Crab Cakes

You don’t need to travel to Maryland for delicious, easy-to-make crab cakes. Make them in the comfort of your own home in about 30 minutes. Serve them on a bed of lettuce or a bun, just don’t forget the lemon wedges!

Crab meat on a white plate wtih lemon wedges and mayo dip
Sally Vargas

Akin to fish cakes, but made with the sweet meat of crab, crab cakes are associated with Maryland, where blue crabs are abundant in the Chesapeake Bay. Their popularity has spread so you no longer need to go to Maryland’s Eastern Shore to enjoy them.

Traditionally, they are made with crabmeat, cracker crumbs, mayonnaise, and a few spices. Nothing fancy. Everything delicious.

In fact, their simplicity is their charm. They’re old-fashioned and down-home, and each ingredient, though straightforward, plays an important role.

How to Select Crab Meat for Crab Cakes

Crabmeat is almost always sold in cans or containers rather than fresh. The meat is cooked, cleaned, and pasteurized.

Common Kinds of Crab:

  • Jumbo Lump: delicate flavor, white color.
  • Lump: smaller or broken pieces of the jumbo lump meat. Again, white color and delicate flavor.
  • Backfin: commonly used in crab cakes, similar to lump meat, but finer in texture.
  • Claw Meat: pink or brown, fishier tasting, small pieces from the fins and claws.

The best meat for crab cakes is lump or back fin. Lump and back fin meat are more affordable than the jumbo lump meat. When it comes to flavor I prefer it over the claw meat. If you happen to have fresh crabmeat that you cooked yourself from king crab legs, you could also use that.

Although it is less expensive, I do not recommend artificial crabmeat. It is often made from white fish (such as pollock) ground into a paste, plus other things like starch, sugar, egg whites, and crab flavoring. There is a lot less protein and no actual crabmeat in artificial crab.

Maryland Crabcakes wtih greens and lemon wedges on a white plate wtih mayo
Sally Vargas

Crab Cake Fillers and Seasonings

The fewer fillers (such as breadcrumbs and crackers) the better when it comes to crab cakes. While saltines are the traditional Maryland binding ingredient, I use homemade sourdough breadcrumbs for their excellent flavor and good binding ability with eggs and mayonnaise.

Note that once you mix the cakes, the filling needs at least thirty minutes in the fridge so the binder can be absorbed and the cakes hold together when you cook them.

Seasonings such as mustard, Worcestershire, lemon juice and zest, and Old Bay Spice are key to making a tasty cake. You should be able to find Old Bay Spice in most supermarkets, but if you can’t, combine a pinch of each of celery salt, paprika, cayenne and black pepper, mustard powder and nutmeg for an Old Bay copy cat.

Old Bay is worth having around to spice up deviled eggs or popcorn, or sprinkle on fish before baking, or use it to make a Bloody Mary to go with your crab cakes!

Make Ahead Tips for Crab Cakes

Since the crabmeat is already cooked, you could make these up to 2 days ahead and refrigerate them before cooking, or cook them, refrigerate for up to two days, and reheat in the oven.

They can also be frozen, cooked or uncooked.

  • To freeze: Place them on a plastic-wrapped lined tray in the freezer, and when they are firm (two to three hours), wrap each one in plastic to avoid freezer burn, and transfer to a heavy-duty plastic bag.
  • To reheat: Preheat the oven to 350oF. Take the cakes from the freezer straight to a parchment or foil-lined baking sheet. Brush with olive oil and bake from frozen for about 25 minutes, until browned and hot all the way through.
Maryland Crabcakes wtih greens and lemon wedges on a white plate wtih mayo
Sally Vargas

Make Crab Cakes a Meal

Crab cakes are good served with a dollop of mayonnaise or tartar sauce, or even cocktail sauce or other spicy mayonnaise. Place them on a bed of salad greens, on a bun, or serve them with the traditional coleslaw side dish. A cold beer or Spicy Bloody Maria wouldn’t be out of order, either!

Need More Seafood? Try These!

Crab Cakes

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 4 servings


For the crab cakes:

  • 1 pound cooked lump or backfin crabmeat

  • 2 large eggs

  • 1/4 cup mayonnaise

  • 1 tablespoon Dijon mustard

  • 2 teaspoons Worcestershire sauce

  • 1 lemon, zested and juiced

  • 1/4 teaspoon hot sauce, such as Tabasco

  • 1 teaspoon Old Bay Seasoning

  • 2 tablespoons parsley, finely chopped

  • 1/2 teaspoon kosher salt

  • 1/8 teaspoon freshly ground black pepper

  • 2 cups breadcrumbs

  • 1/4 cup olive oil

To garnish and serve:

  • Parsley leaves or watercress

  • Mayonnaise or tartar sauce

  • Lemon wedges (for serving)


  1. Make the crab cakes:

    In a bowl, lightly break up the crabmeat into 1/2-inch chunks. It will break up a bit more when you mix it with the other ingredients

    In a medium bowl, whisk the eggs, mayonnaise, mustard, Worcestershire, 1 tablespoon lemon juice, hot sauce, and Old Bay Spice until blended.

    Stir in the parsley, zest from one lemon, salt, and pepper. Add the breadcrumbs and crabmeat and mix to combine. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 2 days.

    Lump crab meat on a white plate.
    Sally Vargas
    Lump crab meat broken up into smaller pieces on a white plate.
    Sally Vargas
    A bowl of easy homemade crabcakes with spices, mayo and breadcrumbs in a glass bowl with a spoon.
    Sally Vargas
    Seasoned lump crab meat in a class bowl.
    Sally Vargas
  2. Form the mixture into patties:

    Line a baking sheet with non-stick foil and brush it generously with oil. Spoon each portion into a 1/2 cup dry measuring cup (or a large scoop) and press to lightly compact the filling. Invert the cup onto the baking sheet, and lightly shape the patty again. Repeat with remaining filling. In the end, you will have 8 crab cakes.

    Eight Maryland Crabcakes on a sheetpan lined with aluminum foil
    Sally Vargas
  3. Cook the crab cakes:

    Set a rack 4 inches from the broiler element and preheat the broiler. Brush the tops of the crab cakes with oil. Broil for 5 to 6 minutes, or until golden brown. Remove the pan from the oven and turn the patties over. Brush the tops with more oil. Broil for another 5 to 6 minutes.

  4. Serve:

    To serve crab cakes place them on a bun or over a bed of lettuce with plenty of lemon wedges, hot sauce, and tartar sauce or mayonnaise.

Nutrition Facts (per serving)
591 Calories
33g Fat
42g Carbs
31g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 591
% Daily Value*
Total Fat 33g 42%
Saturated Fat 6g 28%
Cholesterol 210mg 70%
Sodium 1538mg 67%
Total Carbohydrate 42g 15%
Dietary Fiber 3g 12%
Total Sugars 4g
Protein 31g
Vitamin C 17mg 86%
Calcium 237mg 18%
Iron 4mg 24%
Potassium 512mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.