined sheet, spray lightly with cooking spray, and bake at 425°F for 12–15 minutes, flipping halfway through.
- Use fresh lump crab meat for the best flavor and texture. Canned crab can be used in a pinch, but drain it well.
