maryland crab cakes (jumbo lump!)

These Maryland crab cakes are filled with big chunks of sweet crab meat, as little filler as possible, and plenty of Old Bay seasoning and dijon for bite. They’re pan-fried for the crunchiest crust and a juicy interior!

Why I love them:

I’m very picky about crab cakes. Beautiful, sweet lump crab meat deserves white glove treatment and so often, the crab is shredded to bits and smothered with extra flavors. That sweet crab is lost to a soft, bready patty. But not here! 

I lean into the Maryland-style crab cake, which emphasizes the crab: just enough mayonnaise to carry the flavors and keep the cakes moist, an egg and panko for glue, and very little mixing to keep the lump meat intact.

The focus stays on that precious lump crab meat, the hot crunchy crust, and juicy interior. 

Keep reading for tips for sourcing crab meat, options to cook these crab cakes, suggestions for dipping sauces, and tips to make these the best crab cakes you’ve ever had.

crab cake ingredients:

how to make maryland crab cakes:

1. Combine mayo, egg, lemon juice, Old Bay, dijon, hot sauce, parsley, salt and pepper in a bowl.
2. Gently fold in crab meat and panko.
3. Chill for 1 hour.
4. Gently shape into 10 patties.
5. Pan-fry or broil in the oven.
6. Enjoy!

what makes this the best maryland crab cake recipe:

Panko: These breadcrumbs are easy to use (no pulverizing of saltines necessary), completely unobtrusive in flavor, and are 100% effective at absorbing moisture and holding the crab cakes together. We get away with just ⅓ cup in this recipe-- it will feel like too little, but trust the recipe. Let the crab mixture chill for a full hour and the panko will work its binding magic.

Jumbo lump crab meat: This gives an ideal firm, meaty texture and sweet flavor. Use the highest quality crab meat you can find: it will make all the difference. Look for Maryland blue crab jumbo lump meat. If possible, source fresh crab meat on ice, from a seafood counter rather than canned!

Mayonnaise: Mayo is controversial, but I feel it's essential for a juicy, flavorful crab cake. We only use ¼ cup here and it’s enough to pull the lump crab together and keep it moist.

Just enough flavor: You can make these crab cakes as simple as you want, and omit the lemon, Dijon, parsley, and hot sauce. Never omit the Old Bay, it’s a defining part of Maryland crab cakes. Purists prefer just a dash of Old Bay seasoning and nothing else. We prefer the added freshness from lemon and parsley, and the tiniest bite from dijon and hot sauce. The goal is to highlight the crab and make a delicious cake without muddying the flavor-- follow your taste here!

how to cook maryland crab cakes:

Pan fry:

• This will give you a gorgeous crunchy, golden brown crust. I love the textural contrast of crispy outside and tender inside, so I tend to use this method.
• The hot oil does splatter a bit, which can make a mess (splatter screens help).
• Be gentle and handle the cakes as little as possible to prevent them from falling apart. Remember, the minimal filler that keeps the focus on the crab also means these cakes are very delicate.

Broil in the oven:

This is the most popular method. The crab cakes get a bit of a crust and caramelized flavor from the intense heat of the broiler.

But most importantly, it’s simple to execute, clean, and the crab cakes are less likely to fall apart.

1. Line a sheet pan with foil and spray with cooking spray.
2. Gently form the crab cakes and arrange on the pan.
3. Brush tops with melted butter and broil for 12- 15 minutes, or until tops are golden brown and cakes are cooked through.
4. Watch them closely and move the pan to a lower rack if they’re browning too quickly.

Air fry:

If you have an air fryer, this may be the best of both worlds!

1. Preheat air-fryer to 400°F.
2. Brush crab cakes with melted butter and cook for 10- 12 minutes until golden and cooked through.

what to serve with crab cakes:

• french fries or roast potatoes
• hasselback potatoes
• warm potato salad
• creamed spinach, kale or collard greens
• grilled corn on the cob
• steamed or roast vegetables (broccoli, brussels sprouts, asparagus, green beans)
• garlicky sautéed kale
• shaved fennel salad
• fresh herb salad
• kale apple slaw
• classic coleslaw
• cornbread
• rice pilaf, quinoa or orzo
• lemon risotto

our favorite crab cake sauces:

• Dijon or yellow mustard
• Aioli (lemon aioli, saffron aioli)
• Tartar sauce
• Romesco sauce
• Cocktail sauce
• Remoulade sauce

crab meat 101:

Crab meat can be so overwhelming! There’s a lot of jargon and confusing terms. Each variety of crab offers different types of meat, which requires different “grading” terminology. I’ve broken down, as best as I can, the varieties of crab, fresh vs. pasteurized meat, and the grading of the crab meat below.

Spoiler alert: we want jumbo lump crab from blue crabs. These provide the biggest chunks of sweet, delicate meat in the most cost effective way.

Types of crab:

• Blue crab: These crabs live in the Atlantic and Gulf coasts of the U.S. Their meat is sweet, delicate, and perfect for crab cakes.
• Dungeness crab: These crabs can be found along the Pacific coast of the U.S. They’re large crabs with sweet, tender meat and are often used in crab cakes for those who live on the West Coast.
• Snow crab: This meat is fibrous and stringy, and the smaller crabs don’t yield much meat. The shreddable texture is best used in salads, dips, or fillings.
• King crab: This is one of the most expensive types of crab! Savor the leg meat on its own. If you do have leftovers, though, definitely use it. Crab cakes are a great option.
• Stone crab: This is also very expensive crab and is prized for the big claw meat. Typically, the claw meat is enjoyed whole, with tasty dipping sauces. If any leftovers exist, they can definitely be made into crab cakes.

Fresh vs canned:

Fresh crab meat: The type of fresh crab meat you have access to will depend on where you live. You'll find it at the seafood counter of your favorite fish monger. Fresh crab is best for crab cakes, but if you can’t get any it’s not a deal breaker.

Pasteurized, refrigerated crab meat: I use this all the time (it's not canned like tuna) and as long as it’s high-quality and smells clean (never fishy) it will make great crab cakes. The pasteurization kills bacteria and extends the shelf-life without requiring freezing-- it's a great option if you don’t live near the coast!

Grading of crab meat:

The following terms are thrown around a lot, and they refer to the size and location of the meat within the crab’s body.

Blue crab: 

• Jumbo lump: This is the best for crab cakes! Sweet, rich flavor and big chunks of meat. It comes from the large muscles that move the crab’s swimmer fins.
• Backfin: Small to medium sized chunks of meat. It has great flavor, but the small size pieces are better suited for soup, crab dips, ravioli and rangoon stuffings, and salads. This meat comes from the body cavity

Dungeness:

These big crabs produce large sweet pieces and meat, and more often the meat is simply described the following way:

• Leg and claw meat: large, delicate chunks of meat that is equivalent to “lump” meat
• Body meat: This meat is small, shredded bits that are best used in soup, salads, and dips. Sometimes it’s categorized to as “special”.

Storage:

Store these crab cakes in the fridge for up to 5 days. For best results, reheat in a 350°F oven until heated through, about 10 minutes. 

Crab cakes can be frozen, uncooked, for up to 3 months. Thaw overnight in the fridge and pan fry or broil. 

More seafood recipes to try:

roast lobster tail

salmon wellington (salmon en croute)

spicy salmon poke bowl

miso salmon bowl

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