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2 Maryland crab cakes on a white plate
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5 from 45 votes

Maryland Crab Cakes Recipe

My Maryland Crab Cakes are made with sweet lump crab meat and very little filler. I guarantee they will be the best crab cakes you've ever had!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Entree
Cuisine: American
Servings: 6
Calories: 175kcal


  • 1 pound crab meat fresh - jumbo lump or lump
  • 1 large egg
  • ¼ cup mayonnaise
  • 1 tsp dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 tsp fresh lemon juice plus more for serving
  • tsp Old Bay seasoning
  • 1 tsp fresh parsley chopped
  • cup cracker crumbs I made mine in the food processor. About 15 saltines


  • Place the mayonnaise, egg, mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and parsley in a small bowl.
  • Whisk the ingredients together to completely incorporate the egg into the mixture.
  • add the crab meat to the mixture and gently fold it into the sauce.
    Don't mix it in completely.
  • Add the cracker crumbs and continue to gently mix the crabmeat and cracker crumbs into the sauce.
    Be careful not to break up the crab meat.
  • Cover the crab meat mixture and refrigerate for at least 30 minutes.
    *This can be made ahead of time and kept refrigerated for 24 hours.
  • Preheat the oven to 400°F
  • Divide the crab cake mixture into six portions. Form crabcakes into round slightly flattened cakes. Do not flatten them too much.
  • Place the crabcakes on a baking sheet lined with parchment paper
  • Bake the crabcakes for 18-20 minutes or until lightly browned.
  • Serve the crabcakes with your choice of cocktail sauce or tarter sauce and a wedge of fresh lemon.


Calories: 175kcal | Carbohydrates: 5g | Protein: 16g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 67mg | Sodium: 784mg | Potassium: 189mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 87IU | Vitamin C: 6mg | Calcium: 57mg | Iron: 1mg