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Baked Maryland crab cakes on a white plate.
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4.84 from 12 votes

Maryland Crab Cakes Recipe

Deliciously juicy Maryland Crab Cakes are easy to make and a great way of showcasing one of the best seafood ingredients! They can be served large for a main course or small as appetizers that will be the talk of your event!
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: American
Servings: 6 servings
Author: Amy Nash

Ingredients

Crab Cakes

  • 1 pound fresh jumbo lump crabmeat picked over to remove any cartilage or shell fragments
  • 4 green onions green parts only, chopped
  • 1/4 cup mayonnaise
  • 1 large egg
  • 1 Tablespoon chopped fresh parsley
  • 1 1/2 teaspoons Old Bay seasoning
  • 1 teaspoon dijon mustard
  • 1 teaspoon worcestershire sauce
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon table salt
  • 1/8 teaspoon ground white pepper
  • 1/2 cup plain panko breadcrumbs

Garnish

  • Lemon wedges & a sprinkle of chopped fresh parsley for garnish
  • Tartar sauce creamy chipotle chile sauce, remoulade sauce, cocktail sauce, etc.

Instructions

  • Preheat oven to 450°F. Line a baking sheet with parchment paper or a silpat mat.
  • Combine green onions, mayo, egg, parsley, Old Bay seasoning, dijon mustard, worcestershire sauce, lemon juice, salt, and pepper in a bowl. Whisk together with a fork.
    4 green onions, 1/4 cup mayonnaise, 1 large egg, 1 Tablespoon chopped fresh parsley, 1 1/2 teaspoons Old Bay seasoning, 1 teaspoon dijon mustard, 1 teaspoon worcestershire sauce, 1 teaspoon fresh lemon juice, 1/4 teaspoon table salt, 1/8 teaspoon ground white pepper
  • Add the crab meat and breadcrumbs, then toss gently to evenly moisten. Try not to break up the crab meat any more than necessary.
    1 pound fresh jumbo lump crabmeat, 1/2 cup plain panko breadcrumbs
  • Use a 1/2 cup measuring cup sprayed with nonstick spray to scoop out 6 equal-sized mounds. Gently shape them into mounds or fat, round discs about 2 1/2 inches across and place them on the prepared baking sheet.
  • Bake for 12-14 minutes until lightly golden brown on top and around the edges.
  • Serve immediately with your favorite dipping sauce and lemon wedges for squirting over the crab cakes.
    Lemon wedges & a sprinkle of chopped fresh parsley, Tartar sauce

Notes

  • Frying: If you prefer to fry your crab cakes, you will need an additional 1/4 cup unbleached all-purpose flour and 1/4 cup vegetable oil. After shaping the crab crakes, cover them with plastic wrap and refrigerate for 30 minutes (or up to 24 hours). Place the flour on a plate and lightly dredge each crab cake in the flour. Heat the oil over medium-high heat in a skillet, then fry each crab cake for 4 to 5 minutes on each side in the hot oil before transferring to a wire rack.
  • Storing Leftovers: Any leftovers can be kept in an airtight container in the fridge for up to 5 days or frozen for 2-3 months. You can reheat in the microwave or in a 350°F oven for 10-12 minutes until hot.
  • Freezing Instructions: You can freeze uncooked crab cakes. Just make and shape the crab cakes, then freeze them for 2-3 hours. Once frozen, wrap them well with two layers of plastic wrap. To bake, thaw the crab cakes in the fridge overnight and bake as directed the next day.
  • Smaller Crab Cakes: As is, these crab cakes are filling and large. You can make smaller, half-size crab cakes. Decrease the baking time to around 8-10 minutes.
Recipe adapted from America's Test Kitchen Cookbook.

Nutrition

Calories: 165kcal | Carbohydrates: 5g | Protein: 16g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 858mg | Potassium: 217mg | Fiber: 1g | Sugar: 1g | Vitamin A: 220IU | Vitamin C: 8mg | Calcium: 63mg | Iron: 1mg

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