Lump crab meat, Old Bay, lemon, cracker crumbs, Dijon mustard, and Worcestershire — these Maryland Crab Cakes are simple, zesty, and unforgettable.
I’ve got to be honest with you — I didn’t always get the hype about crab cakes.
For years, I kinda brushed them off. Thought they were fancy restaurant food, the kind of thing you order to feel classy while secretly eyeing the burger on the menu. That changed the second — and I mean the second — I took my first bite of a Maryland Crab Cake on an actual trip to Maryland.
Picture this: tiny dockside shack, ocean breeze, and a guy behind the counter who clearly had been making crab cakes since before I was born. The crab cake? Not fancy. Not overloaded. Just crispy edges, tender inside, loaded with crab and kissed with Old Bay. One bite and I was a believer.
Since that trip, making these at home became a little tradition of mine — a way to bring a slice of that salty air and relaxed summer vibe right into my kitchen. No seagulls required (thankfully).
Why You’ll Love This Maryland Crab Cakes Recipe?
Alright, so what makes these so special? Glad you asked (you did ask, right?).
First off — lump crab meat. We don’t mess around here. No mystery seafood bits pretending to be crab. Only big, juicy chunks.
Next — Old Bay seasoning. If you’ve never tried it, you’re in for a treat. It’s like a salty-spicy hug from the East Coast. Not too much, not too little.
Also — baked not fried. Which means, yep, no splattering oil all over your kitchen. But don’t worry — thanks to a brush of butter, they still come out perfectly golden and crispy.
And, of course — they’re shockingly easy. You mix, chill, shape, and bake. That’s it. No culinary degree needed.
Ingredient Notes:
Here’s the lowdown before you dive in headfirst.
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Lump Crab Meat (1 lb) — This is the star. Spend a little extra. Your taste buds will thank you.
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Saltine Crackers (2/3 cup, crushed) — Adds the right crunch without taking over. Kinda like that friend who’s chill but always makes a party better.
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Egg + Mayo — They hold everything together without making things gummy.
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Old Bay (1 tsp — or more if you like to live dangerously) — Classic. Don’t skip it.
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Dijon Mustard + Worcestershire Sauce — Adds a little tang and depth. Not too showy, but they make a difference.
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Lemon Juice (1 tsp + extra for serving) — Brightens up the flavor and keeps it fresh.
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Butter (optional, but c’mon, it’s butter) — Brushed on top for that irresistible golden finish.
How To Make Maryland Crab Cakes?
Trust me, this is easier than it sounds. Even on a weeknight. Even after a long day.
Step 1: Mix it up.
Grab a big bowl. Toss in the egg, mayo, parsley, Dijon, Worcestershire, Old Bay, lemon juice, and salt. Give it a good stir. This is where all the flavor starts.
Step 2: Gently does it.
Now, here’s the important part — gently fold in your lump crab meat and cracker crumbs. I’m serious. Don’t manhandle it. You want those big, beautiful chunks intact.
Step 3: Chill out.
Cover and refrigerate the mix for at least 30 minutes. I know, waiting is hard… but this step helps them hold their shape later. Patience, my friend.
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Step 4: Shape and bake.
Preheat your oven to 450°F. Divide the mixture into 6 equal portions and plop them onto a greased baking sheet. Use a 1/2 cup measure if you want to be fancy. Brush with butter (or don’t, but seriously… do).
Step 5: Bake ’til golden.
Pop them in the oven for 12-14 minutes until they’re golden and crispy around the edges. You’ll know when they’re ready — your kitchen will smell amazing.
Step 6: Finish with flair.
Squeeze some fresh lemon juice on top right before serving. It takes them from “yum” to “holy crab, these are good.”
Storage Options:
On the rare occasion you don’t inhale them all (no judgment), here’s what to do:
Pop the leftovers in an airtight container and store in the fridge for up to 3 days. Reheat in the oven or toaster oven to get the edges crispy again.
Want to freeze? You can. Wrap them well, freeze for up to 2 months, and bake straight from frozen when crab cake cravings strike.
Variations and Substitutions:
I get it — sometimes you want to mix things up. Here’s how:
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No saltines? Use panko or Ritz instead.
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Like heat? Add cayenne pepper or a splash of hot sauce.
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No parsley? Dill or chives are fun swaps.
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Want to fry them? Totally fine. Just pan-fry in oil until crispy on both sides. Old-school style.
What to Serve with Maryland Crab Cakes?
Maryland Crab Cakes love company. Try these with:
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Lemon wedges — A must.
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Tartar sauce or aioli — Dipping = happiness.
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Coleslaw — Crunchy, cool, perfect contrast.
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Roasted potatoes or fries — Carb on carb. No regrets.
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Simple salad — You know, so it looks like you’re being healthy.
Frequently Asked Questions:
Can I make these ahead?
Yep. Shape them, chill, and bake when you’re ready. They actually hold up better after chilling.
Do I really need lump crab meat?
Honestly? Yes. It makes all the difference. You can use other types, but lump crab gives the best texture and flavor.
Can I fry them instead?
For sure. Just heat some oil in a skillet and cook until golden brown on both sides. Easy.
And there you have it — the perfect Maryland Crab Cakes recipe, with just the right amount of coastal charm and weeknight ease.
I hope you try them soon. And when you do? Tell me how it went! Did you brush on the butter? Go heavy on the Old Bay? Or did you fry them for that extra crunch? Seriously, I want all the details. Drop a comment and let’s chat crab cakes!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Maryland Crab Cakes
Ingredients
- 1 large egg
- 1/4 c 60 grams mayonnaise
- 1 tbsp chopped fresh parsley or 2 tsp dried
- 2 tsp Dijon mustard
- 2 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning up to 1 and 1/2 tsp for a spicier kick
- 1 tsp fresh lemon juice plus more for serving
- 1/8 tsp salt
- 1 lb 454 grams fresh lump crab meat
- 2/3 c 41 grams saltine cracker crumbs (about 17–18 2-inch crackers)
- Optional: 2 tbsp 30 grams melted salted or unsalted butter
Instructions
- In a large bowl mix together the egg, mayonnaise, parsley, Dijon mustard Worcestershire sauce, Old Bay seasoning, lemon juice and salt.
- Gently place the crab meat and cracker crumbs on top of the mixture. Carefully fold them in without breaking up the crab meat.
- Cover the bowl. Put it in the refrigerator, for at least 30 minutes or up to 1 day.
- Set your oven to 450°F (232°C). Grease a baking sheet with butter or nonstick spray or use a silicone baking mat.
- Divide the crab mixture into 6 portions on the prepared baking sheet using a 1/2 cup measure. Avoid flattening them; ensure they are well-formed to prevent them from falling apart.
- For an added burst of flavor brush melted butter over each crab cake's surface.
- Place in the oven. Bake for 12 to 14 minutes until lightly golden around the edges and, on top.
- Squeeze lemon juice over them before serving while still warm.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
