These authentic Maryland-style crab cakes boast a generous serving of lump crab meat, seasoned with the iconic Old Bay seasoning and minimal filler. Whip up a batch of these tasty restaurant style crab cakes at home!
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When it comes to crab cakes, nothing compares to the authentic taste of real Maryland crab cakes! Too often, restaurant versions fall short, packed with breadcrumbs and fillers instead of generous lump crab. That's why, unless I'm in Maryland, I prefer making my own. This recipe uses just enough filler to bind the cakes together, allowing the rich crab flavor to take center stage.
Here is why this recipe is amazing:
- They only require a few ingredients. I live in a small town where it can be hard to find specialty ingredients I love this recipe because it is made with simple ingredients that can be picked up at the local grocery store.
- They make a great special occasion meal. Crab can be expensive so these make a great meal to serve on birthdays, Father's Day or holidays. They are part of our Italian seafood feast every Christmas Eve!
Ingredients needed:
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
Ingredient notes:
- Lump Crab Meat- I prefer lump crab meat over claw meat or shredded meat. The lumps make a delicious crab cake that is full of flavor.
- Mayonnaise- Mayonnaise helps bind the crab cakes together so don't swap it out for Miracle Whip or other salad dressing. If you don't like mayo you can use an extra egg in its place.
- Egg- The egg is a binder for the crab cakes, use a large fresh egg for best results.
- Old Bay- Old bay is a classic Maryland crab seasoning but if you have another seafood seasoning blend you prefer you can use it instead.
- Lemon Juice- This adds just a touch of acidity and brightness to the crab cakes.
- Saltine Crackers- Cracker crumbs make a great binder for crab cakes because they have a very neutral flavor. If you prefer to use bread crumbs you can use them instead
- Dijon Mustard- Dijon adds a tasty flavor to the crab cakes. If you prefer to use yellow or spicy brown mustard you can.
- Butter- There is nothing like crab dipped in melted butter so brushing these crab cakes with melted butter is a must!
How to make crab cakes, basic instructions
In a large bowl combine the mayonnaise, egg, Old Bay, dijon mustard, lemon juice and saltine cracker crumbs. Stir well.
Fold in the drained lump crab meat gently until all the crab is evenly coated.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
First, preheat your oven to 450°F and prepare a baking sheet by lining it with parchment paper or spraying it with non-stick cooking spray.
Next, use a ½ cup measuring cup or a large ice cream scoop to portion out the crab mixture onto the prepared baking sheet. If the mixture starts to fall apart, gently press it together to hold its shape.
Brush the tops of the crab cakes with melted butter for added flavor.
Bake the crab cakes for 13-15 minutes, or until they turn a lovely golden brown on top.
Once baked, serve the crab cakes warm and enjoy their delicious flavor.
Any leftovers can be stored in an airtight container in the refrigerator for later enjoyment.
Storage Tips
Baked crab cakes can be stored refrigerated in an airtight container for 3-4 days. For longer term storage they can be wrapped tightly and frozen. They will keep well in the freezer for 2-3 months.
To reheat crab cakes-
Crab cakes can be reheated from refrigerated in the microwave for 1-2 minutes. Placed in the oven at 350 for about 5 minutes or air fried at 350 for about 5 minutes.
From frozen allow them to thaw overnight in the refrigerator or place them in the oven or air fryer at 350 for 10-15 minutes. I don't recommend microwaving them from frozen.
Frequently asked questions, answers and tips:
Absolutely! The mixture for these crab cakes can be made up to 24 hours in advance and refrigerated until you are ready to bake. The mixture can also be frozen in an airtight container for 2-3 months, allow it to thaw overnight before making the crab cakes and baking.
For authentic Maryland crab cakes, using blue crab meat is key. Ideally, if you have access to fresh crabs and can pick them yourself, that's fantastic! However, if you're too far from the Chesapeake Bay, don't worry. Your local grocery store usually has canned crab meat in the seafood section, which works just as well. You'll typically find three varieties: claw meat, lump crab meat, and jumbo lump crab meat. I prefer using lump or jumbo lump crab meat for these crab cakes, as they provide nice, large chunks of crab. Claw meat tends to break apart more easily, so I don't recommend using it. These crab cakes are also a great way to use snow crab meat!
Delicious Crab Cake Recipe
Ingredients
- 1 Pound Lump Crab Meat
- ¼ Cup Mayonnaise
- 1 Large Egg
- 2 teaspoon Dijon Mustard
- 1 ½ teaspoon Old Bay
- 1 teaspoon Lemon Juice
- ½ Cup Saltine Cracker Crumbs about 12 saltine crackers
- 2 tablespoon Melted Butter
Instructions
- In a large bowl combine the mayonnaise, egg, Old Bay, dijon mustard, lemon juice and saltine cracker crumbs. Stir well.
- Fold in the drained lump crab meat gently until all the crab is evenly coated.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
- First, preheat your oven to 450°F and prepare a baking sheet by lining it with parchment paper or spraying it with non-stick cooking spray.
- Next, use a ½ cup measuring cup or a large ice cream scoop to portion out the crab mixture onto the prepared baking sheet. If the mixture starts to fall apart, gently press it together to hold its shape.
- Brush the tops of the crab cakes with melted butter for added flavor.
- Bake the crab cakes for 13-15 minutes, or until they turn golden brown on top.
- Once baked, serve the crab cakes warm
- Any leftovers can be stored in an airtight container in the refrigerator
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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Cindy Oxyer says
could you substitute ritz crackers instead?
Sarah Mock says
Thanks for the question Cindy! You are more than welcome to substitute Ritz crackers. The flavor will be a bit more buttery but I don't think that will be a problem. Let us know if you made the substitute and how it turned out. ~ Sarah