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

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Course: Main Dishes

Cuisine: American

Prep Time: 40

Cook Time: 15

Total Time: 55

Servings:

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