These Chesapeake Bay crab cakes (Maryland style crab cakes) are baked in the oven and have very little filler, so they’re mostly crab, not crackers or breadcrumbs. They’re made with sweet, tender blue crab, using lump or jumbo lump crab meat. Just add a squeeze of lemon and maybe some homemade tartar sauce for the perfect crab cakes! Be sure to also check out our Maryland Crab Soup recipe!
There’s nothing quite like a good Maryland-style crab cake, and living in Maryland, we just had to share our cake recipe with y’all! Crabbing is a big deal around here in the Chesapeake Bay area—whether you’re dropping a trotline in the water or setting traps off a dock, there’s nothing more rewarding than catching your own blue crabs.
Crab cakes have always been a special dish in our family. Krysten’s dad, who’s also from Maryland, has been making this style of crab cake since she was little. This is hands down the best crab cake recipe, past down from generation to generation.
What makes them so good? They’re made with little to no filler, so you really get that sweet, delicate crab flavor in every bite. And instead of frying, these are baked to golden perfection, making them just as easy as they are delicious. Whether you grew up eating crab cakes or you’re making them for the first time, this recipe is simple, classic, and full of Maryland pride!
Ingredients
- Fresh lump crab meat (or jumbo lump)
- Mayonnaise
- Egg
- Worcestershire sauce
- Dijon mustard
- Lemon juice
- Crushed crackers (such as Club crackers or Ritz, or use dried breadcrumbs)
- Parsley
- Cooking oil spray (or a little vegetable oil)
- Lemon
- Tartar sauce (optional)
- Old Bay seasoning or other seafood seasoning (optional)
How to Make Maryland Crab Cakes
- Pick through crab meat to remove any bits of shell.
- In a small bowl, whisk together mayonnaise, egg, Worcestershire, mustard, and lemon juice until smooth.
- In a medium bowl, toss together crab, cracker crumbs, and parsley. Add a little bit of Old Bay seasoning, if desired. Fold in the mayonnaise mixture. Cover bowl with plastic wrap and refrigerate for at least 30 minutes or up to a few hours for the mixture to firm up.
- Preheat oven to 450°F. Use a thin layer of non-stick cooking spray on a sheet pan.
- Scoop crab mixture into 8 mounds (about 1/3 cup each) onto the sheet pan, spacing them evenly apart. Pat each into a cake.
- Bake crab cakes for 5 minutes. Turn them over and cook until they’re light golden brown, about 5 more minutes. The internal temperature should reach 145°F (63°C).
- Serve crab cakes with lemon wedges and with tartar sauce if you like.
Recipe Tips
- Crab Meat – If you can’t find blue crab, you can also use king crab or Dungeness crab.
- Be Gentle When Mixing – Fold the ingredients together carefully to keep the crab meat in big chunks. Overmixing can make the crab cakes dense.
- Let the Mixture Chill – Refrigerating for at least 30 minutes helps the cakes hold their shape and prevents them from falling apart while cooking.
- Don’t Overdo the Filler – A little cracker or breadcrumb helps bind the cakes, but too much will overpower the crab’s natural flavor.
- Use a Light Touch When Forming Cakes – Pressing too hard can make them tough. Just shape them gently so they hold together.
- Baking vs. Frying – Baking is easier and lighter, but if you want an extra crispy crab cake, pan fry them in a large nonstick pan with a little bit of oil (canola oil or olive oil) over medium heat for about 3-4 minutes per side.
Serving Suggestions
Crab cakes go great with side dishes like pasta salad, angel hair, or simple roasted veggies. For brunch, pair crab cakes with with a mimosa!
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How to Store Leftover Chesapeake Crab Cakes
Keep cooked crab cakes in an airtight container in the fridge for up to 2 days.
Commonly Asked Questions
A Chesapeake Bay Maryland-style crab cake is a classic dish made with lump or jumbo lump blue crab meat and just enough binder (like mayonnaise and a small amount of crushed crackers or breadcrumbs) to hold it together. Unlike some other crab cakes, Maryland crab cakes are light on filler to highlight the sweet, natural flavors of the crab. They’re typically seasoned with Old Bay (though this recipe keeps it simple), baked or pan-fried, and served with lemon wedges and tartar sauce.
Use a gentle touch when mixing and forming them, and make sure to chill the mixture before cooking.
They should be golden brown on the outside and heated through inside.
Tartar sauce, remoulade, cocktail sauce, or a squeeze of lemon.
Yes! Freeze them uncooked for best results. Just thaw in the fridge before baking or frying.
Chesapeake Bay Crab Cakes (Little to No Filler!)
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- 1 pound lump crab meat
- 1/4 cup mayonnaise
- 1 large egg
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- 1/4 cup crushed crackers such as club crackers or Ritz; or use dried breadcrumbs
- 1 tablespoon chopped parsley
- Old Bay Seasoning optional
- Cooking oil spray or a little vegetable oil
- 1 lemon cut into 8 wedges
- Tartar sauce optional
Instructions
- Check the crab meat and remove any shell pieces.
- In a small bowl, whisk together the mayonnaise, egg, Worcestershire sauce, mustard, and lemon juice until smooth.
- In a medium bowl, mix the crab meat, cracker crumbs, and parsley. Add a little Old Bay seasoning, if desired. Gently fold in the mayonnaise mixture until combined. Cover and refrigerate for at least 30 minutes so the mixture firms up.
- Preheat the oven to 450°F. Lightly oil a baking sheet with nonstick cooking spray.
- Divide the crab mixture into 8 equal portions (about 1/3 cup each) and place them on the baking sheet. Gently press each into a ¾-inch-thick patty.
- Bake for 5 minutes, then carefully flip each crab cake. Bake for another 5 minutes or until golden brown.
- Serve hot with lemon wedges and tartar sauce if desired.
Notes
- Crab Meat: If you can’t find blue crab, you can also use king crab or Dungeness crab.
- Be Gentle When Mixing – Fold the ingredients together carefully to keep the crab meat in big chunks. Overmixing can make the crab cakes dense.
- Let the Mixture Chill – Refrigerating for at least 30 minutes helps the cakes hold their shape and prevents them from falling apart while cooking.
- Don’t Overdo the Filler – A little cracker or breadcrumb helps bind the cakes, but too much will overpower the crab’s natural flavor.
- Use a Light Touch When Forming Cakes – Pressing too hard can make them tough. Just shape them gently so they hold together.
- Baking vs. Frying – Baking is easier and lighter, but if you want an extra crispy crab cake, pan fry them in a large nonstick pan with a little bit of oil (canola oil or olive oil) over medium heat for about 3-4 minutes per side.
Nutrition
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