This Baked Maryland Crab Cakes recipe skips the heavy oil but delivers a delicious flavor and texture. Big chunks of lump crab, a light filler, and the authentic flavors of Old Bay seasoning make this crab cake recipe extraordinary!

3 baked maryland crab cakes in a line garnished with shopped parsley and lemon wedges.

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Note from Erin

When I set out to create this baked crab cake recipe, I wanted to make sure I got it right. I worked closely with a Maryland native to fine-tune the ingredient amounts so that, in true Maryland style, the seafood was the focus.

These crab cakes use fresh lump crab meat and only enough binder to hold everything together. The result is tender, chunky crab on the inside with a lightly crisp top from the oven, all without the heaviness of frying.

Ingredient Information

The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.

Bowls of crab cake ingredients including crab meat, egg, mayonnaise, parsley, lemon, butter, and seasonings.

Crab: I’ve made these with both canned and fresh crab, and there’s just no comparison. Fresh lump crab makes a much more tender and flavorful crab cake. I usually grab a tub of regular lump crab from the deli section. I don’t think jumbo lump is worth the extra cost for this recipe.
Mayonnaise: I'm not a mayo fan, so I promise I wouldn't use it if it made these taste like mayo. It helps the exterior of the cake crisp up while keeping the inside soft.
Breadcrumbs: I've tested this recipe with regular and Panko breadcrumbs, as well as Saltine cracker crumbs, and found they all work great! I opted for regular breadcrumbs for this recipe since they're the most common pantry staple, but you can use whatever you have.

Look for "fresh-picked" on the label of your crab meat. That means it's already been checked for shells and cartilage.

How to Make Maryland Crab Cakes

1) Make Filler

Whisking the eggs thoroughly before adding the other ingredients makes it easier to mix everything consistently.
If you see dry pockets of breadcrumbs, keep stirring gently until everything is evenly moistened.

2) Fold in Crab

Gently fold the crab into the filling. Using care will keep the meat in big chunks.
The mixture may look loose before refrigeration, because it needs time to absorb the moisture. If it is still loose after refrigeration, add more breadcrumbs, a tablespoon at a time, until it forms easily in your hand.
Refrigeration is the trick to keeping your crab cakes from falling apart. The filling sets during refrigeration so don't skip this step.

3) Form

Gently press the mixture into the cup. Be careful not to press too hard or your crab will get too compact and the crab cakes will be dense.
Keep the cakes about 1 to 1½ inches thick. Thinner cakes dry out quickly, and thicker ones may not cook evenly.
If the mixture cracks while forming, gently press it back together rather than compacting it.
Place the crab cakes on a baking sheet with a couple of inches of space between each one. This allows the air to circulate which helps the outside to crisp up.

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Top Tip!

Once the crab goes in, fold just until it holds together. The more you stir, the more you break up those beautiful lumps and the denser your crab cakes will be. Keep it gentle so the texture stays tender and full of big pieces of crab.

4) Bake

Brushing the tops with butter helps them to crisp up and gives a fried flavor without having to fry them.
When checking for doneness, look for lightly golden edges and a set center. The tops should no longer look wet or glossy.

4 images showing the steps for making crab cakes: filler mixed in bowl, crab added, formed in measuring cup, and baked on sheet.

Make Ahead ⏳

Since the crab cake mixture needs to be refrigerated for at least 30 minutes before baking, they are great to prepare in advance! Store them covered in the refrigerator up to a day and bake them when you are ready.

2 crab cakes on a platter with lemon wedges.

What to Serve with Crab Cakes

Crab cakes are rich and savory, so I like to pair them with simple, fresh sides that let the seafood shine.

A crisp green salad with a light vinaigrette
Roasted potatoes or classic French fries
Fresh corn in the summer
Creamy coleslaw for a little contrast

A squeeze of lemon right before serving brightens everything up. If you like a sauce, keep it simple with tartar sauce or a zesty cocktail sauce on the side rather than smothering the tops.

A crab cake topped with sauce on a round plate, showing the flaky inside.

Recipe

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Comments

4.34 from 9 votes (5 ratings without comment)

Note from Erin

Ingredient Information