Published March 26, 2021.This post may contain affiliate links. Please read my disclosure policy.
This delicious classic recipe for homemade Maryland-style crab cakes is the perfect appetizer to serve up to your guests.
I am a seafood lover like no other. I want to eat it every single day, especially if I’m on vacation somewhere near an ocean. If you want to try a few new seafood recipes then definitely make my Gravlax Recipe or Grilled Scallops.
Crab Cakes
Crab cakes are a combination of lump crab mixed with spices, eggs, mayonnaise, and breadcrumbs that are then formed into balls and deep fried. They are most often served as an appetizer, and you’ll even see them as a sandwich.
Crab cake’s origin can be found in native American cuisine from the Chesapeake region where they cooked and processed the crabs from the shells in the exact same way we do today. People in the 20th century that lived in Maryland and Virginia started to add other ingredients to the crab and cooked it to form the crab cake we know of in the modern-day.
The typical ingredients for crab cakes include:
- Lump Crab – Jumbo lump crab meat is the best to use, and at least a medium-grade quality.
- Breadcrumbs – You can use regular breadcrumbs or processed saltine or buttered crackers.
- Spices – Old bay is the classic spice to use in crab cakes, but any seafood boil spice blend will do.
- Eggs – This is used as a binder as well as fat to flavor the recipe.
- Mayonnaise – A full-fat mayonnaise is best to use.
How to Make It
Follow along with these easy to prepare instructions with images to make this amazing crab cakes recipe:
In a large bowl gently combine together all of the ingredients until they are thoroughly mixed together.
Next, form the crab cakes into balls and then gently press them down.
Coat the crab cakes on each side with leftover buttered crackers and set them aside.
Fry the crab cakes in oil for 3-4 minutes per side or until golden brown and cooked through.
Serve by itself or with your favorite crab cake sauce.
Crab Cake Sauce
There are several different sauces that you may see when crab cakes are served. Here are the most popular ones:
- Mustard Sauce – A creamy-based sauce with mustard.
- Remoulade – Cajun-spiced creamy sauce.
- Tartar Sauce – A mayonnaise-based sauce with pickles and onions.
- co*cktail Sauce – A simple combination of ketchup and horseradish.
Make-Ahead and Storage
Make-Ahead: Crab cakes are meant to be eaten as soon as they are cooked. If you have to you can make them up to 1 hour ahead of time and keep them warm in the oven on a sheet tray with a rack at 225°.
How to Reheat: Place the crab cake in a pan and place them in the oven at 350° for 3-4 minutes or until hot. You can also heat in the microwave until hot.
How to Store: Cover and keep in the refrigerator for up to 3 days. Cover and freeze for up to 2 months. Thaw in the refrigerator for 1 day before reheating.
chef notes + tips
- To keep the crab cake from falling apart it is imperative there is enough mayonnaise and an egg that is thoroughly mixed in. It is also important to compact the crab cake well with your hands when forming them.
- Crab cakes are most often eaten with a sauce or with greens.
- The flavor is better if you fry the crab cakes, but you can bake them on a cookie sheet tray lined with parchment paper at 375° F for 13-18 minutes.
More Seafood Recipes
- Blackened Salmon
- Linguine with Clam Sauce
- Shrimp Scampi
- Paella
- Baja Fish Tacos
Be sure to follow me onFacebook,YouTube,Instagram,andPinterest,and if you’ve had a chance to make this then definitely drop me a comment and a rating below!
Video
Save
Homemade Maryland Crab Cakes Recipe
5 from 16 votes
This delicious classic recipe for homemade Maryland-style crab cakes is the perfect appetizer to serve up to your guests.
Servings: 6
Prep Time: 10 minutes minutes
Cook Time: 8 minutes minutes
Ingredients
For the Crab Cakes:
- 1 pound jumbo lump crab
- 1 large egg
- 1 ½ teaspoons old bay seasoning
- 1 ½ teaspoons Worcestershire sauce
- 1/3 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 tablespoon finely minced parsley
- 1 cup buttered cracker breadcrumbs
- ¼ cup oil
For the Optional Sauce:
- 1 cup bechamel sauce
- 2 teaspoons yellow mustard
- 2 teaspoons whole grain mustard
Instructions
Crab Cakes: Gently combine the crab, egg, old bay, Worcestershire, mayonnaise, Dijon, and 2/3 cup cracker crumbs until thoroughly mixed.
Form the mixture into 6 crab cakes by rolling into tight balls and gently pressing down to flatten.
Coat each crab cake in the remaining 1/3 cup of unused cracker crumbs and then place them on a plate or a cookie sheet tray lined with parchment paper.
Pour the oil into a large frying pan over medium heat.
Once the oil is hot, add in the crab cakes and cook for 3-4 minutes per side or until golden brown and cooked through.
Set aside to drain on a rack or paper towels.
For the Sauce: Heat the bechamel in a sauté pan until hot and whisk in the mustards until combined.
Serve the sauce alongside the cooked crab cakes and garnish the crab cakes optionally with chopped parsley.
Notes
Chef Notes:
- Make-Ahead: Crab cakes are meant to be eaten as soon as they are cooked. If you have to you can make them up to 1 hour ahead of time and keep them warm in the oven on a sheet tray with a rack at 225°.
- How to Reheat: Place the crab cake in a pan and place them in the oven at 350° for 3-4 minutes or until hot. You can also heat in the microwave until hot.
- How to Store: Cover and keep in the refrigerator for up to 3 days. Cover and freeze for up to 2 months. Thaw in the refrigerator for 1 day before reheating.
- To keep the crab cake from falling apart it is imperative there is enough mayonnaise and an egg that is thoroughly mixed in. It is also important to compact the crab cake well with your hands when forming them.
- Crab cakes are most often eaten with a sauce or with greens.
- The flavor is better if you fry the crab cakes, but you can bake them on a cookie sheet tray lined with parchment paper at 375° F for 13-18 minutes.
Nutrition
Calories: 392kcalCarbohydrates: 15gProtein: 19gFat: 28gSaturated Fat: 6gTrans Fat: 1gCholesterol: 133mgSodium: 870mgPotassium: 270mgFiber: 1gSugar: 2gVitamin A: 123IUVitamin C: 4mgCalcium: 117mgIron: 2mg
Course: Appetizer
Cuisine: American
Author: Chef Billy Parisi
Elevate Your Every Day Cooking
Get Chef Billy’s go-to tips that transform “blah” into “brilliant” plus weekly newsletter!
Add a comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
31 comments
- Kona Bella
Wow! First time making Crab Cakes and boy were these delicious. Instead of frying in oil , (probably the best way to cook) , I sprayed them with olive oil and popped them in the Air Fryer at 400 for 10 mins. Flipping and spraying again at the 1/2 mark. Served with an Arugala salad and hot sourdough.
Thank you, Chef Billy
- Reply
my pleasure!
- Reply
- J. Kling
Spot on. This recipe is close to how I’ve been making my crab cakes in terms of ingredients, but I have never measured and written down how much of everything I use, I just eyeball it. The ratios here worked to perfection and ensure a consistent, delicious crab cake. My wife and I had them with baked potatoes and broiled asparagus and were delighted!
- Reply
- Wellesley
Made these last night for Sunday for the whole family and they were the best and my new crab cake recipe, everyone loved them
Thank you- Reply
- Amy Ataya
These crab cakes turned out perfectly! I’ve made them several times and everyone loves them.
This recipe is how I “found” Chef Billy. Now he’s my go-to for all recipes. I love how he simplifies things without sacrificing quality and educates me at the same time. I always learn new techniques and tips.
- Reply
- MaryJo D.
Chef……your recipe for crab cakes cannot ever be matched. My guests simply could not compliment me more. I told them I got the recipe from you Billy.
They all wanted the recipe. I said “here is his website.” Follow him like I do !!!- Reply
- Sara Jane George
Can I use caned Crabmeat? Can’t find fresh crab where I live. And it comes in 6 OZ cans. How many cans do I need for this recipe? Thank you, I love all your recipes!
- Reply
I used canned crab meat
- Reply
- Regina Robinson
Excellent
- Reply
- Jen
My hubby made these for me last night for supper. He did add a little green onions. They’re the best I’ve ever had!! I had a gourmet meal last night. Thank you a bunch Chef Parisi! You’re a blessing!! God bless you and your family!!
- Reply
- Glenn Harris
I’ve made this recipe several times and the results are always very good. Hats off to you Chef!
- Reply
- Chef Billy Parisi
thank you!
- Reply
- Michele
These were easy to make and tasted great!!
- Reply
excellent!
- Reply
- Janette
I have made these several times. Exact recipe. I will never-ever use any other recipe.
These crab cakes are everything your mouth is looking for.
Thank you for sharing this amazing recipe.- Reply
thanks for giving it a shot!!
- Reply
- Theresa
Hi Chef,
I have an over abundance of fresh Dungeness Crab and was wondering if I should freeze and then cook the CrabCakes, or go ahead and Bake them and then Freeze?- Reply
either
- Reply
- Kathy
Easy and so delicious!!!
- Reply
Perfect!
- Reply
- Patricia Bechter
I made these crab cakes for my sister’s birthday last year. Since then, my family keeps requesting them for special occasions! This is a keeper for sure.
- Reply
Love it.
- Reply
- Christine
These turned out absolutely perfect!! I used lump crab meat from my local grocery store. Was refrigerated (not canned stuff). Excellent recipe!
- Reply
- Rebecca Gelman
First time making crab cakes. Followed directions & turned out perfect. After I formed the patties & dredged in cracker crumbs I put in fridge on parchment paper on a sheet pan for 10-15 min. I think this helped so when I tried they didn’t fall apart. I did use a good quality canned crab & didn’t find it fishy. Also made your tarter sauce which was perfect. Will make again. Thank you!!
- Reply
- Eli
Because I’m landlocked I have a choice between frozen or canned crab, which would be better? Or should I just keep mail ordering? 🤪
- Reply
Either works
- Reply
- Carol C
These were amazing! Thanks for
sharing all your amazing recipes!!!- Reply
- Linda
Can’t tell you how much I have enjoyed your recipes and tips and cooking something well. So far the scampi w/ lemons and Pasta is a standout in my
Mind. As you said it is a method, can use different ingredients and I do. Thanks, my friends especially thanks you!
All the best, Linda.- Reply
- Deepa
Tried them just now. They turned out amazing! Crab cakes are my go-to dish at any restaurant and now I know how to make them better than any I have eaten so far! Thank you so much Chef for this simple and delicious recipe!
- Reply
- William Wilkinson
Great recipe, I have also used this recipe with fresh Salmon and it turned out great.
- Reply
- Chantal
Just delicious 🤤 thank you so much chef Billy. You’re magnificent in all your receipts. Chantal
- Reply
