Authentic Maryland Crab Cake Recipe
A flavorful and moist Maryland crab cake recipe featuring jumbo lump crab meat with minimal filler, accented with Old Bay seasoning and baked for a lighter finish.
Recipe Details
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Servings: 8 crab cakes
Full Ingredient List
- 1 lb jumbo lump crab meat
- ½ cup plain panko crumbs or crushed saltine crackers
- 6 Tablespoons mayonnaise
- 1 large egg
- 1 teaspoon yellow mustard
- 1 teaspoon lemon juice
- 1 teaspoon Old Bay seasoning
- 1 ½ teaspoons finely minced fresh parsley or 1 teaspoon dried
- 1 Tablespoon salted butter
- ¼ teaspoon table salt
- ¼ teaspoon ground black pepper
- Tartar sauce (optional, for serving)
Crab Cakes
Tools and Equipment
- Baking sheet
- Large scoop or ⅓-cup measuring cup
Ingredients
| Quantity | Name | Preparation Notes | Substitutions |
|---|---|---|---|
| 1 lb | jumbo lump crab meat | picked over, shells removed | lump crab meat, backfin crab meat |
| ½ cup | plain panko crumbs or crushed saltine crackers | breadcrumbs | |
| 6 Tablespoons | mayonnaise | ||
| 1 | large egg | ||
| 1 teaspoon | yellow mustard | Dijon mustard | |
| 1 teaspoon | lemon juice | ||
| 1 teaspoon | Old Bay seasoning | J.0. seasoning | |
| 1 ½ teaspoons or 1 teaspoon dried | finely minced fresh parsley or dried | ||
| 1 Tablespoon | salted butter | cut into 8 pieces | |
| ¼ teaspoon | table salt | ||
| ¼ teaspoon | ground black pepper |
Instructions
- Step 1: Lightly grease a rimmed baking sheet with butter. Set aside.
- Step 2: In a large mixing bowl, whisk together mayonnaise, egg, mustard, lemon juice, Old Bay, parsley, salt, and pepper until well combined.
- Step 3: Add crab meat and panko crumbs. Use a spatula to gently work the crab meat and panko into the wet ingredients, trying to keep the crab lumps intact.
- Step 4: Scoop crab meat by heaping ⅓ cup into a scoop or measuring cup, then transfer to the buttered baking sheet, spacing at least 2 inches apart. (Tips: Do not flatten the crab cakes.)
- Step 5: Place a small piece of butter on top of each crab cake.
- Step 6: Cover the baking sheet tightly with plastic wrap and refrigerate for at least 30 minutes and up to 24 hours before baking. (Tips: This helps the flavors develop and the crab cakes to maintain their shape.)
- Step 7: Preheat oven to 450°F (230°C). Once preheated, remove plastic wrap and bake the crab cakes for 8-10 minutes. Broil for the last 2 minutes for a browned exterior. (Tips: Do not over-bake to avoid dryness.)
Additional Information
Notes: For best results, use fresh or previously frozen jumbo lump Maryland blue crab meat. Avoid imitation crab meat for an authentic taste. You can prepare the crab cakes ahead of time and bake them later.