Description

Crispy on the outside, tender and flavorful on the inside—these classic Maryland-style crab cakes feature jumbo lump crab meat with just the right amount of seasoning. Simple, authentic, and perfect with a dollop of tartar sauce or a squeeze of lemon!

Ingredients

Scale

1 lb (453 g) jumbo lump crab meat, shells removed
½ cup (40 g) plain panko breadcrumbs or crushed saltine crackers
6 tbsp (85 g) mayonnaise
1 large egg
1 tsp yellow mustard
1 tsp lemon juice
1 tsp Old Bay seasoning (or J.O. seasoning)
1½ tsp finely minced fresh parsley (or 1 tsp dried)
¼ tsp salt
¼ tsp ground black pepper
1 tbsp salted butter, cut into 8 pieces (plus more for greasing pan)

Tartar sauce, for serving (optional)

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Instructions

In a large bowl, gently mix together crab meat, breadcrumbs, mayonnaise, egg, mustard, lemon juice, Old Bay seasoning, parsley, salt, and pepper until just combined. Do not overmix.
Shape the mixture into 6–8 patties. Place on a parchment-lined tray and refrigerate for at least 30 minutes to help them hold their shape.
Preheat oven to 450°F (232°C). Lightly grease a baking sheet with butter.
Place crab cakes on the sheet and top each with a small piece of butter.
Bake for 12–15 minutes, or until golden and heated through.
Optional: Broil for 1–2 minutes at the end for extra browning.

Serve hot with tartar sauce and lemon wedges.

Notes

Use the freshest jumbo lump crab meat for best results.

Saltines will give a more traditional texture; panko makes them slightly crunchier.

Can also be pan-fried in oil over medium heat until golden brown on both sides.

Freezes well—freeze formed (but uncooked) cakes for up to 2 months.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course, Seafood
Method: Baking, Chilling (or optional pan-frying)
Cuisine: American