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Home » Appetizers » Maryland Crab Cakes

July 8, 2020 By Sara 23 Comments

Maryland Crab Cakes

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These Maryland crab cakes are fresh crab combined with seasonings and cracker crumbs, then baked to make an easy yet elegant appetizer or main course.

These Maryland crab cakes are fresh crab combined with seasonings and cracker crumbs, then baked to make an easy yet elegant appetizer or main course. The best crab cakes you’ll ever eat!

I love fresh seafood whether it’s lobster tails, bacon wrapped scallops, or a dish that features crab. These crab cakes are my go-to recipe when I’m looking for something that will impress my family and friends.

These Maryland crab cakes are fresh crab combined with seasonings and cracker crumbs, then baked to make an easy yet elegant appetizer or main course. These Maryland crab cakes are fresh crab combined with seasonings and cracker crumbs, then baked to make an easy yet elegant appetizer or main course.

Maryland crab cakes on a serving plate with lemon wedges.

Whenever I go to my local seafood restaurant, I have to order the crab cakes. I’ve since learned how to make this dish at home, and it’s actually quite easy. In fact, I think my homemade crab cakes are even better than the restaurant version.

How do you make Maryland crab cakes?

Whisk together mayonnaise, egg and seasonings in a bowl. Toss the crab with saline cracker crumbs, then gently combine the crab mixture with the mayonnaise and seasonings. Let the mixture chill in the refrigerator for at least one hour so that it can firm up and be shaped into cakes. Gently form the mixture into patties, then bake the cakes in the oven until they’re golden brown and cooked through. Serve immediately with remoulade sauce on the side.

Crab meat and cracker crumbs in a bowl.

What kind of crab meat is best for crab cakes?

Typically, lump blue crab meat is used for crab cakes. Other varieties of crab, such as dungeness and rock crab can also be used. The important part is to make sure whatever type of crab you choose, that you use large chunks or lump style meat. The bigger the pieces, the better! It’s also important to gently stir the crab into the seasoning mixture so that you don’t break it up into smaller pieces.

Tips for the best cakes

  • You want to gently form the crab mixture into cakes – if you pack the mixture tightly, the cakes will be dense which is not desirable.
  • Crab patties are best served immediately. Leftovers will stay fresh in the refrigerator for up to 2 days.
  • If you prefer, you can cook your cakes in a pan to get a crispy, browned crust on both sides. You’ll need to add more cracker crumbs if you go this route so that the mixture will be firmer. I prefer less filler and more crab which is why I bake them in the oven!
  • This recipe uses saltine cracker crumbs as a binder which is fairly traditional, but you can also use buttery cracker crumbs or panko breadcrumbs.

A mixture of crab, mayonnaise and seasonings in a bowl.

What goes with crab cakes?

You can serve your crab patties as an appetizer, or as a lighter main course. When I serve this dish as starter, I typically place one or two cakes on top of a bed of fresh mixed greens that have been dressed with lemon juice, olive oil, salt and pepper. I also like to serve these crab cakes as a main course with a starch and a veggie. Some great starch options include roasted potatoes or a rice pilaf. For vegetables, I like to serve asparagus, broccoli or green beans.

Crab patties on a sheet pan.

Flavor variations

These crab cakes are fabulous as-is, but you can absolutely customize the recipe to your tastes.

  • Seafood: You can use a mixture of diced shrimp and crab for a different take on the classic recipe.
  • Vegetables: Sometimes I like to add some sauteed veggies such as onions, garlic or bell pepper.
  • Flavorings: Feel free to add other flavoring components such as dill, garlic powder, smoked paprika or cayenne pepper.
  • Sauces: While I typically serve my cakes with remoulade sauce on the side, cocktail sauce or tartar sauce is also a great choice.

A serving of Maryland crab cakes with a side of remoulade sauce.

These patties are the perfect blend of crab and seasonings. This recipe is a great way to enjoy restaurant style food in the comfort of your own home!

More seafood recipes to try

  • Garlic Butter Crab Legs
  • Seafood Pasta
  • Broiled Salmon
  • Fried Calamari
  • Popcorn Shrimp

Maryland Crab Cakes Video

Maryland crab cakes on a serving plate with lemon wedges.
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5 from 10 votes

Maryland Crab Cakes

These Maryland crab cakes are fresh crab combined with seasonings and cracker crumbs, then baked to make an easy yet elegant appetizer or main course. The best crab cakes you'll ever eat!
Course Appetizer
Cuisine American
Keyword crab cakes, Maryland crab cakes
Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 30 minutes
Servings 4
Calories 315kcal
Author Sara Welch

Ingredients

  • 1/3 cup mayonnaise
  • 1 egg
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon hot sauce
  • 1 teaspoon lemon juice
  • 1/2 teaspoon Old Bay seasoning
  • 2 tablespoons green onions sliced
  • 1 pound lump crab meat
  • 1 cup saltine crackers crushed
  • lemon wedges and remoulade sauce for serving optional
  • cooking spray

Instructions

  • Place the mayonnaise, egg, Dijon mustard, hot sauce, lemon juice and Old Bay seasoning in a medium bowl. Whisk to combine. Stir in the green onions.
  • Place the crab and cracker crumbs in a bowl, gently stir to combine. Pour the crab mixture into the mayonnaise. Gently toss to coat. Cover and chill for at least one hour.
  • Preheat the oven to 450 degrees F. Coat a sheet pan with cooking spray.
  • Gently form the chilled crab mixture into 8 equal sized patties (approximately 1/3 cup each).
  • Place the crab cakes on the sheet pan. Bake for 8-10 minutes or until golden brown and cooked through.
  • Serve immediately with lemon wedges and remoulade sauce if desired.

Nutrition

Calories: 315kcal | Carbohydrates: 14g | Protein: 24g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 96mg | Sodium: 803mg | Potassium: 274mg | Fiber: 1g | Sugar: 1g | Vitamin A: 117IU | Vitamin C: 9mg | Calcium: 62mg | Iron: 2mg

Filed Under: Appetizers, Dinner Tagged With: Seafood

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Comments

  1. Kim says

    March 12, 2021 at 12:14 pm

    How many crab cakes does this recipe make?

    Reply
    • Sara says

      March 12, 2021 at 7:01 pm

      It should make 8 cakes!

      Reply
  2. Suzanne says

    January 18, 2021 at 6:46 pm

    This is the best recipe for crab cakes, my husband gets crab on an occasion and this is the type he got so I made your recipe twice this week, we love them!!!!

    Reply
  3. Misty says

    January 14, 2021 at 7:10 pm

    Can I use light mayo, or will this not bind as well? Thank you!

    Reply
    • Sara says

      January 14, 2021 at 10:53 pm

      Light should be fine!

      Reply
  4. Ella L says

    December 25, 2020 at 4:59 pm

    5 stars
    Yes, this recipe is on point. I did it exactly as directed and it turned out so delicious .Both I and my family loved it!!

    Thank you so so much. This is a keeper!!

    Reply
  5. Mark Kuzmanovich says

    December 4, 2020 at 9:39 am

    What side can I serve with the crab cakes

    Reply
    • Sara says

      December 4, 2020 at 7:22 pm

      They’re great served with rice pilaf or mashed potatoes, I also add a green vegetable such as green beans, asparagus or broccoli.

      Reply
  6. Shannon E Ashby says

    November 21, 2020 at 4:51 pm

    Hello
    Can you please provide the recipe for the remoulade sauce?

    thank you.

    Reply
    • Sara says

      November 21, 2020 at 7:52 pm

      I actually used a store bought sauce!

      Reply
  7. Sohail says

    October 10, 2020 at 10:16 pm

    Hello, what brand of hot sauce would you recommend ?
    Thanks.

    Reply
    • Sara says

      October 12, 2020 at 3:16 pm

      I typically use Frank’s Red Hot!

      Reply
  8. Sophie says

    August 26, 2020 at 12:53 pm

    5 stars
    I’m cooking everyday now and looking for restaurant type food. First time making crab cakes and they were so good! My husband said they were better than a restaurant as I put in tons of sweet crab!

    Reply
  9. Allyson Zea says

    July 16, 2020 at 7:25 am

    WOW I LOVED EVERY BITE OF THIS RECIPE!!!

    Reply
  10. Aimee Shugarman says

    July 16, 2020 at 5:38 am

    5 stars
    I could live off of these…they turned out amazing!

    Reply
  11. Trang says

    July 15, 2020 at 8:49 pm

    5 stars
    I’m with you. I love fresh seafood! This recipe is great for when I’m entertaining.

    Reply
  12. Suzy says

    July 15, 2020 at 2:52 pm

    5 stars
    Crab cakes are so good and tasty! Love this version!

    Reply
  13. Beti says

    July 15, 2020 at 12:47 pm

    5 stars
    I can’t wait to try these!! They look and sound SO GOOD!! YUM!

    Reply
  14. katerina says

    July 15, 2020 at 12:46 pm

    5 stars
    These crab cakes are incredibly delicious!! My family loves them!!

    Reply
  15. Erin says

    July 15, 2020 at 9:14 am

    5 stars
    These Maryland crab cakes disappear in our house!

    Reply
  16. Vikki says

    July 14, 2020 at 11:56 pm

    5 stars
    I love these crab cakes, they’re so simple and yet they’re incredibly tasty!

    Reply
  17. Beth says

    July 14, 2020 at 8:22 pm

    5 stars
    These look so delicious and yummy! My family is going to love these!

    Reply
  18. Dorothy says

    July 14, 2020 at 4:39 pm

    These look absolutely delectable! I wonder if I could sub flaked tuna. I will try it, using your method and spices!

    Reply

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