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Crispy on the outside, tender on the inside, and packed with sweet lump crab meat, these Maryland crab cakes strike the perfect balance of buttery richness and Chesapeake Bay nostalgia. Made with iconic Old Bay seasoning, crispy ritz crackers, beautiful chunks of crab, and minimal filler, this crab cake recipe brings bold coastal flavor straight to your kitchen.

“I swapped the old bay for cajun seasoning because that’s what I had on hand. Very yummy. It was easy and fairly quick. Thanks, I’m sure I’ll make them again!”

– PAT
Overhead photo of eight pan-fried crab cakes made with ritz on a parchment-lined serving tray with lemon wedges.

Update: This post was originally published in May 2025. I made updates to the post below to include more information about making Maryland style crab cakes at home.

Hi, friends! Get ready to transport yourself to a breezy Maryland seafood shack with these golden, crispy crab cakes. Packed with lump crab meat, buttery crackers, and that unmistakable kick of Old Bay seasoning, this crab cake recipe delivers everything you could possibly want in a restaurant-worthy pan-fried patty: 

Table of Contents

About these Maryland style crab cakes

Imagine biting into a warm, golden crab cake where the outside is perfectly crisp and the inside is tender, sweet, and bursting with delicate jumbo lump crabmeat. Each bite features the buttery crunch of crushed Ritz crackers melts, while old bay seasoning adds that unmistakable savory, peppery Maryland flair, fresh herbs brighten the mixture, and lump crab meat ties everything together. It’s rich and luxurious, without being heavy; savory with just the right pop of sweet brightness, and each bite truly tastes perfectly nostalgic and unmistakably coastal in flavor.

This old bay crab cake recipe is designed to keep things simple and ultra-delicious. There’s no excess filler here—just enough binder to hold everything together while letting the delicate crab stay front and center.

And, even better, this old bay seasoning crab cake recipe comes together in about 30 minutes with pantry-friendly ingredients and just one pan. It’s the kind of dish that’s equally welcome at a summer cookouts, cozy family dinners, or special occasion meals. Serve them with lemon wedges and creamy tartar sauce, pair with a crisp salad, or tuck ’em into a toasted bun, and you’ve got a restaurant-quality meal with minimal effort.

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.

Why you’ll love this recipe

TL;DR? Get the details on these old bay crab cakes below:

  • Minimal Filler, Maximum Crab Flavor. This Maryland crab cake recipe uses the bare minimum when it comes to filler ingredients—this lets the delicate crab stay front and center. Think: ritz for light crispiness and buttery structure, old bay seasoning for a bold blend of spice, and fresh herbs for brightness.
  • Perfect Texture and Flavor. Imagine: tender, flaky lump crab meat inside with a perfectly-crisp, pan-seared golden exterior and that signature Chesapeake taste for a truly unforgettable crab cake experience.
  • Easy and Foolproof to Prepare. Pantry staples along with easy-to-find crabmeat,  quick preparation, and straightforward cooking instructions come together to create a recipe that guarantees success every single time.
  • Versatile and Customizable. Pan-fry, bake, or air-fry the crab cakes; serve as an appetizer, salad topper, or stuff in a sandwich—it’s elegant enough for entertaining, easy enough for weeknight dinners, and customizable to your needs.
  • Meal Prep-Friendly. Form these Maryland crab cakes ahead of time and refrigerate or freeze them until you’re ready to cook. When dinnertime rolls around, there’s less stress—and more coastal crab bliss.
  • Chef Developed Recipe. Tired of getting your recipes from untrained “home cooks”? With this step-by-step recipe—from a trained culinary professional—you’ll be mastering the art of making a crab cake in no time!
Overhead photo of lump crab, old bay seasoning, crushed crackers, mayo, an egg, and fresh herbs neatly arranged on a kitchen counter.

Ingredients for old bay crab cake

  • 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.

If sweet lump crab is on sale at the store, grab extra and put it to good use in these recipes next: seafood bisque with crab and shrimp and crabmeat pasta.

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, oven baking is for you. Arrange the seafood 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, flipping halfway through, for 12 to 15 minutes or until the crab cakes with ritz are golden brown.
Overhead photo of lump crab meat, a large egg, mayonnaise, old bay, and crushed ritz crackers in a large glass mixing bowl.

Professional chef expert tips for perfect results every time!

As a professionally trained and restaurant-experienced chef, here are my top secrets for success when it comes to making crab cakes with ritz crackers:

  • Use Lump Crab. While you’re free to use any grade of crabmeat, lump crab is my recommendation for this Maryland old bay crab cake recipe. It’s less expensive than jumbo lump crab and consists of sizable broken jumbo lumps mixed with large chunks of actual crab body meat. And, the result is a truly decadent shellfish experience. 
  • Dry the Crab Meat. Gently pat the meat dry with paper towels to remove any excess moisture.
  • Handle Gently. When combining the ingredients, make sure you *gently* fold the ingredients together to avoid breaking up the lumps of meat.
  •  Don’t Over-Pack. Similar to above, when you’re forming the cakes, use as little pressure as possible to avoid a dense texture.
  • Chill Before Cooking. After forming the crab mixture into individual patties, be sure to chill them for at least 1 hour before cooking. Since this Maryland style recipe uses as little filler as possible, this step is essential as it helps the crab 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. Remember, you eat with your eyes first, so consider garnishing the old bay crab cakes with microgreens or fresh herbs and serving with plenty of lemon wedges and creamy old bay tartar sauce on the side for restaurant-quality taste and aesthetic.

Step-by-step photos: How to make this maryland old bay crab cake recipe

If you’re looking for the detailed measurements and full recipe instructions, please scroll down to the bottom of the page. 

Step-by-step photo collage illustrating how to make Maryland style crab cakes with written instructions on each photo.

FAQs: frequently asked questions

You’ve got questions? I’ve got answers! If you have a question about this old bay seasoning crab cake recipe and you don’t it 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 ritz crackers to the crab mixture to ensure the patties hold together.

What is the best crab meat for Maryland crab cakes?

Truthfully, that depends upon your preferences and budget. I personally prefer to use lump crabmeat as it’s flavorful and consists of sizable broken jumbo lumps mixed with large chunks of body meat. Plus, it’s less expensive than its jumbo or colossal counterparts.

However, if money is no object, colossal or jumbo lump crab meat will yield the sweetest taste and most tender texture. But, truthfully, I recommend saving these luxurious grades of crab to enjoy on their own with drawn butter or garlic seafood butter.

Also worth noting, you can use cheaper grades of crabmeat to make crab cakes with ritz, such as backfin crabmeat, special crabmeat, and claw crabmeat. Plus, the meat from cooked crab legs or Dungeness crabs works great too.

Note: Regardless of the crabmeat you use, make sure to select “hand-picked” or “fresh-picked”, which meats the meat has been picked through for cartilage and shells

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.

Why use Ritz crackers instead of breadcrumbs?

Ritz crackers create a buttery, airy-light texture that complements the delicate crab meat beautifully. And, they also add a richer flavor than standard breadcrumbs.

Is Old Bay required?

If you’re looking for authentic Maryland crab cakes—yes! However, you can absolutely swap in another seafood seasoning or use cajun seasoning for a different flavor profile.

How do I prevent crab cakes from falling apart?

Crab cakes are quite delicate, so to prevent them from falling apart it’s essential that you use a binder (egg), avoid over-mixing the ingredients, and you must chill the crab cakes before cooking.

Can I bake these crab cakes with ritz crackers?

Absolutely! 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, oven baking is for you. Just bake at 425°F for about 12–15 minutes, flipping halfway through for even browning.

What sauce goes best with crab cakes?

Any sauce you love with seafood will work great here. While I love old bay kissed tartar, classic tartar sauce, remoulade, garlic aioli, or even a squeeze of fresh lemon juice all pair wonderfully with ritz crab cakes.

Can I make this old bay seasoning crab cake recipe in advance?

Absolutely! This Maryland old bay 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.

Close-up photo of two golden-brown homemade pan-fried lump crab cakes.

Serving crab cakes with ritz crackers

  • Classic Serving. Serve with plenty of lemon wedges and old bay tartar sauce or your favorite sauce for dipping seafood, such as creamy remoulade, cocktail sauce, or tangy Russian dressing.
  • Pair with a Salad or Coleslaw. Pair them with a lemon vinaigrette dressed fresh green salad or sweet jalapeno coleslaw for a crisp accompaniment.
  • Make it a Sandwich. Stuff a crab cake onto a toasted brioche bun with lettuce, tomatoes, and a generous smear of old bay mayo.
  • Alongside Potatoes. Old bay crab cakes and herbed potato salad or crispy potato wedges are a terrific summer combination.
  • Coastal Dinner. Serve alongside hushpuppies and grilled corn cobs for a coastal seafood supper.

Unique serving ideas

  • Decadent Brunch Twist. Layer a poached egg or creamy scrambled eggs over the crab cakes and top with hollandaise sauce.
  • Serve with Veggies. Keep things simple and serve this Maryland old bay crab cake recipe with seasonal roasted veggies.
  • Tropical Grain Bowl. Serve the seafood cakes over rice or quinoa; top with mango salsa and pickled onions for a refreshing twist.
  • Seafood Charcuterie Board. Make a seafood board complete with mini crab cakes, oysters, shrimp cocktail, and peel-and-eat shrimp. 
Overhead photo of six Maryland old bay crab cakes.

Storing leftovers

Allow leftovers of this Maryland old bay crab cake recipe to cool completely to room temperature before storing according to the instructions below:

  • Refrigeration Instructions. After cooling, store leftovers 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 solid. Next, transfer the crab cakes to a freezer-safe bag or airtight container and store in the freezer for up to 3 months. (Thawing: Make sure you that the crabmeat cakes in the fridge overnight before reheating.)
  • Reheating Instructions. You can reheat this old bay seasoning crab cake recipe one of two ways:
    • Oven Reheating: Reheat in a 350°F oven for about 8-12 minutes, or until warm throughout.
    • Skillet Reheating: 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 old bay seasoning crab cake that's been broken in half, exposing the lump crab meat.

Simple, flavorful, elegant, and incredibly delicious, these Maryland crab cakes with ritz crackers and old bay are everything you want in a seafood recipe. Between the golden crust, buttery richness, tender crabmeat, and that iconic old bay seasoning, every bite tastes like a seaside seafood dinner—straight from the Chesapeake Bay.

I hope you give this crab cake recipe a try, but don’t forget to come back and let me know how it went over in the comments below—I truly love cheering you on in the kitchen!

Until next time, cheers,

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 crab cakes made with old bay on a wood serving board with a bowl of tartar sauce.

Maryland Old Bay Crab Cakes

5 from 1 vote
Author: Cheyanne Holzworth
Total Time: 45 minutes
Prep Time: 30 minutes
Cook Time: 15 minutes
Servings: 8 crab cakes
Print Recipe Pin Recipe
Crispy on the outside, tender on the inside, and packed with sweet lump crab meat, these Maryland crab cakes strike the perfect balance of buttery richness and Chesapeake Bay nostalgia. Made with iconic Old Bay seasoning, crispy ritz crackers, beautiful chunks of crab, and minimal filler, this crab cake recipe brings bold coastal flavor straight to your kitchen.

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 (substitute: 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.
    Overhead photo of a baking sheet lined with parchment paper.
  • 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.
    Overhead photo of mayonnaise, egg, dijon, parsley, and Worcestershire in a large mixing bowl.
  • 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
    Overhead photo of binding ingredients, lump crab, and crushed ritz crackers in a large mixing bowl.
  • 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.
    Overhead photo of a raw, formed crab cake in the palm of a hand.
  • 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.
    Overhead action photo of a tray of formed, un-cooked crab cakes being placed into the fridge to chill.
  • 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.
    Overhead action photo of four crab cakes pan frying in butter.
  • 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 crab cakes made with old bay on a wood serving board with a bowl of 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! 
I am not a certified nutritionist. All the nutritional information is generated by an online calculator and provided as a courtesy. 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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