JZ Eats

Authentic  Maryland Crab Cake Recipe

So, I hear you want to make Maryland crab cakes! You’ve come to the right place. Making crab cakes at home is both easy and rewarding, especially with a tried and true recipe like this one.

Let’s get started!

6 Quick Rules For Buying Crab

01 Use Chesapeake Blue Crab jumbo lump crab meat

02 Purchase from a reputable seafood distributor

03 Buy fresh or frozen crab meat, not canned

04 Backfin meat will save money, but not good for crab cakes

05 Use crab meat within 2-3 days.

06 Check crab meat for shells

Make the binder.


In a medium-sized mixing bowl, whisk together Old Bay seasoning, parsley, baking powder, dijon mustard, worcestershire sauce, tartar sauce, egg, and lemon.

Mix in the crab.


Add the crab and panko bread crumbs. Combine and cover. Refrigerate for 30 minutes.

Shape the crab cakes.


Preheat the oven to 425° F and form the crab mixture into 4 large, even sized balls. Place on a baking sheet and cook.

Garnish and serve.


Serve your crab cakes with lemon wedges and Old Bay tartar sauce. Garnish with fresh parsley if desired.