★ Why You'll Love this Recipe ★
If you're looking for an authentic Maryland crab cake recipe, this is it!
I grew up in Maryland eating many crab cakes at local restaurants as well as catching and picking my own blue crabs and have made my crab cakes.
The recipe is simple and highlights the main ingredient which is delicious, jumbo lump crabmeat!
These crabs cakes are made with just a few saltine crackers as a binder. No mushy bread crumbs. Using saltines is a little trick many Marylanders use.
These crab cakes are pan-fried so you get a nice crisp.
With this recipe, you'll enjoy big bites of real jumbo lump crab meat and lots of flavor including the quintessential Maryland spice mix, Old Bay.
These crab cakes are simple to prepare at home yet taste just like what you'd order at a Maryland restaurant.
I was born and raised in Annapolis, Maryland. Grew up swimming and boating in the Chesapeake Bay. Ate plenty of crab cakes. Lucky, I know.
This is how my family makes crab cakes. With just a few saltines instead of breadcrumbs. I recognize that some families make crab cakes differently. However, in my opinion, this is the best recipe for authentic Maryland crab cakes! I think you'll love how these turn out.
Made with Jumbo Lump Crab Meat
We catch or buy our own crabs, cook them and pick the meat to use. Or we purchase jumbo lump fresh crab meat from the grocery store when crabs are in season.
Not everyone has this luxury so I have tips below for sourcing crab meat for people who aren't able to easily access Maryland crabs.
I also explain why we use a small amount saltines instead of loading our crab cakes with breadcrumbs.
★ What is a Maryland Crab Cake? ★
A true Maryland crab cake is made with very little filler.
If you're not from Maryland and have ordered a "Maryland Crab Cake" off of the menu somewhere else, it may have been full of breadcrumbs instead of being mostly crab meat. This isn't how it's actually done in Maryland.
Real Maryland crab cakes don't taste like filler because instead of using bread as a binder the crab cakes are made almost completely out of crab meat.
Our family uses saltine cracker instead of bread crumbs to act as a binder. We use just enough to hold the crab together to form a cake.
★ Ingredients You'll Need ★
For this crab cake recipe, you'll need just a handful of ingredients. A delicious crab cake is surprisingly simple to make at home!
Here's everything you'll need:
- Jumbo lump Maryland crab meat. Fresh, jumbo lump crab meat is what makes or break a great crab cake. See tips below for sourcing the best crab meat.
- Egg yolks. Just the yolks is all you need. This acts as a binder and also add a bit of fat which enhances the flavor of your crab cake making it taste buttery and rich.
- Saltine crackers. These combine with the egg yolks and works to bind the crab meat and other ingredients together to form a patty.
- Mayonnaise. This also acts as a binder and adds a rich creaminess to your crab patties.
- Worcestershire sauce. This dash of flavor balances out the natural seafood taste of the crab meat nicely.
- Ground mustard. This further compliments the crab meat.
- Salt. You can use table salt or sea salt for additional flavor.
- Old Bay seasoning. This classic Maryland blend of spices is the finishing touch to all things crab.
- Lemon zest. A bit of a lemon rind adds a pop of flavor that brightens the crab meat perfectly.
- Butter. For frying. Real butter is best for a crispy outside layer. You could use oil in place of butter.
★ How to Make this Recipe ★
You can get the full recipe below but here are the basic steps:
- Combine all ingredients in a bowl.
- Form patties.
- Fry crab cakes on each side in a buttered skillet.
- Serve with a bun or with a side veggie.
Simple!
★ FAQs and Tips ★
Why are saltine crackers better than bread crumbs?
You cannot make a crab cake that holds together without some sort of binder. So if you want to make a crab cake without breadcrumbs, saltine crackers are a great alternative.
The difference is, bread crumbs are typically made with bread flour which has more protein and more gluten. This gives bread it's chewy texture but that same chewy texture is not really desirable when you're talking about putting it into a crab cake. Crackers, on the other hand, are typically made with all purpose flour which produces a less chewy, more crisp taste in this case.
How to Make Crab Cakes Stick Together.
As I mentioned, you need a binder so that the crab meat sticks together to form a patty. You don't need much of a binder just enough to hold the patty together. The crab should be the hero. The crackers are only doing a job and should not necessarily be tasted.
Many restaurants outside of Maryland make crab cakes with a lot of bread crumbs or other fillers because it's cheaper than filling them with actual crab meat. You really only need a small amount of starch in order to form a lovely crab cake.
Is it better to pan fry or bake crab cakes?
Pan frying is better. You will get a nice crispy outside and you'll preserve more moisture vs baking. Pan frying sears the outside of your patty, locking in moisture.
Baking does not offer the same searing effect so the heat tends to draw out moisture leaving you with a dry patty.
When making crab cakes, remember you are starting with crab meat that is already cooked. So you don't want to double cook the meat. You want to cook your crab cakes just enough to form the patty and heat it through so you can enjoy it hot.
Can you leave out the saltines all together?
Since crab does not naturally bind with itself like other more fatty meats, you need to have some amount of starch plus an egg. This is what keeps crab cake from falling apart.
I have experimented and attempted to leave out the saltines all together but the crab cake just falls apart without any starch at all. So this recipe includes the minimum a amount of filler you need to bind the patties together.
A Gluten-free Option
If you are looking for a recipe without bread crumbs because you're seeking a gluten-free option, you could try gluten-free substitutes like gluten-free saltines.
If you've tried this, please leave a comment below for other readers who are curious. I do not have a gluten intolerance so I have not tried this recipe with gluten-free crackers.
Just for fun, here are some ways to spot a fake "Maryland" crab cake.
If you're at a restaurant and you're just not sure if you should opt for the crab cakes or not, here are some ways to help you decide.
It's most likely not a real Maryland crab cake if:
- It's called a "Maryland Crab cake." Ha! Trickery. It's like if it's trying to hard to be the real deal, it's probably not the real deal.
- It tastes more like breadcrumbs than anything else. - Sadly, this only happens after you order.
- You can't see big, lump pieces of white crab meat.
- There's an orange skin on your crab (Oh no! That's imitation crab meat).
- It's priced less than $9.99. Real lump crab meat is $$$.
If you didn't know. Now you know.
What's the best type of crab to use for a crab cake?
The most delicious crab cakes are made with jumbo lump crab meat from freshly picked crabs. Hands down.
You can buy a bushel of crabs, steam them, invite your friends and family over and feast! Pick the leftover crabs for that yummy fresh meat and make yourself a crab cake!
Do this after your friends leave or they will want you to make them one too. ? Or if you have enough, you could be nice and share. 😉
If you don't want to go to the trouble of cooking your own crabs but you have access to a seafood market that sells Maryland crabs, chances are, you can purchase cooked lump crab meat from then in a small container. This is also an excellent option. It'll be expensive but obviously a big time saver.
Can I use canned crab meat?
If crabs aren't in season or you don't live anywhere remotely close to a place that sells crabs or fresh seafood, fret not. You still have options. You can opt for canned crab meat.
I no longer live in Maryland sadly. We are up in Pennsylvania now and fresh crabs aren't available on the side of the highway like they are in Maryland. So, I actually use canned crab meat. It's OK. It's better than imitation crab for sure, but it's no comparison to freshly hand-picked Maryland blue crabs. It also tends to have small pieces of shells.
Also, not all canned crab meat is create equal.
The best canned crab meat is available in the seafood section of your grocery store. It costs about $20 per can and will be refrigerated and labeled "lump crab meat." If you're lucky, you can sometimes find it on sale for half the price. Whenever I see it on sale, I grab up a few cans to make crab cakes and one of my favorite appetizers, this crab dip.
You do not need to rinse canned crab meat before using it.
Fresh crab meat is still your best bet.
With canned crab meat, you may not get big, flaky chunks of white crab meat like you would if you buy or pick your crabs fresh. Also, the meat will have lost some of it's flavor after being packed into the can and sitting for awhile and, as I mentioned, I think it must be machine picked because I always notice a few shells.
If you're a stickler for the best quality but don't have access to fresh seafood, then another option is to order fresh crab meat online. Just make sure when you order, that you're getting real crab meat from a place located in Maryland. It's not going to be cheap.
So, since real crab cakes are made up of mostly crab meat...
The quality of your crab will affect it's flavor.
Now that you know the difference between fresh crab meat, canned crab meat and imitation crab meat, you can make an educated choice and what type to use for this recipe.
Also, now that you know Maryland crab cakes are made without bread crumbs and just a small amount of saltines, you can see why starting with the best crab you can get is very important because that's where all the flavor comes from.
I hope this helps you make the best tasting crab cakes!
What do you serve with crab cakes?
A lemon wedge is a must! Lemon and seafood go hand in hand and when it comes to crabs, this is no exception.
You truly don't need a bun for crab cakes. They are amazing by themselves! You can add a bun though, if you'd like a heartier, more filling meal.
I love the combination of fresh corn and crabs. Fresh scraped corn, or corn on the cob, with a little butter and old bay is just perfect! If you want to step it up, you can make a corn medley like what you see in the photos. Use corn, pimentos or red bell peppers, red onions, and Old bay. Saute everything together in a pan until onions are soft and translucent.
Spinach also goes really well with crab cakes. A spinach strawberry salad makes a great side dish, or try fried spinach if you want to get fancy!
★ More Recipes You’ll Love ★
Love crabs?
Then you will love my hot Maryland crab dip and crab dip pretzel! It's one of my favorite family recipes! You'll also enjoy my crab and vegetable soup. It's easy to make and is very yummy!
You might also like my Easy Salmon Patty recipe.
Seafood lover?
Browse all my seafood recipes and be sure to pin your favorite for later!
These Maryland crab cakes were featured on Wow Me Wednesday and !
Maryland Crab Cakes - Pan-fried
Ingredients
- 16 oz fresh jumbo lump Maryland crab meat
- ¼ teaspoon Worcestershire sauce
- 2 egg yolks
- ¼ teaspoon salt
- ¼ teaspoon Old Bay seasoning
- ¼ teaspoon ground mustard
- 4 saltine crackers crumbled
- 4 tablespoon mayonnaise
- ½ teaspoon lemon zest
- 2 tablespoon butter
Mighty Mrs. is a #WalmartPartner.
Instructions
Video
Notes
Recommended equipment listed may contain affiliate links.
Lark says
This recipe is spot on! For those thinking crushed Saltines are the same as bread crumbs, you could not be more wrong. Saltines make a better binder and do not lead to a soggy flat bottom the way bread crumbs do. Cheers on this simple and excellent recipe!
Larry says
I don't know where you got the idea that egg yolks are a binder, but it's the egg whites that are the most important for a binder.
Think about it. When you cook a hard boiled egg, the yolk that results has no real integrity, and it breaks up easily, but the white thickens and turns hard and holds together. That's what happens when you cook an egg in a recipe.
I use a recipe that is much like yours, but:
1. I use egg whites (actually Egg Beaters, which have no yolks) to reduce the calories. They hold together nicely.
2. I use Premium Crab Meat from Costco that is not labeled Jumbo Lump. The biggest lumps don't hold together as well as smaller pieces which taste just the same as long as it isn't the cheap claw meat.
3. I use Panko bread crumbs, which are larger particles than regular bread crumbs and add a bit of texture.
4. I roll the cakes in corn meal before frying so they develop a lovely brown coating. My mother was from Georgia and southern cooks use corn meal on fried foods.
5. I use Phillips Seafood Seasoning. I'm tired of the fact that every piece of seafood served in restaurants is smothered in Old Bay. I prefer a different taste at home.
6. My crab cakes are served as a main course with small roasted potatoes or rice and a hot vegetable, NEVER on a bun.
Lo says
I would say saltine crackers are a type of bread crumb, title is a little misleading...
Angela G. says
You'll have to read my post for additional information and clarification. If you don't have some sort of binder, your crab cakes will fall apart. Just a few saltines will produce a much better result than bread crumbs which tend to get saturated and soggy.
Albert says
having lived in Baltimore MD in graduate school you nailed the recipe !
Vanessa Mathis says
I'm from Baltimore and my grandmother worked at tall oaks restaurant. My dad used to make crab cakes bc she showed him how to make them
deb edge says
@Vanessa Mathis, I went to Talk Oaks as a child and remember the swings and the shuffleboard as well as the delicious crabcakes! We drove from Brooklyn Park to indulge!
Cmason says
YES Lawwdd!!! Thats a real crab cake!!! Im in the Carolinas now. I have to go Charlotte to remotely find a true crab cake. The people here swear by this stuff any type of seafood. Oh how i miss home" for the seafood and the water ๐ thanksc
Michael says
Iโm from Maryland too and always chuckle when I see Maryland Crab Cake on a menu. Saltines instead of bread crumbs or it will not be the same
Angela G. says
Yep! โบ๏ธ
smith Joan says
Just the BEST crab cake recipe.
Angela G. says
Thank you, Joan! So glad you enjoy it.
Reinah D says
For gluten free low fat cakes I use potato chips or grated potato if I have time and egg whites as binders. Its not authentic due to the bread missing but the result is a crab cake that seems like it is 100% crab meat.
Angela G. says
Hi Reinah, Thanks for the tips on making this gluten free!
Marc Tweedy says
I'm from baltimoe living in texas. Lots of crabs on this gulf coast. Real crabcakes arent a thing. The supermarket self frozen crabs to make crab soup. I make crabcakes for people and they are always impressed because I make them authentically using this recipe.
Angela G. says
Iโm glad youโre showing the good folks in Texas what a good crab cake tastes like! ๐
Rickey Knight says
@Crystal, did he send the recipe
Rickey Knight says
@Larry Dawson, do you have the recipe that you use...making a few today..thanks
Crystal says
@Larry Dawson, I'd love to try your recipe. Please share it. Thanks
Selina Dashiell says
Good info & the recipe is in line with how my family from the Eastern Shore of Maryland makes their Crabcakes. Just add a dash of Hot Sauce.
Angela G. says
A dash of hot sauce sounds like a great add!
P Simon says
There are a lot of different, almost the same Maryland crabcake recipes. Everyone has their own "special" version. Almost all have "Old Bay". I've tried different versions the one I grew up on had broken up sliced bread. I now use panko, broken bread rarely crackers because you have to pulverize them because they are hard. Never made a crabcake I didn't like. The main thing to me that determines the taste is the crabmeat itself.I prefer either jumbo lump,lump,backfin and even special or a mixture of any of these as long as it's fresh.
Angela G. says
I would agree with all of this! Best tasting crabs are also the ones you catch yourself. ๐
Carol McNamara says
Wonderful
Beverly says
Why are there 2,442 mg. Of Sodium????
Tom Moffitt says
I make mine exactly like that and they are truly wonderful I have a place in Fortescue and they are great and I always used saltines
Rich says
Hi. I use crab, worcestershire sauce, egg, Old Bay, parsley, a tablespoon of mustard and lemon juice. Pat them real hard and place them in an oven pan. I then make a dimple on top and put a slice of butter on each. The crab cakes are placed in the oven and taste great. I do not use any crackers or breads in the cakes. Making a solid cake will bind the crab cakes together.
My slaw and stewed tomatoes are excellent side dishes (hint: use old bay instead of salt in the slaw).
Angela G. says
Hi Rich, thanks for sharing. Iโm sure there are some people who would prefer not to even use saltines so this is good to know. And your slaw sounds yummy.
Linda says
We live in my 120+ yr old family's waterfront home at the mouth of St. Clements Bay. I have enjoyed crabs all my life & make my crabcakes very much like you with the exception I add some finely diced green peppers & red onion. As you said, no filler except a few crushed saltines is the only way! โค๐ฆ
Angela G. says
Hi Linda, the addition of green pepper and red onion sounds yummyโฆ might have to try that. Thanks for sharing!
Shalee says
Pork rinds actually work quite well. Gluten free and keto friendly, just be extra careful turning them but once both sides are browned, they hold up nicely. The rest of the ingredients are more or less the same, I dunno, I cook by feel abd visuals. Once you make enough, you know what to look for.
Happy Crab Cakes!
Angela G. says
Thatโs a great tip for anyone looking for a no-carb option. Thanks for sharing!
George Brohawn says
I was born and raised South of Baltimore and crabed in the Chesapeake Bay half of my life. We would mostly bring home 2 bushels and steam them. Eat as and enjoy, then some for soup and the rest were cleaned for crab cakes. Mother ALWAYS pan fried in butter only. She did however add celery seed and a little red onion to hers. Thats how I still make them today at the Gulf of Texas where blue crabs still live today, and I'm 73!
Angela G. says
Hi George! Thanks for sharing your story. The addition of red onions sounds really yummy. What a nice way to carry on your momโs memory.
Gary Bloss says
@George Brohawn,
Gary Bloss says
No crabs but Cheasapeake Bay blue crabs are THE BEST !