Maryland Crab cakes

Being a Maryland native let's just say I am a bit of a snob when it comes to crab cakes. This meaning I won't order one outside of my home state even if the establishment claims "Maryland Style Crab Cakes." And if you're a fellow Marylander sending you a virtual high five or maybe you are some type of crab cake connoisseur that's pretty cool too, I think we can all get behind the fact that there should be more crab over fillers! Also lets expound on the quality of the crab meat here. I am lucky enough to be in my home state right now during the height of the crabbing season when you can get the freshest catch possible. I'm talking all lump claw meat. Wherever you may be try and get fresh crab meat! This may be easier said than done. Not even two months ago I was still in Saratoga Springs, New York, a modern day enough little cosmopolis, and there was no crab meat to be found! Well the fresh kind any way. That's right 3 grocery stores and a seafood shop later I had given up. My point being in all of this is fresh quality crabmeat is going to make the biggest difference in flavor at the end of the day, especially when you are cooking these up Maryland style.

Now I'd also like to note I use zero fillers in this recipe. If you enjoy a filler I would recommend maybe a 1/4 cup of plain breadcrumbs or cracker crumbs (saltines or Ritz always work well).

Time: 1 hour

Makes 6 cakes


  • 1lb of fresh all lump crab meat

  • 1 egg

  • 3 tablespoons of mayonnaise

  • 1 teaspoon of Worcestershire sauce

  • 1/4 cup of fresh chopped parsley

  • juice of one lemon

  • 4 teaspoons of Old Bay seasoning

  • pinch of salt

You'll Need:

A baking tray


  1. Preheat oven to 400 degrees.

  2. In a large bowl whisk together the egg, mayo, Worcestershire sauce, lemon juice, parsley, pinch of salt, and Old Bay.

  3. Add the crab meat and gently coat in the mixture. Be care not to breakup the crab to much. NOTE: if you are going in with a filler now would be the time to add it.

  4. Now shape the crab cakes into ball shapes (using about a 1/2 cup of the crab mixture) and place on the baking tray.

  5. Gently cover with plastic wrap and place in the fridge to set for 30-40 minutes.

  6. When they are chilled enough and still appear to have held their shape bake in oven for 8 minutes and switch to broil for the last 2-3 minutes until tops are golden.

  7. Serve with fresh lemon slices and tarter sauce or cocktail sauce if desired.

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