Maryland Crab Cakes

Ingredients

Here are the simple ingredients you’ll need for this summer staple recipe! While a few flavor and binding ingredients may already be on hand, the real star is the crab itself.

1. Eggs: This is the binding ingredient that holds the crab cakes together.
2. Mayonnaise: Mayonnaise is also a binding ingredient. Use a quality mayo like Hellmann’s or Duke’s.
3. Fresh Parsley: Fresh herbs are essential for flavor. My favorite is fresh parsley, but you can also experiment and use your favorite herb. Dried parsley will work, too, in a pinch.
4. Dijon Mustard: This simple ingredient is a must, and don’t substitute regular mustard, just Dijon!
5. Worcestershire Sauce: This cooking staple delivers so much flavor! Just a little bit goes a long way.
6. Old Bay Seasoning: A classic ingredient that absolutely makes a Maryland Crab Cake!
7. Lemon Juice and salt: Lemon juice gives the cakes a fresh flavor, and salt elevates and balances the flavor.
8. Cooked Crab Meat: Lump crab meat makes the best crab cakes, it’s less expensive than jumbo crab meat, has a sweet flavor and perfect texture.
9. Filler: There are always debates about what kind of filler to use in crab cakes. So, go with your favorite, either panko or crushed saltine crackers.

Overview: How to Make Maryland Crab Cakes

Crab cakes make a wonderful main dish, either by themselves or even sandwiched into a toasted bun. They’re quick to make and always a favorite. You can also portion them into appetizer sides (which is impressive at your next summer party) or into smaller slider-sized cakes. Here’s a brief overview of how to make them:

1. Whisk the ingredients and binders together.
2. Add the crab meat & filler crumbs.
3. Very gently mix together: Fold the ingredients together slowly and carefully. If over-mixed, the lump crab meat will break apart.
4. Form into cakes: Use a 1/2-cup measuring cup to portion the crab meat into 6 large cakes and set them on a foil-lined baking sheet.
5. Refrigerate for 30 minutes: This is a key step in the recipe as it helps the cakes to set.
6. Heat a large skillet over medium heat with your favorite cooking oil.
7. Cook: When the oil is hot, cook the cakes until golden brown, about 3-5 minutes per side.

Best Tips for Crab Cakes

The best Maryland crab cakes begin with the best crab: lump blue crab meat. Praised for its sweet, delicate flavor and large, buttery chunks, this meat comes from the swimmer fins of the blue crab, native to the Chesapeake Bay. It’s what gives authentic Maryland crab cakes their signature texture—lightly bound, never overworked, and always the star of the plate.

I still remember the first time I had a Maryland crab cake—on a sunny afternoon alongside a Chesapeake Bay wharf. The breeze carried a hint of salt air, and my fork sank into a golden, barely-held-together cake, crisp on the outside and brimming with luscious crab inside.

Living in the Pacific Northwest, I have a deep appreciation for Dungeness crab, a local delicacy with its own devoted following. While Dungeness is slightly firmer and milder than blue crab, it can make a worthy substitute in crab cakes—just be sure to handle it gently and avoid overmixing so you retain those beautiful chunks.

If lump crab meat isn’t available, backfin or jumbo crab meat is your next best option, although jumbo crab meat is more expensive and a little firmer. Avoid canned or imitation crab, as the flavor and texture aren’t the same. For the best crab cakes, fresh is best—and less is more when it comes to fillers.

What to Serve with Crab Cakes

These Maryland crab cakes are so juicy and delicious all on their own. But adding tartar sauce or cocktail sauce is a great accompaniment! Here are some other ideas on what to serve with them:

• Cornbread
• Grilled corn on the cob (or grilled corn salad)
• La Scala Chopped Salad
• Roasted potatoes
• Grilled vegetables or roasted vegetables
• Creamy cucumber salad
• Grilled Flatbread

For even more inspiration, here are 50+ summer salad ideas!