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My Maryland Crab Cake Recipe Has More Crab, Less Filler, And Multiple Binder Options
Crab cakes have always been one of my favorite types of seafood at restaurants, especially when I visit the East Coast. But they can also be expensive and even disappointing when they’re too mushy. I’m a big fan of chunky Maryland-style crab cakes, with all those juicy lumps of crab, and would rather have less of the other stuff. That’s one of the reasons I created this crab cake recipe. It checks not only that important box, but a bunch of others too:
- Restaurant-worthy, with big lumps of crab and not a lot of filler – I firmly believe that the best crab cakes let the actual seafood shine instead of mashing and drowning it in filler, and that’s exactly what you’ll find in my recipe. Generous lumps of crab throughout. Just like fancy seafood restaurants.
- Golden outside, tender and flavorful inside – I love the lightly crisp, golden edges that come from frying, but the incredibly soft, delicate inside is my favorite part. Mayo locks in moisture, while Old Bay, Worcestershire, and mustard add savory, tangy flavor that brings out the sweetness of the crab.
- Your choice of binder – I’ve made these crab cakes with all kinds of binders. First with almond flour, then gluten-free breadcrumbs (my go-to these days), then regular breadcrumbs just to test those out for you. With my most recent round of testing, I increased the amount of binder to help them stay together better, but they still have more crab and less filler than most crab cake recipes.
- Quick and easy – For something so fancy, these are surprisingly simple to make. Just mix together, form patties, chill in the fridge, and fry for a few minutes per side. The hands-on time is less than half an hour.
If you love Maryland crab cakes but have been intimidated by making them at home, don’t be. I’m here to show you they’re so simple. Make these with me for a restaurant feel right at home!
“This is the best crab cake recipe EVER!! They are delicious. I’ve made them twice now and as a seafood fan I could and would never get tired of eating these.”
-Zee
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.
- Saute the onion. Heat olive oil in a skillet over medium heat. Add the finely chopped onion and cook until lightly browned.
- 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.
- 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!)
- 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.
- 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.
My Tips For Texture & Flipping
- If your crab meat feels very wet, pat dry with paper towels. Extra liquid can water down your crab cake base, making it too delicate.
- For the best texture, fold gently and leave some chunks of crab. That’s why I mix all the base ingredients first and then add the crab last, so it doesn’t break down too much. A folding motion works best rather than aggressive stirring.
- Don’t leave huge chunks of lump crab, either, because they can make the crab cakes fall apart. The sweet spot is to break jumbo lump crab pieces into 2, 3, or 4 pieces each as you stir, but not turn them to mush. You don’t want the mixture completely smooth. When I use regular lump crab meat instead of jumbo, I don’t have to break them up as much.
- I highly recommend refrigerating before cooking. I used to fry these right away but they fell apart fairly often, and some readers reported the same thing. At least an hour in the fridge helps them stay intact, but I often do overnight.
- Form the patties tightly to help them stay together. I press them tightly with my hands as I go, and again right before frying if they seem loose.
- Dice the onion very small. Large pieces can make the crab cakes fall apart.
- Use the right pan to reduce sticking. I recommend a ceramic-coated nonstick skillet (I used this ceramic one in my picture above — the surface has held up well!), or stainless steel with enough oil to keep the surface well coated. I find these crab cakes tend to stick in cast iron.
- Preheat the oil well before adding the crab cakes. This helps reduce sticking as well.
- A thin spatula makes it easier to flip. I like this mini cookie spatula, even though that’s not its intended purpose, because it’s so thin and slips under a delicate crab cake easily.
- Be patient and don’t flip too soon. You want the outside to form a nice golden crust before flipping. If the crab cakes start to break apart when you try to flip and seem light, push them down with a spatula and continue cooking before you try again.
- Watch the heat. You may need to turn it up or down to get the right browning. These are best when they have a golden crust but aren’t so dark that they taste burnt.
- While you cook the second batch, keep the first batch warm in a low-temp oven. I usually set it to 200 degrees F. Don’t do this for longer than 20 minutes, or the centers start to dry out.
Crab Cake Recipe (More Crab, Less Filler!)
By
My Maryland crab cake recipe has more crab and less filler for tender, chunky centers and a golden crust. Multiple binders & cooking options!
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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Heat a tablespoon of olive oil in a large nonstick skillet over medium heat. Saute the chopped onion for 4-6 minutes, until translucent and lightly browned.
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Meanwhile, in a large bowl, mix the almond flour, egg whites, mayonnaise, Worcestershire sauce, mustard, dried parsley, and Old Bay seasoning. When everything is well combined, add the sauteed onions, along with any oil left in the pan.
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Fold in crab meat very gently. Try to avoid breaking up the lumps of crab meat.
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Form 8 patties and place on a lined baking sheet or cutting board. If possible, refrigerate for at least 30-60 minutes, or overnight (This will help the crab cakes stay together when frying.)
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Fry crab cakes on a skillet over medium heat, in two batches of four. Use about two teaspoons of oil for each batch, and cook for about 3-4 minutes per side, until browned on both sides.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 crab cake
- Tips: Check out my recipe tips above to help you get the best crab cakes with the right texture and prevent them from falling apart.
- Store: Keep cooked leftovers in the refrigerator for up to 3-4 days.
- Meal prep: Shape the crab cakes up to 1 day ahead, cover them, and refrigerate in a single layer. I do this often when I make these!
- Reheat: Warm them in a hot skillet over medium-low heat, so they don’t get too dark. The microwave or air fryer works too.
- Freeze: I usually double the batch to freeze! Freeze uncooked patties on a parchment-lined tray, then wrap and stash in a freezer bag for up to 3 months. Thaw overnight in the fridge and cook as usual.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Crab Cake Recipe
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.
108 Comments
Andrea
0I can’t get over how much I love this recipe. I think it’s my favorite of yours.
Kimberly Gaffney
0This recipe is so flavorful! So yum! Easy to put together and so happy I tried it. I did have an issue with keeping crab together. That did not I stop it from being delicious. I’m thinking it’s the temp I started cooking the cakes at or not enough, or wrong olive oil or maybe the pan?
Wholesome Yum M
0Hi Kimberly, Did you refrigerate the recipe before cooking them in the pan? This helps them to stick together.
Lily
0What could I swap for the Mayo?
Maya | Wholesome Yum
0Hi Lily, It won’t be exactly the same, but you can try either a whole egg (in addition to the whites) or replace the mayo with sour cream and add an extra egg white.
sheila haliotis
0Excellent…served them with your Low Carb Dipping Sauce.
Sarah Munsil
0Absolutely loved these. Easiest crab cake recipe I’ve seen. Decadent without being too rich. Everyone loved them.
Danni Cook
0Very expensive recipe, with disappointing results. Mustard is overpowering to the crab. Crab cakes broke apart during the frying process, so it was like scrambled mustard. Would not make it again.
Wholesome Yum M
0Hi Danni, I am so sorry this recipe didn’t work out for you. Did you happen to refrigerate them before cooking? That helps to bind them together better. Without bread crumbs, crabcakes are more delicate, so the time in the fridge really helps to hold them together.
Stephanie Watson
0When shopping for this recipe it shows that the dried weight of the canned crab as a little over 4 ounces. So would I need 4 cans for this recipe to get a pound?? I can’t wait to try these
Wholesome Yum M
0Hi Stephanie, That is correct.
Kathy Werle
0These may have been the best crab cakes and remoulade I’ve ever had. Wish crab wasn’t so expensive, or I’d fix these weekly! Fixing them was a snap, and I’m just learning how to cook.
ADAM L BAYNARD
0Do you cook the crab meat first? I don’t know if I can get lump crab meat so I was going to buy crab legs and take the meat out. I’m assuming I need to cook the legs first and then take that meat out. Thanks!
Wholesome Yum M
0Hi Adam, Lump crab meat packaged in cans is always cooked and pasteurized. If you cannot find lump crab meat local to your area, steam your crab legs and use the cooked meat for crab cakes.
Kendra Gainey
0These were amazing! I replaced the old bay with ” Slap yo mama” Seasoning to add a little spicy flare. Only issue is they fell apart. I molded them back together as I plated, but how can I avoid this?
Wholesome Yum M
0Hi Kendra, The best way to prevent them from falling apart is to refrigerate the crab cakes before cooking them. Refrigeration helps them to stick together better than shaping and cooking right away.
V Blackert
0Using a large enough pan to allow room to turn the cakes and not turning them too soon will help them stay together, too. Give it the full 3-5 minutes and let the crust form before you gently turn them with a sturdy spatula. These cakes are so light and delicious and I love the crispy crust.
Just Zee
0This is the best crab cake recipe EVER!! They are delicious. I’ve made them twice now and as a seafood fan I could and would never get tired of eating these.
Mary
0The best crab cake recipe I have ever tried low carb or not and it was so easy to make! The tip of leaving the cakes in refrigerator for 30 minutes (if possible) was great as none of the crab cakes fell apart. The only thing I adjusted was the old bay seasoning – I cut the amount in half as personally it was a bit salty with the full amount. Thank you for this recipe – it is a hit and now a family favorite!
Maya | Wholesome Yum
0I’m so happy you thought this was the best, Mary, thank you! Yes, cutting the Old Bay by half was the right call and I actually did the same recently. The recipe card now reflects that.
Brendan O
0Worchersire sauce has gluten in it….
Wholesome Yum M
0Hi Brendan, Yes, Be sure to find a brand that is gluten-free.
Patricia Richetto
0Just love, love, love the recipes on your website. Everything I have tried has been a winner. Non Keto Husband is picky, so, your keto culinary skills really make mealtime pleasant 🙂 Thank you!
Dee
0OMG! This was probably the best crab cake (keto or non) I have ever eaten. My 11 year old smashed 3 of them and she tends to shy away from anything “keto/low carb”. Thank you.
Julie
0I super loved these but they did not hold together at all…I should have read the comments. Next time I’ll add more mayo and chill overnight (a friend suggested this). The appetizer sauce that is linked in the recipe was super yummy too!
Christi
0These were great! I was skeptical at first that they would stay together since it seemed very liquidy. I could only put them in the refrigerator for about 10 minutes, but they stayed together and tasted great! I added a little smoked paprika on top while cooking.
Dave
0The recipe calls for Worcestershire sauce. Most contain gluten. Made of malt vinegar or barley. In order to be gluten free you’ll need to use gluten free Worcestershire sauce. Great recipe!!
CHRISTINA WARNER
0These tasted great but did not hold up at all? Any suggestions would be appreciated. I did refridgerate for about 3 hours.
Wholesome Yum M
0Hi Christina, I’m sorry this recipe didn’t turn out as expected. If your mixture was too crumbly and wouldn’t stick together, then you can adjust the amount of mayo used in the recipe. Adding an additional teaspoon or two can make a big difference if your mixture is dry. Also, be sure to finely chop the onion. Large chunks of onion can also keep the mixture from sticking together well.
Sarah
0So I accidentally put in double the mayo (oops). Oh my goodness these are amazing. One of them started to crack and fall on the side, but mostly because I wasn’t careful when flipping. Thank you so much! I felt like I was back in a Daytona Beach when I was 18 eating crab cakes and watching the waves. These are really really good!!!