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Golden brown Maryland crab cakes made with jumbo lump crab meat, served with lemon wedges and creamy lemon aioli on a white ceramic plate.
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🦀 Ultimate Maryland Crab Cakes

These Maryland Crab Cakes are packed with sweet jumbo lump crab meat, lightly seasoned with Old Bay, and held together with minimal filler for an authentic Chesapeake Bay flavor. Golden brown on the outside and tender on the inside, they're perfect for seafood dinners, appetizers, or special occasions.
Course Appetizer, dinner, Lunch, Main Course
Cuisine American, Chesapeake Bay, Coastal American, Maryland, Seafood
Keyword authentic maryland crab cakes, baked crab cakes, best crab cake recipe, chesapeake bay crab cakes, classic crab cakes, coastal seafood dishes, crab cake appetizer, crab cake sandwich, crab cakes, crab patties, crab recipes, easy crab cake recipe, easy seafood recipe, homemade crab cakes, homemade seafood cakes, jumbo lump crab cakes, lump crab meat recipe, maryland crab cakes, old bay crab cakes, pan fried crab cakes, restaurant style crab cakes, seafood appetizer, seafood dinner, seafood dinner ideas, summer seafood recipes
Prep Time 15 minutes
Cook Time 10 minutes
Chill time 1 hour
Total Time 1 hour 25 minutes
Servings 6 crab cakes
Calories 250kcal
Cost $25 for entire recipe

Equipment

  • Large mixing bowl
  • Measuring cups and measuring spoons
  • Whisk
  • Rubber spatula
  • Baking sheet or tray
  • Parchment paper
  • Large nonstick skillet or cast-iron skillet
  • Fish spatula or thin spatula
  • microplane or zester
  • Citrus juicer (optional)
  • Instant-read thermometer (optional)

Ingredients

For the Crab Cakes

  • 1 pound jumbo lump crab meat picked over for shells
  • 1 large egg
  • 3 tablespoons mayonnaise
  • 2 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1½ teaspoons Old Bay seasoning
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoons finely chopped fresh parsley
  • ⅓ cup finely crushed saltine cracker crumbs
  • ⅛ teaspoon black pepper
  • ¼ teaspoon kosher salt optional
  • ½ teaspoon hot sauce optional

For Cooking

  • 1 tablespoon unsalted butter
  • 2 tablespoons neutral oil

Optional Lemon Aioli

  • ½ cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 garlic clove finely grated

Instructions

  • In a large mixing bowl, whisk together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, lemon zest, parsley, black pepper, optional salt, and optional hot sauce until well combined.
  • Add the crab meat and cracker crumbs. Gently fold the mixture together, being careful not to break up the large pieces of crab.
  • If the mixture seems too wet to hold its shape, add an additional tablespoon of cracker crumbs.
  • Divide the mixture into 6 equal portions and shape into thick crab cakes about 1 inch tall.
  • Place the crab cakes on a parchment-lined baking sheet and refrigerate for 1 hour.
  • Remove the crab cakes from the refrigerator and let them sit at room temperature for 10 minutes.
  • Heat the butter and oil in a large skillet over medium heat.
  • Cook the crab cakes for 4 to 5 minutes per side, or until deeply golden brown and heated through.
  • To make the aioli, whisk together the mayonnaise, lemon juice, lemon zest, and garlic until smooth.
  • Serve immediately with lemon wedges and lemon aioli, if desired.

Notes

Use High-Quality Crab Meat

The key to the best Maryland crab cakes is using high-quality jumbo lump crab meat. Large pieces of crab create a tender, flaky texture and allow the natural sweetness of the seafood to stand out. Carefully pick through the crab meat for any shell fragments before mixing.

Drain Pasteurized Crab Meat

If you're using pasteurized crab meat, drain off any excess liquid before preparing the mixture. Extra moisture can make the crab cakes difficult to shape and may cause them to fall apart during cooking. If the mixture still feels too wet, add an additional tablespoon of crushed saltine cracker crumbs.

Don't Overmix

Gently fold the ingredients together until just combined. Overmixing can break apart the large lumps of crab and create a denser texture. The mixture should remain chunky with visible pieces of crab throughout.

Chill Before Cooking

Refrigerating the crab cakes for at least one hour is essential for success. Chilling helps the ingredients bind together, making the cakes easier to handle and reducing the chance of them falling apart when flipped.

Cook Over Medium Heat

Medium heat allows the crab cakes to develop a golden-brown crust while warming through evenly. Cooking over heat that is too high can cause the exterior to brown too quickly before the center is heated through.

Use Butter and Oil Together

A combination of butter and oil provides the best flavor and texture. The butter adds richness while the oil helps prevent burning and encourages even browning.

Adjust the Cracker Crumbs if Needed

The moisture content of crab meat can vary by brand. Start with the recommended amount of cracker crumbs and add a little more only if necessary. The mixture should feel moist but still hold its shape when pressed together.

Serving Suggestions

These homemade crab cakes pair well with lemon wedges, lemon aioli, tartar sauce, coleslaw, roasted potatoes, corn on the cob, or a crisp green salad. They also make a delicious seafood sandwich when served on a toasted bun with lettuce and tomato.

Make-Ahead Tip

You can form the crab cakes up to 24 hours in advance and keep them covered in the refrigerator until ready to cook. This makes them a convenient option for entertaining and holiday meals. 🦀