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Maryland Crab Cakes with Quick Tartar Sauce

5 stars based on 66 votes


When you live in Maryland, eating crabs is a summer pastime: picnic tables covered with brown paper, silver buckets, buttered corn, french fries, cornbread and the unmistakable scent of seafood and Old Bay. It’s that time of year, and my mind is already drifting to all those weathered crab shacks at the Eastern Shore, where you can look out over the bay and put your feet in the sand. Is it August yet?

Crab cakes 9

Some people might be so daring, but I would not attempt an all-you-can-eat crab feast at home. (Live crabs, giant steamers…yikes!) I would, however, make crab cakes, which are just as delicious and super easy to prepare. And — added bonus — your children will probably like them. At least mine do, and that includes one finicky little 5-year-old.

Crab cakes 5

The most important thing when you’re making crab cakes is to use fresh, good quality lump crab meat. I get mine at Whole Foods, which can be expensive, but one pound is enough to make six generous crab cakes, which feeds my family of four easily. Or, if you live in the DC area (and are willing to make the trek into the city), you can find great quality, inexpensive crab meat at the Maine Avenue fish market.

Crab cakes 4

The other key to great crab cakes is to go light on the filler. These have just enough to bind the crab meat together and add great flavor.

Crab cakes 6

I love them with the tartar sauce below, but you could also serve them with lemon wedges or cocktail sauce. As for accompaniments, think corn on the cob, french fries, coleslaw or any simply prepared green vegetable.

Crab cakes 2


Crab cakes 10

Try serving these crab cakes with Peel n’ Eat Shrimp, Cornbread Muffins and French Green Beans with Shallots.


Maryland Crab Cakes with Quick Tartar Sauce

Servings: Makes 6 crab cakes, enough to serve 3 adults as a main course


For the Crab Cakes

  • 2 large eggs
  • 2-1/2 tablespoons mayonnaise, best quality such as Hellmann's or Duke's
  • 1-1/2 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • 1/4 teaspoon salt
  • 1/4 cup finely diced celery, from one stalk
  • 2 tablespoons finely chopped fresh parsley
  • 1 pound lump crab meat (see note below)
  • 1/2 cup panko
  • Vegetable or canola oil, for cooking

For the Quick Tartar Sauce

  • 1 cup mayonnaise, best quality such as Hellmann's or Duke's
  • 1-1/2 tablespoons sweet pickle relish
  • 1 teaspoon Dijon mustard
  • 1 tablespoon minced red onion
  • 1-2 tablespoons lemon juice, to taste
  • Salt and freshly ground black pepper, to taste


For the Crab Cakes

  1. Line a baking sheet with aluminum foil.
  2. Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; gently fold mixture together until just combined, being careful not to shred the crab meat. Shape into 6 crab cakes (about ½ cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour.
  3. Preheat a large nonstick pan to medium heat and coat with canola oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Be careful as oil may splatter. Serve immediately with tartar sauce or a squeeze of lemon.

For the Quick Tartar Sauce

  1. Mix all ingredients together in a small bowl. Cover and chill until ready to serve.
  2. Note: If you can only find jumbo lump crab meat, you may need to break the pieces up a bit. If the clumps are too large, the crab cakes won't hold together well.
  3. Note: The nutritional information is for the crab cakes only.

Nutrition Information

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  • Serving size: 2 crab cakes
  • Calories: 299
  • Fat: 14 g
  • Saturated fat: 3 g
  • Carbohydrates: 9 g
  • Sugar: 1 g
  • Fiber: 1 g
  • Protein: 32 g
  • Sodium: 1141 mg
  • Cholesterol: 275 mg

Reviews & Comments

  • 5 stars

    I apologize if this question has been asked/addressed but can you freeze these crab cakes? If so, is it recommended to cook them first, freeze and then reheat? As always, thank you for such amazing and delicious recipes, I cannot wait for your cookbook to come out!

    - Celeste on April 21, 2017 Reply
    • Glad you enjoy the recipes, Celeste! I generally don’t love the way crab freezes, but a number of readers have mentioned that they have frozen them successfully (after cooking them), so you could definitely give it a try.

      - Jenn on April 21, 2017 Reply
  • 5 stars

    Excellent. I broiled them but think they would have been better lightly fried in butter. The crabmeat in md. Was 40 dollars for backfin. This recipe was good. Just enough to hold crabmeat together without overpowering the flavors.

    - Janet hannsz on April 17, 2017 Reply
  • 5 stars

    Hi Jenn. Beautifully balanced recipe- celery ratio just right and turned out perfectly. I didn’t have the panko so used sourdough crumbs I made myself. Also we can’t get Old Bay seasoning in Australia so just used salt & pepper which meant you could really taste the crab. I have a suspicion that you Americans are just used to the taste of Old Bay and expect it in crab cakes. Anyhow, thanks for the website and all your work and the I’ll definitely be looking to make other recipes.

    - Chris on April 17, 2017 Reply
  • 5 stars

    Delicious! My son and I loved them! I made them in the morning before work and just cooked them when I got home. Definitely my new favorite crab cake recipe! Don’t forget the tarter sauce; yum!

    - Nora Schuffenhauer on April 11, 2017 Reply
  • 4 stars

    Skip the celery. Used roasted red pepper mayo instead of Dijon mustard and pretzel crumbs instead of panko. Pantry shortage but pretty darn good. Also, don’t like canned crab. Use crab leg meat to ensure you get the best cakes.

    - Taken on April 1, 2017 Reply
  • 5 stars

    This recipe is EXCELLENT! I altered it slightly by adding garlic powder and black pepper. Also, instead of fresh celery/psrsley, I used celery seed and dried parsley. My family was asking when I’d make more crab cakes as they were eating. I will be adding this recipe to my collection… one more thing, I didn’t have an hour to allow the crab cakes to sit in the refrigerator. I mixed, shaped and fried them immediately and they were perfect!

    - Dr. Sa on March 16, 2017 Reply
  • 5 stars

    WOW! Another great recipe from you Jenn! I followed the recipe exactly as written and it turned out perfect. We ate it plain without the tartar sauce. My husband said he wasn’t that crazy about crabcakes but I love them. He was ooohhhing and ahhhing while he was eating it. I asked if he wanted to take the leftover for lunch the next day. He happily agreed. Thank you for sharing your amazing recipes!

    - Huong on March 13, 2017 Reply
  • 5 stars

    My husband and I had the crab cakes for dinner tonight. They were wonderful! We both agreed that this will be our “go to” recipe. Thanks.

    - Donna on March 10, 2017 Reply
  • 5 stars

    Let me confess I altered the recipe a tiny bit. That said, these were the BEST crab cakes I have ever tasted; tender, moist and bursting with fresh crab flavor.

    Alterations: I’m not an Old Bay fan, so I replaced it with a half-teaspoon sriracha. I’m also averse to salty food, so I cut the quarter-teaspoon to “a pinch” and that was plenty. I AM a fan of butter, so I sautéed the cakes in one part canola and two parts unsalted butter. Rich!

    Finally, I inadvertently minced more parsley than the cakes needed, so I added the leftover (about 1.5 tablespoons) to the tartar sauce which turned out delicious. Once the cakes were consumed, we were still eating the sauce.

    We’ll be eating more crab the rest of our lives, now that we have this recipe!

    - Mark on March 9, 2017 Reply
  • 5 stars

    My daughter loves these crab cakes she can eat them every day, even though that they fall apart a bit during frying they are still delicious, the amount of spices is just right, nothing to add, definitely a keeper.

    - Bozena Godzwon on February 14, 2017 Reply
  • Can these be broiled in stead of

    - Kathy on February 14, 2017 Reply
    • Yes, Kathy, then can. I think you should do a combination of baking and broiling; I’d bake them on a baking sheet and When they’re about done baking, I’d stick them under the broiler for a minute or two to brown the tops a bit.

      - Jenn on February 14, 2017 Reply
  • I live in a smaller rural town in CA, and really, really want to make these crab cakes, but don’t have a clue about how to get the best tasting crab. We have a Safeway and a Save Mart here. Can I use canned crab meat? Which brand would you recommend? Would it be too salty? Do stores with real meat counters sell fresh crab meat? Thanks for your help. I can’t wait to make these.

    - Ann Brown on January 30, 2017 Reply
    • Hi Ann, It is definitely best with fresh crab, but canned will work. Ask the at the fish counter what they recommend in terms of brand. Hope you enjoy!

      - Jenn on January 30, 2017 Reply
  • Hello, can I add imitation crab meat with lump crab meat?

    - Kim mckie on January 15, 2017 Reply
    • Hi Kim, I haven’t tried it with imitation crab, so I can’t say for sure, but I do think these would be best with the real thing– sorry!

      - Jenn on January 15, 2017 Reply
      • We use imitation every tone and they taste amazing!!

        - Nikki on February 26, 2017 Reply
  • 5 stars

    My husband and I were pleasantly surprised with this recipe! Very easy to make, the ingredients and directions were precise, and the result was delicious. My only regret is that I didn’t try the tartar sauce!

    - Danica on January 11, 2017 Reply
  • what is Old Bay seasoning

    - Nicole on January 8, 2017 Reply
    • Hi Nicole, Old Bay seasoning is a combination of spices including mustard, paprika, celery salt, black and red pepper and more. It’s widely available in the U.S. but if you have a hard time finding it, here’s a recipe for homemade Old Bay.

      - Jenn on January 9, 2017 Reply
  • 5 stars

    Made these new years eve. Followed recipe as directed. I always want to try it as intended. They turned out great and held together well. Refrigerating prior to frying them is a must. Will definitely make these again. Tartar sauce was equally awesome, simple but nice side. Thanks.

    - Michael Breitweiser on January 4, 2017 Reply
  • 5 stars

    Fantastic recipe! Love that the crabmeat is the star. We replaced the celery with green peppers but I’m sure the celery would taste great as well!

    - Katja on January 1, 2017 Reply
  • 5 stars

    I wasn’t a fan of crab cakes until now! The crab cakes in restaurants have a lot of filler and I don’t get too much of the crab taste. But this recipe definitely showcases the crab in crab cakes. Delicious! My family couldn’t wait for me to make the sauce so we just had it with lemon. I served it with your corn muffins and it was filling. Thank you so much! Will try with Dungeness crab next time.

    - Mia on December 29, 2016 Reply
  • 5 stars

    These crab cakes were amazing! I made these for Christmas dinner and they were a huge hit. Thank you for the tip about checking for shells because there were quite a few and I would’ve just dumped the crab meat into the mixture had you not included that tip. Thanks for the recipe.

    - Nickie on December 27, 2016 Reply
  • 5 stars

    Hi Jenn, I made this today for Christmas Eve dinner. Very delicious, my husband and sons said the best crab cakes! The tartar sauce was so good. Minimum fillers and maximum crab! I served with grilled jumbo shrimp, homemade coleslaw, sautéed spinach and wild rice. Thank you so much!

    - Nita on December 25, 2016 Reply
  • I tried this for the second time – right into the garbage. Too much of everything except crab meat. Unable to salvage.
    0 stars

    - Tsquared on December 24, 2016 Reply
  • 5 stars

    Hi, I’ve made this recipe before, these are awesome. This time I’m wondering if I can make them today, and look them tomorrow for Christmas, or will they be too dry?

    Thank you! Happy Holidays!

    - tracy on December 24, 2016 Reply
    • Yes Tracy, that’s perfectly fine — just cover them tightly with plastic wrap. Happy Holidays to you too :).

      - Jenn on December 24, 2016 Reply
  • 5 stars

    I made a gluten Free version using udi’s whole grain bread instead of the panko, since the kids are wheat sensitive. It came out perfect! The tartar sauce was also two fist bump hit!

    Thank you!

    - Jean Francois on December 18, 2016 Reply
  • I’m going to make these mini and serve as an appetizer for Christmas. I was wondering would I bake or Broil them or both? Also do you have any other recommendations when making them mini? Thank you!

    - Ashley on December 13, 2016 Reply
    • Hi Ashley, I think you could do a combination of baking and broiling– I’d bake them on a baking sheet and When they’re about done baking, I’d stick them under the broiler for a minute or two to brown the tops a little. Enjoy!

      - Jenn on December 14, 2016 Reply
  • 5 stars

    These were very good but next time I will add some zip like diced jalapeno. The tartar sauce was also really good.

    - Missyf on December 13, 2016 Reply
  • 5 stars

    This is a great recipe! Having grown up in Baltimore, I have tried many recipes for Maryland style Crab cakes.

    To freeze, cook the crab cakes first. Cool completely and wrap with plastic wrap. Then play in a heavy duty freezer bag. Thaw in the refrigerator and then reheat.

    - Marie on December 8, 2016 Reply
  • Hi,
    Can I fry them in the morning or day before then bake them in the oven to warm before we are ready to serve?

    - Jackie on November 30, 2016 Reply
    • Hi Jackie, Yes they do reheat well. Enjoy!

      - Jenn on December 1, 2016 Reply
  • 5 stars

    I made these last night for a a few friends and they were fantastic!

    - Janet on November 27, 2016 Reply
  • 5 stars

    This was the most perfect recipe. Simple and delicious!!! Will not or would not change a thing. Thank you for a glorious dinner.

    - Amy on November 20, 2016 Reply
  • Can I make these in advance & freeze them?

    - Susan Koslowsky on November 14, 2016 Reply
    • Hi Susan, I generally don’t love the way crab freezes, but a number of readers have mentioned that they have frozen them successfully, so you could definitely give it a try.

      - Jenn on November 14, 2016 Reply
  • Hello,
    Do you have a suggestion if I don’t have dijon mustard at hand?

    - ANN on October 8, 2016 Reply
    • Hi Ann, you could omit the mustard, use whatever mustard you have or use a little dry mustard.

      - Jenn on October 8, 2016 Reply
  • 5 stars

    This is by far the best crab cake recipe I have ever had! I follow the instructions, adjusting the amounts based on how much crab I have on hand and I am amazed at the simplicity and taste of these delicious cakes. Thank you so much!

    - Nancy Diaz-Ryan on October 6, 2016 Reply
  • Can you freeze once assembled into cakes but before cooked or do you sauté first?

    - Courtney on September 18, 2016 Reply
    • Hi Courtney, I generally don’t love the way crab freezes, but several readers have mentioned they have frozen them successfully, so you could certainly give it a try. (Some readers have frozen them before cooking and some after.)

      - Jenn on September 19, 2016 Reply
  • Can you bake them in a 400 degree convection oven on a cookie sheet lined with parchment paper instead of frying?

    - Carol Filo on September 9, 2016 Reply
    • Hi Carol, I think that would work. When they’re about done baking you could stick them under the broiler for a minute or so to brown the tops a little.

      - Jenn on September 10, 2016 Reply
  • 5 stars

    These are the most fantastic crab cakes! We have a summer place in the Pacific Northwest and I am always given dungenuss crabs from my neighbour. I have searched and searched for the perfect recipe to make the work of shelling worth it! I have tweaked it by adding 2 green onions finely chopped and 1/4 cup bell peppers finely chopped! I also place them in the freezer for a bit so they hold shape. I also freeze them and then enjoy summer for months into the year!

    - Gillian on September 5, 2016 Reply
  • 5 stars

    Let me start this review with cooking is my passion. Other than my children and traveling nothing makes me happier than to cook a great meal for family and friends. I’m known for my cooking and usually don’t fail at it…except… I have never had good luck with crab cakes. They either fall apart, are too salty, fishy or too much filling. I just never could get it right and it would upset me because they are not inexpensive to make. Well thanks to this recipe I now have had success. I made these for company accompanied with shrimp scampi, medallions of beef tenderloin with a cab reduction, scorched green beans and a caprese salad. My company was thrilled and I was extremely pleased with how it all came out. I didn’t change a thing. I made the cakes early in the day and cooking was a breeze. I used Chicken of the Sea lump crab meat. I have to say I was a bit nervous about using canned crabmeat but at $18 a 1lb can the fish market told me it would be fine so I chanced it. Glad I did. Six meaty, flavorful, solid cakes. Thank you so much for this great and very easy recipe. It will now be passed down through the generations in my family.

    - Janice on August 31, 2016 Reply
  • 5 stars

    A friend came by my apartment with 2 zip lock baggies full of Alaskan King crab. Here brother, this is for you. There were crab legs the size of a hammer handle in there, full of crab meat! I am really not a big crab eater and was wondering what to do with it. Jenn’s crab cakes looked like a great solution, and it was! Never made these before so I followed the recipe very closely, even chilled them in the fridge for an hour before frying. I haven’t eaten much crab in my life, but this is the best way I have ever eaten it. I tried the tartar sauce but much prefered them with just fresh lemon juice squeeze on top. Really good!

    - Duffy on July 20, 2016 Reply
  • 5 stars

    Delicious! I have never eaten crab cakes in Maryland, so I have no opinion about “authentic”. All I know is that these are wonderful. I also made the green beans with shallots (divine) and the cornbread muffins (outstanding). Another wonderful meal from the best food blog ever.

    - Mrs T on June 2, 2016 Reply
  • Hi Jenn, Can’t wait to try these – am sure they are delicious like all your other recipes! One question – what brand of relish for the tartar sauce do you suggest? I find it so helpful when you add these suggestions as it really makes a huge difference. Am sure they are not all the same. Thanks for the great eats!!

    - Janet on May 19, 2016 Reply
    • Hi Janet, when it comes to relish, are they are essentially the same so you really can’t go wrong. I think I’ve just used the store-brand relish for the tartar sauce. Hope that helps!

      - Jenn on May 20, 2016 Reply
  • 5 stars

    i was craving Devon’s crab cakes and this recipe was very awesome..

    - Aminah on May 15, 2016 Reply
  • 5 stars

    These were prenominal! First recipe ever that kept the cakes together – despite not having time to chill them. Thank you so much!!

    - anne on April 15, 2016 Reply
  • Hi

    Can I use the less expensive backfin crabmeat for this recipe.

    - Jackie on April 11, 2016 Reply
    • Jackie, you can but they definitely won’t be as good! (I know the lump crabmeat is definitely a splurge.)

      - Jenn on April 11, 2016 Reply
  • 5 stars

    Best I have ever had. Five stars without a doubt, I am always at Jersey shore and Maryland and love crab cakes, this receipe outshines them all. Thanks so much and very easy to

    - Anna on March 18, 2016 Reply
  • How significant is the celery in this recipe? I just left the grocery store and forgot the celery! I prefer not to go back, if I don’t have to. ;)

    - Christine L. on January 29, 2016 Reply
    • Hi Christine, It just adds a little crunch — definitely not worth going back to the store :)

      - Jenn on January 29, 2016 Reply
  • Can these be frozen prior or after cooking?

    - joann seegmiller on January 13, 2016 Reply
    • Hi Joann, Generally I don’t love the way crab freezes, but several readers have commented they have frozen them with success, so you could certainly give it a try! (Some readers have frozen them before cooking and some after.)

      - Jenn on January 14, 2016 Reply
  • 5 stars

    Made these tonight for company and all swooned! Well done; a great recipe. I baked mine however at 400 for approx 12 min. Happy Holidays!

    - Bruce on December 23, 2015 Reply
  • 5 stars

    Outstanding crab cakes! Do you have a paella recipe that you can share?

    - David Lowry on December 22, 2015 Reply
  • After frying the cracbcakes, can i freeze them?

    - kate on December 18, 2015 Reply
    • Generally I don’t love the way crab freezes, but several readers have commented they have frozen them with success, so you could certainly give it a try!

      - Jenn on December 19, 2015 Reply
    • I froze the extra in patties. I then pulled them out as needed, thawed and fried. My family actually prefers the frozen.

      - deanna on December 20, 2015 Reply
      • Wow, great to know- thanks Deanna!

        - Jenn on December 21, 2015 Reply
  • 5 stars

    Hi Jenn,

    I have made these before and loved them. I have always served them warm, but I would like to take them to a party and wondered if they would still taste as good at room temp?

    - Mary on December 13, 2015 Reply
    • Hi Mary, I suspect they would be tasty at room temperature. I wouldn’t suggest leaving them out too long though as you don’t want to risk them spoiling and upsetting people’s stomachs!

      - Jenn on December 13, 2015 Reply
  • 5 stars

    Sounds like a very good recipe. Its a different recipe I use since I live in Maryland but I will certainly try it next year when crabs are available next spring.

    - Carol Wathen on November 24, 2015 Reply
  • 5 stars

    tried this recipe 2 weeks ago now my seafood friday fave

    - eddie on November 14, 2015 Reply
  • 5 stars

    How much do you really spend to prepare maryland crab cake using a 1 pound crab meat?

    - Danilo G. Acuna on October 22, 2015 Reply
    • Hi Danilo, The price ranges from $25-$30.

      - Jenn on October 30, 2015 Reply
  • 5 stars

    I noticed you use one half cup for regular sized crabcakes but how much crab mixture do you use for appetizer size.
    Please answer quickly as party is this week.?

    - Anne miles on October 19, 2015 Reply
    • Hi Anne, For hors d’oeuvres I would use a few tablespoons and for appetizers I would use 1/4 cup. Hope that helps :)

      - Jenn on October 19, 2015 Reply
  • 5 stars

    I love crab cakes: Old Bay! Tartar sauce! Lemon wedges! Sadly, I have developed a sensitivity to crab and no longer can eat it. I have made these cakes several times substituting 16 oz. canned salmon or tuna for the crab. I’m sure they would be even more delicious with the crab – but I thought I would let your readers know that it IS possible make a substitution for the crab if necessary and they turn out really well! These are easy to make – I like to put them together over lunchtime and they are chilled and ready for easy finishing for supper.

    - Caroline Y on October 18, 2015 Reply
  • Hi Jenn, my son is allergic to the eggs and wheat in this recipe. I usually sub mayo for yogurt or sour cream but I’m stumped on what to use as a binder in place of the eggs and breadcrumbs. Please do you have any suggestions?

    - Lisa Pierson on September 16, 2015 Reply
    • Hi Lisa, I think more mayo or egg replacer would work, and gluten-free breadcrumbs will be fine. Hope that helps!

      - Jenn on September 16, 2015 Reply
  • Can the crabcake mixture be used as a stuffing with trout that will be baked?

    - Kate Bush on September 15, 2015 Reply
    • Hi Kate, Yes, that should work, although you might want to use only one egg since you don’t really need it to hold together.

      - Jenn on September 16, 2015 Reply
  • 4 stars

    I used all the ingredients except celery and my crab cakes seem very wet? When you put them in the fridge for an hour while they hold together better?

    - Susanne on September 10, 2015 Reply
    • Hmmm…they shouldn’t be too wet, and they should hold together when you form the cakes initially. If they aren’t holding together and the mixture seems wet, add some more bread crumbs and that should do the trick.

      - Jenn on September 10, 2015 Reply
  • This is the best recipe I have tried yet. I have tried a lot too. The Ritz cracker one was ok but the crackers took away from the flavor. The Panko crumbs were perfect and the amount of the ingredients are perfect. I would only not use the salt it isn’t needed for me.

    My question is can I freeze these before I cook them and then use my vacuum sealer to freeze them for a couple of months?

    Thanks Sandy

    - Sandy Griffin on August 19, 2015 Reply
    • Hi Sandy, Yes, that’s fine. Glad you enjoyed them!

      - Jenn on August 24, 2015 Reply
  • 5 stars

    Amazing! My bf thinks I should open my own restaurant because of these. And I even used the celery AND good quality canned crabmeat. Perfect and easy!

    - Jen on August 3, 2015 Reply
  • I followed your recipe exactly and they came out wonderful, better than the crab cakes at any restaurant. Thank you, it’s a keeper.

    - Laura Eakins on July 21, 2015 Reply
  • Hi Jenn…..

    I’m wanting to make these crab cakes at the trailer this w/e and I checked the Reviews and guess what there is a link for “Old Bay Seasoning”.

    This is tooooooooo funny because I was just going to email or question you on how to make this seasoning (because I have not seen it in Southern Ontario Canada and if it’s store bought – I can make it (just need the recipe)).

    I’ll let you know how crab cakes work out with my family – what’s NOT TO LOVE ABOUT these little tid-bits of goodness.

    Streetsville, Ontario, Canada

    - Sharon on June 26, 2015 Reply
  • 5 stars

    We love these crabcakes! My husband loves the slight crunch to the crust. True Maryland crabcake recipe, excellent! Discovering your blog has made me excited to cook again!

    - Carol on May 29, 2015 Reply
  • Is there a substitute for Old Bay Seasoning? I live in Philippines and it’s not that easy to find.

    - Peachy on May 27, 2015 Reply
  • I want to try this recipe but I don’t know what pinko is?

    - Elizabeth on May 26, 2015 Reply
    • Hi Elizabeth, Panko is Japanese breadcrumbs — they are readily available in most grocery stores.

      - Jenn on May 26, 2015 Reply
  • 5 stars

    I have eaten loads of crab cakes but have never made them myself. We live in Ottawa, Ontario and let me tell you, it was a bit of a chore finding Old Bay Spice. However, we found it, I followed your recipe and they turned out amazing! Many thanks for sharing this recipe :)


    - Mary on May 24, 2015 Reply
  • Can I freeze these?

    - Ms Deanna Dovich on May 17, 2015 Reply
    • Hi Deanna, Unfortunately, crab meat does not freeze well. Sorry!

      - Jenn on May 18, 2015 Reply
      • 5 stars

        Thank you. I did put some in the freezer, so I guess I’ll just see what happens. lol I followed the recipe pretty closely except I used fresh claw meat – which is what I had on hand. They turned out excellent. Thanks again.

        - Deanna on May 18, 2015 Reply
  • 5 stars

    I added an egg to the recipe to help to hold the cakes together even if using jumbo lump. I didn’t add the celery. These were very very good!!!

    - Chef Thom on April 27, 2015 Reply
  • 5 stars

    these . were . EVERYTHING .

    - taryn on April 21, 2015 Reply
  • 5 stars

    I had never made a crab cake before in my life but have eaten plenty of them, lol. These came out perfect, so delicious. My Husband was raving about them. I was concerned because as I made them into cakes they felt really wet, but I put them in fridge for an hour like recipe said, and they cooked perfectly. They all stayed together and looked great.

    - Colleen on April 10, 2015 Reply
  • 4 stars

    Hi Jenn, We love our seafood in Australia so wanted to try your receipe for a Birthday dinner last night. Glad I did they turned out beautifully and were a great hit!
    I didn’t have enough fresh crab meat (blue swimmers) for the full receipe so I added some fresh balmain bug meat (similar to lobster) which worked. Served with Coleslaw, corn-on-the cob and sauteed potato slices.
    Thank you, Gayle

    - Gayle on March 30, 2015 Reply
    • Hi Gayle were you able to get old bay seasoning in australia

      - amy on June 24, 2015 Reply
  • 5 stars

    Hi Jenn – This recipe looks delish! I am going to make them into mini crab cakes for a party tomorrow. Would you be to tell me what size they should be and what temperature to bake them on and for how long? I apologize for all the questions, but I definitely want to get them right!

    Many thanks, Teisha

    - Teisha on March 6, 2015 Reply
    • Hi Teisha, I would make them bite-sized (about 1-1/2 in diameter); you may need to shred the crabmeat a bit so that they hold together since they are small. Bake them at 350 until just golden — can’t say for sure how long since I usually fry them but I’m guessing 15-20 minutes. When you’re making the mixture, you might want to test bake one crab cake to make sure they hold up in the oven. If they are too dry, you can try adding another egg like some others have done.

      - Jenn on March 7, 2015 Reply
  • 4 stars

    Loved the way these tasted, but had a lot of trouble making them stick into cakes. Added another egg, boom, problem solved.

    Also had a nice crab cake stir fry from the first unlucky batch! haha

    - Leah on March 6, 2015 Reply
  • Hi,

    Do you think if I refrigerated these for more than an hour they would be ok? I’m worried about them drying out? I want to prep these before I go to work in the morning (9am) and cook them once I get home (5pm).
    Thank you!

    - KB on February 9, 2015 Reply
    • Yes, absolutely. Just cover them with plastic wrap and they’ll be just fine.

      - Jenn on February 10, 2015 Reply
      • Thank you Jenn! Cant wait to let you know how they turn out! :) Im cooking them for hubby on Vday.

        - KB on February 10, 2015 Reply
        • 5 stars

          Hi Jenn,
          Just wanted to let you know that these crab cakes turned out perfectly! I made them on Valentines day Eve…Left them in the fridge all night/day and prepared them in the skillet for dinner on Vday. I left out the celery like other reviewers. The Husband absolutely loved them and we both agreed they tasted like the real deal! We lived in DC for 6 years and these crab cakes definitely had that authentic Maryland taste to them.
          Thanks so much for a staple recipe!!

          - KB on March 8, 2015 Reply
  • 5 stars

    G’day from West Australia,

    We went crabbing up the estuary and caught around a dozen blue swimmer crabs. My Aussie In-Laws always just boil the crabs and make crab sandwiches with salad and a seafood sauce (ketchup mixed with mayo). Although very tasty with fresh crabs I wanted to try something a bit more adventurous! I found this recipe and used the remaining 6 crabs to make your Maryland crab cakes. The Old Bay seasoning is hard to find Down Under, so I substituted it with 1/3 tsp of paprika, cayenne pepper, celery salt and large pinch of ground cardamom and black pepper. I also used 60g of gluten-free bread crumbs instead of panko (my wife is coeliac). The cakes bound together nicely before going into the fridge for an hour.

    I fried them up 4 mins each side and they looked (and tasted) awesome. Absolutely delicious crab cakes. Big hit with the family although I might have put a bit too much cayenne pepper in! Perfect for my wife and I, but the ‘olds’ found them a bit too spicy!

    Frank :)

    - Frank on January 25, 2015 Reply
  • 5 stars

    I thought these crabcakes were simple and easy and came out tasting Great……

    - Stephanie Keough on January 25, 2015 Reply
  • 1 stars

    Total Fail! I spent a lot for this crab meat. A wreck.

    - Christine on January 24, 2015 Reply
    • Hi Christine, So sorry your crab cakes didn’t turn out. May I ask what went wrong?

      - Jenn on January 25, 2015 Reply
  • 5 stars

    I work at an upscale italian restaurant and I made these yesterday and brought them in, even the chef was impressed, thanks.

    - Brent on January 18, 2015 Reply
  • 5 stars

    Yum, Yum, Yum!!! I made your crab cakes and sauce last year as a starter for our big Hanukkah dinner and they were requested again this year. I was told that if I just served those and dropped the beef, they would leave very, very happy. :)

    - Christy on January 8, 2015 Reply
  • I making the Maryland crab cakes and I think my mixture is to moist and the crab cakes won’t form into a ball like I think they should there real loose what do I do?

    - Matt on December 24, 2014 Reply
    • Hi Matt, The mixture should just hold together; the cakes shouldn’t be pressed too “tightly.” Once the cakes are formed, chilling in the fridge helps them stay together. That said, if you are using lump crab meat, you may have to break the lumps apart just a bit to get them to hold together better.

      - Jenn on December 24, 2014 Reply
  • Need to make 12 do I double the recipe?

    - nadia on December 23, 2014 Reply
    • Yes, that should work.

      - Jenn on December 23, 2014 Reply
  • 5 stars

    I want to make these as appetizers. Do you think they will hold well as mini-cakes?

    - Martha on December 22, 2014 Reply
    • Hi Martha, Yes, but you might have to break up the lumps of crab meat a bit so they hold together.

      - Jenn on December 22, 2014 Reply
  • looks delicious…can’t wait to try them over the holidays

    - kp on December 3, 2014 Reply
  • 5 stars

    The crab cakes were awesome!! I’m originally from Maryland, and these were spot on. I made them without celery, but only because I don’t enjoy celery in my crabcakes :) I bought the crab meat from Costco, which was a good deal for the quantity and quality of the meat. I also made the cornbread, and it was a perfect side. Definitely making this again!

    - Diana on September 18, 2014 Reply
  • 5 stars

    I want to know if I can do this recipe with a canned crab or only with fresh crab. Thanks.

    - Hilda Alonso on September 5, 2014 Reply
    • Hi Hilda, It is definitely best with fresh crab, but canned will work.

      - Jenn on September 5, 2014 Reply
    • 5 stars

      Drain the crab & soak in milk for an hour or so. Drain in strainer. This is for refrigerated lump meat. Canned so not recommended use it for dips.
      Fresh always best! :)

      - Becky deFaria on November 11, 2014 Reply
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  • 5 stars

    Made the cakes last night, they were great. great flavor, the real thing. Had some crab cakes at the restaurant recently, but was disappointed. they have too much filling. I cooked a few and froze the remaining, looking forward to the next meal with them. Instead of the Tarter Sauce, I made a cocktail sauce, which was really good too. thank you for posting this recipe.

    - Ken on July 25, 2014 Reply
  • 3 stars

    I like the tartar sauce. Great amount of mixer; however the crab cake is salty with both the Old Bay seasoning and salt together. I will say one or the other if both minimize the sparkle on the salt.

    - Mee Cha on July 25, 2014 Reply
  • I have read and reread this recipe, and do not understand why you need the foil lined baking sheet if they are fried in frying pan.

    - Patty on July 24, 2014 Reply
    • Hi Patty, It’s just for easy clean-up. I should have made that clear; sorry about that!

      - Jenn on July 24, 2014 Reply
  • I’ve been making a very similar recipe for years. However, I refrigerate the crab cakes on a cookie sheet (Silpat mat works great here). Heat oven to 400 degrees, move crab cakes from refrigerator to preheated oven. Bake 15 minutes, then turn on broiler to brown nicely. Great taste, less fat and much less cleanup.

    - Phyllis Barrier on July 24, 2014 Reply
  • 5 stars

    Theses were great! I’ve made them several times minus the celery. They freeze well also. I prepare as directed and freeze them uncooked. They fry up perfect straight from the freezer!

    - Raechelle on July 19, 2014 Reply
  • 4 stars

    Made the crab cakes for dinner last night they were wonderful wife and son loved them

    - Sherman on July 17, 2014 Reply
  • 4 stars

    These were wonderful! Much lighter than other recipes I’ve tried.

    - Stephanie on July 17, 2014 Reply
  • 5 stars

    I made these crab cakes last night for my husbands birthday dinner. They were delicious and my husband loved them! Thank you for the recipe!

    - Katie on July 10, 2014 Reply
  • 5 stars

    Hi Jenn, I made these crab cakes for company the other night and WOW, were they delicious! Also made your Peel and Eat Shrimp and Cornbread Muffins…my guests couldn’t stop raving about the food. Thanks for making me look good!

    - Mike on June 7, 2014 Reply
  • These still look yummy though I haven’t had a chance to try them yet in BC Canada! Our Crab season differs from the East coast
    I did send a note to my FB Safeway page advising them to stock Old Bay. ( A few years ago, I turned my local Safeway onto stuffed green olives, after my Aunt & Uncle returned from California with wonderful jars of stuffed garlic and Jalapeno giant green olives – best sellers here now!)
    Love your page Jenn!

    - nancy hilliard on May 7, 2014 Reply
  • When Grovsenor Market , (in the bottom of the 1st Grovesenor high rise) , on Grovsenor Lane off of Tuckerman Lane, is having their sale on lump crab meat, you can’t beat the price anywhere.
    It’s great crab meat in a container in their meat/fish section.

    - Ronnie Jaffe on May 7, 2014 Reply
    • Good to know, Ronnie. Thank you!

      - Jenn on May 7, 2014 Reply
  • I was searching for a quick tartar sauce recipe on Pinterest & found yours- I just whipped it up at the last minute for dinner & it’s great! This was my first attempt and it’s a keeper- thanks so much!

    - Tiffany on March 18, 2014 Reply
  • If we don’t have old bay seasoning, what would be a nice replacement?

    I also don’t know what panko is :) don’t think we have it here

    - Jo on February 13, 2014 Reply
    • Hi Jo, Here’s a recipe for Old Bay:

      Panko is a type of breadcrumbs; if you can’t find it try crushed up saltine crackers.

      - Jenn on February 13, 2014 Reply
      • Panko Japanese Breadcrumbs can be found in the deli section here in Canada – they are lighter than regular B Crumbs and way tastier!- hope you find them!

        - nancy hilliard on February 13, 2014 Reply
    • Look above Jo – I had to ask the same question! :-)

      - nancy hilliard on February 13, 2014 Reply
      • (re: Old Bay)

        - nancy hilliard on February 13, 2014 Reply
  • Best Crab Cakes ever! The Tartar sauce was amazing! Will be making these again soon!

    - Angie Fronzaglia on February 5, 2014 Reply
  • I grew up in Maryland and have kept the food traditions alive since leaving the state many years ago. Personally I like your recipe, but would forgo the celery and Old Bay, and add a 1/4 teaspoon of red pepper. I have never used panko, only 2 slices of finely chopped bread crumbs (white bread) per pound. Lastly, I would never put steak sauce on a quality steak and cringe at the thought of tarter sauce on a delicate and bound to be delicious crab cake. But go with what you like. Cheers!

    - John C on January 8, 2014 Reply
  • I made these for Christmas Eve – they were delicious. I omitted the celery – just a personal preference – everything else was followed to the recipe. Will be added to my recipes book as a staple. Thank you!

    - cristina on December 26, 2013 Reply
  • What would you recommend as a fill in for “Old Bay”? I am a West Coaster (Canada) and am not familiar with this seasoning….

    - nancy hilliard on September 23, 2013 Reply
  • I have made this recipe and I absolutely love them and so does the family. I grew up on Long Island, N.Y. and they have great crab and lobster and I have also made this recipe with lobster meat. Amazing.

    - Millie on September 22, 2013 Reply
  • I’m from Maryland. bred and buttered!!! And altho this recipe does sound good. NO true Marylander would add any veggie to their Crab Cake!! Don’t mess with perfection!!! Now…I
    ‘m hungry for crab cakes!! :)

    - Melissa on September 11, 2013 Reply
  • I read the whole recipe and it sounds very easy to do, and with all these ingredients have to be delicious. I agree with Jennifer fresh and good quality ingredients are the key for success when you cook

    - Cecilia Rischmiller on August 29, 2013 Reply
  • I Was born and raised in Maryland….Love our crab cakes this recipe sounds really good minus the CELERY…..No CELERY

    - Ree on July 25, 2013 Reply
  • These were amazing. I am definitely making them again!

    - Marissa on June 12, 2013 Reply
  • I am a true fan of crab cakes! I will try this recipe out but agree on not using celery. (Well, I guess i will try it once!) My experience in the past has been when forming the patties, if they do not hold together, place back in bowl and add a tad more mayo. Be careful because it does not take much to accomllish this. Put back in the refridge for 15 minutes. I think it is the size of the crab chunks determining this step!

    - Bob T on May 7, 2013 Reply
  • These were great. Tasted light and the seasoning was perfect. I even made the tarter sauce and they went well together. 5 stars.

    - Kitchen Mann on May 4, 2013 Reply
  • Just made these gems. What can a man say other than FANTASTIC!!!! Made the tarter sauce also and that was great. You gotta try this

    - Kitchen Mann on May 3, 2013 Reply
  • I’m sorry but this may sound stupid. I’m from Ga. What is the panko?

    - Tammy on April 23, 2013 Reply
    • Hi Tammy, Panko are Japanese-style breadcrumbs. They are flakier than regular breadcrumbs. You can find panko at most supermarkets but if not, you can use crushed up saltines.

      - Jenn on April 23, 2013 Reply
  • I’m a MD girl and if your a true Marylander we only eat saltine crackers and mustard with our CRAB CAKES.

    - Nancy on April 18, 2013 Reply
  • this sounds great except the celery. and i like broiled better than fried, prob 4-5 min each side in the broiler is what i’ll try! thanks

    - Janet on April 16, 2013 Reply
  • These recipes look good, as I have never had crab cakes, But I love crab legs and claws. How would it work if made with chopped shrimp or lobster?

    - LORRAINE on April 16, 2013 Reply
  • I can hardly wait to try this recipe. It looks delicious

    - sandy prue on April 15, 2013 Reply
  • I use jackfruit instead of crab to make it a vegan dish (also no egg and only egg free mayo)…they are sooo yummy and no animals were harmed in the making of it

    - Wendy on April 15, 2013 Reply
  • How would I be able to broil these?

    - Michelle on April 14, 2013 Reply
    • Hi Michelle, I’d brush them with some melted butter and broil about 6 inches from the broiler until they are slightly browned, bubbling and hot.

      - Jenn on April 14, 2013 Reply
  • This is what is for dinner tonight i love it.

    - Tish on April 13, 2013 Reply
  • A few of suggestions for those having a challenge of the cake staying together.
    Instead of panko use fresh white bread. Cut off the crust and mix it in with all the ingredients except the crab. Use enough to make a paste. Then fold your crabmeat in. You can also use seafood mousse. (not a big fan of this) Also you can add more mayo and broil your cakes. Healthier and just as tasty as pan fried.
    BTW for the Crab Cake lovers out there, Try Valle’s Italian Steak House. They make some awesome Cakes!!

    - Chef Rick on April 10, 2013 Reply
  • I’m from Maryland originally.Now I live in Ohio.When ever I go back, I have to go crabbing so I can make these because I absolutely love crab cakes!Nothing better than fresh. My thoughts are less is more. 1 lb. of crab meat,1 egg, 1 tbs. parsley,1 teas. old bay seasoning,1 teas. yellow mustard ,1 teas. dry mustard,1 tbs.worcestershire sauce, 1 teas. lemon juice, 2 tbs. mayo ,6 Ritz crackers,crushed. Mix. Shape into cakes. They will be sloppy. Cook very slowly so the egg has time to set up and they brown. don’t hurry to flip them. When ever I make them they are a big hit!

    - barbara on April 5, 2013 Reply
  • I made these at my aunt’s house last summer and we added some diced red peppers to the mix. It helped give the filler a little crunch. And I like the extra taste it brought to it. Not for everyone, especially if you’re sticking to DE traditional, but a nice little addition for those into trying new things.

    - Amanda S. on March 11, 2013 Reply
  • I’m also a Marylander and agree that the simpler the better…no to celery, onion and green pepper and prepared mustard. Mustard powder instead. Panko works good, and is easy to use, so I’m fine with that.. Otherwise white soft bread, crusts removed, or saltines crushed finely as the binder. These can also be baked at 350 for 20 mins. They won’t fall apart that way, but fried is the tastiest way to make Md crab cakes.

    - Sondy on March 9, 2013 Reply
  • I am from Maryland and these were delicious, old bay works on anything.

    - Carolyn on March 9, 2013 Reply
  • This is a GREAT recipe! You can also substitute the bread crumbs for 6-8 saltine crackers (my in-laws are from Maryland and use them all the time in their crab cakes). With family from Maryland, it’s hard to compete with their crab cakes, but these definitely do! The cakes and the sauce have a great flavor!!

    - Krista Peters on March 9, 2013 Reply
  • Great recipe Thanks

    - Lester on January 26, 2013 Reply
  • Any suggestions as to what can be used for a binder in place of egg? Daughter’s boyfriend is highly allergic to yolks and whites but loves seafood. These sound awesome and would like to try them out.

    - gentleheart6 on January 25, 2013 Reply
    • You could try using a bit more mayonnaise instead.

      - Jenn on January 25, 2013 Reply
    • Instead of egg, you can use egg replacer (found in allergy free section) or ground flax seed mixed with water. There is also egg free mayonnaise you can buy or make. It won’t taste exactly the same but with enough crabmeat, they should still taste great.

      - Teresa on April 13, 2013 Reply
    • Mayo. has egg in it.

      - Donna White on April 25, 2013 Reply
  • I have a special request to make crabcakes (i use a very similar recipe to this and have loved it a thousand times over) but for someone who is completely gluten free. any suggestions for frying tips without the breadcrumbs/other fillers? i really don’t want to use any gluten free bread products because they often don’t taste very good

    - anna on January 18, 2013 Reply
    • Hi Anna, I can’t think of anything else you could use. Maybe just broil them instead so they stay together? I might also brush them with melted butter afterwards to give a little richness.

      - Jenn on January 18, 2013 Reply
  • Hi this recipe looks fabulous & I am going to try it however I live in Australia & I dont know what is in the Old Bay seasoning. Can someone please enlighten me as to what is in it, thanks heaps

    - gremela on January 3, 2013 Reply
  • I will be making these for New Year’s Eve for our
    hors d’oeuvre party. Made a double batch last year and they where gone in 10 minutes.

    - Daphne on December 24, 2012 Reply
  • I would like to make these in bite-size portions to use as a hors d’ouvre. If I can only re-heat them in a toaster oven…how long should I heat them for?

    - Linda on December 21, 2012 Reply
    • Hi Linda, If you make them small, they won’t take long…hard to say since I don’t know what temperature but I’d guess 10-15 minutes at the equivalent of 350.

      - Jenn on December 21, 2012 Reply
      • Thank you so much! I’m going to make them for Christmas Eve dinner. Cheers!

        - Linda on December 21, 2012 Reply
  • I have made these exactly like you say and they are delish. :) Do you think I could bake them? I’m having a dinner party and I don’t want to be frying up crabcakes…

    - Christina on December 21, 2012 Reply
    • Hi Christina, I suppose but I think they’d be better if you fry them a few hours ahead of time, then re-heat them in a 350-degree oven. Hope that helps!

      - Jenn on December 21, 2012 Reply
  • This looks amazing. Could you freeze them after chilled and coat and cook later?

    - Nadine on November 21, 2012 Reply
    • Hi Nadine, I wouldn’t freeze fresh crab meat…just wouldn’t be the same. Sorry!

      - Jenn on November 21, 2012 Reply
  • Just found this recipe on Pinterest. My husband can’t wait for me to go to the store tomorrow to buy ingredients to try!

    - Bonnie on October 28, 2012 Reply
  • I just put my cakes in the fridge for their 1 hour soak…per comments i didn’t use celery nor panko…hoping they taste as good as they look.. Ate Crab cakes once in MD in 1997 and haven’t since (i’m from WA) so I hope I can recreate!!

    - Lexi on October 19, 2012 Reply
    • Hi Lexi, I hope your crab cakes came out. I suggest using the panko as called for in the recipe. It’s such a small amount that it doesn’t affect the taste, and it really helps bind the crabmeat together.

      - Jenn on October 20, 2012 Reply
  • NO celery. It just will not do. These look wonderful and for a second could almost smell them cooking! Loved it when my Mom made them.

    - laurie jean on September 26, 2012 Reply
  • I am allergic to iodine. What can I use in place? I had a chicken cake in Kansas at Hennessays. Any help?

    - Amy on September 3, 2012 Reply
  • what do you serve with crab cakes?

    - amber on September 1, 2012 Reply
    • I love crab cakes with corn on the cob and a green vegetable…cornbread or corn muffins are nice too.

      - Jenn on September 1, 2012 Reply
  • I love crab so I was excited to make these cakes. They tasted delicious, but didn’t stay together. I ended up with a hot, crabby mess in the pan that was pretty much just a seafood salad.

    - Alyssa on August 25, 2012 Reply
    • Hi Alyssa, So sorry you had trouble getting the crab cakes to stay together. Did you let them sit for an hour in the refrigerator? This really allows them to set. Also, did you use lump or jumbo lump crabmeat? Jumbo lump is so large that it doesn’t hold together well.

      - Jenn on August 25, 2012 Reply
  • Now, I will preface this statement with I LOVE to cook & have tried several crab cake recipes over the years. Nonetheless, It’s 11:42pm and my husband and I just finished this DELICIOUS meal! I pretty much followed the recipe as stated. I was unable to find the suggested mustard so I used Dejon and instead of the refrigerator, I placed them in the freezer for about 30 minutes! OH! After reading the reviews, and at the last minute, I mixed some Old Bay with some flour and LIGHTLY dusted the cakes prior to placing them in the oil! VERY, VERY TASTY! This was a restaurant quality meal in the comfort of my home! THANKS FOR SHARING!

    - LAfoodlover on July 15, 2012 Reply
  • This recipe sounds delicious! I will be adding it to our menu in a few weeks. Thank you for sharing!

    - Amber @ Wickless Candles on July 12, 2012 Reply
  • My husband grew up in Maryland, and his Mom wa born and raised in the Chesapeake Bay to the celery. They use and prefer powder dry mustard, and unseasoned bread crumbs….store bought is fine…but everything else is the same as his Mom’s recipe. She served them with home made cole slaw.

    - Susan Pleasanton on July 11, 2012 Reply
  • Can’t wait to make these – Maryland crab cakes are THE BEST! I no longer live on the East Coast (in Md.) and authentic crab cakes are something I really miss.

    - Joan on July 4, 2012 Reply
  • I just ate, but reading this recipe makes my mouth water. I use to make a stuffing for baked flounder with crabmeat stuffing almost exactly like yours for fried crab cakes, but I used fresh crabmeat that we caught at our coast house. I guess we can’t all be so lucky. LOL

    - MELANY GAIL BUSHN on June 29, 2012 Reply
  • I am a purest and believe you NEVER put celery in a crab cake, same with onion….all this does is hide the delicious flavor of the crab. With crab cakes the few ingredients the better.
    I would try this recipe but leave out the celery, reg bread crumbs instead of Panko, and no dijon mustard, again, that ingredient hides the flavor of the crab.

    - SJ on June 25, 2012 Reply
  • We make these all the time. The trick to getting them to hold together is refrigerating them, so don’t be tempted to skip this step. Maybe this is blasphemy to Marylanders, but I use a Cajun remoulade for the sauce. So tasty!

    - Becca J on June 20, 2012 Reply
    • Becca, We marylanders love our crab cakes so much, we pretty much don’t care what you dip them in !!! HAHAHAHAHA

      - Maryland Girl on October 18, 2012 Reply
  • I have made two different sauces for these. A lemony hollandaise and a creamy dill sauce. Both went over well. Which you use is a matter of taste that day!! I use dijon or whole grain mustard too.

    - Nola Hall on June 14, 2012 Reply
  • Very excited to try these have just put them in the fridge to chill. Also was lazy and used Always Fresh tinned crab meat, Im sure its not as good as fresh meat. Also just a tip I found was to use a heaped 1/2 cup to scoop the mixture onto the baking tray made exactly 6 and it saves you from getting messy hands and you get a nice round crab cake.

    - Mrz Cracker on June 7, 2012 Reply
    • Mrz Cracker-
      i used your idea of putting the crab mixture into the 1/2 Cup for measuring…worked to a tee! Put it in, lightly smashed it down, then hit the bottom of the measuring cup with my fist and they all came out perfect! Thanks for the tip! My hands didn’t get dirty once during this step!

      - Lexi on October 19, 2012 Reply
  • I made these for my mom and I toight. I was a little frustrated because they would not stay together when I was shaping them into the cakes, and then they began falling apart in the oil. This was annoying since I had followed teh recipe exactly.

    My mom also thought that they would be good as “meatball/appetizer bites.”

    - Liz on June 6, 2012 Reply
    • Hi Liz, Sorry you had trouble getting the crab cakes to hold together. Did you use jumbo lump crab meat? Sometimes if the lumps are too large, they can be hard to form into cakes. You don’t want to shred the meat, but smaller lumps work best. Hope that helps.

      - Jenn on June 7, 2012 Reply
    • Liz, There become hard to stick together because there’s very little filler. I only use 1 T mayo and 1 T yellow mustard, mixed with 1 egg, Old Bay, Parsley and 2 pieces of chopped white bread. One trick to making them stick, is to refrigerate them for at least 1 hour before frying. Or, broil them which doesn’t require handling or flipping. And yes, you can make them into small “crab balls!”

      - Vickie on July 23, 2012 Reply
    • I am a Maryland girl, born and raised, and I LOVE crab cakes. I like using chopped green pepper instead of celery, and I coat them before frying in either flour or seafood coating, They turn out beautifully golden brown, does not really add to the filling, just makes them stay together, and not fall apart

      - Maryland Girl on October 18, 2012 Reply
  • Thanks for the tartar recipe as well, much better than from a jar, yum!
    I am curious….why the no to the celery? It’s fine to say no, but even better to explain why ;-)

    - Tracey on June 6, 2012 Reply
    • Folks are saying “no” to the celery because it’s not traditional. I’ve lived in “slower, lower” DE all my life & was raised eating crabs, crab cakes & soft shell crabs. w/ crab cakes, less added is more… This was originally a rustic dish not a high-brow fancy one, thus the suggestions of white bread crumbs & yellow, not dijon mustard. But I say, every recipe is open to interpretation & today dijon mustard & panko are available in most home kitchens & every grocery store… This recipe undoubtedly benefits from the swaps, they just deviate from the “old school” recipe…

      - Tracey (but a different one!) on June 10, 2012 Reply
  • Thanks this is my favorite seafood dish….what brand/type of crab to use…..I agree that a little finely minced celery is great addition

    - marva on May 31, 2012 Reply
    • Hi Marva, I don’t have a particular brand that I always buy…sometimes I get it at Whole Foods and other times I get it at the Maine Ave fish market downtown.

      - Jenn on June 1, 2012 Reply
  • This sounds fantastic! I am DEFINITELY gonna try this as my soon to be husband is a FANATIC when it comes to crab cakes. HIS FAVORITE food! I had never eaten them before due to the fact that I didn’t like salmon patties. However, I now LOVE LOVE LOVE them. Only have eaten store bought since we do live in the N.east Ga. Mtns. Therefore, I don’t know how to find fresh crab around this area. What brand/type of crab should I buy for this recipe that will make mine taste just as delicious as these and I SAY YES to the celery… the ones we eat have small amounts of celery as well as small amounts of onion. :) Just sayin… my opinion. THANKS FOR THIS RECIPE!!! :)

    - Paige on May 21, 2012 Reply
  • Sounds wonderful! Going in my recipe file!

    - Kathy Wilson on May 15, 2012 Reply
  • I can’t wait to make these. The recipe sounds yummy!!

    - Alda on May 15, 2012 Reply
  • I agree about no celery and fresh bread for authentic md crab cakes. the simpler the tastier it is. We don’t use parsley. Traditional to eat them with saltine crackers.

    - Joan on May 13, 2012 Reply
  • My Maryland born husband and brother to a professional Annapolis seafood chef says.. NO to celery and use only fresh bread crumbs instead of panko. He also thinks good old yellow mustard is best, but doesn’t realize that my crab cakes, which he loves and thinks are better than his brother’s, include dijon like yours. shhhhhhh and I also add a small amount of finally diced sweet vidalia onion.

    I usually sauté my cakes in half butter/half oil. The butter adds some wonderful flavor, the oil tempers the butter so it doesn’t burn.

    - Mimi on May 6, 2012 Reply
    • Grew up on the Chesapeake and dad was a commercial crabber. Agree with everyone above that says NO on the celery, regular mustard is fine. We never added any bread filler at all but I guess a tiny bit wouldn’t hurt. We used plain old flour to coat the outside.

      - Donna on May 17, 2012 Reply
  • Looks great. I was wondering if you could use salmon or would that be too soft?

    - Simone on May 3, 2012 Reply
    • Hi Simone, I’ve never tried this recipe with salmon but I think your instincts are right about it being too soft. Hope that helps :)

      - Jenn on May 3, 2012 Reply
      • This WILL work great with salmon, I do it all the time, just drain off one can of the salmon juices and use the other in the recipe. This will make it stick together better, and coat it with with either flour or seafood coating before frying, also helps to prevent falling apart. The flavor and taste are awesome.

        - Maryland Girl on October 18, 2012 Reply
        • gotta try

          - [email protected] on April 27, 2013 Reply
    • Simone: My grandmother taught me to make salmon cakes using mashed potatoes and following the same crabcake recipe. Dip the salmon cakes in flour before frying in your favorite cooking oil.

      - Arlene on August 29, 2012 Reply
      • Arlene, my mom used to make the salmon cakes with potatoes all the time. I loved those! So sad, she hasn’t made them in years though. I might have to try those salmon cakes using this recipe. Thanks for the suggestion

        - Vanessa on April 18, 2013 Reply
    • Has any one tried fresh crab meat.You do not have to use any any thing and the meat holds together——–Ony fresh

      - Larry on April 16, 2013 Reply
  • Looks delish! In Charleston SC we do all-u-can-eat crab cracks weekly during warm weather. At $11 a dozen it’s an affordable feast…$8 for mixed if you know the right person:)

    - lantanagurl on April 30, 2012 Reply
  • looks delish! In Charleston SC we do all-u-can-eat crab cracks weekly. You can get a dozen females for $11 & a mix of males & females for &8. Blue crab of course:)

    - lantanagurl on April 30, 2012 Reply
  • Good morning, I featured this recipe on my blog today, it looks great! Thanks for allowing me to share. Here is the link

    - Carrie's Experimental Kitchen on April 20, 2012 Reply
  • add capers to that tarter… amazing. ~

    - Lisa on April 15, 2012 Reply
  • Soooooooo good!!! Just made them, my husband and I agree they are the best crab cakes ever!! Thank you for the recipe!! =)

    - Cait on March 25, 2012 Reply
  • These are awesome, I made these while living in Maryland and they taste like restaurant quality crabcakes. Great recipe!

    - sonya on March 24, 2012 Reply
  • I have to agree with the posters that have said no celery, never ever heard of celery in crab cakes!! Other than that a GREAT recipe, thanks for sharing

    - Linda on March 16, 2012 Reply
  • Best crab cakes ever! Thank you!

    - Carissa on March 8, 2012 Reply
  • I’m from Smith Island Md. in the middle of the Chesapeake Bay. The crabcakes look head on, except for the celery, but I’m sure they are just delicious with the celery addition!

    - teresa on March 6, 2012 Reply
  • I grew up in Hawaii but my family is from Baltimore and that is what we eat crab cakes! This recipe is just like my grandma’s who makes the BEST crab cakes ever =) Thanks for sharing this recipe

    - Christine M on March 5, 2012 Reply
  • These look delicious! Are there any alternates to using mayo for someone who doesn’t like sour cream or ranch or any of the other usual suggestions?

    - Angie on March 2, 2012 Reply
  • I cannot go to maryland so thanks for bring to me their famous crab cakes…

    - MARIA on March 1, 2012 Reply
  • so glad you use panko bread crumbs, they make the texture of the crab cakes so much lighter. and I so appreciate a crab cake that is mostly crab.

    - susie dyksinski on March 1, 2012 Reply
  • Love this that we can control how much salt or anything that is detrimental to our health…Cant go to Maryland so their crabs are brought to me.. Yes..

    - MARIA on March 1, 2012 Reply
  • They look delish, here in Maryland don’t know of many people who add celery though…Now I want one.

    - Karen on March 1, 2012 Reply
  • I am making these tonight!!!! I am gonna get a shower & go to Neighborhood Wal-Mart & get what I need!!! Can’t wait for dinner!!!!
    Mouth is watering!!

    - Freda Carson on March 1, 2012 Reply
  • I’m making these tonight for birthday dinner — cant wait to try them!

    - Lee Smith on March 1, 2012 Reply
  • Looks yummy…I’ll have to make it this weekend.

    - Ana on March 1, 2012 Reply
  • I made these for dinner tonight. They were a hit! My 6 yo son ate THREE of them :) Will definitely make them again!

    - Allison on February 27, 2012 Reply
  • My entire family (even all 5 kids!!!) really enjoyed these! Thank you so much for sharing the recipes!

    - Charity on February 24, 2012 Reply
  • They look delicious. Thank you for including the recipe. What a shocking dinner selecion for my Husband.

    - Cindi Hood on February 23, 2012 Reply
  • I live in Maryland, and regularly have crab feasts in summer – with crabs my family caught that morning — love crabcakes, and this recipe looks good, but I’ve never had celery in them, nor eaten it with tartar sauce — I use the barest minimum filler – about 1/4 cup bread crumbs …. but crabcakes are great, with many variations …

    - brenda on February 8, 2012 Reply
  • From the eastern shore & this recipe is perfect!

    - haviland on February 5, 2012 Reply
  • Jack is right about the celery. Also, Marylanders do not eat tartar sauce with their crab cakes. Otherwise, this recipe looks pretty authentic. I only add a little binder, just enough to fill the palm of my hand. When mixing, toss gently so as not to break up the lumps of crab meat. The trick is to form the patties, then place in the fridge for a little bit. They will solidify and hold together better while cooking, enabling you to use the bare minimum of filler.


    - Native Annapolitan on January 31, 2012 Reply
  • look delish! can’t wait to try making these and glad there is so little breading.

    - barbara perrone on January 29, 2012 Reply
  • My recipe is very similar but instead of celery I use about 1/4 cup minced green onion. Also I have tried it with half crab and half shrimp chopped up. Even some of the better fake crab works if one can’t get the real thing. I’m from the N.W. and we use dungeness crab.

    - Diane on January 28, 2012 Reply
  • cant wait to try

    - meg on January 25, 2012 Reply
  • yum … I love crab cakes

    - Diane Fuller on January 24, 2012 Reply
  • Found this on pinterest, love new england, from michigan though! going shopping now to make these tonight! We have a nice local meat market so will hopefully find good crabmeat

    - stephanie on January 23, 2012 Reply
  • My comment got scrambled up! This is what I wanted to say: I’m from So. Maryland, St. Mary’s County! Crab country and this recipe is the BOMB! We catch our crabs off our pier on the Wicomico River. Can’t wait to try it with our fresh crabmeat.

    - Vicki on January 10, 2012 Reply
  • I’m from So. Maryland, St. Mary’s County! Crab country. Catch our crabs off our BOMB! Mmmmmm! Can’t wait to try it with our crabmeat.

    - Vicki on January 10, 2012 Reply
  • I wonder how this would taste with “Comeback Sauce”? Yum!

    - Stacey on January 8, 2012 Reply
    • I think it’d be good, Stacey!

      - chefadmin on January 10, 2012 Reply
  • Could you bake these to save on calories from the oil? If so, do you recommend a temp and time?

    - Cindy Santa Ana on January 8, 2012 Reply
    • Hi Cindy, I like to pan fry crab cakes for additional flavor, but you can bake them in a 350 degree oven on a lightly greased baking sheet for about twenty minutes, or until hot. I’d slide them under the broiler at the last minute to get them golden brown on top. Hope that helps!

      - Jenn on January 9, 2012 Reply
  • This recipe is awesome! Better than just about any I’ve had at restaurants and as good as the Maryland Crab Cakes I ate years ago at the restaurant located in the Watergate hotel in D.C. – and those crab cakes were GOOD!!! Thanks!!

    - Christina on January 6, 2012 Reply
  • Can not wait to try this recipe….Thanks….Patsy Dennis

    - Patsy Dennis on November 13, 2011 Reply
  • This looks like a real Maryland recipe, except for the celery, no Marylander would ever put celery in a crab cake. I would also suggest making only four cakes, these are so good you will want a larger crab cake.

    - Jack Ziegler on August 8, 2011 Reply
  • Delicious! This is my new favorite crab cake recipe, for sure.

    - Becca J on July 5, 2011 Reply
  • I just made these for Father’s Day Dinner & they were GREAT! My husband immediately loved them as soon as they hit his taste buds. He’s from DE and loves fresh seafood. These were right up his alley. I paired this with roasted organic red potatoes, corn on the cob & your corn bread recipe. Thanks so much for the recipe…P.S. I’ve been sharing all the recipes on facebook & telling everyone about this wonderful site. Looking forward to making more recipes.

    - Joy on June 19, 2011 Reply
  • I made these the other night and they were delicious! Note for the other gluten-free poster — I could not find GF panko either, so I used regular GF breadcrumbs (Glutino brand). The crabcakes were still fantastic! The tartar sauce is delicious also. However, the quantity of tartar sauce suggested by the recipe is a bit too much — I will halve it next time.

    - Heather on May 24, 2011 Reply
  • mazon). My dad, who grew up in Delaware, would happily live off crab cakes if he could afford it

    - sdfsfasdf on April 27, 2011 Reply
  • I am totally going to try these as soon as I can find gluten-free panko (which I know exists — I might break down and order it from Amazon). My dad, who grew up in Delaware, would happily live off crab cakes if he could afford it and were allowed to do so. Hmm, maybe for his birthday…

    - Elizabethdehoff on March 19, 2011 Reply
  • I made these last night and the were WONDERFUL!

    I live in Houston and I couldn’t find Old Bay, but used Emeril’s Essence successfully instead.

    Thanks for sharing.

    - Monica on September 11, 2010 Reply
    • I too live in Houston and always find old bay at Heb and walmarts.

      - tina on March 24, 2012 Reply
  • I made these exactly as is and they were wonderful. My husband is already asking me to make them again!

    - E.E. on August 15, 2010 Reply
  • This looks fantastic – I’m trying it out this weekend! May I ask – what do you normally serve for side dishes with crab cakes?

    Thanks for all of the fabulous recipes!

    - Sarah Simpson on July 9, 2010 Reply
  • I think even in my dreams I will eat this dish looks really delicious.

    - Health Insurance on July 7, 2010 Reply
  • just love the recipes.

    - marsha on July 7, 2010 Reply
  • Oh my those do look ever so good…. everything about them- the pictures, the words, all of it! Thanks for sharing…now I’m craving! :)

    - the domestic mama on July 6, 2010 Reply
  • I am printing this out as I type so I can make this for dinner. They look beautiful!

    - Chef Danielle on July 6, 2010 Reply
  • Love crabcakes! Your recipe is very similar to what I do – and you are right – the secret is easy on the filler.

    Funny you put this up – I just made Rockfish the other night with a sweet potato/leek/crab/ham hash and thought the leftover hash would make YUMMY crab cakes – I’ll let you know LOL :)

    - Chris Tucker on July 6, 2010 Reply
  • These look delicious!

    - Amy Kelly on July 6, 2010 Reply

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