Easy Crab Cake Recipe Featuring Sweet Lump Crab Meat
Baltimore-style crab cakes are a Chesapeake Bay classic that prove simply really is best. Crisp on the outside, tender and buttery at the center, and absolutely loaded with sweet jumbo lump crab. There’s just enough filler to ensure the delicate crab flavor isn’t overshadowed.
If you love a restaurant-worthy seafood dish that’s quick to make, these are a dream. Honestly, it took me years to get the ratios right, but it was so worth the effort. I serve them year-round—tucked into toasted brioche buns with tartar sauce, turned into decadent crab cake Benedicts with poached eggs and hollandaise (best brunch ever!), or served on top of really any salad, with dressing or a spoonful of remoulade right on top.
For more delicious ways to enjoy crab, try my restaurant-worthy crab-stuffed salmon, this crowd-pleasing spicy crab pasta, or a cheesy hot crab dip, always a hit!
Quick Ingredient Notes
- Use the freshest jumbo lump crab meat you can find. Check for shells and gently pick them out. Fresh-picked is fantastic, but high-quality refrigerated or canned lump crab works beautifully. Avoid claw meat—it’s stronger in flavor and won’t give you the same texture.
- For the binder (kept intentionally minimal): egg, mayonnaise, Dijon mustard, Old Bay, Worcestershire, lemon zest, kosher salt, black pepper, and fresh herbs.
- Cracker crumbs: I’m team Ritz crackers forever—they add subtle buttery richness without feeling heavy. Crush about 20 crackers into fine crumbs. Saltine or even panko also work in a pinch.
Easy Assembly
How To Make Mini Crab Cakes (Perfect For Parties)
Turning these into bite-sized crab cakes is incredibly easy—and they’re always the first thing to disappear at a party. Sccoop the mixture into 1-2 tablespoon portions, gently flatten them, then pan-sear for 2-3 minutes per side, just until they’re golden and crisp.
Arrange them on a platter with small dollops of tartar sauce, remoulade, or a squeeze of fresh lemon. They’re elegant, easy to serve, and the perfect cocktail-hour hors d’oeuvre.
Chef-Tested Tips! 👩🏻🍳
I’ve been making this Old Bay crab cake recipe for years. Here are my best tips:
- Handle gently: The less you mix, the more intact your crab pieces will stay.
- Chill before cooking (15-30 minutes) if your mixture feels soft—it helps them hold their shape.
- Use medium heat: Too hot and the outside burns before the inside sets.
If you’d prefer to bake them, place them on a sheet pan, then bake at 400°F (205°C) for 12-14 minutes, flipping once halfway through so they brown evenly on both sides.
Serving Ideas
Crab cakes pair well with almost everything. Some of our favorites:
- Crab cake sandwiches with lettuce, tomato, and a generous smear of tartar.
- Over a simple arugula salad with lemon vinaigrette for a lighter meal.
- With crispy homemade French fries or creamy coleslaw.
If you loved these crab cakes, I’d be so grateful if you left a star rating—you can even upload a photo below! This is one of my favorite easy crab recipes; one bite and I think you’ll see why.
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Maryland Crab Cakes Made with Jumbo Lump Crab
Video
Equipment
Ingredients
- Tartar sauce, made with mayo, relish, shallots, Dijon, lemon juice, Kosher salt, and black pepper
- 1 large egg
- 3 Tbsp mayonnaise
- 2 tsp Old Bay seasoning
- 2 tsp Dijon mustard
- 1 tsp Worcestershire
- 2 Tbsp chopped parsley
- 2 Tbsp chopped dill or tarragon
- 1 tsp lemon zest
- 1½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
- 1 lb jumbo lump crab meat, picked through for cartilage and shells
- 20 Ritz crackers, ground into fine crumbs or ⅔ cup breadcrumbs
- Flaky sea salt
Instructions
- If you haven't already, make tartar sauce (or remoulade sauce).
- Mix wet ingredients and spices. Combine 1 egg, 3 Tbsp mayonnaise, 2 tsp Old Bay, 2 tsp Dijon, 1 tsp Worcestershire, 2 Tbsp chopped parsley, 2 Tbsp chopped dill, 1 tsp lemon zest, 1½ tsp salt, and ¼ tsp pepper in a large mixing bowl, then whisk well.
- Form the crab cake mixture. Add 1 lb crab meat and ⅔ cup Ritz cracker crumbs, then mix gently until just combined.
- Portion the crab cakes. Use a large cookie scoop to portion mixture into equal size crab cakes. 1 lb of crab meat will yield 7 crab cakes. Place on a parchment lined baking sheet, then refrigerate for 30 minutes (or up to 1 day). Chilling is optional and will help them keep their shape while cooking, but YES, you can skip this if low on time.
- Cook the crab cakes. When ready, gently form the crab cakes into uniform size and shape, pressing down slightly and smoothing the edges to form a flat, round circle. Heat 2 Tbsp unsalted butter over medium heat in a large skillet. Cook crab cakes for 2-3 minutes per side, or until golden brown and crispy.
- Serve immediately. Crab cakes are best served hot from the skillet. Sprinkle with a pinch of flaky sea salt, then enjoy immediately or at room temp!
Notes
- Make-ahead: Prepare the crab cake mixture up to a day in advance, then cover tightly and refrigerate. Shape and cook the crab cakes when ready to serve.
- Refrigerate leftovers for up to 2 days. Reheat in a skillet over medium heat until heated through, about 2-3 minutes per side.
- While crab cakes are best enjoyed fresh, you can freeze them for up to 3 months. Wrap each crab cake individually in plastic wrap and then aluminum foil before freezing. Thaw overnight in a fridge before reheating.
I made these Baltimore Crab Cakes for dinner last night and my guests said they were delicious. The recipe was straightforward and the crab cakes came together in very little time. I prepared the tartar sauce a couple of days in advance and it complimented the crab cakes nicely. Thank you for another amazing recipe, Ari!
One of my favorite crab recipes! So glad you love these too. And very smart to make the tartar sauce in advance! xo, Ari