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If you’ve never had a real Maryland style crab cake before, get ready to fall in love! Featuring sweet lump crab meat kissed with iconic Old bay seasoning and bound together with just enough flavorful filler to let the delicate seafood shine, this recipe for golden brown lump crab cakes is irresistibly delicious and delightfully easy to make—you’ll be feeling like a crustacean culinary master in no time!

Overhead photo of eight pan-fried MD crab cakes on a parchment-lined serving tray with lemon wedges.

Hello, friends! If you’re on the hunt for a classic Maryland crab cake recipe that’s a celebration of pure lump crab meat with minimal filler, look further:

Table of Contents

About this Maryland crab cake recipe

Perfectly golden-brown and crispy on the outside with plenty of rich seafood flavor, this Maryland style crab cake recipe is the ultimate treat for seafood lovers.

Featuring sweet lump crab meat seasoned to perfection with robust old bay seasoning, buttery crushed Ritz crackers, and just enough filler to bind everything together, this recipe is a true MD classic that combines costal simplicity with delicious elegance.

Whether you’re planning a casual family dinner at home or a festive special celebration, this crowd-pleasing lump crab cake recipe delivers heavenly Chesapeake flavors—right from your kitchen.

If you’re looking for more recipes staring sweet lump crab, check out these fan favorites next: seafood bisque with crab and shrimp and crabmeat pasta.

Why you’ll love this recipe

  • Excellent Texture and Flavor. Using lump crab meat ensures a tender and sweet flavor with delicate texture while old bay seasoning lends a signature Maryland flavor that’s equal parts classic and delicious.
  • Minimal Filler. I’ve seen tons of crab cake recipes where they tout “no filler” only to use an entire cup (or more) of mayonnaise. This recipe uses the very bare minimum when it comes to filler ingredients—just enough to lend complementary flavors and bind the cakes together.
  • Easy to Prepare. Made with pantry staples along with easy-to-find crabmeat and straightforward instructions, this MD crab cake recipe guarantees success every single time.
  • Universal Appeal. Family-friendly, super-customizable, and perfect as an appetizer, main course, on a salad, or in a sandwich, lump crab cakes are perfect for any and every occasion.
  • Meal Prep Friendly. Prep and form these Maryland crab cakes ahead of time and refrigerate or freeze them until you’re ready to cook. That means when dinner time rolls around there’s less dinnertime stress—and more restaurant-worthy bites.
Overhead photo of lump crab, old bay seasoning, crushed crackers, mayo, an egg, and fresh herbs neatly arranged on a kitchen counter.

Ingredients for MD crab cakes

  • Large Egg. An egg acts as a binder and holds the crab cakes together, so don’t forget this ingredient or the patties will fall apart during cooking.
  • Mayonnaise. Use a good quality brand of mayo for creaminess and richness.
  • Fresh Herbs. A combination of finely chopped chives and Italian parsley lend aromatic freshness.
  • Dijon Mustard. Just a small dollop of mustard provides a subtle tangy flavor that plays perfectly with crab and old bay.
  • Old Bay Seasoning. Originated in Baltimore, Maryland, old bay was created as a seasoning for the region’s famous blue crabs. And, if you’re looking for classic Maryland crab cakes, it’s a must-use ingredient.
  • Worcestershire Sauce. A little tangy and salty, Worcestershire is a secret ingredient that provides an underlying umami depth of flavor that makes the crab meat really shine.
  • Lump Crab Meat. Crabmeat is the star of this dish, so make sure to use high-quality crab meat here. You can find it in the refrigerated section of your grocery store.
  • Ritz Crackers. Beautifully buttery in flavor, crushed ritz crackers lend a light, crispy texture.

Recipe variations

  • Alongside Old Bay Tartar Sauce. In my humble option, every crab cake needs a dipping sauce. I prefer mine with a creamy-dreamy tartar sauce laced with old bay, but you do you. (I’ve included the recipe for old bay tartar in the recipe card below.)
  • Subtly Spicy Kick. While it’s not a universally required ingredient in Chesapeake Bay, a dash or two of Tabasco hot sauce lends a delightful kick that enhances the overall flavor of MD crab cakes.
  • Saltine Cracker Swap. Switch out the ritz cracker crumbs for crushed saltine crackers if you’re looking for a more traditional approach. However, you may want to reduce the salt in the recipe.
  • Panko Breadcrumb Coating. Purist will roll their eyes, but please don’t let that stop you. If you prefer crab cakes with a super light and crunch exterior, lightly roll your crab cakes in panko bread crumbs before pan frying.
  • Gluten Free MD Crab Cakes. Swap out the ritz and use gluten-free bread crumbs to accommodate dietary needs.
  • Oven Baked Crab Cakes. If you’re looking for a hands-off cooking method, the oven baking is for you. Arrange the crab cakes on a parchment-lined baking sheet and lightly spray the tops with nonstick cooking spray. Then, transfer them to an oven preheated to 425°F and bake for 12 to 15 minutes, flipping halfway through, until golden brown.
Overhead photo of lump crab meat, a large egg, mayonnaise, old bay, and crushed ritz crackers in a large glass mixing bowl.

How to make crab cakes with old bay

Making the best Maryland crab cakes with lump crab and old bay seasoning is easy–here’s how:

  1. Mix Binding and Flavoring Ingredients: In a large bowl, whisk together the egg, mayonnaise, chives, parsley, Dijon, Worcestershire, old bay, salt, peppers, hot sauce, if using.
  2. Add Crabmeat and Crackers: Add the lump crab and crushed crackers to the bowl. Using a large spoon or rubber spatula, gently fold everything together, being careful to not break up the lumps of crab too much.
  3. Form Crab Mixture into Patties: Divide the crab mixture into 8 equal portions and then use your hands to shape each into a fat, round patty. Then, place the crab cakes onto a parchment lined plate or tray.
  4. Chill Crab Cakes: Cover the tray of crab patties with plastic wrap and then transfer them to the refrigerator. Let chill for at least 1 hour, or up to 24 hours, so the crab cakes have a chance to firm up. 
  5. Pan Fry Crab Cakes in Two Batches: Heat the oil and butter in a large frying pan or non-stick skillet and add half of the crab cakes. Pan-fry until the bottom is golden brown. Then, use a spatula to carefully flip the crab cakes over and continue to pan fry until the bottom side is golden.
  6. Serve Maryland Style Crab Cakes: Top the warm crab cakes with a generous dollop of old bay tartar and serve with lemon wedges on the side. Enjoy!

Chef expert tips for perfect results every time!

  • Use Lump Crab. While you’re free to use any grade of crabmeat, lump crab is my favorite for homemade crab cakes. It’s less expensive than jumbo lump crab and consists of sizable broken jumbo lumps mixed with large chunks of actual crab body meat. The result is a truly decadent shellfish experience. 
  • Handle Gently and Don’t Over-Pack. When combining the ingredients, make sure you *gently* fold the ingredients together to avoid breaking up the lumps of crab meat. As well, when you’re forming the cakes, use as little pressure as possible to avoid a dense texture.
  • Chill the Crab Cakes Before Cooking. After forming the crab mixture into individual patties, be sure to chill the crab cakes for at least 1 hour before cooking. Since this recipe uses as little filler as possible, this step is essential as it helps the cakes hold together during pan-frying.
  • Pan Fry for Crispiness. If you’re looking for a crispy exterior, you’ll want to pan-fry the crab cakes. However, you can absolutely bake them if you’re looking for a lighter option. Just make sure to flip them over halfway through cooking.
  • Serve with Sauce and Garnishes. Dipping sauces and garnishes are the easiest way to take your dish to the next level of yum. Garnish your maryland style crab cakes with microgreens and serve with plenty of lemon wedges and creamy old bay tartar sauce on the side for restaurant-quality taste and aesthetic.
Close-up photo of two golden-brown pan-fried lump crab cakes.

FAQs: frequently asked questions

You’ve got questions? I’ve got answers! If you have a question you don’t see listed below, please drop them in the comments section. I’m happy to help when I can! 

Can I use canned crab meat?

You’ll want to use fresh crab meat for the best flavor and texture. However, you can use cans of crabmeat in a pinch. Just keep in mind that canned crab is a lot more watery than the fresh stuff, so be sure to drain it well. And, please note, you may need to add more crushed crackers to the crab mixture to ensure the patties hold together.

Can I use imitation crabmeat?

Imitation crab meat lacks the same sweetness and tender, delicate texture of real crab. While you’re more than welcome to try it, I recommend using fresh for the best results.

What is the best crab meat to use for Maryland crab cakes?

I prefer to use lump crab meat as it’s flavorful with generous lumps AND it won’t break the bank. But use whatever grade of fresh crabmeat you prefer, just make sure you select “hand-picked” or “fresh-picked”, which meats the meat has been picked through for cartilage and shells.

  • Colossal and Jumbo Lump Crab Meat: These are the two most expensive grades of crabmeat; however, they also yield the best sweet taste and tender texture. These grades are a delicacy; therefore, I recommend saving them to enjoy on their own with some melted butter or garlic seafood butter.
  • Lump Crabmeat: My personal preference, lump crab is less expensive than its jumbo or colossal counterparts. It consists of sizable broken jumbo lumps mixed with large chunks of body meat. The crabmeat is flavorful, and the large chunks are perfect if you are looking for a truly luxurious MD crab cake.
  • Backfin Crabmeat: This grade consists of smaller, broken chunks of lump crabmeat and flakes of white body meat. Backfin has good flavor and enough texture to hold up well in crab cakes if you are looking for a cheaper option than lump.
  • Special Crabmeat: Made up of smallish flakes of white body meat, special crabmeat has a nice delicate flavor that works well in Maryland crab cakes.
  • Claw Crabmeat: This is the least expensive; however, it has the most hearty, robust flavor. It’s also brownish-pink in color rather than snowy white. If you’re looking for an incredibly flavorful Maryland crab patty without lump crab, claw meat is a great option.
  • Crab Legs or Dungeness Crabs: I personally love the sweet, luxurious meat found in whole crabs and crab legs. And, it works terrific in lump crab cake recipes. Plus, you can learn all about it here: how to make crab legs.

How do I prevent crab cakes from falling apart?

To ensure your Maryland style crab cakes don’t fall apart during pan-frying and flipping, make sure you chill the patties before cooking. Also ensure you don’t forget the egg, which serves as a binder.

Is it better to pan fry or bake lump crab cakes?

Whether you bake or pan-fry crab cakes is a matter of personal preference. If you’re looking for that classic crispy crust and tender interior, you’ll want to fry them. However, if you’re making a larger batch or looking for a more wholesome option, baking is for you.

Can I make this md crab cake recipe in advance?

Absolutely! This Maryland style crab cake recipe is perfect for meal prepping as the crab cakes actually need to chill before cooking.

Meal Prep It: You can combine the ingredients, form the crab cakes, and refrigerate (covered) for up to 2 days (48 hours) before cooking.

Overhead photo of four crab cakes made with old bay seasoning and lump crab.

Serving Maryland style crab cakes

Common serving suggestions

  • With Dipping Sauce and Lemon Wedges. Serve them simply with plenty of lemon wedges and your favorite seafood sauce for dipping, such as creamy remoulade, tangy tartar, classic cocktail sauce, or tangy Russian dressing.
  • Top with an Egg. Layer a poached egg or creamy scrambled eggs over the crab cakes. Top with hollandaise sauce and serve with sides of maple candied bacon and sugared fresh fruit for a decadent brunch dish.
  • Make it a Sandwich. Serve the crab cake as a sandwich by placing it between a toasted brioche bun with lettuce, tomatoes, and a generous smear of old bay mayo.
  • Pair with a Salad or Coleslaw. Pair them with a lemon vinaigrette dressed fresh green salad or sweet jalapeno coleslaw for a crisp accompaniment.

Unique serving ideas

  • Serve with Roasted or Grilled Veggies. Keep things simple and serve your MD crab cakes with seasonal roasted veggies, like prosciutto asparagus bundles or grilled corn cobs.
  • Alongside Potatoes. If you’re looking for a classic summer pairing, this Maryland crab cake recipe and herbed potato salad are a terrific combination. But I love the pairing of crab and potato wedges or cape cod chips year round.
  • Tropical Twist. Serve the seafood cakes over mango salad or top with mango salsa for a sweet and refreshing twist.

Storing leftovers

  • Refrigeration Instructions. Allow the leftover crab cakes to cool completely before storing in an airtight container in the fridge for up to 3 days.
  • Freezing Instructions. Flash freeze cooked Maryland crab cakes in a single layer on a wax-paper-lined baking sheet until frozen. Once frozen solid, transfer the crab cakes to a freezer-safe bag or airtight container and store in the freezer for up to 3 months. Make sure you that the crabmeat cakes in the fridge overnight before reheating.
  • Reheating Instructions. You can reheat crab cake recipes one of two ways: in a skillet or in the oven. Reheat in a 350°F oven for about 8-12 minutes, or until warm throughout. Alternatively, you can reheat them in a skillet on the stovetop over medium heat, flipping as necessary, until warm throughout.
Close-up photo of a Maryland crab cake that's been broken in half, exposing the lump crab meat.

Treat yourself to a taste of the Chesapeake Bay with this Maryland crab cake recipe. The combination of tender lump crab meat with bold Old Bay is sure to become a favorite in your seafood collection.

So, gather your ingredients, follow the steps, and let’s shell-ebrate this crab-tastic creation! Until next time, friends. Cheers and happy cooking!

Cheyanne

Craving MORE? For more tasty recipe inspiration, be sure to follow me on Instagram, Pinterest, and Facebook. 

More recipes with lump crab

Overhead photo of six Maryland style crab cakes on a wood serving board with a bowl of old bay tartar sauce.

Maryland Crab Cake Recipe

Author: Cheyanne Holzworth
Total Time: 45 minutes
Prep Time: 30 minutes
Cook Time: 15 minutes
Servings: 8 crab cakes
Print Recipe Pin Recipe
If you’ve never had a real Maryland style crab cake before, get ready to fall in love! Featuring sweet lump crab meat kissed with iconic Old bay seasoning and bound together with just enough flavorful filler to let the delicate seafood shine, this recipe for golden brown lump crab cakes is irresistibly delicious and delightfully easy to make—you’ll be feeling like a crustacean culinary master in no time!

Equipment

  • 1 Large Mixing Bowl – for making crab cake mixture
  • 1 Rimmed Baking Sheet – for chilling crab cakes
  • 1 Large Frying Pan or Non-Stick Skillet – for cooking Maryland crab cakes

Ingredients 

  • 1 Large Egg
  • 1/4 Cup Mayonnaise
  • 2 TBS EACH: Finely Chopped Chives and Finely Chopped Italian Parsley
  • 2 tsp Dijon Mustard
  • 1 ¼ tsp Worcestershire
  • ½ heaping tsp Old Bay Seasoning
  • 1/4 to 1/2 tsp Tabasco Hot Sauce – OPTIONAL
  • As Needed Kosher Salt and Ground Black Pepper
  • 1 pound Lump Crabmeat – drained and picked over to remove cartilage and shell fragments
  • ½ Cup + 1 TBS Crushed Ritz Crackers – about 17 crackers (sub: Saltines or Panko Breadcrumbs)
  • 2 TBS EACH: Vegetable Oil and Unsalted Butter – DIVIDED; for pan-frying
  • Optional for serving Old Bay Tartar Sauce – SEE NOTES

Instructions

  • Prepare Pan: Line a rimmed baking sheet with parchment paper and then set it aside.
  • Mix Binder and Flavoring Ingredients Together: To a large bowl, add the egg, mayonnaise, chives, parsley, Dijon, Worcestershire, old bay, and hot sauce, if using. Season with ½ teaspoon of kosher salt and a ¼ teaspoon pepper.
    Then use a whisk and vigorously stir the ingredients until they’re well combined.
  • Add Crabmeat and Crackers: Add the lump crab and saltine crackers to the bowl.
    Using a large spoon or rubber spatula, gently mix everything together, being careful to not break up the lumps of crab too much.
    If the crab mixture is too wet, add a little more crushed crackers 1 teaspoon at a time until the mixture will hold shape. And if the crab mixture is too dry, add more mayonnaise 1 teaspoon at a time until the mixture will hold shape
  • Form Lump Crab Cakes: Divide the crab mixture into 8 equal portions (about 1/3 cup or 75 grams each) and then use your hands to shape each into a fat, round patty.
    Once shaped, place the crab cake onto the parchment-lined pan and continue forming the remaining crab cakes.
  • Chill MD Crab Cakes: Cover the tray of crab patties with plastic wrap and then transfer them to the refrigerator.
    Let chill for at least 1 hour, or up to 24 hours, so the crab cakes have a chance to firm up – this will make them easier to pan-fry and prevent them from falling apart during cooking.
  • Pan Fry Crab Cakes in Two Batches: Heat 1 tablespoons of oil and 1 tablespoon of butter in a large frying pan or non-stick skillet over medium heat.
    Once the butter melts, add half of the crab cakes to the hot oil and cook until golden brown on the bottom, about 4-5 minutes.
    Use a fish spatula to carefully flip the crab cakes over and continue to pan fry until the bottom side is golden, an additional 3-4 minutes.
    Once browned all over, use a spatula to remove the pan-fried crab cakes from the pan and transfer them to a paper-lined plate or wire rack set over paper towels.
    Add the remaining tablespoon of oil and butter to the pan and once the butter melts, continue pan-frying the remaining crab cakes.
  • Serve Maryland Style Crab Cakes: Top the warm crab cakes with a generous dollop of old bay tartar sauce and serve with lemon wedges on the side. Enjoy while warm.
    Overhead photo of six Maryland style crab cakes on a wood serving board with a bowl of old bay tartar sauce.

Notes

  • Crackers: I prefer the buttery rich taste of Ritz crackers in my crab cakes, but you’re more than welcome to use crushed saltines or panko breadcrumbs instead. However, if using saltines, you may want to reduce the salt to ¼ tsp.
  • Air Fryer Instructions. You can also make these Maryland crab cakes in the air fryer if you prefer:
    • Preheat the air fryer to 375-degrees Fahrenheit for 5 minutes.
    • Line air fryer basket with parchment or aluminum foil and add the crab cakes. Spray the tops with non-stick cooking spray.
    • Air fry the crab cakes for 10-12 minutes or until crispy and cooked through.
  • Old Bay Tartar Sauce: Combine all the ingredients in a medium bowl and whisk them together before adjusting the sauce to suit your taste buds. For the best flavor, let the old bay sauce sit in the fridge, covered, for at least 30 minutes.
    • 1 cup Mayonnaise
    • 3 tablespoons Dill Pickle Relish
    • 2 tablespoons Minced Fresh Parsley
    • 1 tsp Dijon Mustard
    • 1 ½ tsp Old Bay or Cajun Seasoning
    • 1 tsp Lemon Juice
    • ½ tsp Granulated Sugar
    • 1/8 tsp Each: Kosher Salt and Freshly Ground Black Pepper
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 8 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 173kcal    Carbohydrates: 10g    Protein: 12g    Fat: 9g    Saturated Fat: 3g    Polyunsaturated Fat: 3g    Monounsaturated Fat: 2g    Trans Fat: 0.3g    Cholesterol: 56mg    Sodium: 698mg    Potassium: 155mg    Fiber: 0.4g    Sugar: 2g    Vitamin A: 143IU    Vitamin C: 4mg    Calcium: 56mg    Iron: 1mg
Course: Appetizer, entree
Cuisine: American

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Overhead photo of three Maryland crab cakes made on the stovetop.