One thing about me is if I see a crab cake on a menu, I’m gonna order it. It can be a bit of a gamble, because a truly great crab cake can be surprisingly hard to find. Too many are packed with fillers, too many are bland or dry, or they just don’t hit the spot when I’m craving that sweet, tender crab flavor. So I decided to take matters into my own hands and make them at home.
These Maryland Style Crab Cakes have everything I’m looking for: minimal filler, tons of jumbo lump crab, and enough flavor to make the crab the true star of the show.
They keep the essence of a traditional Maryland crab cake, but with a signature Rockin Meals twist. Sweet jumbo lump crab is mixed with all the flavor goodies like bright lemon zest, Old Bay, Dijon, Worcestershire, fresh parsley, and buttery crushed Ritz crackers for the perfect amount of richness. Then everything is paired with a creamy Old Bay Remoulade that takes these crab cakes to the next level. The result is a tender, flavorful crab cake with golden crispy edges that tastes like your favorite seafood restaurant, but even better.
Why You’ll Love This Recipe
- Minimal filler, maximum crab. These Maryland-style crab cakes let the sweet jumbo lump crab truly shine instead of hiding it behind breadcrumbs.
- A restaurant worthy dish at home. Golden brown on the outside, thanks to a quick trip under the broiler, and perfectly tender, packed with juicy chunks of crab on the inside.
- Flavor in every bite. Lemon zest, Dijon, Worcestershire, fresh parsley, and Old Bay build layers of flavor without overpowering the crab.
- No frying required. I skip the frying and bake these instead, finishing them under the broiler for a perfectly golden, crisp exterior. It’s less messy, easier to make, and lets you keep the filler to a minimum without sacrificing texture.
- The Old Bay remoulade is the perfect finishing touch. Creamy, tangy, slightly spicy, and addictive to dip into.
Ingredients
For the Maryland Style Crab Cakes
- Jumbo lump crab: The star of the show. Use the highest quality crab you can find and drain & pick through it for any shell pieces before mixing.
- Mayonnaise & egg: Bind everything together while keeping the crab cakes moist.
- Dijon mustard & Worcestershire sauce: Add savoriness and flavor.
- Old Bay seasoning: A Maryland classic that gives these crab cakes their signature flavor.
- Fresh parsley: Adds freshness and color.
- Lemon zest & juice: Brightens every bite and enhances the sweetness of the crab.
- Crushed Ritz crackers: My favorite swap for traditional breadcrumbs because they add a buttery richness while keeping the filler minimal.
- Butter: Helps the tops brown beautifully in the oven.
For the Old Bay Remoulade
A creamy combination of mayonnaise, Dijon, whole grain mustard, garlic, parsley, Worcestershire, lemon juice, Old Bay, black pepper, and hot sauce that perfectly complements the crab cakes.
Tips & Tricks
- Form the crab gently. Mixing everything but the crab and crushed crackers first, before folding everything together with a rubber spatula just until combined helps ensure a tender crab cake. Overmixing will break apart those beautiful jumbo lump pieces.
- Loosely form the crab cakes. Resist packing them tightly. Gently shaping them helps keep the texture light and allows the crab to remain the star.
- Don’t skip chilling. Thirty minutes in the refrigerator helps the crab cakes hold together while baking.
- Broil at the end. Those final couple of minutes create the gorgeous golden crust without drying out the inside.
Serving Suggestions
These crab cakes pair perfectly with simple sides that let them shine. Some of my favorite combinations include:
- A lemony arugula salad with shaved parmesan and a light vinaigrette.
- A simple mixed greens salad with cucumber and cherry tomatoes.
- Crispy roasted potatoes with grilled veggies.
- Grilled corn in the summer + garlic bread.
More Seafood Recipes
If you loved these Maryland Style Crab Cakes, here are a few more seafood recipes to try next:
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Maryland Crab Cakes
- Total Time: 30
- Yield: 3-4 as a main or 6 as an appetizer
Description
These Maryland Style Crab Cakes are packed with sweet jumbo lump crab, Old Bay seasoning, lemon, and buttery Ritz crackers, then baked until golden and served with a creamy homemade Old Bay Remoulade.
Ingredients
For the Maryland Crab Cakes:
- 1 lb jumbo lump crab
- ¼ cup mayonnaise
- 1 egg
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 2 tsp Old Bay seasoning
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp smoked paprika
- 2 tbsps fresh chopped parsley
- Zest from 1 lemon
- Juice from ½ lemon
- ¼ cup crushed Ritz crackers (about 6–7)
- Salt and pepper to taste
- 2 tbsps salted butter + more for greasing the pan
For the Old Bay Remoulade:
- 2 tbsps mayonnaise
- 1 tsp Dijon mustard
- 1 tsp whole grain mustard
- 1 small garlic clove, grated
- 1 tbsp fresh chopped parsley
- 1 tsp worcestershire sauce
- Juice from ½ lemon
- ½ tsp Old Bay seasoning
- ¼ tsp black pepper
- Hot sauce to taste
Instructions
For the Maryland Style Crab Cakes:
- To a large bowl, add the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay, garlic powder, onion powder, smoked paprika, parsley, lemon zest, lemon juice, and salt and pepper to taste. Whisk until well combined.
- Drain the crab, then add to the bowl with the crushed ritz crackers. Stir very gently with a rubber spatula or spoon until just combined, being careful not to overmix and break up the lump crab.
- Butter a baking sheet and using a ⅓ cup measuring cup, gently form the crab cakes into domed balls and place on the baking sheet. Once all crab cakes have been formed, transfer the baking sheet to the fridge to chill for 30 minutes to allow the crab cakes to keep their form.
- While the crab cakes are chilling, preheat the oven to 450°F.
- Meanwhile, make your Old Bay dipping sauce. To a bowl, add the mayonnaise, Dijon mustard, whole grain mustard, grated garlic, parsley, lemon juice, Worcerstershire sauce, Old Bay, black pepper, and a few dashes of hot sauce to taste. Mix until well combined, then taste to adjust for seasoning. Set aside in the fridge until ready to serve.
- Once the oven is preheated, cut the butter into 6 even pieces and dot each crab cake with a knob of butter. Season with a little more smoked paprika or Old Bay over top.
- Bake the crab cakes at 450°F for 8-10 minutes, then broil on high for 2 minutes until golden brown. Serve immediately with lemon wedges and the remoulade sauce.
- Prep Time: 15
- Cook Time: 12
- Category: Appetizer
Storage
- Store leftover crab cakes in an airtight container in the refrigerator for up to 3-4 days.
- To reheat, bake in a 375°F oven for 8–10 minutes or air fry at 350°F for 4–5 minutes until warmed through. This helps maintain their texture much better than microwaving.
- The remoulade can be stored separately in the refrigerator for up to 5 days.
FAQs
Can I use canned crab meat?
Yes, but for the best texture and flavor, I highly recommend refrigerated fresh jumbo lump crab meat. Be sure to drain it well and check for any shell fragments before using.
Can I make these ahead of time?
Absolutely! Form the crab cakes, cover them, and refrigerate for up to 24 hours before baking.
Can I fry these instead?
Yes, but you’ll need to shape them more into a disc so they cook evenly. Cook them in a mixture of butter and oil over medium heat for about 3–4 minutes per side until golden brown. Baking is my preferred method because it’s easier and helps keep the delicate crab cakes intact.
Why are my crab cakes falling apart?
A good tender crab cake will be a little delicate to handle, but if they are completely falling apart, usually this happens if they weren’t chilled first. Gently folding the ingredients together and chilling the formed crab cakes before baking helps them hold their shape beautifully.
