Maryland Style Crab Cake Recipe by a Baltimorean

I am about to show you how to make THE BEST crab cakes at home. If you are not from Maryland, consider these the best crab cakes you will ever have. Marylanders, these crab cakes will at the very least be in your “top 5.”

Below are two recipes. One with a little filler (breading) and one without. You will hear a lot of Marylanders say, they like their crab cake with absolutely no filler. In reality, most like a little breading because it helps hold the crab cake together. If you are making these for the first time, I highly recommend using the recipe with “little filler”.

Maryland Style Crab Cakes with Little Filler

  • 1 lb Jumbo Lump Crab Meat
  • 1 1/2 teaspoons of Old Bay (adjust to your preference)
  • 1/4 cup of Panko breadcrumbs (adjust to your preferred texture)
  • 2 tablespoons mayo
  • 2 tsp -1 tbsp yellow mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon parsley
  • 1 egg (lightly beaten)
  • Optional: Tartar sauce or hot salted butter


Step 1: Preheat the oven on broil setting and drain extra liquid off of crab meat (you are just taking off the extra liquid. No need to squeeze or dry out the crab meat)

Step 2: In a bowl, mix in the Old Bay seasoning, mayo, worcestershire sauce, parsley, mustard, and beaten egg.

Step 3: Add your crab meat and panko into mixture.

Step 4: Make your crab cakes. Using your hands, pat crab meat together until it forms into a rounded cake. 1 pound for me, makes about 4.

Step 5: Broil for 10-14 minutes. Serve with tartar sauce or hot salted butter and eat. 

Maryland Style Crab Cakes with No Filler

  • 1 lb Jumbo Lump Crab Meat
  • 1 1/2 teaspoons of Old Bay (adjust to your preference)
  • 3 tablespoons mayo
  • 2 tsp-1 tbsp yellow mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon parsley
  • 1 egg (lightly beaten)


Step 1: Preheat the oven on broil setting and drain extra liquid off of crab meat (you are just taking off the extra liquid. No need to squeeze or dry out the crab meat)

Step 2: In a bowl, mix in the Old Bay seasoning, mayo, worcestershire sauce, parsley, mustard, and beaten egg.

Step 3: Add your crab meat into mixture.

Step 4: Make your crab cakes. Using your hands, pat crab meat together until it forms into a rounded cake. 1 pound for me, makes about 4.

Step 5: Broil for 10-14 minutes. Serve with tartar sauce or hot salted butter and eat.   

A few other tips before I go!

When it comes to seafood and Old Bay, there is a thin line between perfection and over seasoned/inedible. For those sensitive to spice, start with one teaspoon and add more Old Bay by the quarter teaspoon should you want more flavor.

Where you source your crab meat is IMPORTANT in terms of flavor and texture. For my coastal states, stay as local as possible and remember Jumbo Lump is your friend. I have not tried this recipe with backfin crab meat nor claw meat so I am not sure of the outcome. I can tell you to take it easy on the Old Bay, as the texture of backfin/claw meat is thin and so it is easy to overpower the meat with seasoning.

Enjoy! If you make these, let me know how they turned out! If you get creative and switch it up for a yummier version, I want to hear all about it!

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