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Maryland Style Crab Cakes

Maryland Style Crab Cakes

A Maryland Style Crab Cakes recipe made with lump crab meat, Old Bay Seasoning, minimal bread crumbs and baked to perfection in a cast iron skillet.

Course Main Course
Cuisine American
Keyword Crab, Crab Cake, Seafood
Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 2 hours
Total Time 2 hours 35 minutes
Servings 8 People


  • 1 lb. Lump Crab Meat
  • 6 tbsp. Mayo
  • 1 tsp. Dijon Mustard
  • 2 pieces White Bread Pulsed into Bread crumbs- this is a great use for the heals of the bread.
  • 1/2 tsp. Black Pepper
  • 3 tsp. Old Bay Seasoning
  • 2 large Eggs
  • 2 tsp Lemon juice Juice of 1 Lemon
  • 1 tbsp Parsley


  1. Mix together the eggs, mayo, mustard, lemon juice, pepper, Old Bay and bread crumbs.

  2. Add in the crab meat. Slowly fold it in being careful not to break it up too much. Get everything incorporated then cover the mixture with plastic wrap and refrigerate for 2 hours or overnight if you want.

  3. Form the crab into 8 equal patties. Again be careful not to handle it too much so you don't break up the meat.

  4. Preheat oven to 400 degrees. Heat a cast iron skillet over medium heat. Add a coating of oil to just cover the bottom of the skillet. This is a very shallow fry.

  5. Add the crab cakes to the pan and allow them to cook for 5 minutes. Do not flip, but transfer them to the 400 degree oven to finish cooking another 13-14 minutes. The crab cakes are done when they are firm and slightly golden brown