Maryland Crab Cakes with Quick Tartar Sauce
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A Maryland staple, these crab cakes are made from fresh lump crab meat and just enough filler to bind the crabmeat together.
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 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 easier to prepare (not to mention eat). The key is using fresh lump crabmeat and just enough filler to bind the crabmeat together. I love them with tartar sauce, but you could also serve them with lemon wedges or cocktail sauce. Don’t forget the peel-and-eat shrimp, hush puppies, and cornbread.
Table of Contents
What You’ll Need To Make Maryland Crab Cakes
It’s very important to use fresh, good-quality lump crab meat. Look for fresh-off-the-boat crab meat, which is sold in a clear plastic container, usually resting on ice in the seafood department. It’s expensive, but one pound is enough to make six generous crab cakes (or 12 mini ones).
If fresh lump crab meat is not available, the second-best option is refrigerated crab meat, such as Phillip’s, which is readily available year-round. Avoid shelf-stable canned crab meat, which contains additives that affect the taste and texture of the meat. (For a less expensive alternative to crab cakes, or when fresh crab meat is not in season, try fresh salmon cakes.)
Note that 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.
Step-by-Step Instructions
Make the Crab Cakes
To begin, combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a bowl.
Mix well to combine.
Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko.
Gently fold the mixture together until just combined, being careful not to shred the crab meat.
Shape into 6 large crab cakes (about ½ cup each) and place on a baking sheet. Cover and refrigerate for at least 1 hour. This is really important to help the crab cakes set.
Preheat a large nonstick pan to medium heat and coat with oil. When the oil is hot, place crab cakes in the pan and cook until golden brown, about 3 to 5 minutes.
Flip and cook 3 to 5 minutes more, or until golden. Be careful as the oil may splatter.
Make the Tartar Sauce
Combine the mayonnaise, Dijon mustard, sweet pickle relish, red onion, lemon, salt, and pepper in a small bowl.
Whisk well, then cover and chill until ready to serve.
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Maryland Crab Cakes with Quick Tartar Sauce
A Maryland staple, these crab cakes are made from fresh lump crab meat and just enough filler to bind the crabmeat together.
Ingredients
For the Crab Cakes
- 2 large eggs
- 2½ tablespoons mayonnaise, best quality such as Hellmann's or Duke's
- 1½ teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- ¼ teaspoon salt
- ¼ cup finely diced celery, from one stalk
- 2 tablespoons finely chopped fresh parsley
- 1 pound lump crab meat (see note below)
- ½ cup panko
- Vegetable or canola oil, for cooking
For the Quick Tartar Sauce
- 1 cup mayonnaise, best quality such as Hellmann's or Duke's
- 1½ 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
Instructions
For the Crab Cakes
- Line a baking sheet with aluminum foil for easy clean-up.
- 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.
- Preheat a large nonstick pan over medium heat and coat with 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 the crab cakes warm with the tartar sauce.
For the Quick Tartar Sauce
- In a small bowl, whisk together the mayonnaise, relish, mustard, onion, and lemon juice. Season with salt and pepper, to taste. Cover and chill until ready to serve.
- Make-Ahead Instructions: The crab cakes can be formed, covered, and refrigerated a day ahead of time before cooking. The tartar sauce can be made and refrigerated up to 2 days in advance.
- 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.
- Note: The nutritional information does not include the tartar sauce.
Pair with
Nutrition Information
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- Serving size: 2 crab cakes
- Calories: 299
- Fat: 14 g
- Saturated fat: 3 g
- Carbohydrates: 9 g
- Sugar: 1 g
- Fiber: 1 g
- Protein: 32 g
- Sodium: 1141 mg
- Cholesterol: 275 mg
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, Edamam.com. 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.
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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
fried?
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.
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
Make
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?
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?
Hi David, I don’t currently have a paella recipe. While I’ve never made this one, it looks good and is highly rated: http://www.finecooking.com/recipes/paella.aspx
Thanks Jenn!
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!