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Maryland crab cakes, mayo cut with Greek yogurt. Minimal filler, all crab, and a good hit of Old Bay for that unmistakable Maryland flavor your family’s going to be asking for again and again.
Maryland crab cakes reign supreme in the crab cake world, and honestly, they should. Loaded with sweet, juicy jumbo lump crab meat, the breadcrumbs are only there to hold things together, not to bulk things up, which is more than I can say for a lot of other crab cakes out there. This recipe comes together quickly and simply, and it’s substantial enough to anchor a meal, so serve it as an appetizer or make it dinner. Either way works!
⇨ Want more crab recipes? Check out my healthy, mayo-free crab meat salad, this creamy crab bisque, or this fun California roll rice bowl.
A Few Good Reasons to Make This
- More crab, less filler: this alone is a fantastic reason to choose this crab cake recipe over so many others.
- Less mayo: but we still get richness from adding Greek yogurt, along with an extra punch of protein.
- You get dinner, or a starter: you’ve got options here. Two hearty crab cakes make a nice main with a side, or serve them as an appetizer or starter.
Tips From My Kitchen
I make mistakes so that you don’t have to! Here are some things I’ve learned while testing this recipe…
- Watch them closely as they broil: every broiler is different. In my oven, this recipe broils for 12-15 minutes, but you want to take them out when the cakes turn a golden brown.
- Let the crab cakes set: I know it’s tempting to dig in right away, but they need to cool slightly. Let them sit for 2-3 minutes. This also lets the binder continue to set so the crab cakes don’t fall apart.
- Check the crab for shell bits or cartilage: nothing will ruin a crab cake faster than biting into hard, sharp, or tough pieces.
Ingredients at a Glance
A quick look at some of the essentials before we dive into the recipe:
- Jumbo lump crab: Pricey, but worth it if you’re looking for perfect, juicy, and sweet crab cakes. Backfin crab also works well. See below for a detailed comparison.
- Greek yogurt: which might make purists squawk, but the KT readership likes their heart-healthier options! So I’ve cut the mayo with Greek yogurt and guess what: you cannot tell.
- Dijon: you could also use an old-style whole grain mustard.
- Lemons: some are to be freshly squeezed and zested, while others are cut into wedges for serving.
- Panko breadcrumbs: crushed saltines are traditionally used, so you could use those instead if you prefer.
- Old Bay seasoning: because that’s what makes it Maryland.
Jumbo Lump vs Backfin for Crab Cakes
Jumbo Lump: this is the good stuff—the two prized muscles connected to the crab’s swimming fins, and there are only two per crab, which tells you everything about why it costs what it costs. You get big, solid, bright white chunks that look genuinely impressive on a plate. It’s the priciest grade you’ll find, and for good reason: this is what you reach for when you want distinct, bite-sized lumps of crab in your cake, not a uniform mixture. Just handle it gently—overmix, and those beautiful chunks fall apart on you.
Backfin Crab Meat: not a bad alternative at all. This is the more practical cousin—a blend of smaller broken pieces from the jumbo lump plus finer white flakes from the body. The texture is softer and more shredded, looser than what you’d get from jumbo lump, and it costs significantly less.
Click HERE for a guide on how to buy sustainable seafood!
How to Make Maryland Crab Cakes
Step 1: Create the Base of the mixture
Dump the mayo, Greek yogurt, finely chopped parsley, lemon juice and zest, egg, Dijon, Old Bay seasoning, salt, and pepper into a large mixing bowl and mix everything until it’s combined.
Step 2: Prepare the Crab Meat
Transfer one pound of crab meat onto a cutting board and give it a quick look to ensure there are no stray shells or cartilage, then roughly chop that one pound of crab (we don’t want it minced). Transfer it to the mixture in the bowl.
Dump the remaining one pound of crab onto a cutting board, skim it for shells or cartilage, then pop the big morsels into the mixing bowl with the rest. Add the panko breadcrumbs, and gently fold the crab meat and breadcrumbs into the wet mixture until fully combined.
Step 3: Form the Patties
Form 8 large patties with your hands, placing each onto a covered baking sheet (parchment paper or a silicone baking mat both work).
Tip ⇨ Feeding a crowd? Make the patties smaller and serve as a finger food.
Step 4: Butter & Broil
With a basting brush, gently pat the tops of the cakes with some of the melted butter, then pop the baking sheet into the oven and broil for 12-15 minutes, or until the cakes are warmed through and starting to turn a nice golden-brown on top. Be sure to keep a close eye on them since all broilers are different.
Step 5: Serve!
When they’re ready, you can blot them with the rest of the melted butter and serve with lemon wedges, chives for garnish, and your choice of sauce. I’ve included my lemon caper yogurt sauce in the recipe card below—it’s always a hit, and it’s super easy.
Substitions & Variations
- Crushed saltines: instead of breadcrumbs. This would actually stay more true to authentic Maryland crab cakes.
- Chopped veggies: not included in authentic Maryland crab cakes, since they pull away from the sweetness of the crab. But some people love adding finely diced celery, onions, or bell pepper.
- Add heat: a few splashes of hot sauce bring a nice warm kick.
Serve It With…
If you’re serving Maryland crab cakes as a main, you could serve them with grilled asparagus, Parmesan-roasted zucchini, air fryer green beans, or roasted mini potatoes. As for sauces, I love the lemon caper yogurt sauce included in the recipe card below. Other options include Bang Bang sauce or tartar sauce.
Storage, Freezing, & Reheating
- Fridge: Maryland crab cakes can be stored in airtight containers for up to 4 days.
- Freezer: It’s best to freeze them uncooked. Once the patties are formed and on a parchment-lined baking sheet, pop them in the freezer for about 2 hours or until they’re firm. Wrap each of the crab cakes in plastic wrap, then store them in a gallon-sized freezer bag. They’ll keep in the freezer for about 3 months. Thaw them in the fridge the night before you plan on cooking them.
- Reheat: Leftover crab cakes can be enjoyed cold, right out of the fridge! But if you want to heat them up, do so in the microwave in 15-second increments or in an air fryer in 1-minute increments.
Frequently Asked Questions
Maryland crab cakes contain more crab and less filler. Their recipe is also pretty specific in using parsley as its only fresh herb, and the only seasonings include mayo, Dijon, Worcestershire, lemon juice, and Old Bay.
When it comes to Maryland crab cakes, baking is the way. These cakes are so full of crab they would definitely fall apart in a skillet, but on a baking sheet, they cook and set beautifully!
Maryland Crab Cakes (Jumbo Lump)
Ingredients
Maryland Jumbo Lump Crab Cakes
- 2 lb jumbo lump crab
- 1 cup Panko breadcrumbs
- 1/2 cup fresh flat-leaf parsley
- 1/4 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon Old Bay Seasoning
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 3-4 lemons
- 1 large egg
- 4 tablespoon melted butter
Lemon Caper Yogurt Sauce
- 1/2 cup plain Greek yogurt
- 1 lemon, juiced & zested
- 1 tablespoon drained capers
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- Fresh chives, chopped (optional)
Instructions
Lemon Caper Yogurt Sauce
- Before broiling the crab cakes, mix all of the ingredients for this sauce into a small bowl and set it aside until the crab cakes are ready.
Maryland Crab Cakes
- Move your oven rack to about 6 inches from the broiler and turn on your broiler.
- Prep a baking sheet by lining it with parchment or a silicone mat; set it aside.
- In a large mixing bowl, mix together the mayo, Greek yogurt, parsley, lemon juice and zest, egg, Dijon, Old Bay seasoning, and salt and pepper until everything is combined.
- Pour out one pound of crab meat onto a cutting board. Look through the morsels to ensure there are no stray shells or cartilage. Roughly chop just the one pound of crab, then transfer it to the mixing bowl with the wet ingredients.
- Now pour the other pound of crab onto a cutting board, skim it for shells or cartilage, and transfer the big morsels into the mixing bowl with everything else. Add the panko breadcrumbs and gently fold the crab meat and breadcrumbs into the wet mixture until combined.
- With your hands, form 8 large patties pressing them together tightly to ensure they stick together, and place each of them onto your covered baking sheet. Note: If you're feeding a crowd, you could make the crab cakes smaller to get more patties out of it.
- Brush the tops of the cakes with some of the melted butter, then transfer the baking sheet into the oven and broil the crab cakes for about 12-15 minutes, or until the cakes are warmed through and starting to brown/crisp up on top. Keep a close eye on them since all broilers are different and some cook more quickly than others.
- When ready, remove them from the oven and gently blot them with the rest of the melted butter.
- Serve them with lemon wedges and your choice of sauce.
Nutrition
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Outstanding recipe with minimal filler and thick chunks of crab meat that held together well when baking! Will make again!
I’m so glad you enjoyed this, Nancy! I love how this recipe actually focuses on CRAB. That’s what I wanted. I know good crab is pricey, but if we’re making good crab cakes, they gotta be done right :)
Delicious app to bring to a family function. What a hit!
I’m so glad you think so, Jamea! We love this one :)
The jumbo lump crab meat is the star of the show, with just the right amount of seasoning and minimal filler. They’re so flavorful and satisfying, definitely a must-try!
These crab cakes were fantastic! And I was thrilled with how filling they were, perfect for dinner!
Super filling, right? So glad you loved them!