Maryland Crab Cakes with Quick Tartar Sauce

Tested & Perfected Recipes Cookbook Recipe

A Maryland staple, these crab cakes made from fresh lump crab meat and Old Bay are authentic and easy to prepare.

Crab Cakes

Photo by Alexandra Grablewski (Chronicle Books, 2018)

When you live in Maryland, eating Chesapeake blue crabs and crab cakes is practically a religion—and, in my family, we are all loyal devotees. Every summer, we hit all of our favorite crab shacks, from local joints all the way to dives on the Eastern shore, where you can look out over the Bay and put your feet in the sand.

I’d never attempt making steamed blue crabs at home (live crabs, giant steamers—yikes!) but I do often make crab cakes, which are just as delicious and so much easier to prepare, not to mention eat. The key is to use fresh lump crabmeat and to go light on the filler. These have just enough filler to bind the crabmeat together and also add great flavor. I love them with the quick tartar sauce below, but you could also serve them with lemon wedges or cocktail sauce.

What you’ll need To Make Maryland Crab Cakes


The most important thing when you’re making these 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 (or 12 mini ones), which feeds my family of four easily. Celery is not traditional in Maryland crab cakes, but I love the little crunch it adds; feel free to leave it out if you’re a purist.

ingredients in bowl

How to make them

To begin, combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a bowl.

how to make crab cakes

Mix well.

crab meat and Panko

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.

how to make crab cakes

Shape into 6 crab cakes (about ½ cup each) and place on a prepared baking sheet. Cover and refrigerate for at least 1 hour. This is really important to help the crab cakes set.

ready to bake

Preheat a large nonstick pan to medium heat and coat with canola oil. When the oil is hot, place crab cakes in pan and cook until golden brown, about 3 to 5 minutes.

frying in pan

Flip and cook 3 to 5 minutes more, or until golden.  Be careful as the oil may splatter.

how to make crab cakes

How To Make Tartar Sauce

tartar sauce ingredients

Combine the mayonnaise, Dijon mustard, sweet pickle relish, red onion, lemon, salt, and pepper in a small bowl.

how to make crab cakes

Whisk well, then cover and chill until ready to serve with the crab cakes.

how to make crab cakes


crab cakes

Photo by Alexandra Grablewski (Chronicle Books, 2018)

YOu may also like

Maryland Crab Cakes with Quick Tartar Sauce

A Maryland staple, these crab cakes made from fresh lump crab meat and Old Bay are authentic and easy to prepare.

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
  • 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 for easy clean-up.
  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; using a rubber spatula, gently fold the mixture together until just combined, being careful not to shred the crab meat. Shape into 6 cakes (each about ½ cup) and place on the prepared baking sheet. Cover and refrigerate for at least 1 hour. This helps them set.
  3. Preheat a large nonstick pan to medium heat and coat with canola oil. When the oil is hot, place the crab cakes in the pan and cook until golden brown, 3 to 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 does not include the tartar sauce.

Pair with

Nutrition Information

Powered by Edamam

  • 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

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

See more recipes:

Reviews & Comments

  • Love it and wouldn’t change a thing, just wondering if you can add some shrimp to the crab cakes, or is that just too much?

    • — Darla Baker-LaFazia on September 19, 2020
    • Reply
    • Hi Darla, glad you like these! I’ve never put shrimp in these so I can’t say for sure, but I think it would work. I would just make sure that you keep the ratios the same (so cut back on the crab and replace it with the same amount of shrimp). Please LMK how they turn out if you try them!

      • — Jenn on September 21, 2020
      • Reply
  • Best crab cakes we’ve ever had; the crab is really the star, as it should be. This is my new go-to recipe for crab cakes.

    • — Diana on September 9, 2020
    • Reply
  • We vacation on Virginia’s Eastern Shore so we eat a lot of seafood, including crab! This week our neighbor sent over some cooked crabs, and I tried making crab cakes for the first time…they were delicious. We had some of them for breakfast in a sort of pseudo-Eggs Benedict: English muffin, smashed avocado, crab cake, egg (optional), and tartar sauce. Thanks, Jenn. I always know your recipes are going to work out!

    • — Yolanda on September 4, 2020
    • Reply
  • Hi Jen,
    How can I make these crab cakes gluten free & still be awesome?

    • — L. Andersen on August 23, 2020
    • Reply
    • Hi L, feel free to use gluten-free panko — they’ll still be delicious!

      • — Jenn on August 24, 2020
      • Reply
  • Perfect recipe, the flavor was on the spot . My husband loved them.
    Will make again for sure .

    Wendy freehold NJ

    • — Wendy on August 18, 2020
    • Reply
  • Excellent! They were moist and delicious without being either “mayonnaisy” or bready. I cooked them in butter rather than canola oil and they were exceptional. The family loved them.

    • — Lydia on August 14, 2020
    • Reply
  • After reviewing the recipe and reviews, I am excited to make these for my family for dinner. What sides would you recommend to accompany these delicious crab cakes?

    • — Laura on August 13, 2020
    • Reply
    • Hi Laura, I think the crabcakes with pair nicely with these green beans and cornbread muffins. Also, just a heads up that I have a feature on the website– for all main dishes, I suggest one or two sides that I think would pair nicely with them. To see what I’ve suggested, scroll down to the bottom of the recipe. Immediately under the recipe, you’ll see the dishes that I’ve suggested. Hope that helps!

      • — Jenn on August 14, 2020
      • Reply
  • Great taste & flavor. Tweaked with adding a splash of lemon juice into the mix. If pressed for time, place cakes in freezer to expedite setting of the cakes.

    • — Fred on August 12, 2020
    • Reply
    • These were delicious but despite being well chilled fell apart in pan. Did not stop my gang from eating every morsel. Your recipes are always tops. Thanks for sharing.
      As an aside. I wish well intentioned cooks would make it before issuing stars and comments. How many “looks amazing” do we need.

      • — Gayle on August 13, 2020
      • Reply
  • Can I freeze these after cooking?

    • — Amber on August 3, 2020
    • Reply
    • Hi Amber, I’m not crazy about the way crab freezes, but a number of readers have mentioned that they’ve frozen the crab cakes successfully, so you could give it a try. 🙂

      • — Jenn on August 4, 2020
      • Reply
  • 1 LB of crab meat is WAY TOO MUCH!!! not only price wise but most importantly quantity wise for the recipe. We used half a pound of lump crab meat and it was the PERFECT amount. Taste wise though this was absolutely amazing!!! 7.5 or 8 out of 10 and i’m a tough critic. Only reason i’m giving it 4 stars is cuz the 1LB crab meat is ridiculously incorrect other than that amazing recipe and amazing cakes!

    • — Brandon Packard on August 2, 2020
    • Reply
    • I found the 1-lb of crab meat to be perfect. Maybe your chunks were too large. Mine were delicious!

      • — Tracy on September 5, 2020
      • Reply
  • Delicious, very little filling and super easy and quick to make. Will definitely keep this recipe and make it again! Yum!

    • — Rudy on July 31, 2020
    • Reply
  • Made these on Sunday night & they were absolutely delicious! Perfect compliment of flavors & textures. This is now my go-to for Crab Cakes.

    • — Sharon on July 28, 2020
    • Reply
  • Great recipie! Thank you so much for sharing it!!! This was the first time that I had ever made crab cakes. I made them several days earlier and froze them. When I fried them (sliightly thawed), they came out perfect.

    • — Laura on July 26, 2020
    • Reply
  • GREAT recipe! I had never made crab cakes before but these rivalled our favorite local spot. The only thing I wished I would have known is what the texture should be when I assembled them. Maybe it was in the blog section and I skipped? I had a few that totally fell apart. It messed with my presentation but the flavors were outstanding.

    • — Lynn E on July 26, 2020
    • Reply
    • Hi Lynn, The nature of crab meat makes the patties a bit delicate, but they should hold together. It may be that your crab lumps were too large. I know it’s a shame to break up that beautiful lump crabmeat, but I do find that smaller lumps hold together better.

      • — Jenn on July 27, 2020
      • Reply
  • I made these last night for my husband and me. FANTASTIC! And so easy! Thank you.

    • — kathy plate on July 22, 2020
    • Reply
  • Pretty good although I don’t use celery, ever. Not traditional on the eastern shore.

    • — Tilghman on July 21, 2020
    • Reply
  • Love these! So easy and elegant. I couldn’t find fresh crab at my Whole Foods – apparently they don’t carry it here anymore – so ended up using Chicken of the Sea, but they still turned out lovely. Making them again this week! Thank you for another win.

    • — SY on July 12, 2020
    • Reply
    • Hi Jenn! I’m making these again this week and had a quick question – is there a reason why you throw in the breadcrumbs in with the crab and liquid all at once? On the salmon cakes, I noticed that you added the salmon to the liquid first, then coated them in the crumbs.

      • — SY on July 22, 2020
      • Reply
      • Yes, the bread crumbs serve as a binder here whereas they are more of a crust for the salmon cakes. Hope that helps!

        • — Jenn on July 23, 2020
        • Reply
        • Makes sense – thank you! Just shared this recipe with coworkers; hoping to convert them to OUAC fans 🙂

          • — SY on August 2, 2020
          • Reply
    • Great recipe Delish and easy!

      • — Marcy on July 31, 2020
      • Reply
  • I made this with a can of jumbo crab meat. I picked this recipe because I have made many of your recipes and I wanted a recipe with very little mayo. We live in Virginia Beach so we know good crab cakes. We love to pick crabs here.This rivals any of the greats here. Thanks so much for a delicious recipe. It will be worth your money if you make this.

    • — anne on July 5, 2020
    • Reply
  • These were absolutely amazing! This was actually my first time ever making crabcakes. I’m not a fan of these when we are eating out but the homemade with fresh crab meat is incredible! Thank you so much!

    • — Monica Hollenbeck on July 4, 2020
    • Reply
  • Made these tonight for dinner at the request of my 8 year old. They turned out perfectly, and were oh so good. I used 1 lb of good claw meat as the lump crab was just too pricey. The can I chose contained a number of large pieces of crab, and the results were excellent. We will definitely be making these again! Thank you.

    • — Jennifer on July 3, 2020
    • Reply
  • The tartar sauce was so good that we are eating more fish. I double the recipe for the week. It’s great on fish sticks. Picky eaters like it too. Oh yeah, the crab cakes were wonderful especially with the tartar sauce!

    • — Diane B on July 2, 2020
    • Reply
  • The Best Crab Cake Recipe! The Tarter sauce is amazing!!!!!

    • — Lori B on June 28, 2020
    • Reply
  • This crab cake recipe is excellent! I didn’t have any old bay seasoning on hand, so I add my own salt pepper and paprika. Delicious!

    • — Leticia on June 28, 2020
    • Reply
  • I was nervous about making this, but my family loved it. I personally did not like the tarter sauce.

    • — Katie on June 27, 2020
    • Reply
  • Hi Jen, just a quick question!

    Can I bake or broil the crab cakes in the oven instead of frying them? Maybe bake first in a very hot oven and then broil to crisp the top?

    Love your recipes…my daughter lives in Gaithersburg, MD so her husband’s family has introduced her to all things seafood….:)

    • — Deb on June 27, 2020
    • Reply
    • So glad you like the recipes (and good to know that your daughter is my almost-neighbor)! 🙂
      I like the crab cakes best pan-fried but you can cook them in the oven. As you mentioned, I’d suggest you use a combination of baking and broiling; bake them in a 350-degree oven on a lightly greased baking sheet for about twenty minutes, or until hot (and it’s not necessary to flip them). Then I’d slide them under the broiler for about a minute to get them golden brown on top. Hope you enjoy!

      • — Jenn on June 27, 2020
      • Reply
  • The crab cakes turned out excellent. I loved the taste. Great recipe.

    • — Neicy on June 19, 2020
    • Reply
  • Best I’ve had, having lived most of my life on the Chesapeake Bay.
    The fact that the best were made at home, was special.
    Great Recipe.

    Did not have celery, otherwise made per instructions.
    I will add capers to the tartar sauce next time.
    The tartar sauce recipe was wonderful as well.

    • — Richard on June 15, 2020
    • Reply
  • Fabulous Crab Cakes!
    I made the crab cakes for my husband using fresh lb. jumbo crab. I served the crab cakes with a lemon wedge & used homemade tartar sauce. Next time I make them I will use Jenn’s Tartar sauce recipe!

    The crab cakes turned out perfectly – I placed the mix in my fridge as directed & fried them easily without breakage.

    Thank you Jenn!

    • — Best Houston Crab Cakes on June 12, 2020
    • Reply
  • These were fantastic! I’ve used other recipes that included too much Old Bay. I used 1.5 lbs blue crab claw meat, so up’ed the other ingredients incrementally. It made 11count, 3.5″wide by .5″ high cakes. I used minced green pepper as I was out of celery. I went with the bake/broil method, baking on a oil sprayed, foil lined baking sheet for 25 minutes at 350 degrees, then broiling the tops, after which I flipped them to broil the bottom which wasn’t needed as baking had crisped them up. The ingredients accented the crab without overpowering and the cakes held up without breaking apart. Served with the tartar sauce minus the onion, sub Wickles Relish for the pickle.
    Thanks for a great recipe Jenn!

    • — TamiG on June 8, 2020
    • Reply
  • Came out perfect!

    • — Michael DiBlasio on May 23, 2020
    • Reply
  • I make crab cakes all the time–have probably made hundreds of different kinds with little tweaks here and there. I tried your recipe and ALL of us (hubby, two sons and me) decided these were the best I’ve made. I didn’t have panko so I used bread crumbs (that was the only change to the actual cakes) and I didn’t bother making the tartar sauce (since I don’t like it in general) When I mentioned you included a homemade tartar, my husband and kids begged me to make it next time. Thank you for a great recipe. It’s a keeper!

    • — Nadine on May 22, 2020
    • Reply
  • These were great and easy to make. I had no issues with them falling apart per other negative comments. Thanks so much Jen!

    • — LJ on May 22, 2020
    • Reply
  • We’re pretty picky about out crab cakes; this recipe was excellent…even halved. Eye-balling is fine with the measurements, but stay in the ballpark. For the sauce, a lesser bit of yellow onion worked as did a chooped sweet pickle rathercthan relish. Winner, winner.

    • — S B Murray on May 14, 2020
    • Reply
  • Made these yesterday for the first time. We really enjoyed them. Didn’t use red onion…Used chives instead.

    • — P. REMICK on May 14, 2020
    • Reply
  • I made brunch for my mother in law and my wife for Mother’s Day. And, made these crab cakes and Tartar sauce as written. They were absolutely amazing. I made the crab cakes tartar sauce an hour before serving and placed in he frig. The flavors melded perfectly!!!

    • — Jay Phillips on May 11, 2020
    • Reply
  • These crab cakes rival those of any I’ve ever had in a restaurant. This recipe will not disappoint!

    • — Kerry Beach on May 10, 2020
    • Reply
  • HI, I have made these twice and they are delicious. I want to prepare these to cook for dinner at another persons house. Can these be prepared and frozen a bit? I have to travel with them (about 30 min) and then will cook them at the destination. Im worried about them not being refrigerated for 30 min car ride.

    • — Colleen M Rapp on May 7, 2020
    • Reply
    • Hi Colleen, I think you could get away with freezing them briefly, but also think you’d be okay traveling with them for about 30 minutes unrefrigerated.

      • — Jenn on May 7, 2020
      • Reply
  • Made these tonight for the family. They were fantastic. Followed recipe exactly. Will definitely be making again

    • — Kim on April 30, 2020
    • Reply
  • I love your recipe. I placed the meat in a cupcake wrappers before transferring them to the pan. My family love it. Thank you so much!

    • — Huong on April 25, 2020
    • Reply
  • Thank you for the great recipe! I followed the recipe including cooking them for 3 minutes on each side on a nonstick skillet with some canola oil and I’ll be darned if they didn’t turn out golden, just like you said they would!

    • — Neil on April 24, 2020
    • Reply
    • These were amazing. I didn’t even have lump crab and had to use some canned crab and they still turned out amazing. Definitely making again, and already shared the recipe! Thank you!

      • — Desiree on May 1, 2020
      • Reply
  • I made this recipe and my family loved it. I did not use as much bread crumbs and it was wonderful.

    • — D. McGlory on April 19, 2020
    • Reply
  • I had a can of Ross crabmeat, and the rest of ingredients were on hand, yay! Made last night while in….these are the best, can’t imagine how great they would be with fresh crabmeat!

    • — Annie Bananie on April 18, 2020
    • Reply
  • I have some king crab legs in the freezer. Can I use those and do I need to cook these first and the pull the meat or just thaw and pull the meat

    • — Swift on April 17, 2020
    • Reply
    • Yes, I think king crab should work. And I’m pretty sure that they’d already be cooked so you’d just need to thaw them. Hope you enjoy!

      • — Jenn on April 17, 2020
      • Reply
    • Can I bake instead of fry the crab cakes? What would be the temp/time?

      • — Ellie on June 18, 2020
      • Reply
      • I like these best pan-fried but you can cook them in the oven. I’d suggest you use a combination of baking and broiling; bake them in a 350-degree oven on a lightly greased baking sheet for about twenty minutes, or until hot (and it’s not necessary to flip them). Then I’d slide them under the broiler for about a minute to get them golden brown on top. Enjoy!

        • — Jenn on June 18, 2020
        • Reply
  • Can these be baked instead? If so, what temp and for how long?

    • — Shelley on April 15, 2020
    • Reply
    • Hi Shelley, I’d suggest you use a combination of baking and broiling; bake them in a 350-degree oven on a lightly greased baking sheet for about twenty minutes, or until hot (and it’s not necessary to flip them). Then I’d slide them under the broiler for about a minute to get them golden brown on top. Enjoy!

      • — Jenn on April 15, 2020
      • Reply
  • Mine came out perfect- followed the recipe 100% as written. My husband was very impressed

    • — Audra Rodriguez on March 30, 2020
    • Reply
  • Definitely the best recipe I’ve used so far, and I’ve tried many. Very tasty!

    • — Patricia on March 27, 2020
    • Reply
  • The best crab cake recipe ever! I broiled mine. The only recipe I will ever use!

    • — Jennifer Shirey on March 26, 2020
    • Reply
  • I am a professional chef and made the above recipe. I did not like the crab cakes or the tartar sauce. In the sauce the mustard overpowered everything. And for the crab cakes they were falling apart even when leaving them in the fridge for a few hours. Also the flavour was not there. A waste of my nice king crab meat.

    • — Kurt Amsler on March 23, 2020
    • Reply
    • What do you suggest to do differently?

      • — Nell on March 28, 2020
      • Reply
      • Hi Nell, Regarding the crab cakes falling apart, I’m wondering if he used 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 March 29, 2020
        • Reply
    • I would have hoped a professional chef would provide constructive comment – not downright dismissal – and a professional chef might also know how to remedy something like the cakes falling apart, you would also have tried your sauce and adjusted it to your taste beforehand right? being a professional chef and all….

      • — Gerry on April 22, 2020
      • Reply
    • Kurt if you are indeed a professional chef why are you following another chef’s recipe? I would think that you would know how to make your own.
      Also the constructive criticism wasn’t very professional. It was mean. If you can’t make crab cakes from someone’s recipe where many other people have had success maybe you’re not a good chef. (Sorry)

      • — Patricia on June 18, 2020
      • Reply
    • He said he used king crab meat. No wonder it fell apart. Maryland crab cakes use blue crab which is entirely different in shape, texture and taste to king crab.

      P.S. to onceuponachef: this is the rare food blog where every recipe actually works.

      • — ChillCat on August 7, 2020
      • Reply
  • I really love these crab cakes! I’ve made a different salmon cake recipe that is also delicious, but didn’t hold together. I think your idea of letting them sit in the fridge to bind together is smart. I halved the tartar sauce recipe and still ended up with extra. I’m not sure if we use less tartar sauce that average or the recipe was designed to have leftover tartar sauce.

    • — Bridget on March 20, 2020
    • Reply
  • i like this recipe and mine came out great! thx dmv cook

    • — beth on March 14, 2020
    • Reply
  • Not a true Maryland crab cake and as a Marylander these were super disappointing.

    • — Maria on March 12, 2020
    • Reply
  • I was looking to see what others used in their crab cake recipe to maybe enhance mine even more. I came across this recipe & it had 5 stars and it was exactly how I make mine. However, I don’t add celery. And sometimes I add fresh or dried tarragon, whichever I have on hand. I am from the DMV and we use finely chopped green peppers not celery but this recipe is dead on. Awesome!

    • — Jessica Darden on March 5, 2020
    • Reply
    • Thank you for the substitution of green pepper for the celery. I was out of celery but had a small piece of green pepper in the back of the produce drawer!

      • — Michelle M Fisher on May 24, 2020
      • Reply
      • Can one use shrimp for his recipe?

        • — Jane on July 16, 2020
        • Reply
        • Hi Jane, I haven’t tried it but a few readers have commented that they’ve used shrimp successfully. I’d love to hear how it turns out if you try it!

          • — Jenn on July 16, 2020
          • Reply
  • This is the only crab cake recipe I will use! Been making them faithfully for over a year and love them every time. Thank you for sharing your recipes. My household appreciates it and every time I make one, I get all the praises for a fabulous meal. Thanks for making me look good 😉

    • — Angel on February 22, 2020
    • Reply
  • My husband said these crab cakes were the best he’s ever had including restaurants and he loves crab cakes so he’s eaten a lot of them. I was able to make 6 large cakes but I could easily see it making 18 appetizer size. So delicious!

    • — Janet on February 17, 2020
    • Reply
  • Loved these crab cakes. Super simple but delicious. I only had dill pickles for the quick tarter which I subbed and was still a perfect accompaniment.

    • — Steph on February 14, 2020
    • Reply
  • Absolutely delicious! I also used the mixture to stuff shrimp. Thank you for the recipe.

    • — Cob on February 8, 2020
    • Reply
  • By far the best crab cakes any of my family has ever had and that includes in any restaurant. My husband eats in some pretty high end restaurants in Southern Ca. and he knows good food when he eats it and he prefers these crab cakes to any others. We recently served them at a Super Bowl Party we hosted at our house and they were a complete hit. I didn’t change anything in the recipe except I used gluten free panko bread crumbs and no one knew they were gluten free until I told them.

    • — Elizabeth White on February 6, 2020
    • Reply
  • Hi Jenn. Absolutely love your website and recipes!
    These are fabulous!! If I wanted to make these crab cakes as mini ones for hors d’eourves, can I make them in advance (including the sautéing)? Can I then reheat them in the oven?
    Thanks so much!!
    Karen Tanenbaum

    • — Karen Tanenbaum on January 29, 2020
    • Reply
    • Sure, Karen, you can make them up to two days in advance, refrigerate, and then reheat them before serving. Hope everyone enjoys!

      • — Jenn on January 29, 2020
      • Reply
      • Hi Jenn,

        I would like to make these appetizer size a day or two ahead of time and store them in the fridge as you recommend. How do you suggest re-heating them?

        • — Michele on February 23, 2020
        • Reply
        • Hi Michele, I’d suggest reheating them in a 350°F oven for about 7 – 8 min or until heated through. Enjoy!

          • — Jenn on February 24, 2020
          • Reply
  • I caught some fresh crab and used a modification of this recipe in this video. The crab cakes were delicious!

    • — Micha Hudson on January 26, 2020
    • Reply
    • Loved the video, Micha!

      • — Jenn on January 26, 2020
      • Reply
      • Thanks 🙂 Great recipe!

        • — Michael Hudson on January 26, 2020
        • Reply
        • These are the best crab cakes ever! Not happy with any others after making these!

          • — Joan on February 2, 2020
          • Reply
  • Hello Jennifer

    would you be able to freeze these?


    • — Janice on January 20, 2020
    • Reply
    • Hi Janice, I’m generally not crazy about the way crab freezes, but several readers have mentioned that they’ve frozen the crab cakes successfully, so you could definitely give it a try. Hope that helps! 🙂

      • — Jenn on January 20, 2020
      • Reply
  • Wow, made this yesterday, absolutely delicious! Thanks Jennifer, as always, your recipes never disappoint.

    • — janice tkach on January 20, 2020
    • Reply
  • First, I am a huge fan! As someone born and raised in Baltimore, this was a delicious recipe! I prefer good ol’ cocktail sauce with my crab cakes but the tartar sauce was superb! Sorry, but I could not do the celery. I doubled the Old Bay and added a Tablespoon of yellow mustard. Yummy! Thanks Hon for sharing!

    • — Mandy on January 12, 2020
    • Reply
  • These are hands down the best crab cakes I’ve ever eaten! Not a bunch of filler like most restaurants and recipes! No others can even come close!

    • — Joan on January 7, 2020
    • Reply
  • Each time I made the tarter sauce it was too salty. I finally looked at the Hellman’s jar and found that the sodium is 90mg/tablespoon. In the future I won’t add Old Bay or salt, but will add about 1/4 tsp. of sugar or a little more to balance it out.

    Both were still delicious. Thank you.

    • — Andi on January 2, 2020
    • Reply
    • Can you use canned crabmeat?

      • — Marilyn on January 17, 2020
      • Reply
      • Hi Marilyn, I prefer these with fresh crab, but if you can’t find it, canned will work. Enjoy!

        • — Jenn on January 19, 2020
        • Reply
        • I found fresh crabmeat and made these per the recipe. They were awesome! One diner said it was the best he’d ever had! Thanks!

          • — Marilyn Burrows on January 28, 2020
          • Reply
  • Hi Jenn,
    Happy New year
    I have tried these crab cakes two times and each time I have had trouble getting them to form correctly. I followed your directions thoroughly, even the refrigeration. I also drained and dried the crab well Any suggestions??
    Thanks, I love all your recipes and your cookbook

    • — Josie McGann on January 1, 2020
    • Reply
    • Sorry you’re having a problem with these holding together! Did you use jumbo lump crab? 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 January 2, 2020
      • Reply
  • Can you make these the day ahead. I would like to make them on Sunday and then use them Monday night.


    • — Katie on December 13, 2019
    • Reply
    • Sure, Katie, these will keep in the fridge for up to 2 days and reheat nicely. Enjoy!

      • — Jenn on December 13, 2019
      • Reply
  • I had some leftover cooked shrimp. I chopped it coarsely and simply substituted it for the crab meat – no recipe changes. We ate the shrimp cakes on buns – with a little mayo. Yum. great recipe!

    • — stu davis on December 11, 2019
    • Reply
  • can you make these into mini crab cakes?

    • — marilyn dibenedetto on December 6, 2019
    • Reply
    • Sure! 🙂

      • — Jenn on December 7, 2019
      • Reply
  • Hi

    Great crab cake,
    Thank you

    • — CYNTHIA MERRITT on November 13, 2019
    • Reply
  • I made these crab cakes for our congregation picnic and they went fast. I did not add celery. I marinated the cakes overnight. I used imitation crab meat (2 packages). The next time I make this dish I will make more sauce. The more sauce on the cakes will keep the cakes together. I will also chop my crabmeat up a little more so the cakes will not crumble. Overall 5 stars!

    • — Lakita on November 2, 2019
    • Reply
  • I made crab cakes on the night of Oct 30, was too tired to cook so I refrigerated them. OMG, OMG, the next morning I had a birthday crab cake breakfast. The crab cakes are good without the tartar sauce so I would eat a plain piece and then dip the next piece in tartar sauce and then I just slathered tartar sauce over the cakes AND IT WAS DELICIOUS.

    I was born and raised in the DC Metro Area and you are right, celery is not traditional in crab cakes but I decided to chop it up very fine AND EVERYTHING JUST MELDED TOGETHER, such a good flavor.

    Jenn, this is the way crab cakes should taste. Thank you for both recipes.

    • — Andi on November 1, 2019
    • Reply
  • Delicious! I loved that the crab cake didn’t fall apart in the frying pan.

    • — Lucinda on October 17, 2019
    • Reply
  • These were AMAZING. My 1st attempt at crab cakes and I certainly found the right recipe! 1lb is definitely plenty to feed 4, unless everyone wants seconds (there are 2 extra). I served the crab cakes over arugula and my guests drizzled the delicious homemade tartar sauce over the cakes and salad. I also made corn bread muffins by the same chef and her delicious “corn salad”, which my husband is still talking about! My advice – get good crab meat! I bought 1lb at Costco for $22 and it was worth it. I served appetizers beforehand so we each only had 1 crab cake – lucky me, I’m enjoying another one for dinner tonight!

    • — SuziH on October 14, 2019
    • Reply
  • Great recipe! But no crunchy ingredients are supposed to be in a Maryland crab cake. So I left the celery out.

    • — Christi on October 11, 2019
    • Reply
  • Another great recipe! Followed the directions and they came out wonderful as did the tartar sauce. Thanks Jenn!

    • — Janet on October 6, 2019
    • Reply
  • We have vacationed in Maryland and Virginia several times. Crab cakes are always one of our must haves. My husband is now gluten free so he does not order them any longer. He asked that I make them. In looking for recipes I found this. I made as is but used GF bread crumbs. Oh my gosh. So delicious and he was happy to be able to enjoy them. I will be making them often when crab is on sale.

    • — Kathy on August 25, 2019
    • Reply
    • So glad you enjoyed them and that your husband was able to get his crab cake fix! 🙂

      • — Jenn on August 25, 2019
      • Reply
  • This is a great recipe as written, as just about all of Jen’s recipes are. I find that the mixture is a little loose if I just dump the crab meat from the container into the mix because of the water in the container. Now I dump the crab meat on paper towels and pat dry before adding to the base mixture and then the cakes form nicely. Thanks Jen for all of your great recipes. The tips in your cookbook are especially helpful.

    • — Mike on August 24, 2019
    • Reply
    • That’s a great tip, Mike. So glad you like the recipes!

      • — Jenn on August 25, 2019
      • Reply
  • I was lucky enough to find this recipe a few years ago and it has become my all time favorite recipe of all time. It is simple, quick to make and absolutely delicious. I think its the #Best crab cake recipe ever! The crab shines as it should it. All of the ingredients compliment the crab and do not over power it. The tartar sauce is soooooo yummy! Thank you!

    • — Nancy Diaz on August 22, 2019
    • Reply
  • These are now me go to crab cake recipe. We love these and they are so easy to make and taste absolutely delicious. I had quite a bit of crab the first time I made these so I actually froze some. I kept them in the freeze for about 2 months and when I thawed them and cooked them up they were just as good as when I made them fresh! Love your recipes!

    • — Sue on August 22, 2019
    • Reply
  • Absolutely delicious! Best homemade crab cakes I’ve made

    • — Kelly Heck on August 21, 2019
    • Reply
  • I’ve made this recipe a few times now, each time to rave reviews! I did eliminate the extra salt, as both my husband & I have high blood pressure.
    It is better than most of the Southern Jersey Shore Restaurants.

    • — Beth Haught on August 20, 2019
    • Reply
  • My husband loved them! He thought they were better than any he’s ordered in a restaurant. Another keeper Jenn. Thanks!!

    • — Stephanie on August 18, 2019
    • Reply
  • Wow! Delicious! Tasted like it was made in a restaurant. I made 12 small crab cakes, as I was concerned that thick crab cakes would not be cooked thoroughly. I also wanted smaller portions. I was amazed that the tartar sauce tasted so good. I did buy the expensive crab at Whole Foods as Jen recommended, and would say that the quality of crab is very important in how this tastes.

    • — Melvina on August 18, 2019
    • Reply
  • Wow. I am a very picky crab cake lover and these were AMAZING! My boyfriend lives on the Eastern Shore of Maryland, and we literally met his friend as he was pulling his boat up to the dock to pick up the crab we used for these (how lucky are we!?) we had left over from a crab feast (again, lucky us) and decided to pick the remaining crabs and make cakes. I have some pretty good recipes, but was looking for something different, this was it! I made them almost as written, I like just crab in my cakes, so I substituted the celery w/celery seed. My boyfriend, also a crab cake lover, said these were the BEST he’d ever had and that’s saying something. Since it was just the two of us, I had enough that I also stuffed 6 big mushrooms with the same mixture and topped them w/buttered Panko/Parm mixture. They were also AMAZING! my new favorite Crab Cake recipe! thank you!

    • — Angelitacarmelita on August 12, 2019
    • Reply
  • How long are these good for after cooking in the fridge

    • — Sue on July 26, 2019
    • Reply
    • They’ll keep nicely in the fridge for up to 2 days. Hope that helps!

      • — Jenn on July 26, 2019
      • Reply
  • This looks like a great recipe! Out of curiosity, has anyone tried making these and then rewarm them the next day? I was just wondering if I could save some extras for lunch the next day or if should cut the recipe in half. Thanks in advance!

    • — Emily on July 20, 2019
    • Reply
    • Hi Emily, They reheat beautifully in the oven.

      • — Jenn on July 21, 2019
      • Reply
  • Delicious crab cakes- I followed recipe exactly and they came out perfectly. I made 8 out of the recipe and served two each to our family of four. The tartar sauce was a big hit. Will make this again. Another recipe that makes me look good 🙂

    • — AlliOaktree on July 17, 2019
    • Reply
  • I made these using fresh-caught crabs from the Chesapeake Bay Eastern Shore. I hand-picked the crabs myself. All of us loved them!

    • — Peter on July 14, 2019
    • Reply
  • Jenn,
    I’m a very picky crab cake person. This is my perfect recipe!!! We lived in Richmond, Va and there was a restaurant called “The Frog and the Redneck.” They had a crab cake ever that was my all time favorite. I have found a recipe just like it!! Thank you!!!

    • — Jean McCarthy on July 13, 2019
    • Reply
    • If we can’t find fresh crab meat in East Texas may we substitute canned crab meat. Thank you.

      • — Shirley Olive on August 22, 2019
      • Reply
      • Hi Shirley, These are definitely best with fresh crab, but if you can’t find it, canned will work. Hope you enjoy!

        • — Jenn on August 23, 2019
        • Reply
  • Excellent! Followed recipe to the letter. Except, we used a chipotle mayo for sauce. Will definitely make this again and again.

    • — LiminJoan on July 6, 2019
    • Reply
  • This was awesome. I am a novice at crab cakes. I did put a a pinch of green onions. I also did 2 Tablespoons of low fat mayonnaise and,1/2 Tablespoon of full fat mayonnaise. This cut calories.

    • — Chizari on June 24, 2019
    • Reply
  • These are excellent! I did not change a thing to the crab cakes. I did serve on a bed of slaw and a Ravigote sauce recipe from Brennan’s in NOLA. I never stray from your recipes because they are always spot on when they hit the table! Thank you so much!

    • — Jason Stoner on June 9, 2019
    • Reply
  • This recipe is just delicious. We absolutely love it and make these perfectly seasoned, crunchy crab cakes whenever we buy fresh crab. You won’t be disappointed.

    • — Julie on June 2, 2019
    • Reply
  • Made these for my hubby he loved them. Although I have no idea what old bay seasoning consists of as I am Australian and we have not got this in our stores. So naturally I did not add this and they were still yummy. But I am curious to know what seasonings are in old bay???

    • — Pammy on May 13, 2019
    • Reply
    • So glad your husband enjoy these, Pammy! Old Bay is a combination of seasonings including celery salt, paprika, black pepper, and more. Here is a recipe to make your own if you’d like. 🙂

      • — Jenn on May 14, 2019
      • Reply
  • These are delicious! Made one change since I thought I had panko, but didn’t 🙁
    Ended up substituting crushed saltines for the panko and eliminated the salt. We really enjoyed them, thank you.
    Do you happen to have a favorite remoulade recipe?

    • — Donna on May 10, 2019
    • Reply
    • Glad you enjoyed the crab cakes, Donna! I don’t have a remoulade recipe on the site but this looks like a good one. Hope that helps! 🙂

      • — Jenn on May 11, 2019
      • Reply
      • So funny – that’s the same recipe that I ended up using after doing an online search!! It WAS very good!

        • — Donna on May 13, 2019
        • Reply
    • I would love to make there, but I am GF. One person used GF bread crumbs successfully. I’m wondering if the Almond flour crackers would be closer to paleo. They are similar to Matzo in texture, but a bit denser. Just wondered if you had any thoughts on this. Thanks Jenn.

      • — Mary E Glassman on August 27, 2019
      • Reply
      • Hi Mary, those should work – just make sure you crush them until they’re similar in size to panko crumbs. Enjoy!

        • — Jenn on August 27, 2019
        • Reply
  • I’ve made these over 8 times already! The last two times, I have substituted red bell pepper for the celery. Love it!! Great recipe, thank you for sharing.

    • — Denise M. on April 28, 2019
    • Reply
    • So funny – that’s the same recipe that I ended up using after doing an online search!! It WAS very good!

      • — Donna on May 13, 2019
      • Reply
  • This is the best!!! Followed to a T. Wow. Thanks!

    • — Jamie on April 25, 2019
    • Reply
  • This recipe has become our gold standard for crab cakes. This is also true of several of Jenn’s recipes!

    • — Michelle Fisher on April 11, 2019
    • Reply
  • I made this as a last resort since I did not have my usual recipe with me. Now it is my go to recipe. Made as is, I found this to be easy and straightforward. Delicious. And don’t forget the sauce!

    • — Elizabeth Quinn on April 11, 2019
    • Reply
  • Could I bake these?

    • — taryn on April 5, 2019
    • Reply
    • Hi Taryn, I’d suggest you use a combination of baking and broiling; bake them in a 350-degree oven on a lightly greased baking sheet for about twenty minutes, or until hot (and it’s not necessary to flip them). Then I’d slide them under the broiler for about a minute to get them golden brown on top. Enjoy!

      • — Jenn on April 5, 2019
      • Reply
      • thank you they were delicious!

        • — Taryn on April 23, 2019
        • Reply
  • I have not tried this recipe but can see that it would be yummy! I lived 60 years in Maryland and frankly never had a great cake with celery, pickle relish, Worchestershire or mustard…..parsley, yes. My dad had a restaurant (as did his father) and his recipe was similar except that he used crushed Saltine crackers to help hold the cakes together. I agree that good quality fresh crab meat is essential ( like backfin). The less filler the better. Add mayo, Old Bay Seasoning, egg, parsley, cracker crumbs, salt and pepper. Different areas of Maryland have their own recipes. Pick and choose fillers that your family will enjoy.

    • — Mary on March 21, 2019
    • Reply
  • This is a great recipe,I did not have lump crab so believe it or not I used tilapia fillets and fryed them just a bit, then chopped up and put in recipe.It turn out great

    • — David on March 15, 2019
    • Reply
  • Could you recommend an alternative to the celery? My husband has an allergy to celery.

    • — Susan W on February 28, 2019
    • Reply
    • Hi Susan, you can just omit the celery, but if you’d like to replace it with something, jicama is a good alternative. Hope you enjoy!

      • — Jenn on February 28, 2019
      • Reply
      • As an alternate to celery she could use sweet peppers. I used both and it was awesome.

        • — Ronald Cullen on April 24, 2019
        • Reply
      • Can these crab cakes be broiled ?

        Thank you

        • — Sharon on September 7, 2019
        • Reply
        • Hi Sharon, I’d suggest you use a combination of baking and broiling; bake them in a 350-degree oven on a lightly greased baking sheet for about twenty minutes, or until hot (and it’s not necessary to flip them). Then I’d slide them under the broiler for about a minute to get them golden brown on top. Enjoy!

          • — Jenn on September 8, 2019
          • Reply
    • I made these tonight and I loved them!!….I used Italian bread crumbs instead of the other and put them in a little flour just before frying them…OMG…delicious!

      • — Mary linda heckner on April 16, 2019
      • Reply
    • I have used chopped red pepper with some success

      • — Bob C on April 18, 2019
      • Reply
  • Jenn,

    I followed your recipe word for word last night and made 8 crab cakes with Jumbo Lump and Lump crab meat. Valentine’s Day Dinner for the family was a huge hit. I will definitely use your recipe for crab cakes moving forward. Thank you!

    • — Woody Wilson - Urbana, MD on February 15, 2019
    • Reply
  • A neighbor has an annual meal for 6-8 of us, and we all bring appetizers. I opted to bring this dish, using lump crab in a plastic container — from the refrigerator section of our store. Having had fresh crab many times, I can’t say the crab I used was perfect, but the results were still outstanding. There were no crab cakes left, and the tartar sauce recipe is one I use for other dishes now too.

    • — Robin on February 13, 2019
    • Reply
  • These crab cakes are the best! I’m making them again for my hubby for Valentine’s Day this week along with Jenn’s divine chocolate cream pie. Perfect and easy celebratory dinner.

    • — Jill C. on February 11, 2019
    • Reply
  • How much of each ingredient is used to make the crab cakes? Am I just missing it? 🙂

    • — Lillian on February 4, 2019
    • Reply
    • It sounds like you are just looking at the portion of the page that has the pictures with some instructions underneath. If you scroll down a bit to under the pictures, you’ll find the full recipe. Alternatively, at the very top of the page, to the right of the recipe name, you’ll see an icon that looks like a notepad – if you click on that, it will take you directly to the recipe. Hope that clarifies!

      • — Jenn on February 4, 2019
      • Reply
  • Great recipe, the crab cakes turned out great. My daughter really loved them.

    • — Renee’ on February 1, 2019
    • Reply
    • I made these tonight and I loved them!!….I used Italian bread crumbs instead of the other and put them in a little flour just before frying them…OMG…delicious!

      • — Mary linda heckner on April 16, 2019
      • Reply
  • Can these sit in the fridge longer than an hour? Say make them the night before or the morning of, and leave them in the fridge for a night and/or day? Thanks!

    • — Rachel on January 30, 2019
    • Reply
    • Sure, Rachel, that’s fine. 🙂

      • — Jenn on January 30, 2019
      • Reply
  • Easy to prepare and delicious!

    • — Leo on January 19, 2019
    • Reply
  • Made these for New Year’s Eve. Used half lump crabmeat and other half claw meat. Everyone loved them! Easy and quick

    • — Melissa on January 1, 2019
    • Reply
  • My husband has a heart condition and has to watch his sodium intake. Is there anyway to reduce the sodium in this recipe besides the salt?

    • — Jean on December 30, 2018
    • Reply
    • Hi Jean, You could reduce the Old Bay, as it has a lot of sodium. Hope that helps!

      • — Jenn on December 31, 2018
      • Reply
  • Hi Jen-

    Can you use king crab leg meat instead of lump crab in this recipe? Thanks, love your website, and happy new year!

    Liz Lupori

    • — Liz on December 30, 2018
    • Reply
    • Sure, Liz – I think that will work. Enjoy!

      • — Jenn on January 2, 2019
      • Reply
  • In the past, I could never get my crab cakes to stay together so I stopped making them. I think the key to these cakes is to refridgerate. Thank u for this recipe, and now I will be making lots of crab cakes.

    • — Andi on December 27, 2018
    • Reply
  • I’m making these for the second time today. My first effort last month was such a hit with my crab cake aficiondao son, I had to make them again. Thanks Jenn!

    • — James B. on December 24, 2018
    • Reply
  • I’m sure I’ve left a review on one of the many recipes I’ve tried from you, Jen, but after going through many of my printed recipes I came across this one and decided to make it for lunch today! I only had canned chunk crab, so I opened two of them and halved the recipe. I got three nice sized cakes – perfect for the two of us. I also didn’t have parsley (crazy that I didn’t dry some of the fresh parsley I grew all summer), so I substituted some green onion. I did put them in the fridge for an hour and they held up perfectly.

    I was so glad to see a recipe that didn’t call for green/red peppers in it. They’re like the kind we had on the west coast – very nice, and perfect with the homemade tartar sauce I also made from this recipe.

    • — Sandra D on December 20, 2018
    • Reply
  • Hi,
    Do you think I can use this recipe to stuff mushrooms and if so could the stuffing me done a day ahead?
    Would like to make for Christmas appetizers in small brown mushrooms.
    Any suggestions would be appreciated.
    Happy Holidays

    • — Dolores Dolan on December 17, 2018
    • Reply
    • Yes, Dolores, I think the crab mixture would work nicely here and that you could get away with assembling them in advance. I’d love to hear how they turn out!

      • — Jenn on December 18, 2018
      • Reply
    • This is similar to the recipe I use to stuff mushrooms.

      • — Laurie Gray on February 16, 2019
      • Reply
      • Amazing! My grandmother and my mother made crab cakes this way except no celery and crushed saltines instead of panko.

        • — Helen Taylor on August 22, 2019
        • Reply
  • I make these quite often and they are just as tasty tonight as they were the first time that I made them. My wife and I love them and tonight my grandson was inducted into the fan club. Thanks for the terrific recipe Jennifer! The only thing that I have changed, is that I cook them in the air fryer. I cook them at 400 degrees for 5 minutes a side. They come out perfect. By the way, love the book!

    • — Jim Orvis on December 1, 2018
    • Reply
  • We live in Northern California near the coast. My avid fisherman son went out and got 20 Dungeness crabs, all about 3 lbs each!! This seems to be quite an extraordinary season. We made a huge dent in it for Thanksgiving (much better than turkey), but we still had lots leftover. I made your wonderful crabcakes tonight. They turned out beautifully, tasted sublime. Dungeness must be quite different than Blue Crab, but never having had Blue, I didn’t know what to expect. I had to add more crab and found the mixture was still quite wet. It was fine once the Panko was added, but I think if I only had 1 lb of Dungeness to work with, I would probably have to cut back on the liquids. Just a little tweaking was all it took. The final dish was well balanced, seasoned perfectly and enhanced rather than hid the flavor of our sweet west coast crab. At any rate the recipe is a definite keeper as are all that I’ve tried. Thank you Jenn. I love everything about this site.

    • — Donna Rose on November 26, 2018
    • Reply
  • I Made these (Only omitting the Celery, sorry) and they are soooo good!!!! I wish I knew how to add my pictures. I’m in heaven and these will definitely be on every Holiday dinner menu going forward, starting with Thanksgiving! Ty So Much Jenn!

    • — Vashiona Moore on November 2, 2018
    • Reply
  • Pure excellence! Unbelievably tasty! Made as written!

    • — D Young on October 27, 2018
    • Reply
  • Shrimp Cakes: I used your recipe with raw shrimp that were shelled and deveined. Cut them into small pieces then used them instead of crab..also, because the shrimp seemed somewhat “wet”, I added maybe 1/4 cup more than recipe called for. Held up well in the skillet. And from a guy who lives in Kansas City, these were a treat..Thanks Jenn.

    • — Bill Morris on October 15, 2018
    • Reply
    • Hi Bill

      I love your idea of shrimp cakes for something different because I always have shrimp in the freezer, but I don’t always have crab!

      • — Vera on November 30, 2018
      • Reply
  • The poster is right use just enough filler to hold together And This May be a good or even a great recipe, but Is not a true Maryland recipe, Marylanders do not waste the extraordinary natural flavor of crab cakes with sauces, tarter of anything else, nor do they put celery, pinko bread crumbs, or Dijon mustard in their them

    • — Ks on October 12, 2018
    • Reply
  • I’ve been craving crab cakes ever since returning from my vacation at the Maryland shore. This recipe was just perfect! I left out the salt, though. The salt in the Old Bay was enough for me. I had no idea they were so easy to make. Thank you!

    • — Catherine on October 8, 2018
    • Reply
  • Excellent

    • — Cindy on October 5, 2018
    • Reply
  • I made these crab cakes for my Sister-in-law last Christmas (it was requested). I followed the recipe except for the Dijon mustard, which I don’t like, so I don’t keep it on hand. They turned out GREAT! They held together very well, the refrigeration step helps with that. They tasted excellent! I got rave reviews, thanks for such an easy recipe.

    • — Maria on October 4, 2018
    • Reply
  • The best crab cake recipe I’ve made! It’s now my go to recipe.

    • — Shayla Hall on October 4, 2018
    • Reply
  • Utterly delicious and just about perfect! However there’s a slight variation I’ll offer here for anyone who might be interested, that more closely follows the famously magnificent local house made tradition for crab cakes down here on Maryland’s Lower Eastern Shore. Our Somerset County is the home of Crisfield the “Crab Capital of the World.” Anyway…Just substitute original flavor Ritz crackers finely ground to dust, ideally using a mortar and pestle, for the yummy and trendy Panko breading (which is also excellent). The particles of Ritz dust are too small for any identifiable texture of filler, so they do nothing but hold the cake together, almost as if using self-rising flour. Also, if one has eaten a lifetime of local crab cakes here on the Shore, the subtle Ritz flavor imparts that last little bit of “Downey Ocean, hon” authenticity. I need to note that Ritz is not “better” than Panko but rather merely different, with each wonderful in their own way. It might even be that with enough experimentation the difference comes down to how well each variety goes with whatever else will fill the plates for a particular meal. I’ll be using this Panko recipe again and again because it’s the ONLY one I’ve found online that comes up to the default or baseline recipe I’ve used for years, from an ancient cookbook by the legendary Mrs. Kitching of Smith Island on Tangier Sound. Thank you Jenn Segal!

  • I am making these to enjoy for dinner and to freeze for another time, how would you suggest heating these from a frozen state?

    • Hi Kristen, I haven’t frozen these, so I can’t say for sure, but I’d suggest reheating them in a 350°F oven for about 15 min. Enjoy!

  • Despite committing many recipe crimes: (1) didn’t have celery (2) didn’t have Old Bay (3) substituted Greek yogurt for mayo (4) used imitation crab…

    These were STILL amazing! I can’t imagine how good they must taste with all the right ingredients.

    Thank you so much!

  • Hi there,

    I will be making these as an appetizer. If my dinner guests arrive at 7pm, how early can I pan fry these?



    • Hi Zed, I’d say 30 minutes before and keep warm in a low oven. Hope everyone enjoys!

  • Hello Jenn,

    I follow your recipe except for not adding the celery, but my crab cakes turns out really salty. Do you know why and how to fix it? I still have 6 uncooked crab cakes. Thank you for your help.

    • Hi Kelly, Sorry to hear these are too salty for you! I think the best way for you to salvage them is to recombine the remaining crab cakes in a bowl and add more of all the other ingredients with the exception of the salt and Old Bay seasoning. Hope that helps!

      • Hi Jenn. I did like what you told me and it came out pretty good. Thank you so much for your help. I was o happy to see you replied.

  • These are absolutely wonderful! We cannot wait to make them again!

  • I’ve made these multiple time to rave reviews. We have company coming tomorrow and I’m making them again. Is there a side dish that you recommend other than corn?

    Thank you. And, great interview on Powell’s Books!

    • Thank you, Renee! I think these go really well with any simple green vegetable, like these green beans or the butter braised Brussels sprouts in my cookbook — and definitely cornbread.

  • Hi Jenn,

    These delicious crab cakes have thrilled guests on many occasions. All raves all the time. Guests are coming this weekend and I’m wondering if you recommend any specific side dishes to go with these? I serve them without a roll. Your corn muffins sound tempting but are they too sweet for this? Anything else? They may bring a tossed salad so that’s out. The roasted carrots in your book sound delicious too.

    • — Renee in Alexandria
    • Reply
    • Hi Renee, so glad you like these crab cakes! The corn muffins would go nicely here and I don’t think they’re too sweet to be a natural pairing. The carrots would also be nice as would the French Green Beans with Shallots. Also, I have a feature on the website– for all main dishes, I suggest one or two sides that I think would pair nicely with them. To see what I’ve suggested, scroll to the top of the recipe page and, immediately under the recipe title, you’ll see a bar with several options, one of which says “pair with.” If you click on this, you’ll see the sides I’ve suggested.

  • If I cook them in the oven how long it will take and what temperature?

    • Hi Nancy, I’d suggest you use a combination of baking and broiling; bake them in a 350-degree oven on a lightly greased baking sheet for about twenty minutes, or until hot (and it’s not necessary to flip them). Then I’d slide them under the broiler for about a minute to get them golden brown on top. Enjoy!

  • OK. That does it. Best crab cakes since my trip to Maryland in 1976 (so many tries to get the perfect taste, alas). Now I HAVE to buy your book.
    5 stars for EVERYTHING I tried that you posted.
    And I am picky. Not to mention obsessed with cooking. Thank you Jenn!!!

  • I purchased fresh lump crabmeat and used your recipe. Fabulous, tastes like my Moms did years ago!

  • Followed your recipe without any deviation and it was a huge hit! Thank you for sharing!!!

  • Ok this sounds devine!
    Wondering if I could substitute fresh grilled Salmon in place of crab meat? I rarely come across any decent crab…
    Thanks Mel!

    • Hi Michele, I’d use this recipe instead for salmon.

      • Thank you Jen!
        Your Salmon Cakes look just as devine…I could eat the whole plate 😁
        All of your recipes and cooking tips are so wonderful. Thanks for all of the info and the time you use to prepare such lovely food.

  • I’ll review this every time you post it Jen. It’s my absolute go to recipe for any kind of “seafood” cake. I don’t use Old Bay… that’s the only difference. Well, depending on the palates these will be served to, I might add some finely chopped onions. Otherwise, this recipe works great as is for crab, flounder, cod, pollock, and salmon.

    Another outstanding recipe, Jennifer. Great job!

  • Just wanted to say that I’ve been making this recipe for about a year now. With the exception of one modification, I follow your instructions to the last detail (which is unusual for me), and I get the best crab cakes ever. I make them for special occasions and for dinner guests. I’ve had compliments like “these are better than in any restaurant” and “these are the best I’ve ever tasted.” It’s a perfect recipe. (My one modification is to use 1/2 mayo and 1/2 greek yogurt. I do this only bc I don’t like mayo. I also do a different sauce for the same reason.) Thanks for another great recipe!

  • Hi! Can plain Greek yogurt be substituted for the mayo?
    Maybe you have already answered this already….
    We love all or your recipes!!

    • Hi Debra, I love the flavor of mayo here but Greek yogurt will work – just cut back a bit on the lemon juice since the yogurt will add acidity.

  • I have loved this recipe since I first found it a few years ago! The BEST in my opinion. Full of flavor without over powering the crab. Every morsel is deliciously decadent. Every bite as tasty as the first…. The tarter sauce is easy and equally as tasty… Thank you so much for sharing this fantastically easy and tasty recipe. One of my absolute FAVORITES!

  • This recipe is amazing! So simple and delicious. It’s become a staple of my family’s summer meals.

  • I tried the Maryland Crab Cake recipe and was quite happy with it. I used freshly caught and cooked crabmeat and added some finely diced red and yellow peppers for a bit of color. Delicious!

  • I made these today and will be sharing them with a friend, neighbor and mother in law. They were delicious! I tried making the tartar sauce and it was pretty thin and didn’ have the kick I was expecting. Would love others feedback or suggestions.

  • I have a ton of leftover king crab legs… what are your thoughts on using this fab for this recipe?

    • I think that should work, Melanie. Hope you enjoy!

    • How did the king crab work out? I also have several

      • — Swift on April 17, 2020
      • Reply
  • I tried this recipe and found it very tasty. I made them again but added 1 tablespoon of finely minced sweet red pepper to the crab cake mixture and 1 tablespoon of small capers to the target sauce mix. Just my personal preference…

  • Very easy and simple recipe to make and tasty! I just added a hint of garlic cause we just love garlic!! Thanks

  • These are absolutely delicious! Extremely easy. Has anyone tried baking them somehow rather than frying?

    • Glad you like them, Sharon! If you’d prefer to cook these in the oven, I’d suggest you use a combination of baking and broiling; bake them in a 350-degree oven on a lightly greased baking sheet for about twenty minutes, or until hot (and it’s not necessary to flip them). Then I’d slide them under the broiler for about a minute to get them golden brown on top. Enjoy!

  • Loved this recipe! I had 1/4 pound of leftover crab from a restaurant and adjusted the recipe. Thanks!

  • Amt of crab

    • — Florence shecter
    • Reply
    • Hi Florence, If you click on the “recipe” tab at the top, you’ll find all of the quantities needed.

  • It looks like you also have red onion in the crab meat mixture in the picture. Yes? No?

    • Hi Susan, There’s no red onion in the crab meat mixture – just in the tartar sauce. Enjoy!

  • I actually used this recipe the first time I ever made crab cakes and they turned out perfect! So delicious pair right along with the quick tartar sauce. Thank you for sharing your kitchen inspiration.

  • I’ve tried many recipes and this one is by far the easiest and most tasteful. The crab cakes were not dry as others have been and got rave reviews including being asked for the recipe! Def a keeper!!!

  • These are amazing and so easy to put together!! I chilled the cakes in freezer while making sauce which expedited the wait time. Such a great recipe and the tartar sauce is perfect!! Thank you for sharing, definitely be making again and again.

  • I’ve never been to Maryland but these are tasty little critters. Made em with fresh caught dungeness and red rock crab. Substituted sour cream for mayo because I didn’t have it. Long prep time but worth it.

  • I made this tonight for my hubby, OMG!! It was the best!! Your tarter sauce was soooooo good. The Crab Cakes were perfect! Just the right seasonings. I made exactly as written. Thank you!!! This is the best I have made so far!!

  • Looks very nice. I am staying away from carbs, can you skip the panko?

    • Hi Magnus, I haven’t made them this way so I can’t say if it will impact how they will hold together, but you may want to try these with coconut or almond flour. Please LMK how it turns out if you try it!

      • I am also staying away from carbs you can substitute Panko with crushed pork rinds

        • Hi Eddie, I’ve never used pork rinds so it’s hard to say. If you can get them to a consistency that’s similar to panko, perhaps it will work, but I can’t say for sure without trying it. I’d love to hear how they turn out if you try them this way!

  • Best crab cakes I’ve ever had. Made it without celery and doubled the recipe. Ended up with 16 medium size crab cakes and were very filling.

    Thanks for the recipe – I will definitely be making these again 😊

  • Please give me the recipe for 4 adults.

    • Hi Carmen, you could multiply the recipe by one and a quarter. (To make the math a bit more simple, you could make 1.5 times the recipe and refrigerate any leftovers.) Hope you enjoy!

  • Can I freeze 1/2 of crab cakes

    • — Jacqueline Kay Burchett
    • Reply
    • Hi Jacqueline, I generally am not crazy about 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. Hope that helps!

  • Jenn, if you opt for baking these instead of frying, what temp, how long and do you flip them? Thanks, carol

    • Hi Carol, I’d suggest you use a combination of baking and broiling; bake them in a 350-degree oven on a lightly greased baking sheet for about twenty minutes, or until hot (and it’s not necessary to flip them). Then I’d slide them under the broiler for about a minute to get them golden brown on top. Enjoy!

  • Hello…. I’ve never made crab cakes before and last night I made your delicious recipe! Everyone kept complimenting on tasty they were ……. thank you for sharing, this will be placed in my recipe box now 👍🏻😀😋

  • Omg these were an absolute hit for my friends on Sunday. The room got quiet and all you could hear was mmm sounds. Super simple. I followed the recipe to the letter. Don’t change a thing and you will get mere perfection! Days later and my friends are still talking about these crab cakes.

  • I have never made crab cakes before but these were restaurant quality! Sooooo good!

  • I’m from Maryland, and this recipe is one if the BEST we’ve had for a long time! Perfect proportions and seasoning.
    We prefer ours broiled, so I used traditional bread crumbs instead of Panko, a little melted butter on top, then broil for 12-15 minutes. Perfect!

  • I made these crab cakes tonight for a crowd and they were by far the best crab cakes I have ever made. The ingredients did not compete or overtake the crab. It was delicate, held together well and was tasty. Great recipe and I will use it every time I make crab cakes in the future.

    • — Frankie Crawford
    • Reply
  • These are so good!!! I’ve been wanting crab cakes for some time and thought about going out at first. Glad I didn’t!!

  • I had been searching for the perfect simple but delicious crab cake recipe until I found once upon a chef. Your recipes are amazing! These are easy to make and very delicious. I’ve impressed quite a few palates so I’m definitely buying the cookbook.

  • hi, Do you reheat crab cakes in the oven or in frying pan? Thanks, jane

    • Hi Jane, I’d reheat them in a 350°F oven for 10 – 15 min. Enjoy!

  • Why does it say line a baking sheet with foil to go on to say to pan fry???

    • Hi Erin, the baking sheet is just something for you to put the crab cakes on to refrigerate them prior to cooking. Hope that clarifies!

  • Interested in serving this for a dinner party. Do you have any recommendations for make ahead/freeze/reheat? Thanks

    • Hi Maureen, Cooked crab cakes will keep in the fridge for up to 2 days and reheat nicely. 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. Hope that helps!

  • I made this recipe tonight. Delicious. Exactly what I want a Crab cake to taste like. The texture was perfect.

  • I have made your Maryland Crab Cakes recipe 3 times now. My grown daughter did not believe I made them. My husband loves them. I’ve never liked tarter sauce but I love your recipe. It enhances the crab cake. Imagine that!! Delicious:)

  • How many cakes does this make?

    • Hi Helen, this recipe makes 6 crab cakes (enough to serve 3 adults as a main course). Hope that helps!

      • Can I make these a day in advance?

        • Sure, Amy, the reheat nicely!

  • FANTASTIC!!!Would not change a thing!

    • — Victoria Strosser
    • Reply
  • Made these from leftovers from a seafood boil. Everyone loved them! It’s hard to find a recipe that isn’t mostly filler. Thanks! 😊

  • Awesome, recipe !! I did add honey mustard just because I had it Will definitely cook this again! So easy

  • your recipe for crab cakes seems like it was copied from the fannie farmer cookbook — only the amounts of ingredients are different.

    • Hi Ronnie, I’m not familiar with that recipe — this is an original. That said, Maryland crab cakes are classic so most recipes will be pretty similar.

  • This makes me want to go to the beach! Thanks for this – trying to make a “crabcake” out of heart of palm and looking for a simple, quality recipe to help guide me.

  • Delicious but I would add more bread crumbs and less mayonnaise the next time.

  • I have made these twice and both times fantastic. I made them with jumbo lump tonight (bought by mistake) and I have to say- with the addition of probably 1/4 c breadcrumbs because I could see they weren’t binding as well (again, my fault)- they were just as delicious. My entire family went nuts for them. Thank you for another great recipe.

  • The best crab cake recipe! I have made these a few times now, and this is definitely the only recipe I will use. Thank you!

  • Hi
    Made these crab cakes and followed the recipe but couldn’t keep them looking pretty in crabcake form fell apart didn’t come together at all.
    Will make them again because the taste is so good but would rather they look good too rather than hash like

    • Hi Sara, Sorry you had trouble getting them 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.

  • After I reviewed this delicious recipe a few days ago, I wondered how the same ingredients would taste using shrimp or mild white fish like tilapia and pollock. Happily I can report that whether it’s a fish cake, shrimp cake or crab cake… this recipe is delicious.

    Shrimp, like crab, as one doesn’t shred with gentle handling so it represented lump crab better than the white fish. Tilapia and pollock fell apart easily, but that didn’t take away from the delicious flavor.

    I want to try salmon and cod next. Btw, successfully cooking these in oil in a pan gave me confidence to try Jen’s “restaurant-style Salmon she emailed a week or so ago. Delicious!!

  • I tried this yesterday. My husband and I loved it. Prep was quick and easy and the crab cakes were delish. I’ve been recommending it to family and friends.

  • I am making today. Just want to know if I can bake instead of fry

    • Sure, Doreen – that will work. Enjoy!

  • This is the second time I’ve made these. Last time the Old Bay made them much too salty. This time I omitted the Old Bay. For me and us, perfect! Other than the Old Bay I followed the recipe exactly. Next time I might add some finely diced onions but that’s just me tinkering. We aren’t tarter sauce fans so instead we have small bowls of 1000 Island dressing cocktail sauce along with. I prefer these on their own.

    Great recipe, Jenn. Well done!

  • Made these for Valentine’s day dinner and my husband said these are the best crabcakes he had ever tried! He orders them at restaurants all the time, so he should know. They truly were delicious!

    I did half the recipe and made 4 crabcakes, 2 for each. Also, instead of mayo I used mashed avocado (both in the crabcake and for the sauce). To die for! Will make these many more times for sure!

  • I live in the U.K. Old Bay seasoning is not available here ( at least I haven’t seen it).
    What else can I use as an alternative? V.T.

    • Hi Vicky, I don’t know of a great substitute for Old Bay but it’s easy to make your own. Here’s a recipe. Hope that helps!

  • OMG!! Made this for my wife and I for Valentine’s day. SOooo good! I omitted the celery but I will add some the next time for a little fresh bite in the cakes. I also used fresh bread crumbs instead of panko (didn’t have panko). Will definately be making these again.

  • I use finely crumbled Ritz Crackers for my filler. Adds an additional layer of flavor with no dryness.

    • — Judith A Spintman
    • Reply
  • Delicious and easy. So much so, that we bought another two pounds of crab meat, made a bunch, cooked lightly and put in the freezer.

  • jenn, I’d like to use diced bread instead of panko. my question is how many pieces of bread equal 1/2 cup of panko? thank you. BTW, say hello to your mom for me.

    • Will do, Kenny! I think it would be 1 – 2 slices (and I’d dice it pretty finely). Hope you enjoy!

  • Came out great!!!

  • I made 25 mini crab cakes for appetizers for my book club. I’ve never made crab cakes before, these were absolutely perfect. Can’t wait to make them again

    • Hi Hillary,

      Did you use one recipe to make the 25 mini crab cakes? Thanks for your help!


      • — Gail K on June 17, 2019
      • Reply
  • Hi, theses look delicious I plan on making these for dinner tonight. Can I use vegetable oil instead of canola oil to make the crab cakes?

    • Definitely – hope you enjoy!

  • Sorry but this recipe is not a Maryland crabcake.. You want to make a real Maryland crab Cake? Follow the recipe on the can of Old Bay seasoning. And best crabmeat to use is backfin or lump.

  • Hello Jenn,
    Thank you for this recipe. These crab cakes are delicious! I’ve tried 2 other recipes and they’re– just “gummy” inside. The key to yours, I think, is an increase in seasoning, a reduction in mayonnaise, and the use of panko instead of the traditional, fine breadcrumbs.
    These are really flavorful! Thanks again.

  • Delish!!

  • This recipe rocks! Made this for our son-in-law’s birthday dinner and everyone raved about them! Thank you!!

  • It was sooo amazing, I added a few other ingredients that made it even more tasty

  • My family loved this recipe! A lot of flavor and very simple to make. I fried it in coconut oil, and you could also fry it in avocado oil too.

  • Covered the patties in an outer layer of Panko, lightly seasoned with Old Bay.
    First time making crab cakes, but I now rule the kitchen, everything within it, and all who enter.
    Thanks. Great recipe.

    • 😂

      • Speaking of ruling the kitchen….YOU, Jenn, are the real power behind the throne!!! I’ve made so many of your dishes I’ve lost count!! While. I’ve like some better than others, there’s never been any that are Bad. Most amazing to me, the recipes are pristine…they all work! You’ve got the crown, girl!!!

  • Can I use crab legs? Do I boil them first? Or start raw? I have 10 pnds? Help?

    • Sure, Michael – but you would definitely need to boil or steam them first.

  • 2nd time I’ve made. Excellent both times!

  • Excellent, excellent recipe. I served these as appetizers on Christmas Day and they were a huge hit. This is the first time I’ve made crabcakes that actually held together so I was very pleased. The sauce was excellent, full of flavor and easy to put together. Thanks for this wonderful recipe. I will use it often!

  • I am from Maryland! And I can assure you 100% that NO true Marylander would EVER add celery, onions and the like to a crab cake!!!! The flavor is too delicate to be overrun by additives!!
    I have eaten ONLY Maryland crab cakes for over 50 years now!

    • I agree! I’m from Maryland and the only thing added in my crabcakes is a very light binder and old bay. I have never eaten a crab cake with onion or celery. I won’t do it now either. A true Maryland crab cake has old bay a little mayo, and very few breadcrumbs to hold together. I’m sure the other crabcakes are fine but it’s not a true Maryland crabcak

    • Wondering if I misunderstood, there is no onion in this recipe and isn’t Old Bay made from celery?

      • Hi Mat, No, there is no onion in the crab cake recipe (although there is a little in the tartar sauce). And Old Bay is a combination of a number spices, one of which is celery salt, but it isn’t made from celery. Hope that clarifies!

  • Hi Again,
    Sorry! I just saw your salmon cake recipe. Very similar ingridents so may do a combo.

  • Hi Jenn,
    Do you think salmon would work in place of the crab?

    • Hi Cheryl, If you’d prefer to use salmon in place of crab, I’d suggest this recipe instead. Hope that helps!

  • Jen, can your Maryland Crab Cakes recipe be halved as is?
    Thanks, Jim

    • Sure, Jim – that’s fine. Enjoy!

  • The absolute best crab cakes ever…easy to make..easier to devour….

  • Hi Jen,
    Is it possible to make these crab cakes into meatball size (Swedish meatball) and quickly deep fry? I would like to do this early and then reheat, what are your thoughts and recommendations on how to reheat?

    • Hi Kathie, I think that would work and I’d reheat in a 350°F oven for 10-15 min. I’d love to know how they turn out.

  • Are 2 pds of fresh crab meat enough to make 11 crab cakes?

    • Yes, Marialisa, that should work. Enjoy!

  • I made this recipe using canned, lump crab. The recipe was good, but fresh crabmeat would have been superb.

  • This has become my go to Crab cake recipe. The only alteration to the original recipe is that I like to saute a chopped shallot and add it to the mix.

    Delicious recipe!

    • — Carmen Rodriguez
    • Reply
  • I’ve made these twice now and they are really good! I’ve made the “authentic” Maryland crab cakes that natives swear by and they’re inevitably too wet/slimy inside or less flavorful than I prefer. The difference, I think, is that your recipe uses 2 eggs, uses a greater measured amount of seasonings, and calls for less mayo. I’ve just really looked at your site for the first time and it is impressive! I will be coming back again and again!

  • I do not live near a store that sells fresh seafood. Would it ruin the recipe if I use canned crabmeat?

    • Hi Elizabeth, These are definitely best with fresh crab, but canned will work. Hope you enjoy!

  • Made crab cakes for the first time today. I didn’t have fresh parsley so used dried and didn’t have Dijon mustard so used regular. This recipe was easy and delicious. Will definitely use this recipe again!

  • Hello! Is it possible, after forming the crab cakes, to let them sit overnight before cooking them? So sit for about eight hours instead of one? Thank you!!

    • Sure, Casey – they’ll hold together even better that way. Hope you enjoy!

  • Just wondering if you broil or bake and what temperature do you bake them at? Only states to get the oil hot and for a person who is not an average cook it’s confusing, need specifics as baking and broiling are totally different.

    • Hi Susan, I’d suggest you use a combination of baking and broiling; bake them in a 350-degree oven on a lightly greased baking sheet for about twenty minutes, or until hot. Then I’d slide them under the broiler for about a minute to get them golden brown on top. Enjoy!

  • Yum! Best crab cakes I have ever made! According to my husband I will be making these a lot! Good thing they were also easy to make.

  • Made it for my father-in-laws birthday party and everyone loved it! So simple too!

  • I made these using frozen crab meat from Trader Joe’s, and they were amazing! Definitely a huge hit with everyone. The tartar sauce was also wonderful. Thank you for another perfect recipe!

  • Hey, Jenn! Fellow DC native here. I just started learning to cook and this was one of the first recipes I’ve tried. I only had 8 oz of crab so I made half the recipe, left out the celery, and wow, I cannot believe I actually made something this good! I am so excited to learn more now, thank you!

    I made the mayo from the NYT’s small batch mayo recipe and used it in the crab cakes and tartar sauce. So good! The tartar sauce turned out perfectly. Thanks again for this site and congrats on your cookbook! Looking forward to trying out more of your recipes!

  • I’m planning to make these for a dinner party. However, I usually prefer broiled crab cakes. Have you ever cooked these in the oven? If so, can you please give me instructions?

    • Hi Catherine, I think these are best when pan-fried, but you can bake them in a 350-degree oven on a lightly greased baking sheet for about twenty minutes, or until hot. Then I’d slide them under the broiler for about a minute to get them golden brown on top. Enjoy!

  • I just put these together and realized I bought 8 oz container of the crab !!! I added a touch more bread crumbs an put them in the refrigerator to firm up. Do you think they will be alright with less crab meat in them ?? I am going to rate these as a 5 because they have great ingredients and I know they would be good.

    • How’d they turn out, Char? Sometimes we have to make do!

  • Does the crab need to be cooked first? Probably a dumb question but I have to know lol. Thank you.

    • Hi Rudy, When you purchase crabmeat, it is already cooked and ready to make crab cakes. Enjoy!

  • Love.Love.Love. this recipe! The only thing I do differently is to put a sliver of a pat of butter on top of each crab cake then bake in my Breville Smart Oven @350 for 30 min…..perfect every time!

  • Theses crab cakes were phenomenal! Served with Jen’s tangy cabbage slaw and fresh corn on the cob – fantastic. The crab cake recipe was a cinch for a novice like me and got raves from my husband as well. Highly recommended just as written! Thanks Jen!!

  • Made these tonight for a crab lover and a non-crab lover! Hubby ate one and said “pretty tasty!” Served with a nice side salad, and a glass of rose’….was perfect.
    I added garlic chives from my garden to the batter and browned them in “brown butter”. Gave them a nutty taste and who doesn’t like browned butter……???
    Will be freezing the rest……yum!!! Tks!

  • This recipe is spot on delish! I have been making salmon cakes with panko and was looking for a good crab cake recipe, as soon as I saw this one I was excited to give it a shot. My family of five devoured these!

  • This looks like a great recipe, but crab meat is so expensive! Where I live it is $40 per pound…

    • I got a pound of crab meat at Costco for $22.99 in NJ if that helps. They were awesome!

  • Delicious and easy!

  • These were AMAZING! So easy too! I cooked all of them and froze the leftovers. They reheated very well! Yummy! I am making them for family members because I’m so impressed with how great they turned out! I can’t wait to make them again for myself!

  • I haven’t even tasted these yet, but the recipe tells the story. It isn’t loaded with overpowering spices, onion and such that will kill the crab flavor. Congratulations to the chef. Apropos the tartar sauce, try chopped dill in place of the sweet or a touch of each.

  • Im not a fish/crab person usually. I made these for the first time. Marvelous and easy. Thank you so much foR tue recipe.

  • Hi Jenn,

    I am making your Maryland crab cakes for tomorrow evening (friends for dinner). I must have made them smaller because I doubled the recipe and made 24! Right now, I am keeping them refrigerated & covered with plastic wrap until I pan fry them. I will have leftovers. How should I best freeze them? Cooked or raw? We are six adults, there is other stuff. Doubtful we will eat all of them. Although we haven’t tasted them yet, I am giving it 5 stars due to the ease of preparation and the simplicity of the recipe.

    • Hi Carina, Cooked crab cakes will keep in the fridge for up to 2 days; uncooked cakes may be frozen for up to 1 month. Hope you enjoy them!

  • Absolutely the best crab cake recipe ever. I was born in Baltimore and grew up in the Mid-Atlantic and these are 100% authentic; the way a crab cake should be. Simply fanstastic.

  • This receipe does NOT state what temperature to bake the crab cakes at?

    • Hi Krista, Click on the recipe tab, then scroll down beneath the recipe and you’ll find the instructions.

  • Made it for the first time and the crab cakes were awesome! My husband loved them too. The recipe was easy to follow. Had to watch the salt so I didn’t add salt and didn’t have the celery and fried them in olive oil. So delicious. I will definitely make this great recipe again.

  • This recipe is great, however not nearly enough old bay seasoning to our liking. I’m going to double it next time and see if that helps. Besides that, it’s a good recipe. I baked mine at 350, per another review but found that it took too long to brown them. Next time doing 375.

  • I lost my recipe and tried this one and glad I did! Made a few changes – we watch our salt intake, so used less Old Bay seasoning (1/2 tsp.), no salt (since the Old Bay had celery salt), used gluten free panko crumbs. I didn’t have time to refrigerate the cakes for an hour, so skipped this step. I baked the crab cakes because I don’t like to fry. Heated the oven to 350 F – sprayed oil on a rimmed cookie sheet and also on the crab cakes (this makes a nice brown coating), they cooked for 15 minutes, then flipped over and cooked for 10 additional minutes. I also put the sheet on the bottom rack of the electric oven. Definitely will make again!

  • This was my first time making crab cakes and I knew I wanted a recipe with plenty of crab & very little filler so this recipe fit the bill. As always, meticulous instructions which I really appreciate; I had no idea that you needed to check for sharp cartilage/shell in the crab meat – that was a great tip because I found a coupla little pieces. Made these for my husband for Father’s Day & he absolutely loved them. Turned out perfectly; nice and ‘meaty’ with plenty of crab flavor. Great recipe!

  • What is old bay seasoning. I live in Canada. Would there be a substitute?

    • Hi Patricia, Old Bay is a combination of spices including mustard, paprika, celery salt, black and red pepper and more. It’s widely available in the U.S. If you can’t find it in Canada, here’s a recipe for homemade Old Bay seasoning. (And it’s a delicious seasoning for all kinds of other foods including popcorn, fries and egg salad.)

    • Hi I live in Ontario and found old bay at walmart

      • Celery changed the texture to my disliking so I’ll skip it next time. Otherwise the recipe was delicious. Try Old Bay on butter mashed cauliflower.

  • Could these work as minis? I would like to serve as an app at a casual cocktail party- too fragile to put a toothpick in?
    Thank you

    • Hi Nancy, You can definitely make them as minis but you’re correct that they are too fragile for a toothpick. Enjoy!

  • As always, thanks for another great recipe Jenn. Our neighbour brought us some fresh dunganess crab. I froze what we couldn’t eat and used this for the crab cakes. I let the meat drain on some paper towelling first after it had thawed. I didn’t have fresh celery, so used 2 teaspoons of celery seed. I portioned the cakes out with a half cup measuring cup for 6 cakes, and gently shaped. They browned beautifully in the frying pan, 4 minutes on each side. So delicious, and not fishy tasting. Delicate and fresh is what I would describe. We loved them!! Our friend also brought us some shrimp, I am looking forward to trying the shrimp tacos with avocado salsa. That sounds awesome!

  • Excellent recipe–thank you! Made it for the first time this past weekend with blue crab meat from the Eastern Shore–my husband said they were the best crab cakes he’s ever had. As native Marylanders, my son and I agree.

  • I love this recipe, today I need it gluten free. What else can I use to replace bread crumbs?

    • Hi Sharon, most grocery stores carry gluten-free panko or bread crumbs. Also, Worcestershire sauce very often contains gluten, so make sure you look for a gluten-free version.

  • Jennifer,
    These crabcakes were absolutely outstanding and the sauce is a must! This was the first time that I’ve ever made crabcakes and as usual, your recipe was foolproof. You never fail to make me look like I know what I’m doing. Thanks for another blue ribbon recipe!

  • Used red snapper scraps from the bones, throat and cheeks instead of crab meat…, wow! Being a recreational fisherman, this recipe will be abused in my kitchen with the post-filet work scraps. Easy and delicious, 5 stars

  • Made these as a lite dinner for my wife and me last night. Easy and delicious… are there two better words for cooking food? I haven’t tried many other crab cake recipes simply because the few I have tried have been neither easy nor delicious.
    Jenn, I had a very good feeling this recipe would be great when your narrative said “go light on the filler.” These were perfect!!

  • What can I substitute for old bay seasoning.

  • Made these last night and they were absolutely amazing! great recipe the family (from Maryland / PA) absolutely loved them.

  • This recipe is AWESOME! I have been using this recipe for 2 years now and follow it to a T. I have never found a better crabcake recipe – I highly recommend this one!

  • 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!

    • 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.

  • 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.

  • 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.

    • There are several copy cat recipes for Old Bay seasoning that you could put together from common spices, just do a search for it. Result should be close enough.

    • Chris, I am curious what type of crab you used for your crab cakes in Australia? What crab down under is comprable to the blue crab of the Chesapeake Bay?

  • 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
    • Reply
  • 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.

  • 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!

  • 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!

  • 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.

  • 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!

  • 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.

  • Can these be broiled in stead of

    • Yes, Kathy, you 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.

      • If baked, what temp and for how long?

        • Hi Carol, I think these are best when pan fried, 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 after that for about a minute to get them golden brown on top. Hope you enjoy!

  • 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.

    • 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!

  • Hello, can I add imitation crab meat with lump crab meat?

    • 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!

      • We use imitation every tone and they taste amazing!!

  • 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!

  • what is Old Bay seasoning

    • 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.

  • 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
    • Reply
  • 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!

  • 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.

  • 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.

  • 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!

  • I tried this for the second time – right into the garbage. Too much of everything except crab meat. Unable to salvage.
    0 stars

    • Curious if that’s how you felt why make them a second time? This recipe is fantastic, and I’ve made several different ones as I love crab cakes and by far this is our favorite…filler is minimal and crab is most of it, and the taste absolutely shines through…

  • 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!

    • Yes Tracy, that’s perfectly fine — just cover them tightly with plastic wrap. Happy Holidays to you too :).

  • 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!

  • 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!

    • 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!

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

  • 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.

  • 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?

    • Hi Jackie, Yes they do reheat well. Enjoy!

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

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

  • Can I make these in advance & freeze them?

    • 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.

  • Hello,
    Do you have a suggestion if I don’t have dijon mustard at hand?

    • Hi Ann, you could omit the mustard, use whatever mustard you have or use a little dry mustard.

  • 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!

  • Can you freeze once assembled into cakes but before cooked or do you sauté first?

    • 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.)

  • Can you bake them in a 400 degree convection oven on a cookie sheet lined with parchment paper instead of frying?

    • 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.

  • 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!

  • 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.

  • 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!

  • 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.

  • 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!!

    • 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!

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

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

  • Hi

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

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

  • 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

  • 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. 😉

    • Hi Christine, It just adds a little crunch — definitely not worth going back to the store 🙂

  • Can these be frozen prior or after cooking?

    • — joann seegmiller
    • 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.)

  • 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!

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

  • After frying the cracbcakes, can i freeze them?

    • 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!

    • I froze the extra in patties. I then pulled them out as needed, thawed and fried. My family actually prefers the frozen.

      • Wow, great to know- thanks Deanna!

  • 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?

    • 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!

  • 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.

  • tried this recipe 2 weeks ago now my seafood friday fave

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

    • Hi Danilo, The price ranges from $25-$30.

  • 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.?

    • Hi Anne, For hors d’oeuvres I would use a few tablespoons and for appetizers I would use 1/4 cup. Hope that helps 🙂

  • 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.

  • 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?

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

  • Can the crabcake mixture be used as a stuffing with trout that will be baked?

    • 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.

  • 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?

    • 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.

  • 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

    • Hi Sandy, Yes, that’s fine. Glad you enjoyed them!

  • 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!

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

  • 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

  • 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!

  • Is there a substitute for Old Bay Seasoning? I live in Philippines and it’s not that easy to find.

  • I want to try this recipe but I don’t know what pinko is?

    • Hi Elizabeth, Panko is Japanese breadcrumbs — they are readily available in most grocery stores.

  • 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 🙂


  • Can I freeze these?

    • — Ms Deanna Dovich
    • Reply
    • Hi Deanna, Unfortunately, crab meat does not freeze well. Sorry!

      • 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.

  • 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!!!

  • these . were . EVERYTHING .

  • 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.

  • 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

    • Hi Gayle were you able to get old bay seasoning in australia

  • 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

    • 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.

  • 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

  • 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!

    • Yes, absolutely. Just cover them with plastic wrap and they’ll be just fine.

      • Thank you Jenn! Cant wait to let you know how they turn out! 🙂 Im cooking them for hubby on Vday.

        • 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!!

  • 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 🙂

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

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

    • Hi Christine, So sorry your crab cakes didn’t turn out. May I ask what went wrong?

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

  • 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. 🙂

  • 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?

    • 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.

  • Need to make 12 do I double the recipe?

    • Yes, that should work.

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

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

  • looks delicious…can’t wait to try them over the holidays

  • 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!

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

    • Hi Hilda, It is definitely best with fresh crab, but canned will work.

    • 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! 🙂

  • following he luckily begins to chew for it, tell him they have a wonderful wow and thus go on with your day. $300 for trainers meets any of these word groups a long time before understand it the saying easy on the wallet. It’s which is healthy that online has managed to get most likely to give searching of these galoshes more effortless.. To decide if a sneaker possesses curled past, change it upside down. pick black or brown tones.

  • 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.

  • 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.

  • 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.

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

  • 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.

  • 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!

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

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

  • 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!

  • 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!

  • 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!

  • 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.

    • Good to know, Ronnie. Thank you!

  • 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!

  • 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

    • 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.

      • 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!

    • Look above Jo – I had to ask the same question! 🙂

      • (re: Old Bay)

  • Best Crab Cakes ever! The Tartar sauce was amazing! Will be making these again soon!

    • — Angie Fronzaglia
    • 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!

  • 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!

  • What would you recommend as a fill in for “Old Bay”? I am a West Coaster (Canada) and am not familiar with this seasoning….

  • 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.

  • 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!! 🙂

  • 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
    • Reply
  • I Was born and raised in Maryland….Love our crab cakes this recipe sounds really good minus the CELERY…..No CELERY

  • These were amazing. I am definitely making them again!

  • 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!

  • These were great. Tasted light and the seasoning was perfect. I even made the tarter sauce and they went well together. 5 stars.

  • 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

  • I’m sorry but this may sound stupid. I’m from Ga. What is the panko?

    • 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.

  • I’m a MD girl and if your a true Marylander we only eat saltine crackers and mustard with our CRAB CAKES.

  • 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

  • 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?

  • I can hardly wait to try this recipe. It looks delicious

  • 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

  • How would I be able to broil these?

    • 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.

  • This is what is for dinner tonight i love it.

  • 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!!

  • 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!

  • 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.

  • 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.

  • I am from Maryland and these were delicious, old bay works on anything.

  • 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!!

  • Great recipe Thanks

  • 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.

    • You could try using a bit more mayonnaise instead.

    • 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.

    • Mayo. has egg in it.

  • 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

    • 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.

  • 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

  • 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.

  • 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?

    • 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.

      • Thank you so much! I’m going to make them for Christmas Eve dinner. Cheers!

  • 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…

    • 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!

  • This looks amazing. Could you freeze them after chilled and coat and cook later?

    • Hi Nadine, I wouldn’t freeze fresh crab meat…just wouldn’t be the same. Sorry!

  • Just found this recipe on Pinterest. My husband can’t wait for me to go to the store tomorrow to buy ingredients to try!

  • 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!!

    • 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.

  • 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.

  • I am allergic to iodine. What can I use in place? I had a chicken cake in Kansas at Hennessays. Any help?

  • what do you serve with crab cakes?

    • I love crab cakes with corn on the cob and a green vegetable…cornbread or corn muffins are nice too.

  • 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.

    • 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.

  • 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!

  • This recipe sounds delicious! I will be adding it to our menu in a few weeks. Thank you for sharing!

  • 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.

    • If using dry mustard powder instead of Dijon, how much should I use?

      • Sandy, 1 tablespoon of regular mustard is the equivalent of about 1 tsp of dry mustard. Hope you enjoy the crab cakes!

  • 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.

  • 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

    • 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.

  • 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, We marylanders love our crab cakes so much, we pretty much don’t care what you dip them in !!! HAHAHAHAHA

  • 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.

  • 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-
      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!

  • 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.”

    • 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.

    • 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!”

    • 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

  • 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 😉

    • 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!)
      • 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

    • 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.

  • 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!!! 🙂

  • Sounds wonderful! Going in my recipe file!

  • I can’t wait to make these. The recipe sounds yummy!!

  • 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.

  • 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.

    • 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.

  • Looks great. I was wondering if you could use salmon or would that be too soft?

    • 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 🙂

      • 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.

    • 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, 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

    • Has any one tried fresh crab meat.You do not have to use any any thing and the meat holds together——–Ony fresh

  • 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:)

  • 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:)

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

  • add capers to that tarter… amazing. ~

  • Soooooooo good!!! Just made them, my husband and I agree they are the best crab cakes ever!! Thank you for the recipe!! =)

  • These are awesome, I made these while living in Maryland and they taste like restaurant quality crabcakes. Great recipe!

  • 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

  • Best crab cakes ever! Thank you!

  • 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!

  • 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

  • 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?

  • I cannot go to maryland so thanks for bring to me their famous crab cakes…

  • 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.

  • 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..

  • They look delish, here in Maryland don’t know of many people who add celery though…Now I want one.

  • 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!!

  • I’m making these tonight for birthday dinner — cant wait to try them!

  • Looks yummy…I’ll have to make it this weekend.

  • I made these for dinner tonight. They were a hit! My 6 yo son ate THREE of them 🙂 Will definitely make them again!

  • My entire family (even all 5 kids!!!) really enjoyed these! Thank you so much for sharing the recipes!

  • They look delicious. Thank you for including the recipe. What a shocking dinner selecion for my Husband.

  • 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 …

  • From the eastern shore & this recipe is perfect!

  • 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
    • Reply
    • This is the one and only crab cake recipe I’ll use! They are amazing! And has anyone made the tartar sauce? I have and it is better than any I have tasted! Thank you for sharing!

      • — Michelle Locke on October 27, 2019
      • Reply
  • look delish! can’t wait to try making these and glad there is so little breading.

  • 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.

  • cant wait to try

  • yum … I love crab cakes

  • 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

  • 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.

  • 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.

  • I wonder how this would taste with “Comeback Sauce”? Yum!

    • I think it’d be good, Stacey!

  • Could you bake these to save on calories from the oil? If so, do you recommend a temp and time?

    • 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!

  • 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!!

  • Can not wait to try this recipe….Thanks….Patsy Dennis

  • 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.

  • Delicious! This is my new favorite crab cake recipe, for sure.

  • 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.

  • 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.

  • mazon). My dad, who grew up in Delaware, would happily live off crab cakes if he could afford it

  • 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…

  • 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.

    • I too live in Houston and always find old bay at Heb and walmarts.

  • I made these exactly as is and they were wonderful. My husband is already asking me to make them again!

  • 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!

  • I think even in my dreams I will eat this dish looks really delicious.

  • just love the recipes.

  • 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! 🙂

  • I am printing this out as I type so I can make this for dinner. They look beautiful!

  • 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 🙂

  • These look delicious!

Add a Review or Question

This site uses Akismet to reduce spam. Learn how your comment data is processed.