This Maryland crab cake recipe has been a favorite in my kitchen ever since I first tasted the real thing on a windy Chesapeake afternoon. I remember standing at a small seafood shack, the air full of brine and Old Bay, and thinking that crab prepared this simply let the sweet shellfish sing. Back home I worked to recreate that balance: lots of high-quality crab meat, just enough binder to hold the cakes together, and a finishing pat of butter to deliver that golden, glossy exterior. The result is light, flaky, and unmistakably crab-forward.

I discovered this approach while experimenting with different amounts of panko and mayonnaise — the goal was to preserve the lumps of crab so you get generous bites of pure crab in every mouthful. These take only minutes to prepare, a short chill to firm up, and a quick bake-and-broil finish that creates a tender interior and slightly crisp top. I often make a double batch for gatherings; guests line up for seconds and the cakes vanish faster than I can set the platter down.

Ingredients

• Jumbo lump crab meat (1 lb): Use fresh Maryland blue crab or well-thawed frozen jumbo lump for the best texture and sweet flavor. Pick over the meat to remove shells; the large lumps are what make this recipe sing.
• Panko crumbs (1/2 cup): Plain panko or crushed saltine crackers provide light binding without weighing down the crab. Panko gives a delicate structure while keeping the interior tender.
• Mayonnaise (6 tbsp): Full-fat mayonnaise adds moisture and helps bind the cakes. Choose a neutral, high-quality brand you trust.
• Large egg (1): Adds structure — one egg is enough because the recipe is intentionally light on filler to keep the crab prominent.
• Yellow mustard and lemon juice (1 tsp each): A little acidity brightens the crab, while mustard gives a subtle depth of flavor.
• Old Bay seasoning (1 tsp): The classic Chesapeake spice blend is traditional here; substitute a mild seafood seasoning if necessary.
• Parsley, salt and pepper: Use finely minced fresh parsley for fragrance; dried works in a pinch. Season lightly because the crab and Old Bay carry flavor.
• Salted butter (1 tbsp, divided): Cut into small pieces and placed on each cake before chilling and baking. The butter melts and bastes the tops while browning under the broiler.
• Tartar sauce (optional): For serving — or a simple lemon aioli if you prefer a tangy accompaniment.

Instructions

Prepare the sheet pan and mix the binder:Lightly grease a rimmed baking sheet with butter or line with parchment. In a large mixing bowl whisk together the mayonnaise, egg, yellow mustard, lemon juice, Old Bay, minced parsley, salt, and pepper until fully combined. The mixture should be smooth and slightly glossy; this is the glue that will hold your crab without overpowering it.Add the crab and crumbs:Gently fold in the crab meat and panko crumbs using a spatula. Take care not to shred the jumbo lumps; you want visible pieces of crab in each cake. The panko absorbs a bit of moisture and helps the cakes hold shape, so add it gradually if your crab seems especially wet.Scoop and form:Use a heaping 1/3-cup scoop (or a 3-tablespoon measure; about 3.15 oz/90 g each) to portion the crab. Pack lightly into the scoop to encourage them to hold together and transfer to the buttered baking sheet. Do not press flat — keep a gentle mound. Space cakes at least 2 inches apart. If a cake is loose, press stray pieces back in by hand and pack more firmly on the next scoop.Add the butter and chill:Place a small piece of salted butter on top center of each cake (divide the tablespoon into 8 pieces). Cover the sheet tightly with plastic wrap and refrigerate for at least 30 minutes and up to 24 hours. Chilling firms the cakes so they bake without falling apart.Bake and finish under the broiler:Preheat oven to 450°F (230°C) and position the rack in the center. Remove plastic wrap and bake on the center rack for 8–10 minutes until cakes are set and just cooked through. For a browned finish, switch to broil for the last 2 minutes — watch carefully so the butter and tops don’t burn. Remove and let rest for a minute or two before serving.Serve:Serve warm topped with lemon wedges and tartar sauce on the side. They are excellent on a bed of greens, in slider buns, or alongside roasted vegetables.

Storage Tips

After baking, cool to room temperature for no more than 2 hours and transfer to an airtight container. Refrigerate for up to 3 days. For longer storage, freeze on a tray until firm, then transfer to freezer-safe bags for up to 3 months. To reheat from frozen, defrost overnight in the refrigerator, wrap loosely in foil, and warm in a 350°F oven until heated through, about 10–15 minutes. Uncover for the last few minutes to restore surface crispness. Use shallow, airtight containers for refrigerator storage to avoid crushing the cakes.

Ingredient Substitutions

If jumbo lump is unavailable, use lump crab for a more economical option; avoid flaked or imitation crab. Swap panko for crushed saltine crackers (about 1/2 cup) for a classic texture and flavor. If you need egg-free binding, try 3 tablespoons extra mayonnaise plus 1 tablespoon Dijon, though texture will be slightly denser. For a dairy-free version omit the butter atop the cakes and brush lightly with oil before baking. Keep in mind that any increase in filler will change the signature crab-forward profile.

Serving Suggestions

These pair beautifully with a bright green salad, lemon-garlic aioli, or a simple tartar sauce. For an elegant appetizer, serve on petite toasted brioche rounds with a dab of remoulade and microgreens. On busy weeknights, tuck a warm crab cake into a toasted bun with shredded lettuce and pickles for a quick sandwich. Seasonal sides like grilled asparagus in spring or corn on the cob in summer are natural complements.

Cultural Background

Crab cakes are deeply rooted in Chesapeake Bay culinary tradition, especially around Maryland where blue crabs are iconic. The Maryland style emphasizes lump or jumbo lump crab with minimal filler and Old Bay seasoning — a proprietary blend that has become synonymous with regional seafood. Historically, the cakes evolved as a way to use fresh crab meat with simple, local ingredients, highlighting the inherent sweetness of the crab without heavy sauces.

Seasonal Adaptations

In summer, serve with fresh corn salad and chilled white wine; in fall, pair with roasted root vegetables and a cider reduction. For festive occasions, dress up with a warm crab and corn relish spooned over each cake. Small tweaks — a pinch of smoked paprika in autumn or a touch of fresh dill in spring — adapt the flavor profile to seasonal produce.

Meal Prep Tips

Form the cakes and refrigerate up to 24 hours before baking — this makes them ideal for entertaining. You can also fully bake, cool, and freeze in single layers. Label dates and reheat as needed. For transport to potlucks, keep hot in an oven set to 200°F until serving, or bring chilled with a portable hot plate to finish under a broiler right before guests arrive.

These crab cakes are simple, elegant, and reliably satisfying. Whether you’re feeding a crowd or treating yourself to a special weeknight meal, this method delivers the sweet, delicate crab flavor Maryland is known for. Give them a try and make them your own — little adjustments to seasoning or serving style can make them feel brand new each time.