SaveMaryland Crab Cakes
Jumbo lump crab, barely any binder, Old Bay, Dijon, broiled not fried. The Chesapeake standard.
Edited by Brian Kaplan·Last updated April 12, 2026
Servings
Est. total: $40.00 · $10.00/serving
Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.
Ingredients
- 1 lb jumbo lump blue crab meat (picked over for shell)
- 1/4 cup mayonnaise (Duke's)
- 1 piece large egg (beaten)
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 1/2 tsp Old Bay seasoning
- 1 tbsp lemon juice (fresh)
- 1 tsp lemon zest
- 1/2 tsp hot sauce (Tabasco)
- 8 piece saltine crackers (crushed to fine crumbs)
- 2 tbsp fresh parsley (finely chopped)
- 2 tbsp unsalted butter (melted, for brushing)
- 4 piece lemon wedges (for serving)
Instructions
- 1
Gently pick through crab on a sheet pan, removing any shell fragments. Handle like it's diamonds — keep lumps intact.
Jumbo lump is what you paid for. Don't smash it into paste.
- 2
In a bowl (not with the crab), whisk mayo, egg, Dijon, Worcestershire, Old Bay, lemon juice, zest, and hot sauce.
Mix the binder FIRST, then fold crab in — protects the lumps.
- 3
Fold wet mixture, crushed saltines, and parsley gently into crab with a rubber spatula. Two or three folds. Stop.
Saltines are traditional and neutral — better than panko here. Crumb-fine, not dust.
- 4
Form into 4 loose mounds (about 4 oz each). Don't pack tight. Rest on a parchment-lined sheet.
A loose cake is a juicy cake. If it cracks slightly, it's perfect.
- 5
Refrigerate 20 minutes so cakes firm up.
- 6
Preheat broiler with rack 6 inches from element. Brush cakes with melted butter.
Broil — don't pan-fry. It keeps the crab tender, forms a golden top.
- 7
Broil 6-8 minutes until deep golden on top and hot through (internal 145°F).
- 8
Serve immediately with lemon wedges. Tartar is optional; a great crab cake doesn't need it.
Pairs With
Unoaked French Chardonnay
Flinty minerality and high acid, classic crab pairing.
Bombay or Tanqueray
Juniper-citrus lifts sweet crab.
Baltimore lager
Local tradition — 'the one beer to have when you're having more than one' with crab.
Make It Yours
Tap a dietary need to see exactly what to swap.
Reviews (0)
Honest reviews from cooks who actually made this recipe.
No reviews yet
Be the first to review this recipe.
Cooking Soundtrack
Easy-going rock, country, and the kind of music that pairs with burgers and cold beer.
Nutrition
Per serving. Estimated values. Not a substitute for professional dietary advice.
Tips
- •If filler is more than 10% of the cake by volume, you're eating breadcrumbs. Err less.
- •Refrigerate before cooking so they don't fall apart.
- •Pasteurized lump is acceptable. 'Backfin' is a step down. 'Claw' is for soup.
Substitutions
- jumbo lump → backfin blue crab (smaller lumps, still excellent)
- saltines → panko or Ritz crackers
- Old Bay → paprika + celery salt + black pepper + pinch of cayenne
Leftovers
Refrigerate 2 days. Reheat on a sheet pan at 350°F for 8 minutes.
Leftover Ideas
Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.
Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.
Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.
Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.
