Go Back
+ servings
Homemade crab cakes are served on a white plate with fresh lemon and tartar sauce.
Print Recipe
4.63 from 8 votes

Maryland-Style Crab Cakes Recipe

Maryland-Style Crab Cakes are sure to transform your home into a fancy restaurant and impress family and friends alike. Jumbo lump crab meat, regular or gluten-free breadcrumbs, seasonings, mayonnaise and mustard are mixed and then seared in a skillet, baked in the oven, or cooked in an air fryer.
Prep Time10 minutes
Cook Time20 minutes
Resting Time:20 minutes
Total Time50 minutes
Course: Appetizer
Cuisine: American
Servings: 8 crab cakes
Author: London


  • 1 lb. crab meat regular or jumbo lump
  • 1 egg
  • ¼ cup mayonnaise
  • 2 tsp. Dijon mustard spicy or yellow
  • 2 tsp. lemon juice
  • 2 tsp. Worcestershire sauce
  • ½ tsp. paprika*
  • ¼ tsp. cayenne pepper*
  • ½ tsp. salt* to taste
  • ¼ tsp. black pepper*
  • ½ cup Panko breadcrumbs gluten-free
  • 2 Tbsp. chives finely chopped
  • 2 Tbsp. parsley finely chopped
  • 1-2 Tbsp. oil avocado or olive


  • Sort through the crab meat to ensure there are no shell pieces remaining.
  • Whisk together egg, mayonnaise, mustard, lemon juice, Worcestershire, paprika, cayenne, salt, and pepper in a large bowl.
  • Add crab meat, Panko breadcrumbs, chives, and parsley. Stir gently until just combine so as not to break apart the crab meat too much.
  • Let sit in the refrigerator for 20-30 minutes for easier shaping.
  • Scoop out ⅓ cup of crab cake mixture. Form into a round disc about 1-inch tall. Repeat with remaining mixture until you have 8 crab cakes.

Cook in Skillet:

  • Heat a tablespoon of oil over medium heat in a cast iron or stainless steel skillet until it begins to sizzle.
  • Add four crab cakes and cook for 3-4 minutes per side, or until the edges are crispy. Repeat with the remaining crab cakes.

Bake in Oven:

  • Line a large baking sheet with parchment paper.
  • Place crab cakes at least an inch apart.
  • Bake in a preheated 375°F oven for 12-14 minutes, flipping halfway through.

Air Fryer:

  • Heat your air fryer to 375°F for 3 minutes.
  • Place 4 crab cakes in a single layer on the metal grate and spritz each with a bit of oil or non-stick cooking spray.
  • Cook for 5 minutes, flip them over, and then continue cooking for an additional 5-7 minutes.
  • Serve crab cakes with a sprinkle of fresh parsley or chives, lemon wedges, and some homemade remoulade sauce or tartar sauce. Enjoy!



Meal Prep and Storage

  • To Prep-Ahead: Mix up and form the patties, cover with plastic wrap, and refrigerate until ready to cook up to 1 day in advance.
  • To Store: Leftover cakes can be kept in an airtight container in the refrigerator for up to 3-4 days.
  • To Freeze: Seal the crab cakes in a freezer-safe airtight container and freeze for up to 3 months.
  • To Reheat: Warm them up in a skillet for a few minutes per side or pop them into your air fryer at 350°F until heated through.


Calories: 140kcal | Carbohydrates: 4g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 47mg | Sodium: 702mg | Potassium: 179mg | Fiber: 1g | Sugar: 1g | Vitamin A: 731IU | Vitamin C: 12mg | Calcium: 46mg | Iron: 1mg