Maryland Crab Cakes

Best Crab Meat for Crab Cakes

For the best-tasting crab cakes, I always reach for fresh lump crab meat. It’s sweet, delicate and comes in big, beautiful pieces that give your cakes that signature chunky texture with minimal filler (more on that in a sec!).

Skip the shelf-stable cans and look for refrigerated, fresh-picked or hand-picked crab meat near the seafood counter. It’s worth asking your grocer where the freshest crab meat can be found in your store, because the fresher the meat, the better your crab cakes will taste.

If you’re feeling fancy, a mix of lump and jumbo lump works too, but lump alone is perfect for getting those big bites of crab in every forkful.

Let’s Talk Crab Cake Fillers: The Great Debate

Now that we’ve covered the crab, let’s talk filler—one of the most hotly debated topics when it comes to crab cakes. In Maryland-style crab cakes, the gold standard is minimal filler—just enough to hold everything together without overshadowing the sweet, delicate crab.

And it’s not just whether to add filler, but what kind. Some recipes rely heavily on breadcrumbs or crushed crackers to stretch the crab and help the cakes hold their shape. But too much, and you lose that rich, buttery flavor we’re all here for.

Here’s where I stand: I use just a little filler—only ¼ cup of Panko breadcrumbs per pound of crab. Panko is light and airy, so it binds the mixture without weighing it down, keeping every bite tender and flaky.

Want to make it gluten-free? Crushed gluten-free crackers are a great substitute, though the texture may vary slightly.

Now that you know what crab meat to use and we’ve settled the filler debate, let’s talk about what other ingredients you’ll need to keep the crab front and center.

• Egg: Acts as a binder that helps hold your crab cakes together without making them heavy.
• Mayonnaise: Adds moisture and richness while working with the egg to keep the cakes intact.
• Dijon mustard: Adds a subtle tang and depth that complements the sweetness of the crab. It’s not overpowering, just enough to make you go, “Ooh, what is that?”
• Lemon juice: A squeeze of fresh lemon brightens everything up and cuts through the richness. It’s a must for that fresh, clean seafood flavor.
• Old Bay Seasoning: If you’re making Maryland-style crab cakes, there’s no skipping the Old Bay. This iconic seasoning blend of celery salt, paprika, and other spices gives the cakes their signature flavor and a tiny kick of heat.
• Worcestershire sauce: Just a splash adds tons of flavor.
• Crab meat: Just like in my favorite crab stack, I recommend using fresh, high-quality lump crab meat for the best texture and flavor. Avoid shelf-stable canned crab—it’s usually too shredded and lacks the clean, fresh taste we’re after.
• Celery: Not traditional in Maryland crab cake recipes, but hear me out—I like to add just a little for a subtle crunch and freshness that balances the richness of the crab and mayo. It doesn’t compete with the flavor or texture, just quietly boosts the whole bite. Chop it finely so it blends right in.
• Panko breadcrumbs: My go-to filler. These airy, Japanese-style breadcrumbs help bind the cakes without weighing them down. You can use crushed saltines or traditional breadcrumbs, but I love how Panko keeps things light and lets the crab shine. (See more on fillers above.)
• Oil for cooking: You need a neutral, high-heat oil to get that beautiful golden crust. Avocado oil is my go-to, but vegetable or canola oil works just as well.

See the recipe card for full information on ingredients and quantities.

While some recipes call for baking crab cakes, I always go for the pan. A quick sear in a hot skillet gives you that deeply golden, crisp crust that’s nearly impossible to achieve in the oven, especially without drying them out. It also gives you more control over browning and lets you work in batches, so each cake gets that restaurant-worthy finish. If you’re going to splurge on good crab, give it the treatment it deserves.

1. Whisk the base. In a bowl, whisk the egg, mayo, Dijon, Worcestershire, lemon juice, Old Bay, and salt until smooth.
2. Fold in the crab meat, celery and filler. Go easy here—you want big, beautiful chunks of crab in every bite.
3. Chill the mixture. Scoop into 1/2-cup portions and shape into thick, barely-flattened cakes. Refrigerate for at least 1 hour (or up to overnight) so they hold together when cooking.
4. Sauté until golden. Heat oil in a skillet over medium heat. Add the crab cakes and cook for 4–5 minutes per side, until deeply golden and crisp on the outside.

Don’t skip the chill! With so little filler in this recipe, chilling is essential. It helps firm everything up and keeps your crab cakes from falling apart in the skillet. Give them at least an hour in the fridge so they stay intact and cook up like a dream.

What to Serve with Them

These make an elegant appetizer or a light dinner, it just depends on how you plate them. I love them with just a squeeze of fresh lemon and a side of remoulade, but tartar sauce and cocktail sauce are popular, too.

For a crab cake dinner, I recommend pairing them with one or two simple summer sides like coleslaw, corn on the cob, or my corn and zucchini salad with basil vinaigrette (so good!). Keep it simple, and let those golden crab cakes steal the show.

And if you’re thinking about dessert? You can’t go wrong with strawberry shortcake or a scoop of peach cobbler à la mode—sweet, summery, and just the thing to round out the meal.