My mom’s simple Maryland crab cakes feature sweet, buttery jumbo lump crabmeat with just a touch of breading. These pan-fried patties cook up golden brown and crisp, letting the natural crab flavor shine through.
For more classic crab recipes, try my Crab Imperial, Aunt Bee’s Crab Bisque, or a light Crab Roll. Each one brings the same simple, coastal comfort to your table.
Table of Contents
Before You Get Started
- Use jumbo lump crabmeat when possible. The larger pieces make a noticeable difference in texture and flavor. Gently handle the meat so the lumps stay intact.
- Keep the filler minimal. The crushed saltines help the patties hold together without turning them bready. Avoid swapping them for Panko or other breadcrumbs, which change the flavor and texture.
- Chill the patties before cooking. Refrigerating them for at least 1 hour helps them firm up so they don’t fall apart in the skillet.
- Use both butter and oil for frying. The oil raises the smoke point, while butter adds flavor. This combination gives you a crisp, golden crust without burning.
What Makes These Maryland-Style Crab Cakes
Maryland crab cakes are all about highlighting the crab. They’re big on crab flavor, light on filler, and typically use jumbo lump blue crab with a simple binder. The patties are shaped thick, chilled, and pan-fried until crisp. This recipe follows those same traditions, keeping the focus on sweet, buttery crabmeat instead of heavy breading or extra fillers.
Best Crab Meat for Maryland Crab Cakes
Jumbo lump crab meat from Maryland or Virginia blue crabs is the best of the best! While it’s also the most expensive crab that you can purchase, it’s well worth the investment for special occasions. Nothing else has the same rich, buttery texture, bright white appearance, and large chunks. I buy the refrigerated jumbo lump crab near the seafood counter at the grocery store (not the shelf-stable cans near the tuna fish). This crab meat is fully cooked and ready to use in recipes.
How to Make Maryland Crab Cakes
These crab cakes taste restaurant-worthy, but the method is simple. The step-by-step instructions below include extra tips so you can make perfect, thick Maryland-style patties at home.
Step 1: Mix the Binder
In a bowl, whisk together the egg, mayonnaise, dry mustard, salt, and pepper. This mixture binds the patties without adding unnecessary filler.
Step 2: Add the Crab and Cracker Crumbs
Gently fold in the jumbo lump crab, finely crushed saltines, and parsley. Use a light hand so the crab lumps stay intact. The mixture should feel moist and just barely held together.
Step 3: Shape and Chill the Patties
Form the mixture into 4 thick patties, about ¾-inch tall. Wrap each one in waxed paper and refrigerate for at least 1 hour. Chilling helps the cakes stay sturdy and hold their shape when fried.
Step 4: Pan-Fry Until Golden and Crisp
Heat the butter and oil in a large skillet over medium-high heat. When the fat is shimmering, add the patties and cook for 3-5 minutes per side, or until golden brown and crispy. The internal temperature should reach 165°F.
>> Quick Note: If you prefer baking, you can place the patties on a parchment-lined baking sheet and bake at 450°F for about 12-14 minutes, just until warmed through and lightly crisp on the edges.
How to Serve Crab Cakes
Serve warm crab cakes with lemon wedges, fresh parsley, and your favorite sauce. They work well as an appetizer or an entrée with simple sides.
Here are some easy serving ideas:
- Crab Cake Sauce: tartar sauce, cocktail sauce, remoulade, or even ketchup.
- Simple sides: coleslaw, cucumber dill salad, or sautéed asparagus.
- For a seafood dinner: pair with hush puppies, corn on the cob, or cast iron cornbread.
You absolutely nailed this recipe. My mother in law made the BEST crab cakes and this recipe follows hers precisely. She was adamant about using saltines, not premade cracker crumbs. Crabcakes are serious business with Marylanders.
– Leia
Storage and Make-Ahead Tips
Make Ahead: Shape patties up to 24 hours before cooking. Keep them chilled until ready to fry.
Storage: Store cooked crab cakes in an airtight container in the fridge for 3–4 days.
Reheat: Place on a baking sheet, cover loosely with foil, and warm at 350°F for 10 minutes.
Freezing: Freeze patties (cooked or uncooked) for up to 2 months, wrapped tightly. Thaw overnight in the fridge before cooking or reheating.
Frequently Asked Questions
What’s the secret to keeping crab cakes from falling apart?
Use a light but effective binder (egg + mayo + crushed saltines) and always chill the patties before cooking. Handle the crab gently so the mixture doesn’t become too loose or broken down.
Can I use canned or pasteurized crab meat?
Refrigerated fresh crab has the best flavor and texture, but pasteurized lump crab works in a pinch. Canned crab near the tuna section is not ideal for Maryland-style crab cakes.
What’s the difference between Maryland crab cakes and regular crab cakes?
Maryland-style cakes use jumbo lump blue crab, minimal filler, and simple seasonings so the crab flavor stands out. Many other versions rely on more breading or heavier flavor add-ins.
Can I make smaller appetizer-size crab cakes?
Yes. Shape the mixture into 8-10 mini cakes and reduce the cook time to about 2-3 minutes per side.
Related Recipes
Try these other easy seafood favorites:
Best crab cakes I ever made!
– Marcy
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Crab Cakes
Equipment
Ingredients
- 1 large egg
- 2 tablespoons mayonnaise
- ½ teaspoon dry ground mustard
- ½ teaspoon salt
- Dash of ground black pepper
- 1 lb. jumbo lump crab meat
- 6 saltine crackers, finely crushed
- 1 tablespoon chopped fresh parsley
- 3 tablespoons butter
- 3 tablespoons canola oil or vegetable oil, for frying (or more as needed to coat pan)
- Lemon wedges, for serving
- Tartar sauce or cocktail sauce, for serving
Instructions
- Mix the binder: In a large bowl, whisk egg, mayonnaise, dry mustard, salt, and pepper.
- Fold in the crab: Add crab, crushed saltines, and parsley. Gently fold just until combined.
- Shape the Patties: Form mixture into 4 patties about ¾ inch thick. Wrap in waxed paper and refrigerate for at least 1 hour.
- Pan-fry: Heat butter and oil in a large skillet over medium-high heat until shimmering. Add crab cakes and cook until golden and crispy, 3-5 minutes per side.
- Serve: Plate with lemon wedges and your choice of tartar or cocktail sauce.
Notes
- Since jumbo lump crabmeat is very pricey, you can also use other refrigerated fresh crab meat, such as lump crab meat (which is a little bit smaller than the jumbo lump) or even backfin crab meat in a pinch. Shelf-stable canned crabmeat (near the tuna fish) and claw meat are not my preference for this recipe.
- Handle the crab gently so the large pieces stay intact.
- Chilling the patties before frying helps them stay together in the skillet.
- For a baked option, cook on a parchment-lined baking sheet at 450°F for 12–14 minutes.
- Leftover cooked patties can be reheated in a 350°F oven for about 10 minutes.
Nutrition
Originally published in February, 2020, this post was updated in December, 2025.
You absolutely nailed this recipe. My mother in law made the BEST crabcakes and this recipe follows hers precisely. She was adamant about using saltines, not premade cracker crumbs. Crabcakes are serious business with Marylanders.
Thank you, Leia! That’s so good to hear. 🙂
Thank you so much for this information I sell Dinners every month and they live crab cakes. Your recipe have them coming back for more. Can wait till next weekend to cook more.
That’s so good to hear, Tia! Thank you!
I never made it but I’m going to try it today my friend in California use to make it but she never but Crab meat in it it was so good
We’re so glad you enjoyed it, Sheryl! Thank you for trying it out.
Best crab cakes I ever made!
Yay! Thank you, Marcy!