Maryland Style Crab Cakes
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This is the only crab cake recipe you’ll ever need! Crab cakes may be found on menus everywhere, but I’ll admit – I’m a bit of a crab cake snob. I don’t love when they’re packed with unnecessary fillers that take away from the star of the show: the crab. That’s why this Maryland-style recipe is my go-to; it’s all about highlighting the sweet, delicate flavor of the crab meat. While I love enjoying crab cakes on their own, they also make incredible crab cake sandwiches paired with some Old Bay mayo!
What are Maryland style crab cakes?
Crab is always the focus in Maryland style crab cakes. The meat is left in large chunks or lumps rather than shredded into small pieces.
What makes the perfect crab cake?
Crab cakes are perfect for someone who does not enjoy a wide range of seafood because it does not have the fishy smell. My major requests for a good crab cake are:
- Little filler + lots of crab! The perfect crab cake should include an abundance of large lump-meat pieces loosely packed together with few other ingredients, just enough to enhance the seafood flavor of the crab.
- Cooked to golden brown. It should then be cooked to a crispy golden brown on the outside.
What type of crab should I use?
There are several different grades of crab meat sold already out of the shell in stores or online for purchase.
- Jumbo lump crab (also known as colossal lump) is the highest quality – the pearly white large chunks of crab come from where the crabs connect to the swimmer fins. They are the most expensive because there are only two of these per crab.
- Lump crab meat comes from broken pieces of jumbo lump crab and large chunks of body meat. It’s slightly less expensive than the jumbo grade but still has great flavor and a bright color (should be white to slightly off-white). I prefer this for crab cakes because it is slightly less expensive, but you still get large chunks!
- Backfin crab meat, consists of smaller pieces of broken lump crab meat mixed with smaller pieces of body meat. It is still textured and has good flavor though not my favorite for crab cakes.
- Claw meat is small and looks more shredded and is a pinkish-tannish color. It is very flavorful but too shredded for crab cakes and is best in soups!
Key Ingredients in Crab Cakes
I prefer not to use a lot of fillers in my crab cakes so the light seafood flavor of the shellfish can really shine.
- Crabmeat – I recommend using lump crab meat if you can find it. The meat comes from broken pieces of jumbo lump crab and large chunks of body meat. It’s slightly less expensive than the jumbo grade but still has great flavor and a bright color (should be white to slightly off-white), and you still get large chunks! You want to gently fold the crab meat in so it stays in larger pieces.
- Egg – Egg acts as a binder to hold the crab cake mixture.
- Mayonnaise – Mayonnaise keeps the crab mixture moist while also helping bind the ingredients together.
- Dijon mustard – A bit of Dijon enhances the overall flavor of the crab cake.
- Worcestershire – Worcestershire is made from a mix of vinegar, molasses, anchovies, garlic, tamarind extract and chili pepper and adds a quick depth of flavor to the mixture.
- Lemon – Fresh lemon juice adds a bit of acidity and brightness.
- Cayenne – A bit of cayenne adds just the right kick to the crabmeat blend.
- Buttery snack crackers – This recipe has been tested using Ritz® crackers. Using Ritz crackers instead of plain bread crumbs creates a rich, buttery flavor in the topping that it truly unmatched.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make Crab Cakes
Step 1: Mix the fillers. In a medium mixing bowl whisk together egg, mayonnaise, Dijon, Worcestershire, shallot, lemon juice and cayenne. Stir in the cracker crumbs and parsley until combined.
Step 2: Fold in the crab. Gently fold in the crabmeat so that it is combined, but the crab remains in large chunks. Season with salt and pepper.
Step 3: Form into discs. Form the mixture into 4 discs about 1-inch thick. Heat a large sauté pan over medium heat and add 2 tablespoons of the olive oil to the pan. Cook two of the crab cakes at a time.
Step 4: Cook. Cook until golden brown on each side, about 3 minutes per side. Place on a paper towel-lined plate to drain; keep warm. Add the remaining olive oil to the pan and heat through; sauté the remaining crab cakes.
Step 5: Serve. Serve immediately with a lemon wedge and remoulade sauce.
What should I serve with crab cakes?
Crab cakes are classically served with remoulade sauce, a zesty aioli or mayonnaise based condiment seasoned with savory herbs. It is typically used to accompany fried seafood dishes. Try my cajun remoulade sauce recipe with these crab cakes.
Pair it with a light and easy heirloom tomato caprese salad or this fresh tomato, avocado and mozzarella salad to highlight summer ingredients.
You can also turn crab cakes into a sandwich – check out my favorite crab cake sandwich recipe that is especially great for any leftovers!
Tips for the best crab cakes
- Be careful not to over-mix the crab cakes. As a result you get large chunks of crab in each bite.
- If you have time, chilling the crab cake mixture for 30 minutes helps it firm up, making the cakes easier to shape and less likely to fall apart when cooking.
FAQ – Frequently Asked Questions
Maryland-style crab cakes are known for being minimalist. They use little filler so the delicate flavor of the crab shines.
If fresh crab meat isn’t available, look for high-quality refrigerated pasteurized crab meat. Avoid shelf-stable canned crab, it tends to be less flavorful and watery. It also won’t be as high quality but is much cheaper.
Try chilling the mixture before shaping, and don’t skip the binder (egg and crushed crackers). Handle gently when shaping to preserve the lump texture while still keeping them together.
Yes! You can shape and refrigerate them up to a day ahead. Cook just before serving for the best texture.
Yes! Freeze them uncooked on a sheet tray, then transfer to a freezer bag. Cook directly from frozen, adding a few extra minutes to the cooking time.
Other Recipes to Try
If you enjoy this Maryland crab cake recipe, I recommend checking out some of these:
- Thai Inspired Crab Cakes with Mango Chutney & Apple Slaw
- Crab Salad with Popped Quinoa and Tarragon Dressing
- Salmon Cakes with Chive Yogurt Sauce
I hope you love these crab cakes! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy!
Maryland Style Crab Cakes
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Ingredients:
- 1 egg beaten
- 2 tablespoons mayonnaise
- ½ teaspoon Dijon mustard
- ½ teaspoon Worcestershire sauce
- 1 teaspoon minced shallot
- 1 tablespoon freshly squeezed lemon juice
- ⅛ teaspoon cayenne pepper
- ¾ cup crushed buttery snack crackers, (I use Ritz®)
- 1 ½ tablespoons chopped flat-leaf parsley
- 16 ounces jumbo lump crabmeat
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 4 tablespoons extra-virgin olive oil, divided
- lemon wedges, for serving
- remoulade sauce, for serving
Instructions:
- In a medium mixing bowl whisk together egg, mayonnaise, Dijon, Worcestershire, shallot, lemon juice and cayenne. Stir in the cracker crumbs and parsley until combined.
- Gently fold in the crabmeat so that it is combined, but the crab remains in large chunks. Season with salt and pepper.
- Form the mixture into 4 discs about 1-inch thick.
- Heat a large sauté pan over medium heat and add 2 tablespoons of the olive oil to the pan. Cook two of the crab cakes at a time.
- Cook until golden brown on each side, about 3 minutes per side. Place on a paper towel-lined plate to drain; keep warm. Add the remaining olive oil to the pan and heat through; sauté the remaining crab cakes.
- Serve immediately with a lemon wedge and remoulade sauce.
Notes:
Nutrition:
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Do you have a go-to Remoulade recipe? I saw a few on the NYT but ketchup is in a few, which seems wrong, maybe?
I actually love the NY Times one! I made it and served it with this and it’s definitely my favorite remoulade. It’s more of a cajun version rather than the classic French version but I find it has a great balance of flavors! https://cooking.nytimes.com/recipes/3228-remoulade-sauce
A perfect bite — Perfect flavor and texture!
so happy to hear it!!!
These crab cakes were fabulous! I really loved the ritz cracker vs. almond flour. I would definitely make again
So happy to hear it! Thanks so much for sharing Kristian!
10/10 great flavor and directions were easy to follow. We will make these again.