
An authentic Maryland crab cake recipe that is heavy on lump crab and light on filler so the sweet shellfish flavor can shine through. Quick to assemble and great for gatherings.

This recipe is the Maryland crab cake I have returned to again and again because it honors the delicate sweetness of fresh crab meat while keeping the filler to a minimum. I first learned this approach on a humid July afternoon at a family cookout where my aunt insisted that the crab take center stage. The technique is simple and forgiving which means you get large tender pieces of crab in each bite. The texture is tender inside with a gentle golden edge from a quick bake and optional broil. I still remember the hush that fell over the table the first time I served them and the way my father insisted on a second helping with extra tartar sauce.
I discovered the balance of binder and crab by experimenting with amounts of mayonnaise and panko so the cakes held together yet did not become paste like. A short chill in the refrigerator helps them set so you can bake them without breaking up the lumps. These are the sort of thing to make when you want an elegant main without fuss. They work well for a weeknight meal and scale up nicely for a party. If you have access to fresh Maryland blue crab or quality frozen jumbo lump this recipe will repay you with beautiful flavor.
My family reaction has always been immediate approval. The first plate disappears quickly and guests usually ask for the simple method so they can replicate it at home. I learned a few small tricks such as packing the scoop and adding small pats of butter to help flavor and browning which consistently improve the result.
My favorite aspect is how little it takes to elevate the crab. A small pat of butter and a short broil create a restaurant quality crust that contrasts with the soft interior. Over the years friends have told me they appreciate how simple the method is and how reliably the cakes hold together when the chill step is followed.
After baking cool the cakes to room temperature then transfer to an airtight container. Refrigerate for up to three days. For longer storage freeze on a tray then move to a freezer safe container with parchment between layers to prevent sticking. To reheat from frozen thaw overnight in the refrigerator then warm covered at three hundred fifty degrees Fahrenheit for ten to fifteen minutes. Remove the cover for the last few minutes to restore a crisp edge. Keep an eye on the internal temperature if you want to ensure food safety and texture.
If you cannot find jumbo lump you may use lump crab meat though the textural experience will be different. For a gluten free option substitute gluten free breadcrumbs. If you prefer less mayonnaise try replacing one tablespoon with a tablespoon of plain yogurt though this will slightly change the flavor and the way the exterior browns. To reduce sodium use low sodium Old Bay or omit it and substitute with a lighter pinch of paprika and celery seed.
Serve the cakes simply with lemon wedges and tartar sauce or a lemon aioli. They pair well with a crisp green salad, a pile of steamed asparagus, or roasted baby potatoes. For a casual serving place on a bun with lettuce and a squeeze of lemon for a crab cake sandwich perfect for outdoor meals. Garnish with chopped parsley and thinly sliced scallions for a fresh contrast.
These cakes are rooted in Maryland coastal tradition where blue crab is a regional treasure. The seasoning with Old Bay is a signature of Chesapeake cooking and the technique of using minimal binder highlights the prized shellfish. Regional variations add different herbs, a little diced bell pepper, or use sautéing in a pan rather than baking. The approach here preserves the classic local style while keeping the process approachable for home cooks everywhere.
In summer serve with simple seasonal sides like corn on the cob or a cold cucumber salad. In colder months pair with warm mashed potatoes and roasted root vegetables. For celebratory meals add a spoonful of small dill pickles and caper relish or a citrus fennel slaw to introduce brightness. Adjust the herb from parsley to chives for a milder onion note during spring.
Form the cakes and place them on a buttered baking sheet then cover them tightly and refrigerate up to twenty four hours. This saves time on the day you plan to serve them and helps preserve large lumps of crab. If making for a party portion the mixture into the scoop and keep the spare unmolded mixture chilled for quick re scooping. Bring to room temperature for ten minutes before baking if chilled beyond thirty minutes to ensure more even cooking.
These crab cakes are a celebration of simple technique and premium ingredients. They are forgiving, elegant, and consistently well received. Try them the next time you want seafood that feels special without a large amount of work.
Gently fold the crab to preserve large lumps and keep the texture intact.
Chill the formed cakes at least thirty minutes to help them set before baking.
Use a small pat of butter on top of each cake to encourage golden browning during baking.
When reheating from frozen thaw overnight then warm covered at 350 degrees Fahrenheit to retain moisture.
This nourishing authentic maryland crab cakes recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. Use thawed frozen jumbo lump crab meat and pat dry gently to remove excess liquid before mixing.
Form the cakes and chill for at least thirty minutes. If they are falling apart add a tablespoon of panko and press more firmly into the scoop.
This Authentic Maryland Crab Cakes recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Lightly grease a rimmed baking sheet with butter. In a large bowl whisk together mayonnaise, egg, mustard, lemon juice, Old Bay, parsley, salt, and pepper until smooth.
Gently fold the crab meat and panko into the binder using a wide spatula keeping large lumps intact. Add panko a tablespoon at a time if the mixture seems too wet.
Use a heaping one third cup scoop and pack the crab into the scoop then place on the buttered baking sheet. Add a small piece of butter on top of each cake. Cover tightly and refrigerate thirty minutes to twenty four hours.
Preheat oven to 450 degrees Fahrenheit. Bake on the center rack for eight to ten minutes until cooked through. For browning switch to broil for two minutes while watching closely. Let rest briefly before serving.
Last Step: Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
Leave a comment & rating below or tag
@kitchenfunwithmy3sons on social media!


A bright, restorative broth made in 10 minutes with garlic, ginger, turmeric and miso—perfect for cold days, quick recovery, or a daily immunity ritual.

Bite-sized salmon glazed in a savory-sweet soy marinade, air-fried until caramelized and tender—ready in 15 minutes and perfect with rice or a green salad.

A comforting Mexican meatball soup with tender beef meatballs, fragrant spearmint, rice, and vibrant vegetables — perfect for family dinners and weeknight comfort.

Leave a comment & rating below or tag @kitchenfunwithmysons on social media!
Enjoyed this recipe? Share it with friends and family, and don't forget to leave a review!
This recipe looks amazing! Can't wait to try it.
Comments are stored locally in your browser. Server comments are displayed alongside your local comments.

Join to receive our email series which contains a round-up of some of our quick and easy family favorite recipes.