Crab Cake Recipe

Ingredients & Substitutions

Here I explain the best ingredients for my Maryland crab cake recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Lump Crab Meat – The quality and type of crab meat you use will have the biggest impact on the end result. Whichever kind you use, gently check it for stray shell pieces without breaking up the lumps. Here are the different types and my recommendations:
  • I recommend jumbo lump crab meat if you can get it, because the larger pieces give you those visible chunks in each crab cake, but I really love regular lump crab meat here, too.
  • Cooked meat from leftover crab legs is also fabulous for homemade crab cakes!
  • Backfin and claw meat have good crab flavor and are less expensive, but they won’t give you those big chunks. I save them for hot crab dip.
  • I don’t recommend imitation crab, which has a totally different texture, tastes different, and won’t hold together as well.
• Binder Of Your Choice – I originally made this crab cake recipe with Wholesome Yum Blanched Almond Flour, which is ground super fine and helps keep the cakes moist. I’ve since tested regular breadcrumbs (more bready but more sturdy), gluten-free breadcrumbs (similar result), and panko breadcrumbs (light and airy). Crushed plain saltines can work if they fit your lifestyle, too, and are the classic choice for Maryland crab cakes. Pick the one that fits your needs!
• Egg Whites – I like these instead of whole eggs for better binding (they set more firmly than yolks, helping the crab cakes hold together) and more neutral flavor. The mayo already provides enough fat and moisture to keep them tender. You can use 2 fresh egg whites or 1/4 cup from a carton. If you prefer a whole large egg, you might be able to get away with just 1, as 2 might taste too eggy. I don’t recommend egg alternatives here, because the crab cakes are already delicate and you really need the binding power of real eggs.
• Mayonnaise – Adds richness, flavor, and moisture. You can use store-bought mayonnaise or make my homemade mayo.
• Onion – White or yellow onions both work. I saute the onions just until browned, but caramelized onions are also delicious here for a richer flavor.
• Worcestershire Sauce & Mustard – For savory, tangy flavor. I use this Worcestershire sauce, which is naturally gluten-free, and yellow mustard, but you can choose Dijon mustard if you prefer.
• Old Bay Seasoning – I love this classic seasoning for my seafood recipes! And because crab cake seasoning tends to be a complex combo of many spices, using this seasoning (which is a blend of 18 herbs and spices!) saves me so much time. When I re-tested this crab cake recipe this year, I cut the old amount in half because it felt like too much salt. It already has some heat, but if you like more spice, feel free to add some extra black pepper or even cayenne.
• Dried Parsley – You can use fresh parsley instead, but double it because it’s less concentrated.
• Olive Oil – For sauteing the onion at first, and later for pan frying the crab cakes. Avocado oil works, too!

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How To Make Crab Cakes

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Saute the onion. Heat olive oil in a skillet over medium heat. Add the finely chopped onion and cook until lightly browned.
2. Mix the crab cake base. In a large bowl, stir together your favorite binder (almond flour or breadcrumbs), egg whites, mayonnaise, Worcestershire sauce, mustard, dried parsley, Old Bay, and the sauteed onion. The mixture will be fairly thick.

3. Fold in the crab gently. Use a folding motion instead of aggressive stirring, so the big pieces stay mostly intact, but break up just a little bit. (See my tips below!)
4. Form and chill. Shape the crab mixture tightly into 8 patties and place them in a single layer on a lined baking sheet or cutting board. Cover with plastic wrap and refrigerate for about an hour, or overnight if you can. I didn’t use to do this, but now highly recommend this step because it helps the crab cakes stay together when you flip them.
5. Pan fry until golden. Cook the crab cakes in olive oil for a few minutes per side, until golden brown. They won’t all fit in the pan at the same time, which is fine! I do two batches of four and add a little more olive oil for each batch.

Can You Bake Or Air Fry Crab Cakes?

Yes! I prefer to pan fry for a truly browned crust, but baking and air frying are convenient, more hands-off options. Since my crab cake recipe uses very little filler, refrigerate the formed patties first and handle them gently.

• Bake – Arrange the crab cakes on a parchment-lined baking sheet and brush or spray the tops lightly with olive oil. Bake in the oven at 425 degrees F for 12-15 minutes, until set and lightly golden. For a deeper golden color, pop them under the broiler for 1-2 minutes at the end.
• Air fry – Preheat the air fryer to 375 degrees F and lightly grease the basket. Arrange the formed cakes in a single layer without touching, then lightly spray or brush the tops with oil. Air fry crab cakes for 8-10 minutes, until golden and set in the center. You can try flipping them, but I usually don’t when I air fry.

For an even richer flavor, you can replace the olive oil spray with a small pat of butter on each crab cake (I do 1 teaspoon on each). A reader suggested this and I really enjoyed it!

Serving Ideas

One crab cake is ideal for an appetizer, or I serve 2 for a meal. Either way, I like a squeeze of fresh lemon at the end, then add one of these simple pairings:

• Sauces – My fave is spicy mayo, pictured above! Aioli, tartar sauce, or remoulade also work well.
• Vegetables – Pair these with air fryer asparagus or roasted eggplant for a simple dinner.
• Brunch – Maryland crab cakes are perfect for making brunch feel a little fancy! Serve them with my asparagus casserole (with hollandaise drizzled over both!) or simply breakfast casserole.
• Salad – I served arugula salad in the picture above, but my spring mix salad or even fall salad also pairs nicely, depending on the season.