Maryland Crab Cakes Made with Jumbo Lump Crab
If you love true Maryland crab cakes, these are the real deal. Big chunks of lump crab, barely any filler, and just the right amount of Old Bay and lemon to let the crab shine. They’re tender in the center, crispy on the outside, and come together fast—perfect for date night or easy entertaining. Serve with tartar sauce, remoulade, or a squeeze of lemon. My tried-and-true recipe for over a decade!
Servings: 7 crab cakes
Calories: 125kcal
Video
Equipment
Ingredients
- Tartar sauce, made with mayo, relish, shallots, Dijon, lemon juice, Kosher salt, and black pepper
- 1 large egg
- 2 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
- 1 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, 2 Tbsp mayonnaise, 2 tsp Old Bay, 2 tsp Dijon, 1 tsp Worcestershire, 2 Tbsp chopped parsley, 2 Tbsp chopped dill, 1 tsp lemon zest, 1 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 (or 6 very large 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.
Nutrition
Serving: 1crab cake | Calories: 125kcal | Carbohydrates: 7g | Protein: 14g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 55mg | Sodium: 1203mg | Potassium: 176mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 181IU | Vitamin C: 7mg | Calcium: 58mg | Iron: 1mg
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