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
Maryland Crab Cakes Video
Maryland Crab Cakes
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.
Jane says
This is the best crab ale I have ever made and I have made quite a few. DELICIOUS!!!
Sue says
I never made crab cakes before but will do so using your recipe. Any particular brand for the lump crab meat? Or anything particular to look for when buying it. Love your recipes. Keep up the great work
Sara says
I buy it from my seafood department so I don’t have a specific brand, just look for the larger sized pieces if you can!
Kim says
How many crab cakes does this recipe make?
Sara says
It should make 8 cakes!
ellen reynolds says
Your recipe says 4 servings, not 8.
Samantha says
8 cakes to share with 4 people. 2 cakes per person 🙂
Suzanne says
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!!!!
Misty says
Can I use light mayo, or will this not bind as well? Thank you!
Sara says
Light should be fine!
Ella L says
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!!
Mark Kuzmanovich says
What side can I serve with the crab cakes
Sara says
They’re great served with rice pilaf or mashed potatoes, I also add a green vegetable such as green beans, asparagus or broccoli.
Shannon E Ashby says
Hello
Can you please provide the recipe for the remoulade sauce?
thank you.
Sara says
I actually used a store bought sauce!
Sohail says
Hello, what brand of hot sauce would you recommend ?
Thanks.
Sara says
I typically use Frank’s Red Hot!
Sophie says
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!
Allyson Zea says
WOW I LOVED EVERY BITE OF THIS RECIPE!!!
Aimee Shugarman says
I could live off of these…they turned out amazing!
Trang says
I’m with you. I love fresh seafood! This recipe is great for when I’m entertaining.
Suzy says
Crab cakes are so good and tasty! Love this version!
Beti says
I can’t wait to try these!! They look and sound SO GOOD!! YUM!
katerina says
These crab cakes are incredibly delicious!! My family loves them!!
Erin says
These Maryland crab cakes disappear in our house!
Vikki says
I love these crab cakes, they’re so simple and yet they’re incredibly tasty!
Beth says
These look so delicious and yummy! My family is going to love these!
Dorothy says
These look absolutely delectable! I wonder if I could sub flaked tuna. I will try it, using your method and spices!