Maryland Crab Cakes

These authentic Maryland crab cakes are packed with sweet, tender lump crab meat, bound together with just enough filler to hold them together, and flavored with Old Bay, Dijon mustard, and fresh parsley. Served with a quick homemade tartar sauce, they’re perfect for a special dinner or an elevated casual meal.

Why You’ll Love This Recipe

• Loaded with crab meat, not filler
• Classic Maryland seasoning with Old Bay and fresh herbs
• Quick homemade tartar sauce for the perfect pairing
• Can be made ahead for easy entertaining
• Pan-seared for a golden, crispy crust and tender interior

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crab Cakes
2 large eggs
2½ tablespoons mayonnaise (best quality, such as Hellmann’s or Duke’s)
1½ teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
¼ teaspoon salt
¼ cup finely diced celery (from one stalk)
2 tablespoons finely chopped fresh parsley
1 pound lump crab meat (check for cartilage)
½ cup panko breadcrumbs
Vegetable or canola oil, for cooking

For the Quick Tartar Sauce
1 cup mayonnaise (best quality)
1½ tablespoons sweet pickle relish
1 teaspoon Dijon mustard
1 tablespoon minced red onion
1–2 tablespoons lemon juice, to taste
Salt and freshly ground black pepper, to taste

Directions

1. Prepare the crab cake mixture: Line a baking sheet with foil. In a large bowl, whisk together eggs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay, salt, celery, and parsley. Add crab meat and panko, then gently fold with a rubber spatula until just combined, taking care not to break up the crab too much.
2. Shape mixture into 6 cakes (about ½ cup each) and place on the prepared baking sheet. Cover and refrigerate for at least 1 hour to help them set.
3. Cook the crab cakes: Heat a large nonstick pan over medium heat and coat with oil. Once hot, add the crab cakes and cook 3–5 minutes per side, until golden brown. Be cautious of oil splatter. Serve warm with tartar sauce.
4. Make the tartar sauce: In a small bowl, mix mayonnaise, relish, Dijon mustard, onion, and lemon juice. Season with salt and pepper to taste. Chill until ready to serve.

Servings and Timing

• Servings: 6 crab cakes
• Prep time: 15 minutes (plus 1 hour chilling)
• Cook time: 6–10 minutes
• Total time: about 1 hour 25 minutes

Variations

• Baked version: Bake at 450°F for 12–14 minutes, flipping halfway, until golden brown.
• Spicy: Add ½ teaspoon hot sauce or cayenne pepper to the mixture.
• Herb swap: Try dill or chives in place of parsley.
• Mini crab cakes: Shape into smaller patties for appetizers; reduce cooking time.
• Gluten-free: Use gluten-free panko.

Storage/Reheating

• Store leftover crab cakes in the refrigerator for up to 2 days.
• Reheat in a 350°F oven for about 10 minutes, or until warmed through.
• The tartar sauce can be refrigerated for up to 2 days.
• Uncooked crab cakes can be formed and refrigerated up to 24 hours before cooking.

FAQs

1. Can I use canned crab meat?

Fresh or pasteurized lump crab meat is best for flavor and texture, but canned can work in a pinch.

2. How do I keep crab cakes from falling apart?

Chilling the formed cakes before cooking helps them hold their shape.

3. Can I freeze crab cakes?

Yes, freeze uncooked crab cakes on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw in the refrigerator before cooking.

4. What oil is best for frying?

Neutral oils with high smoke points, like vegetable or canola oil, work best.

5. Can I make them in the oven instead of frying?

Yes, bake at 450°F on a parchment-lined sheet, flipping halfway for even browning.

6. What should I serve with crab cakes?

Coleslaw, corn on the cob, roasted potatoes, or a fresh green salad pair well.

7. Is Old Bay seasoning essential?

It’s traditional for Maryland crab cakes, but you can substitute with a mix of celery salt, paprika, and cayenne if needed.

8. Can I make them without mayonnaise?

You can substitute with Greek yogurt, though the flavor and richness will change slightly.

9. Can I make them smaller for appetizers?

Yes, just reduce the cooking time to 2–3 minutes per side.

10. Why do I need to check the crab meat for cartilage?

Even packaged crab can contain small bits of shell or cartilage that need to be removed before cooking.

Conclusion

Maryland Crab Cakes are a true seafood classic—rich, flavorful, and full of sweet crab meat. Whether served as a main dish or a party appetizer, these crab cakes deliver a taste of the Chesapeake Bay right to your kitchen, especially when paired with fresh homemade tartar sauce.

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