Maryland Crab Cakes

These broiled Maryland crab cakes are your new go-to when you want something fast, fresh, and full of flavor. With only 10 minutes of prep and no frying involved, they’re light, crisp, and perfect for weeknights or weekend hosting. Serve them solo, in sliders, or on a salad for a feel-good, fancy-not-fussy meal.

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Maryland Crab Cakes

Why You'll Love This Maryland Crab Cakes Recipe

• Ready in Under 20 Minutes: 10 minutes of prep + 8 minutes of cook time = weeknight win

• Make-Ahead Magic: Prep and refrigerate earlier in the day for an easy dinner or appetizer later

• Light Yet Satisfying: Broiled instead of fried for a crisp, golden crust with less oil

• Restaurant Quality at Home: Tastes fancy without the price tag or the fuss

• Minimal Ingredients, Maximum Flavor: Just a handful of pantry staples + fresh crab

• No Frying, No Mess – Say goodbye to greasy stovetops and hello to oven simplicity.

• High Protein, Low Carb Friendly – Makes a great light dinner or lunch.

• Perfect for Guests or Meal Prep – Elegant enough for entertaining, easy enough for weekly rotation.

• Customizable for All Tastes – Spice it up, tone it down, or swap breadcrumbs as needed.

• Pairs with Anything – Serve with a side salad, roasted veggies, or tucked into a sandwich bun.

Cooking Tips & Tricks

• Don’t Overmix: Gently fold everything together to keep the crab lumps intact

• Chill Before Cooking: 30 minutes in the fridge helps them hold their shape

• Use a Light Touch When Shaping: Compact enough to hold, but not too tight or they’ll be dense

• Broil on the Top Rack: For that perfectly golden, crisp finish.

Maryland Crab Cakes Recipe

Prep: 10 mins | Cook: 8 mins | Serves: 6-8

Ingredients:

• 1/3 c. mayonnaise

• 2 large eggs, beaten

• 1 T. Dijon mustard

• 1-2 tsp. Old Bay seasoning

• 1 tsp. fresh lemon juice

• 1 tsp. parsley

• 1/4 tsp. cayenne pepper, (optional)

• 3/4 c. panko breadcrumbs

• 2 lbs. fresh crabmeat, drained, cartilage removed

• 2 T. butter, melted

• Cooking spray

Let's Get Started!

1. Drain and remove any shell pieces from the crab meat. In a medium bowl, combine mayonnaise, mustard, Old Bay seasoning, lemon juice parsley and eggs.

2. Gently fold in crab meat, melted butter and panko breadcrumbs. Place the crab cakes in the refrigerator for about 30 minutes.

3. Line a baking sheet with aluminum foil and lightly grease with cooking spray. Carefully form crab meat into 8 crab cakes and place on the baking sheet.

4. Preheat the oven broiler to high heat. Place crab cakes on the top rack and broil for about 7-8 minutes.

5. Transfer broiled crab cakes to a serving plate. Garnish with a sprinkle of Old Bay seasoning. Serve with your favorite dipping sauce and enjoy!