What makes Maryland crab cakes different from other crab cakes?

Maryland crab cakes are unique because they use fresh lump crab meat with minimal filler, seasoned lightly with Old Bay, Dijon, and parsley. This keeps the cakes flaky, tender, and packed with true Chesapeake Bay flavor.

Can I make Maryland crab cakes ahead of time?

Yes. You can prepare the crab cake mixture, shape it into patties, and refrigerate for up to 24 hours before cooking. This also helps the crab cakes hold their shape better during frying.

How do I keep crab cakes from falling apart?

Chilling the shaped patties for at least 30 minutes before frying helps them stay firm. Also, avoid overmixing the crab meat to preserve texture and keep the cakes from breaking apart.

Can I bake Maryland crab cakes instead of frying them?

Yes, crab cakes can be baked at 425°F (220°C) for 12–15 minutes until golden brown. They won’t be as crispy as pan-fried, but it’s a healthier option with less oil.

What’s the best sauce to serve with Maryland crab cakes?

Tartar sauce is the classic choice, but remoulade, spicy aioli, or even a squeeze of fresh lemon juice pair wonderfully with Maryland crab cakes.

Can I freeze Maryland crab cakes?

Yes. Uncooked crab cakes can be frozen on a tray until solid, then transferred to a freezer bag for up to 2 months. Cooked crab cakes can also be frozen and reheated in the oven.

What’s the best crab meat to use for Maryland crab cakes?

Fresh jumbo lump or lump crab meat is the best choice for authentic Maryland crab cakes. It provides large, sweet chunks of crab that give the cakes their signature flaky texture.

Are Maryland crab cakes gluten-free?

Traditionally, crab cakes are made with breadcrumbs. For a gluten-free option, simply substitute with gluten-free breadcrumbs or almond flour without changing the flavor much.

How long do leftover crab cakes last in the fridge?

Cooked crab cakes last up to 3 days in the refrigerator when stored in an airtight container. Reheat in the oven at 350°F (175°C) for 10–12 minutes to maintain crispiness.

Can I use canned crab meat for Maryland crab cakes?

While fresh lump crab meat is best, high-quality pasteurized crab meat found in refrigerated seafood sections can be used. Avoid shelf-stable canned crab, as the flavor and texture are not as authentic.

Authentic Maryland Crab Cakes

Name: Best Authentic Maryland Crab Cakes Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 6 crab cakes
Cuisine: American
Ingredients: 1 pound fresh lump crab meat, shells removed; 1/2 cup breadcrumbs; 1 large egg, beaten; 2 tbsp mayonnaise; 1 tsp Dijon mustard; 1 tsp Worcestershire sauce; 1 tsp Old Bay seasoning; 1 tbsp fresh parsley, chopped; 1/4 tsp salt; 1/4 tsp black pepper; 2 tbsp vegetable oil (for cooking); Optional: gluten-free breadcrumbs, Greek yogurt instead of mayo

Description

These authentic Maryland crab cakes are crispy on the outside, tender and flaky on the inside, made with fresh lump crab meat, Old Bay seasoning, and simple pantry ingredients for true Chesapeake Bay flavor.

Ingredients

Scale

1 pound lump crab meat, shells removed
1/2 cup breadcrumbs (or gluten-free breadcrumbs)
1 large egg, beaten
2 tablespoons mayonnaise (or Greek yogurt substitute)
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1 tablespoon fresh parsley, chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons vegetable oil (for cooking)
Lemon wedges, for serving
Tartar sauce or dipping sauce (optional)

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Instructions

In a large bowl, gently combine lump crab meat, breadcrumbs, beaten egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, salt, and black pepper. Be careful not to break up the crab meat too much.
Divide the mixture into 6 equal portions and shape each into a patty about 1 inch thick.
Place the patties on a parchment-lined tray and refrigerate for at least 30 minutes to help them hold their shape.
Heat vegetable oil in a large skillet over medium heat.
Cook the crab cakes in batches for 3–4 minutes per side until golden brown and cooked through.
Transfer to a paper towel-lined plate to drain excess oil.
Serve warm with tartar sauce or your favorite dipping sauce and fresh lemon wedges.

Notes

Use the freshest lump crab meat available for the best flavor and texture.
Chilling the patties before cooking prevents them from falling apart.
Handle the mixture gently to keep the crab cakes light and flaky.
For a lighter option, substitute mayonnaise with Greek yogurt.
For a gluten-free version, use gluten-free breadcrumbs.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Pan-Fried
Cuisine: American (Maryland/Chesapeake Bay)

Nutrition

Serving Size: 1 crab cake
Calories: 210
Sugar: 1g
Sodium: 620mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 1g
Protein: 18g
Cholesterol: 95mg