Name: Maryland Crab Cakes
Prep time: 15 min
Cook time: 15 min
Total time: 90 min
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

Jump to Recipe Print Recipe

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.

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.

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.

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.

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.

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