Crab Cake Recipe: The Best Maryland-Style Guide
If you’ve ever tasted a true Maryland crab cake, you know it’s something unforgettable—crispy on the outside, tender and flavorful on the inside. This crab cake recipe brings you the authentic taste of the Chesapeake Bay, with Old Bay seasoning, fresh lump crab meat, and simple ingredients that let the seafood shine.
In this guide, you’ll learn how to make the best crab cake recipe, which sauce pairs perfectly, and pro tips to keep them moist and delicious. Whether you want an easy crab cake recipe for a weeknight or the Maryland Old Bay crab cake recipe for a special occasion, this article has you covered.
Why This Crab Cake Recipe Works
Uses minimal filler so you taste the crab, not just bread.
Packed with flavor thanks to Old Bay seasoning and Dijon mustard.
Simple method—ready in under 30 minutes.
Perfect for pairing with tartar sauce, remoulade, or lemon butter.
Ingredients You’ll Need
For the best results, stick with lump or jumbo lump crab meat. Here’s the full list:
1 lb fresh lump crab meat (picked over for shells)
1 large egg
2 tbsp mayonnaise
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 ½ tsp Old Bay seasoning
½ cup crushed saltine crackers or breadcrumbs
2 tbsp chopped parsley (optional)
Lemon wedges, for serving
Step-by-Step: How to Make the Best Crab Cake Recipe
Step 1: Mix the Binder
In a large bowl, whisk together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, and Old Bay seasoning. This creates the flavorful base that holds the crab cakes together.
Step 2: Add the Crab and Cracker Crumbs
Gently fold in the crab meat and cracker crumbs. Be careful not to overmix—you want chunks of crab, not a paste.
Step 3: Shape the Cakes
Form the mixture into 6–8 patties. Place them on a tray and refrigerate for at least 30 minutes. This helps them stay firm while cooking.
Step 4: Cook to Golden Perfection
Pan-fry method: Heat oil in a skillet and cook each crab cake for about 3–4 minutes per side until golden brown.
Bake method: Place cakes on a greased baking sheet and bake at 425°F (220°C) for 12–14 minutes.
Best Sauce for Crab Cake Recipe
The right sauce can take your crab cakes to the next level. Try these favorites:
Classic Tartar Sauce: Creamy and tangy with pickles.
Remoulade Sauce: A Cajun-inspired option with a spicy kick.
Garlic Lemon Butter: Simple but perfect for seafood lovers.
Tips for Perfect Crab Cakes
Less filler = better flavor: Don’t overload with breadcrumbs.
Chill before cooking: Prevents cakes from falling apart.
Use fresh crab meat: The star of the dish.
Avoid flipping too much: Let one side crisp fully before turning.
Common Mistakes to Avoid
Overmixing the crab meat (destroys the texture).
Skipping refrigeration (cakes won’t hold shape).
Using imitation crab instead of lump crab.
Easy Crab Cake Recipe (Quick Version)
Short on time? Just mix lump crab, mayonnaise, Old Bay, egg, and crushed crackers. Shape into patties and pan-fry for 3 minutes per side. Done! This crab cake recipe easy is perfect for weeknights.
FAQ About Crab Cake Recipe
1. Can I freeze crab cakes?
Yes, shape and freeze them uncooked on a tray. Once solid, transfer to a freezer bag. Cook straight from frozen.
2. What’s the best crab for crab cakes?
Jumbo lump or lump crab meat is best—sweet and chunky.
3. Can I bake instead of frying?
Absolutely. Baking at high heat (425°F) makes them golden without the oil.
4. What side dishes go with crab cakes?
Coleslaw, roasted vegetables, corn on the cob, or a fresh garden salad pair beautifully.
Final Thoughts
This Maryland Old Bay crab cake recipe is a seafood classic that never disappoints. With minimal ingredients and simple steps, you’ll have a dish that feels restaurant-quality right at home. Serve with lemon wedges and your favorite sauce for a truly unforgettable meal.
Now it’s your turn—grab some fresh crab meat and try this best crab cake recipe tonight!
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