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Pink rectangle plate with five crab cakes on it and drizzled with sauce - square

Maryland Crab Cakes

Enjoy this classic Maryland crab cakes recipe any time you like. It is easy to make and is ready in less than 20 minutes. Crab cakes are delicious and the right seasoning makes them even tastier. It's one of the most coveted seafood appetizer recipe.
Course Appetizer
Cuisine Seafood
Keyword crab cakes, Maryland crab cakes
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 5 Crab Cakes
Calories 142kcal


  • 8 ounces crab meat (drained, shells removed and patted dry)
  • ¼ cup diced red bell pepper
  • 2 teaspoons tarragon (or parsley)
  • 1 cup Panko bread crumbs (divided in half)
  • 1 egg
  • teaspoon Old Bay seasoning
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons mayonnaise (heaping)
  • ¼ teaspoon dried mustard (heaping)
  • 1 teaspoon prepared horseradish (optional)
  • 1 tablespoon olive oil to fry crab cakes


  • Drain crabmeat, pick out shells and pat dry with paper towels.
  • Add crabmeat, bell pepper, tarragon, ½ cup Panko breadcrumbs, egg, salt, pepper, mayo, dried mustard, old bay seasoning and optional horseradish to a medium mixing bowl and mix with a rubber spatula.
  • Make as many cakes as you like. I made 5 good sized cakes.
  • Add ½ cup Panko bread crumbs to a shallow dish and place each cake in and coat the sides until all the cakes are covered.
  • Heat a sauté pan and once that heats up, add oil.
  • Place as many crab cakes as you can in the sauté pan and cook 4 minutes each side or until they are evenly browned.
  • Remove cakes and place on a decorative platter. Drizzle a sauce over the cakes and serve with some tartar sauce or/and cocktail sauce.
  • Plate
  • Eat
  • Enjoy


Helpful tips
  • I used canned jumbo lump crab meat because it's easier. You can even use fresh crab meat if you prefer.
  • If you do use canned, make sure to drain the crab fully and pick out any shells.
  • Use a paper towel to pat down the crab so there isn't excess water.
  • I use tarragon in this recipe, but you can substitute parsley if you prefer.
  • Use a big enough sauté pan or skillet so you can fit all the crab cakes in there at once.
  • When cooking them, press down gently with your spatula on the crab cakes to make sure they brown evenly.


Serving: 1crab cake | Calories: 142kcal | Carbohydrates: 9g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 54mg | Sodium: 753mg | Potassium: 168mg | Sugar: 1g | Vitamin A: 350IU | Vitamin C: 13.8mg | Calcium: 57mg | Iron: 1.3mg