Why You’ll Love This Recipe

Maryland Style Crab Cakes are a beloved East Coast classic known for their rich, savory flavor and minimal filler. Packed with jumbo lump crab meat and seasoned with Old Bay, Dijon mustard, and a hint of lemon, these cakes are crisp on the outside and tender on the inside. Perfect for a quick weeknight dinner or a special occasion meal, they’re easy to prepare and deeply satisfying.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

jumbo lump crab meat
mayonnaise
Dijon mustard
Old Bay seasoning
Worcestershire sauce
fresh lemon juice
egg
parsley (chopped)
salt
pepper
breadcrumbs (preferably panko)
unsalted butter or oil (for frying)

directions

Gently pick through the crab meat to remove any shells, being careful not to break up the lumps.

In a large bowl, whisk together mayonnaise, Dijon mustard, Old Bay, Worcestershire sauce, lemon juice, egg, parsley, salt, and pepper.

Fold the crab meat and breadcrumbs into the wet mixture until just combined—avoid overmixing to preserve the texture.

Form the mixture into 6-8 patties, about 1 inch thick. Cover and chill in the refrigerator for at least 30 minutes to help them set.

Heat butter or oil in a skillet over medium heat.

Fry the crab cakes for 3-4 minutes per side or until golden brown and heated through.

Remove and drain briefly on paper towels before serving.

Servings and timing

This recipe yields 6-8 crab cakes.
Preparation time: 15 minutes
Chill time: 30 minutes
Cooking time: 8 minutes
Total time: 53 minutes

Variations

Add a pinch of cayenne for a spicy kick.
Use crushed saltine crackers instead of breadcrumbs for a traditional touch.
Bake instead of fry for a lighter option—375°F for 12-15 minutes.
Serve with remoulade or tartar sauce for added flavor.

storage/reheating

Store leftover crab cakes in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet over medium heat until warmed through, or bake at 350°F for 10 minutes.
Freeze uncooked crab cakes for up to 2 months. Thaw overnight in the fridge before cooking.

FAQs

Can I use canned crab meat?
Fresh jumbo lump crab meat is best, but canned can work in a pinch—just drain it well.

What if my crab cakes fall apart?
Make sure to chill them before cooking and handle gently when flipping.

Is Old Bay seasoning necessary?
Yes, it’s traditional and adds authentic Maryland flavor, but you can substitute with a similar blend if needed.

Can I make them gluten-free?
Yes, use gluten-free breadcrumbs and check that all condiments are certified gluten-free.

Can I bake these instead of frying?
Absolutely—bake at 375°F for 12-15 minutes until golden and cooked through.

What can I serve with crab cakes?
Great sides include coleslaw, roasted vegetables, corn on the cob, or a simple salad.

Are these good for meal prep?
Yes! Form the patties and refrigerate them up to 24 hours before cooking.

How do I keep the crab flavor strong?
Avoid over-seasoning and use minimal fillers to let the crab shine.

Can I use imitation crab?
It’s not recommended—real crab gives the best texture and flavor.

What sauce pairs well with them?
Try lemon aioli, classic tartar sauce, or a spicy remoulade.

Conclusion

Maryland Style Crab Cakes deliver bold seafood flavor with just the right amount of seasoning and crunch. Easy enough for weeknight dinners yet elegant enough for entertaining, they’re a timeless favorite that brings a taste of the coast to your kitchen. Serve them hot, golden, and fresh for a meal that’s sure to impress.