Dinner

Maryland Crab Cake Recipe

BySimon Carel December 21, 2025December 21, 2025

Introduction

Maryland Crab Cakes are a classic seafood favorite known for their delicate, flaky texture and bold seasoning. This recipe combines jumbo lump crab meat with a blend of spices and a tangy homemade tartar sauce, perfect for a special dinner or casual gathering.

Two roasted cauliflower florets sit side by side on a white oval plate with a speckled edge, each floret golden brown with crispy, textured surfaces showing small pieces of herbs mixed in. Nestled partly under the front floret is a bright yellow lemon slice. The plate rests on a soft, striped cloth that adds a cozy touch to the scene. In the blurred background, a white baking tray holds more roasted cauliflower, and there is a ceramic vase with delicate white flowers against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 teaspoons Old Bay seasoning
2 tablespoons fresh parsley, finely chopped
1 teaspoon baking powder
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/4 cup mayonnaise
1 large egg
Juice of 1/2 small lemon
1 lb jumbo lump crab meat
1/2 cup panko bread crumbs
1 tablespoon unsalted butter, melted
1/4 cup tartar sauce
1 teaspoon Old Bay seasoning (for sauce)
Juice of 1/2 small lemon (for sauce)
1/2 teaspoon Worcestershire sauce (for sauce)

Instructions

Step 1: In a medium mixing bowl, whisk together 1.5 teaspoons Old Bay seasoning, chopped parsley, baking powder, Dijon mustard, Worcestershire sauce, mayonnaise, egg, and lemon juice until well combined.
Step 2: Gently fold in the jumbo lump crab meat and panko bread crumbs. Cover the mixture and refrigerate for 30 minutes to firm up.
Step 3: Preheat your oven’s broiler on high. Form the crab mixture into 4 even-sized cakes and place them on a lightly greased baking sheet.
Step 4: Brush the melted butter over the top of each crab cake. Position the baking sheet about 4 inches from the broiler and broil for 3 to 5 minutes, or until the crab cakes turn golden brown.
Step 5: While the crab cakes cook, prepare the sauce by whisking together tartar sauce, 1 teaspoon Old Bay seasoning, lemon juice, and Worcestershire sauce in a small bowl.
Step 6: Serve the warm crab cakes with lemon wedges and the Old Bay tartar sauce. Garnish with additional fresh parsley if desired.

Tips & Variations

Use jumbo lump crab meat for the best texture and flavor, as it keeps the cakes light and flaky.
For a crispy exterior, you can pan-fry the cakes in a bit of oil instead of broiling.
Add a pinch of cayenne pepper to the crab mixture for a subtle spicy kick.
If you prefer a milder sauce, reduce the Old Bay seasoning or substitute with a lemon aioli.

Storage

Store any leftover crab cakes in an airtight container in the refrigerator for up to 2 days. To reheat, warm them gently in a skillet over medium heat or in a 350°F oven for about 10 minutes to maintain their crispiness. The sauce can be refrigerated separately for up to 3 days.