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Homemade crab cakes are served on a white plate with fresh lemon and tartar sauce.
4.86 from 7 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.

Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time: 20 minutes
Total Time 50 minutes
Servings 8 crab cakes
Calories 140 kcal


  • 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


  1. Sort through the crab meat to ensure there are no shell pieces remaining.
  2. Whisk together egg, mayonnaise, mustard, lemon juice, Worcestershire, paprika, cayenne, salt, and pepper in a large bowl.
  3. Add crab meat, Panko breadcrumbs, chives, and parsley. Stir gently until just combine so as not to break apart the crab meat too much.

  4. Let sit in the refrigerator for 20-30 minutes for easier shaping.
  5. 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:

  1. Heat a tablespoon of oil over medium heat in a cast iron or stainless steel skillet until it begins to sizzle.
  2. 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:

  1. Line a large baking sheet with parchment paper.

  2. Place crab cakes at least an inch apart.
  3. Bake in a preheated 375°F oven for 12-14 minutes, flipping halfway through.

Air Fryer:

  1. Heat your air fryer to 375°F for 3 minutes.

  2. 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.
  3. Cook for 5 minutes, flip them over, and then continue cooking for an additional 5-7 minutes.

  4. Serve crab cakes with a sprinkle of fresh parsley or chives, lemon wedges, and some homemade remoulade sauce or tartar sauce. Enjoy!

Recipe Video

Recipe Notes

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.

Nutrition Facts
Maryland-Style Crab Cakes Recipe
Amount Per Serving
Calories 140 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Cholesterol 47mg16%
Sodium 702mg31%
Potassium 179mg5%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 1g1%
Protein 12g24%
Vitamin A 731IU15%
Vitamin C 12mg15%
Calcium 46mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.