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Square overhead shot of a tray of Maryland crab cakes.
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5 from 3 votes

Crab Cakes

This easy family recipe has been loved for generations. Jumbo lump crabmeat and just a touch of breading make these classic Maryland-style crab cakes crisp, tender, and full of sweet crab flavor.
Course Dinner
Cuisine American
Keyword best crab cake recipe, crab cake recipe, crab cakes, how to make crab cakes, maryland crab cake recipe, maryland crab cakes
Prep Time 10 minutes
Cook Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 20 minutes
Servings 4 people
Calories 349kcal
Author Blair Lonergan

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.
    Stirring together crab cake ingredients.
  • Shape the Patties: Form mixture into 4 patties about ¾ inch thick. Wrap in waxed paper and refrigerate for at least 1 hour.
    Shaping crab cakes.
  • 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.
    Pan frying crab cakes in a cast iron skillet.
  • Serve: Plate with lemon wedges and your choice of tartar or cocktail sauce.
    Horizontal overhead image of Maryland style crab cakes on a platter with lemon wedges and tartar sauce.

Video

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

Serving: 1crab cake | Calories: 349kcal | Carbohydrates: 4g | Protein: 23g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 120mg | Sodium: 1411mg | Potassium: 267mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 446IU | Vitamin C: 9mg | Calcium: 65mg | Iron: 1mg