These easy Maryland crab cakes are all about the crab—sweet, tender lump meat bound together with just enough filler to hold their shape. Pan-seared until golden and crisp on the outside, they’re perfect as an appetizer or a light dinner. Serve them with a squeeze of lemon, your favorite dipping sauce and a few simple sides for a meal that lets the crab shine.

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If you’re craving crab cakes that are rich, buttery and packed with sweet crab flavor, you’re in the right place. I’ve tested a lot of recipes over the years—some loaded with breadcrumbs, others barely holding together—and this one hits the sweet spot. Maryland crab cakes are famous for their minimal filler, big chunks of crab, and a touch of Old Bay, and that’s exactly what you’ll find here. The result? Golden, crispy edges, tender middles and serious East Coast flavor in every bite—no trip to the Chesapeake Bay required.
And while I don’t live in Maryland, I do have a deep love for their iconic crab cakes—and a strong opinion about how they should be made.
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.
- Whisk the base. In a bowl, whisk the egg, mayo, Dijon, Worcestershire, lemon juice, Old Bay, and salt until smooth.
- Fold in the crab meat, celery and filler. Go easy here—you want big, beautiful chunks of crab in every bite.
- 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.
- 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.
FAQs
Absolutely! Prepare the crab cake mixture and shape the patties, then cover and refrigerate them for up to 24 hours before cooking. This not only saves time but also helps the cakes hold together better during cooking.
Absolutely! While I prefer pan-frying for that crispy golden crust, you can bake these crab cakes if you’d rather skip the stovetop. Preheat your oven to 425°F, place the crab cakes on a parchment-lined baking sheet, and brush the tops lightly with oil. Bake for 12–14 minutes, or until golden and heated through. They won’t be quite as crisp as the skillet version, but they’ll still taste great.
Yes, you can freeze uncooked crab cakes. Place them on a baking sheet to freeze individually, then transfer to a freezer-safe bag or container. When ready to cook, thaw in the refrigerator overnight and proceed with the recipe.

Ingredients
- 1 large egg
- 1/4 cup mayonnaise
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 2 teaspoons fresh lemon juice
- 1 teaspoon Old Bay Seasoning
- 1 pound lump crab meat
- 1/4 cup finely chopped celery
- 1/4 cup Panko breadcrumbs
- Vegetable or avocado oil, for cooking
Instructions
- In a medium bowl, whisk together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay Seasoning and ½ teaspoon kosher salt.
- Stir in the crab meat, celery and breadcrumbs.
- Line a baking sheet with parchment paper or foil.
- Scoop out 1/2-cup portions of the crab mixture and lightly shape it into cakes that are barely flattened. (They should be tall and thick rather than thin and flat.) Cover and refrigerate the crab cakes for a minimum of 1 hour and up to overnight.
- When ready to cook, place a large skillet over medium heat and coat generously with oil.
- Once the oil is hot, add several crab cakes and cook, flipping once, until golden brown, 4 to 5 minutes per side. Remove the crab cakes from the skillet and serve warm.
Kelly’s Notes
- The chilling of the crab cakes is ESSENTIAL to help bind the mixture together and prevent them from falling apart during the cooking process, so don’t skip this step!
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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Delicious, but I was wondering if I could form the crab cakes ahead and bake later in the day? Has anyone done this?
That should definitely work, Denise! Just keep them in an airtight container in the fridge.
Question about one ingredient. There is no instruction of what to do with the bread crumbs so I just add them to the mix as a small filler binder? I make this all the time and it is always a big hit – and with leftover crab cakes and sauce I make crab/eggs Benedict and that is another yummy extension.
Hi Dana! This recipe doesn’t call for breadcrumbs.
Delicious!! I make them all the time!
I’m so thrilled you’ve been enjoying the recipe, Denise!
This was amazing!
So glad you enjoyed the recipe, Becky!
I just returned from Las Vegas and my favorite restaurant there is Del Frisco’s. I haven’t had their crab cakes in several years. Yours sound delicious. I am making them tonight and will let you know how they turn out.
Just decided to make these buggers. I worked at Del Frisco’s for about a year, and the crab cake is by far my favorite thing (I should mention I’m a pescatarian).
I made a half batch for my boyfriend and I for dinner. They were delicious. Del’s uses Maryland blue crab, but the only thing they had at the seafood market was jonah crab. I also used seafood stock instead of Lobster base (couldn’t find it). I also didn’t broil the crabmeat before hand (My crabmeat was cooked). I will say the sauce isn’t quite the same as Del’s, but it is pretty close!!
Loved them, will definitely make again- next time I’ll make the sauce first as to not rush to beat the clock for the crab cakes to be done. Also Broil crab cakes for about 5 min instead of 3.
Thanks so much, Samantha!
this was delicious!
I would have to agree totally! Even the Del Frisco’s serves the BEST steaks in the Mile High City, the crab cakes overcajun lobster sauce are without compare!!!!
Given only 1 selection of a choice of crab cake vs a medium rare rib eye…and I’m taking the crab cake. Try it…it just doesn’t have identifiable filler within it.
The crab cakes look incredible!! The picture is so clear I can almost taste them!!