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This crab cakes recipe is full of crab meat, light on the filler, and oh so delicious. The outside gets golden and crisp, while the inside stays moist, flavorful and airy. Perfect as an appetizer or main dish, these are the best crab cakes you’ll ever make.
If you love this recipe try my seafood boil, steamed crab legs and salmon croquettes.
Ingredients Breakdown
- Mayonnaise – Adds moisture and helps bind the crab cakes without making them heavy.
- Dijon Mustard – Brings tang and sharpness that balances the richness.
- Worcestershire Sauce – Adds deep savory flavor in the background.
- Lemon Juice – Brightens the crab and keeps the flavor fresh.
- Old Bay – Classic seafood seasoning that brings warmth, salt, and spice.
- Cajun Seasoning – Adds a little extra kick and depth.
- Fresh Parsley – Gives freshness and color throughout the crab cakes.
- Egg – Helps hold everything together.
- Jumbo Lump Crab Meat – Gives those big, meaty pieces that make the crab cakes feel special.
- Lump Crab Meat – Adds more crab flavor and helps fill out each patty.
- Panko Breadcrumbs – Lightly bind the mixture while keeping the texture crisp and tender.
- Frying Oil – Helps create that golden crust in the skillet.
- Butter – Optional, but it adds richness and extra flavor when the crab cakes finish frying.
Make ahead crab cakes
To save time, I like to make ahead the crab cakes sometimes. Shape the patties and refrigerate them for up to 24 hours before cooking.
You can also freeze uncooked crab cakes on a tray until solid, then transfer to a freezer bag. Cook from frozen or thaw overnight in the fridge before frying.
FAQs for this recipe
Chill the crab cakes before cooking. This helps them firm up so they hold their shape in the skillet.
Yes. Bake them at 400°F for 12–15 minutes with a small dab of butter on top.
Jumbo lump crab gives you big, tender pieces, while lump crab helps fill out the mixture. Using both gives great texture and makes the best Maryland crab cakes. 
Maryland Crab Cakes
Ingredients
- ⅓ cup Mayo
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Lemon juice
- ½ teaspoon Old bay
- ½ teaspoon Cajun seasoning
- 1 1/2 tablespoon parsley, chopped
- 1 large Egg
- 8 oz Jumbo Lump crab meat
- 8 oz lump crab meat
- ½ cup Panko breadcrumbs
- 3 tbsp Frying oil
- Butter, optional
Instructions
- To a mixing bowl add the mayonnaise, mustard, worcestershire sauce, lemon juice, old bay, cajun seasoning, chopped parsley and egg. Whisk this together really well to combine.
- Add in the crab meat and panko bread crumbs. Mix together everything to combine. Do this carefully so you don’t break up the crab meat too much.
- Start forming the crab meat mixture into patties. There should be six patties in total, about ½ cup each. I like to place them on a baking sheet or cutting board and put them in the fridge for at least 2 hours. If you are pressed for time, put them in the freezer for 30 minutes to an hour. The patties need to cool to firm up so they don’t fall apart during the cooking process.
- When ready to cook, heat a large skillet over medium heat with some frying oil. You don’t need too much, just enough to cover the bottom of the pan. Once the oil is hot, start frying the crab cakes for about 3 minutes per side or until they are crispy and golden. When I flip the patties, I like to add 1 tablespoon of butter into the pan as well, but this is optional.
- Remove from the pan and serve hot. I like to serve with some remoulade sauce or tartar sauce. Eat and enjoy!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
