Jumbo lump crab with minimal filler and Old Bay
Maryland Crab Cakes
Maryland Crab Cakes
27 minEasy
Prep Time
15 min
Cook Time
12 min
Total Time
27 min
Servings
6
6 crab cakes
Difficulty
Easy
Cost
Premium
$$$
Maryland Crab Cakes
Jumbo lump crab with minimal filler and Old Bay
Plump, golden crab cakes packed with sweet jumbo lump crab meat, seasoned with Old Bay and bound with just enough mayo and cracker crumbs. The Maryland way.
15m
Prep Time
12m
Cook Time
27m
Total Time
6
Servings
Easy
Difficulty
Premium $$$
Cost
Sarah Chen
(Updated )
Maryland crab cakes are all about the crab—minimal filler, maximum sweetness. Just enough binding to hold them together and a kiss of Old Bay seasoning is all you need.
Ingredients
- 1 lb jumbo lump crab meat, picked over
- 1/3 cup mayonnaise
- 1 egg, beaten
- 1/3 cup crushed saltine crackers
- 1 tbsp Old Bay seasoning
- 1 tbsp Dijon mustard
Instructions
- 1
Gently pick through crab meat to remove any shell fragments, being careful not to break up the lumps.
- 2
Mix mayo, egg, Dijon, Old Bay, 1 tsp Worcestershire sauce, and crushed crackers in a bowl.
- 3
Gently fold the binding mixture into the crab meat—do not stir or the lumps will break.
- 4
Form into 6 thick patties and refrigerate 30 minutes to firm up.
- 5
Pan-sear in butter over medium-high heat for 3-4 minutes per side until golden, or broil for 8-10 minutes.
Serving Suggestions
Ways to Serve This Dish
Arrange on a platter for easy sharing at your next gathering
Pair with your favorite dipping sauce for extra flavor
Substitutions
Saltine crackersPanko breadcrumbs or Ritz crackers
Ritz adds a buttery richness
Old Bay seasoningHomemade blend of celery salt, paprika, black pepper, and cayenne
Mix to taste for a custom blend
Tips & Storage
Pro Tips
Chilling the formed cakes for 30 minutes is essential—it firms the binding so they hold together.
Broiling instead of pan-frying is the traditional Maryland method and uses less fat.
Storage
Refrigerate uncooked cakes up to 1 day. Cooked cakes keep up to 2 days.
Reheating
Reheat gently in a 350°F oven for 8-10 minutes to avoid drying them out.
Nutrition Facts
Per serving (140mg) · 6 servings
Calories190
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein18g
Carbohydrates12g
Fat4g
Fiber580mg
Sugar0g
Sodium0g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is jumbo lump crab?
- The largest pieces from the body of the crab—sweet, tender, and the best for crab cakes.
- Can I use canned crab?
- In a pinch, but the flavor and texture are far inferior to fresh lump crab.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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