Maryland Style Crab Cakes

These real Maryland style crab cakes are full of delicious lump crab, old bay seasoning and very little filler! These are the best crab cakes to make at home to enjoy the amazing flavor of crab!

I may live in Ohio now but I grew up in Maryland so I am kind of a crab cake snob! Nothing beats real Maryland crab cakes made with fresh crab meat! So many times I have ordered crab cakes at a restaurant and been disappointed with tiny bits of crab surrounded by bread crumbs and fillers. So unless I’m visiting Maryland I make my own! This delicious crab cake recipe is the real deal with just enough filler to hold them together so that the crab flavor can really shine through! I personally think crackers make the best filler to create the perfect texture for these crab cakes.

This is a simple crab cake recipe that highlights the flavors of crab meat and old bay and is made with only a few ingredients! These are one of my favorite things to serve up for a special occasion (they are almost always my husband’s b-day dinner!) but they are also easy enough to whip up for a weeknight dinner.

• Other Posts You’ll Love
• Air Fryer Salmon Bites
• Philadelphia Roll Sushi Bowls
• Classic Tuna Casserole

FAQ-

What kind of crab meat is best?

Authentic Maryland crab cakes are made with blue crab meat. If you can get fresh crabs and pick them for this recipe that is amazing! However if you live too far from the Chesapeake bay to get fresh crabs the good news is you can head to your local grocery store. Usually in the seafood section you can find canned crab meat that works well for these crab cakes. There are usually three kinds, claw meat, lump crab meat, and jumbo lump crab meat. I like to use the lump meat or jumbo lump crabmeat so that there are nice large chunks of crab in the cakes. Claw meat tends to break apart easier so I don’t recommend using it.

What to serve with crab cakes?

Since these crab cakes are made with simple ingredients I find the best side dishes to serve with them are also simple! I love to serve these with fresh seasonal vegetables like corn on the cob or steamed broccoli. They are also great with your favorite salads or coleslaws. We also love these with roasted potatoes or even French fries! You really can’t go wrong with any of your favorite sides alongside these classic Maryland crab cakes!

Here’s what you’ll need for these Maryland style crab cakes

1 Pound Lump Crab Meat

1/4 Cup Mayonnaise

1 Large Egg

2 tsp Dijon Mustard

1 1/2 tsp Old Bay

1 tsp Lemon Juice

1/2 Cup Saltine Cracker Crumbs (about 12 saltine crackers)

2 Tbsp Melted Butter

Here’s how to make these delicious crab cakes

In a large mixing bowl whisk together egg, mayonnaise, dijon mustard, Old Bay and lemon juice until well mixed.

Add in cracker crumbs, and crab and mix gently. Try not to break apart the chunks of crab too much, fold the mixture together gently to coat the crab.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 24 hours.

When ready to bake-

Preheat the oven to 450 and line a baking sheet with parchment paper or spray with non-stick cooking spray.

Scoop the crab mixture out in 1/2 cup portions into a mound on the prepared baking sheet. Gently press it together to hold into place if it falls apart. I like to use a measuring cup or large ice cream scoop for this.

Brush the tops of the crab cakes with melted butter.

Bake crab cakes for 13-15 minutes or until the tops of the crab cakes are a nice golden brown.

Serve warm.

Store any leftovers in an air tight container in the refrigerator.

Maryland Style Crab Cakes

These real Maryland-style crab cakes are full of delicious lump crab, old bay seasoning and very little filler! These are the best crab cakes to make at home to enjoy the amazing flavor of crab!

4.98 from 36 votes

Print Pin Rate

Course: Main Dishes

Cuisine: American

Prep Time: 40 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 55 minutes minutes

Servings: 6

Calories: 193kcal

Author: Krista

Ingredients

• 1 Pound Lump Crab Meat
• 1/4 Cup Mayonnaise
• 1 Large Egg
• 2 tsp Dijon Mustard
• 1 1/2 tsp Old Bay
• 1 tsp Lemon Juice
• 1/2 Cup Saltine Cracker Crumbs about 12 saltine crackers
• 2 Tbsp Melted Butter

Instructions

• In a large bowl combine the mayonnaise, egg, Old Bay, dijon mustard, lemon juice and saltine cracker crumbs. Stir well.
• Fold in the drained lump crab meat gently until all the crab is evenly coated.
• Cover the bowl with plastic wrap and refrigerate for at least 30 minutes
• Preheat the oven to 450 and line a baking sheet with parchment paper or spray with non-stick cooking spray.
• Scoop the crab mixture out in 1/2 cup portions into a mound on the prepared baking sheet. Gently press it together to hold into place if it falls apart. I like to use a measuring cup or large ice cream scoop for this.
• Brush the tops of the crab cakes with melted butter.
• Bake crab cakes for 13-15 minutes or until the tops of the crab cakes are a nice golden brown.
• Serve warm.
• Store any leftovers in an air tight container in the refrigerator.

Nutrition

Serving: 1g | Calories: 193kcal | Carbohydrates: 4g | Protein: 15g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Cholesterol: 118mg | Sodium: 643mg

Sharing is caring!