Why You’ll Love This Recipe

Jumbo Lump Maryland Crab Cakes are a classic seafood delicacy packed with sweet, tender crab meat and just enough seasoning and binder to hold them together. These cakes highlight the rich flavor of jumbo lump crab without overpowering it. Perfect for special dinners, entertaining guests, or indulging in a taste of the Chesapeake Bay.

ingredients

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

jumbo lump crab meatmayonnaisemustard (Dijon or yellow)Worcestershire saucesaltOld Bay seasoninglemon juiceegg breadcrumbs or crushed saltine crackersfresh parsley (optional)butter and/or oil (for frying)

directions

Carefully pick through the crab meat to remove any shell pieces, being gentle to keep the lumps intact.

In a bowl, mix together the mayonnaise, mustard, Worcestershire sauce, lemon juice, egg, Old Bay seasoning, and salt.

Fold in the breadcrumbs and gently combine with the crab meat until just mixed. Do not overmix.

Form into crab cakes using your hands or a scoop, typically 6-8 patties depending on size.

Place on a tray, cover, and chill in the refrigerator for at least 30 minutes to help them firm up.

Heat butter or oil in a skillet over medium heat.

Cook the crab cakes for about 3-4 minutes on each side, until golden brown and heated through.

Transfer to a plate lined with paper towels to drain excess oil.

Serve hot with lemon wedges or tartar sauce.

Servings and timing

This recipe yields 6-8 crab cakes (depending on size).
Preparation time: 15 minutes
Chilling time: 30 minutes
Cooking time: 8-10 minutes
Total time: 55 minutes

Variations

Use crushed saltine crackers instead of breadcrumbs for a more traditional texture.
Add a pinch of cayenne pepper or hot sauce for a spicier version.
Broil instead of pan-frying for a lighter option.
Include finely chopped bell pepper or scallion for extra flavor and color.

storage/reheating

Store leftover crab cakes in an airtight container in the fridge for up to 3 days.
To reheat, bake at 350°F (175°C) for 10 minutes or until warmed through, or reheat gently in a skillet.
Crab cakes can be frozen before or after cooking; thaw in the refrigerator before reheating or cooking.

FAQs

What is the best crab meat for crab cakes?
Jumbo lump crab meat is preferred for its large, sweet pieces and delicate flavor.

Can I make crab cakes ahead of time?
Yes, form the patties and chill up to 24 hours before cooking.

Why do my crab cakes fall apart?
They may need more binder (egg/breadcrumb), or weren’t chilled long enough before cooking.

Can I bake these instead of frying?
Yes, bake at 375°F (190°C) for 12–15 minutes, flipping halfway for even browning.

Do I have to use Old Bay seasoning?
It’s traditional, but you can use another seafood seasoning or make your own.

Can I use canned crab meat?
Fresh is best, but high-quality canned lump crab meat can work in a pinch.

Are these gluten-free?
Use gluten-free breadcrumbs or crackers to make them gluten-free.

Can I double the recipe?
Yes, just maintain the ratios and avoid overmixing.

Can I make mini crab cakes for appetizers?
Absolutely—just adjust the cooking time to 2–3 minutes per side.

What sauce goes well with crab cakes?
Tartar sauce, remoulade, or a lemon aioli are all excellent choices.

Conclusion

Jumbo Lump Maryland Crab Cakes are a seafood lover’s dream—rich, flavorful, and impressively simple to prepare. Whether served as a main course or as an appetizer, these crab cakes bring elegance and coastal charm to any meal. Make them once and you’ll see why they’re a cherished East Coast favorite.