Baked Maryland Crab Cakes

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!

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I partnered with a Maryland native, to develop this authentic baked crab cake recipe, and it's gotten the seal of approval of dozens of Marylanders!

What makes these crab cakes extraordinary is the blend of fresh lump crab meat and very little filler, plus just the right amount of seasoning. This keeps the focus on the seafood, in true Maryland style.

This easy recipe makes the best crab cakes - you'll feel like you traveled to Chesapeake Bay! They are delicate with tender crab on the inside and a crisp exterior.

Key Ingredients

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

Crab: Fresh lump crab meat has a much different flavor and texture than canned crab meat, so please use fresh! I buy the tub of fresh crab meat in the deli section of the grocery store. You don't have to shell out the big bucks for jumbo lump crab meat. Regular lump crab is flavorful and has a great texture that makes perfect crab cakes.
Eggs: This is the binding ingredient that helps to hold everything together.
Mayonnaise: This is another binding ingredient. It also helps us get the crispy outside and soft and creamy inside texture. But don't worry, you can't taste it!
Dijon Mustard: This adds flavor to the crab cakes which is just wonderful! Yellow mustard can also be used.
Worcestershire Sauce: More flavor! You'll notice that each of our flavor additions is in rather small quantities. That's because we want the crab flavor to be dominant. But these additional ingredients make it well-balanced and amazing!
Old Bay Seasoning: I mean, can you even call it a crab cake if it doesn't have Old Bay seasoning? This spice was invented to season crab cakes. It is the perfect spice for this recipe.
Salt: Just a touch here. We get additional salt from the crackers, so this ⅛ teaspoon just gives the mixture a little boost.
Parsley: Fresh parsley adds a great freshness to the recipe. In a pinch, I have also used cilantro and it was equally delicious! (Don't tell the Marylanders. I doubt they would call a crab cake with cilantro "authentic.")
Bread Crumbs: Our recipe just uses a small amount of filler. You can replace this with an equal amount of Panko breadcrumbs or saltine cracker crumbs.

How to Make Maryland Crab Cakes

1) Make Filler

Whisk the eggs in a large bowl.
Add the rest of the ingredients, except for the crab to the bowl and mix with a large rubber spatula.

2) Fold in Crab

Add the crab mixture right on top of the mixed filler and use your hands or a spatula to mix it in.
When you stir it in you want to be gentle so you don't break up the crab. The goal is to keep the crab meat in big chunks with as few flakes as possible.
Cover the bowl with plastic wrap and place it in the refrigerator. Refrigerating helps all of the ingredients stay cohesively together.
That means that these cakes can partially be made in advance! Cover the bowl, then refrigerate for at least 30 minutes. Though they can be kept in the refrigerator for as much as 24 hours!

3) Form

Portion the crab cake mixture using a half-cup measuring cup.
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.
Place a sheet of parchment paper on a large baking sheet. If you don't have parchment you can spray the pan with nonstick cooking spray.
Turn the measuring cup over onto your baking sheet then repeat for the remaining cakes.

4) Bake

Before pudding them in the oven I like to brush the tops of each patty with melted butter. This gives them the fried flavor without actually frying them and also gives them a great texture on the outside of the cake.
Bake the cakes at 425°F (245°C) for 12-15 minutes, or until they are golden brown and the internal temperature is between 140-160°F (60-71°C).
Serve with lemon wedges.

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

Other Cooking Methods

Deep fry - Heat 2 inches of canola oil (or another suitable frying oil) over medium heat until it reaches 375°F (191°C). I highly suggest using a deep-fry thermometer). Fry the crab cakes for 3-4 minutes on either side or until golden.
Pan fry - Heat 3 or so tablespoons of canola oil (or another neutral cooking oil with a relatively high smoke point) in a large, heavy-bottomed skillet over medium-high heat. Cook for 3-4 minutes on each side.
Air Fry - Preheat the air fryer to 370°F (188°C) then place the patties in the basket and cook for 8-10 minutes.

Expert Tips

Gently fold the crab into the filling. Using care will keep the meat in big chunks.
Refrigeration is the trick to keeping your crab cakes from falling apart. The filling sets during refrigeration so don't skip this step.
The best crab meat for this recipe is regular lump meat. It's got big fin meat pieces that are the perfect size.
Look for "fresh-picked" on the label of your meat. That means it's already been checked for shells and cartilage.
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.
Brushing the tops with butter helps them to crisp up and gives a fried flavor without having to fry them.

2 crab cakes on a platter with lemon wedges.

Storage Instructions

Refrigerator: Once the leftover crab cakes have cooled completely, transfer them to an airtight container. Store them in the refrigerator for up to 3 days.
Freezer: Place the cooled crab cakes in a freezer-safe container or disposable freezer bag and store them in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Place crab cakes on a baking sheet lined with parchment paper, topping each with a thin slice of butter. Bake them at 350°F (177°C) for 12-15 minutes. You can also microwave crab cakes in 15-second intervals until warm.

What to Serve with Crab Cakes

These crab cakes can be enjoyed as a main course or as a side dish. If you are serving as an entree, two crab cakes equal one serving, whereas for a side dish, the portion size would be one. Here are some ideas of what to serve for your complete meal:

Corn on the cob
Fresh green salad
French fries
Roasted potatoes
Garlic Butter Pasta
Rice Pilaf
Cole Slaw
Squeeze a little lemon juice over the top of the patties for added brightness.
Add a little tartar sauce or cocktail sauce as a flavorful topping.
For a complete Maryland-themed dinner, finish your meal off with a slice of Smith Island Cake!
If you’re building a party menu, balance savory bites like these crab cakes with something fun and colorful like Funfetti Cheesecake!

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

Recipe FAQs

Can I make smaller-sized crab cakes?

Crab cakes can be made in any size that you would like! You can cut the size down in half for an appetizer portion, or even use a 2 tablespoon scoop to make miniature crab cakes. Those are really fun for parties! The cooking time will be much shorter than with the large crab cakes. Cook them at 450°F (232°C) until they are golden brown.

Can I make the crab cake filling ahead?

Yes, the unbaked filling can be stored in the refrigerator for up to 1 day. Or you can place a parchment-lined tray of unbaked crab cakes in the freezer for about 2 hours. Once they are solid, transfer them to a freezer-safe container and store them for up to 3 months. When ready to serve, thaw completely in the refrigerator and then cook as directed.

Why shouldn't I flatten the crab patties?

Keeping them thick helps maintain a moist and tender texture during cooking. But if prefer them that thinner, you can go ahead and press them down into the baking sheet a bit. You may need to reduce the baking time to avoid overcooking the thinner crab cakes.

What's the difference between Maryland style crab cakes and Louisiana cakes?

Traditional Maryland crab cakes highlight sweet blue crab meat and just enough filler to bind the delicate seafood together. They are simply seasoned with Old Bay spice. Louisiana-style crab cakes use more binder ingredients like bell peppers and onion, plus heavier breading. They are usually spicier, with a Creole seasoning.

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