Maryland Crab Cakes
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Made with minimal filler and maximum crab, this Maryland crab cake recipe is all about keeping things simple—and seriously delicious. Perfect for dinner parties, casual summer meals, or anytime you’re craving a little coastal flavor.
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 this crab cake recipe, which is just as delicious and much easier to prepare (not to mention eat).
I love crab cakes with homemade tartar sauce, but you can also serve them simply with lemon wedges or even cocktail sauce. Don’t forget the peel-and-eat shrimp, hush puppies, and cornbread on the side.
“This is the best crab cake recipe I’ve ever tried! Absolutely delicious and loaded with all crab, hardly any fillers.”
What You’ll Need To Make Maryland Crab Cakes
- Eggs: Help bind the crab cakes so they hold together when cooked.
- Mayonnaise: Adds moisture and richness to the crab cakes and serves as the creamy base of the tartar sauce. Use a good-quality brand like Hellmann’s or Duke’s for the best flavor.
- Flavorings: A mix of Dijon mustard, Worcestershire sauce, Old Bay seasoning, and fresh parsley gives the crab cakes classic Maryland flavor with a touch of tang, savoriness, and freshness. (The mustard also adds a little zip to the tartar sauce.)
- Celery (optional): Adds a bit of crunch to the crab mixture—nontraditional but a nice touch. Skip it if you’re a purist.
- Lump Crab Meat: The star of the recipe. Fresh, high-quality lump crab meat is best—look for it in the seafood section in clear plastic containers resting on ice. If that’s not available, go for refrigerated crab meat like Phillips. Avoid canned shelf-stable varieties.
- Panko: Light, flaky Japanese breadcrumbs that help the crab cakes hold together without weighing them down.
- Vegetable Oil: Used for pan-frying the crab cakes until golden and crisp.
- Tartar Sauce Add-ins: Sweet pickle relish, red onion, lemon juice, and black pepper give the sauce classic flavor with the right balance of sweetness, acidity, and bite. Adjust to taste.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Mix the base. To start, whisk together the eggs, mayonnaise, mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl until well combined.
Step 2: Mix in the crab and panko. Add the crab meat (double-checking for any bits of shell or cartilage) and the panko. Gently fold the mixture together until just combined. Be careful not to break up the delicate crab meat too much—the lumps are the best part!
Step 3: Shape and chill. Form the mixture into 6 cakes, using about ½ cup for each. Place them on a foil-lined baking sheet, cover, and refrigerate for at least an hour to help them firm up. Don’t skip this step—it makes a big difference in helping the crab cakes hold their shape when cooking.
Step 4: Cook the crab cakes. Preheat a large nonstick pan over medium heat and add a thin layer of oil. Once hot, add the crab cakes and cook for 3 to 5 minutes on the first side, until golden brown.
Carefully flip the crab cakes and cook for another 3 to 5 minutes until both sides are golden and the centers are hot. Watch out for oil splatter!
Step 5: Make the tartar sauce. In a small bowl, mix together the mayonnaise, mustard, sweet relish, onion, lemon juice, salt, and pepper. Whisk until smooth, then cover and chill until ready to serve.
Step 6: Serve. Serve the crab cakes on a platter with the tartar sauce on the side. Enjoy!
Crab cake Recipe Video Tutorital
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Maryland Crab Cakes
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 flat-leaf parsley
- 1 lb 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 to 2 tablespoons lemon juice, to taste, from 1 lemon
- 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.
Notes
- 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.
- The nutritional information does not include the tartar sauce.
- 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.
Pair with
Nutrition Information
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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On point!
Can I make and form them the day before Christmas Eve and then fry them off on Christmas Eve?
Yep definitely 🙂
I made these for dinner last night using freshly picked Maine crab. Love to cook and love to eat in restaurants . I’m fairly critical of my efforts and restaurant cuisine.
These were possibly the best crab cakes I have ever eaten!! The recipe allows the crab to shine and adds just enough flavor and texture. Made the tartar but added capers.
I made these for dinner and they were awesome. I didn’t have panko on hand, so I used corn flake crumbs and they worked just as well and added a little more flavor to them.
How well do you think these would freeze? I’d mix them up, form them and place them on parchment paper to freeze individually. When lump crab is $50 a pound at the grocer I’m hesitant to experiment too much.
Thanks!
Hi D, I’m generally not crazy about the way crab freezes, but it is doable. Place the uncooked crab cakes on a plate in the freezer until firm, about 2 hours. Then wrap each cake in plastic wrap and place in a plastic freezer bag and freeze for up to 1 month. Hope that helps!
wow….so good…..I would use a little less fresh lemon juice in the tartar and more sweet relish
How long does the tartar sauce last?😬
Hi Kitty, I’d guesstimate 3 to 4 days.
I live on the Eastern Shore, catch,cook and pick my own crabs. I love this recipe! I particularly like the addition of celery for that interesting crunch. I do find that adding a tablespoon of flour helps to keep them together while cooking. I don’t like sauces because I think it hides the delicate flavor of the crab but I do serve them with lemon wedges.
When I cook them my wife says, “It’s the best meal in town!” 5 stars!
I had been bragging for years about two different restaurants’ crab cake. Sadly, they have both changed the recipe and were not as good as I remembered. I decided for the price of one, I would invest in my own crabmeat and try my own. OMG, my husband gave me three “really” goods and said I’d outdone myself. I was very, very pleased and never will I ever buy a restaurant crab cake again. Thank you a lot.
Hi Jen!
Love your recipes and pre ordered your new cookbook. Quick question.. can I substitute saltine crackers instead of panko breadcrumbs?Thank you!
Justine
So glad you like the recipes and thanks for your support of the cookbook! Yes, it would be fine to use Saltines here. Hope you enjoy!
I used half imitation and half snow crab. It was great! Affordable and tasty. Don’t forget the frig to set it up.
I have used many recipes from once upon a chef and they are all yummy, simple to follow. Unlike food network that has a lot of crap recipes (except for Barefoot). I guess my fav is tequila chicken. Big hit with company along with the Tex mex salad!
Hi Jenn,
I’ve made these crab cakes many times and love them! I want to serve them to company on Friday night. Do you think it would work to form them Thursday night and cook them Friday or should I do it all in one day? Can they be sautéed a few hours earlier and then reheated in the oven right before serving or is that a bad idea?
Thank you!
Hi Helene, You can go either way here. If you want to sautee them ahead and reheat, I’d reheat them in a 350°F oven for about 7 – 8 min or until heated through. Hope everyone enjoys!