These broiled Maryland crab cakes have been in my family for generations. This is my grandma’s recipe! It’s truly the best crab cake recipe I’ve ever had, and I’ve tried countless versions!
You should also check out my Jumbo Lump Crab Cake Sliders as well as my Jumbo Lump Mini Crab Cake Bites!Â
I’ve lived in Maryland for my entire life and I can tell you this: we love our crabs.
Steamed, soups, crab cakes… it’s what’s for dinner.
When I have friends visit from out of town, they always want to go out for crabs and beer. It’s a tradition!
My grandma, Zelda, has been making these jumbo lump crab cakes for as long as I can remember.
I can tell you with complete certainty: these are the BEST crab cakes you’ll ever have.
All jumbo lump meat, very little filler, no unnecessary ingredients. This recipe is legit.
If you think you’ve had better, all I can say is this: don’t knock ’em till you’ve tried ’em. And be sure to check out all of those 5 Star ratings below.
How to Make Crab Cakes
What type of crab meat is best?
For BEST results, you need fresh, good-quality jumbo lump blue crab meat for this recipe. I know that jumbo lump meat is ridiculously expensive, but there’s a reason for that.
I’m not saying the flavors won’t still be good here with less expensive crab, but if you want the most authentic Maryland crab cake experience, you need to go for the best ingredients.
I realize that many parts of the country/world will not have access to jumbo lump crab meat, so do the best you can.
Ask around. Ask your local seafood restaurant for recommendations.
Some people like to mix in backfin crab meat because it has a bit more flavor than lump meat. You can do this if you like! It’s just not how my family does things.
Give me all lump meat, all day long.
If you can help it, I strongly recommend avoiding national chain brand crab meat.
More likely than not, it’s not even blue crab meat; it’s probably from Asia. No flavor at all.
What are Fines Herbs?
Fines Herbs refers to a dried spice blend used commonly in French cuisine.
It’s sold by many brands, but I’ve always used the one from Spice Island since it’s available at my grocery store.
If you can’t find it at the store or online, you can make it at home.
It’s made from a mix of commonly used herbs: parsley, chives, tarragon, and chervil.
Google around and you’ll find plenty of recipes.
What is Old Bay?
Old Bay is a seasoning that’s considered a staple in many Maryland homes, including mine.
It’s amazing on many seafood dishes, especially steamed crabs!
I also use it in things like dips and potato latkes.
To me, a good crab cake MUST include Old Bay.
If you can’t find it at your local grocery store, you can always buy it online somewhere like Amazon.
How To Broil
For my money, the best crab cake recipe is broiled crab cakes, hands down. We always broil our crab cakes.
Fried crab cakes are tasty, but broiling truly allows the flavors and textures to shine through.
Broil on the lower setting, and do not flip them.
The meat is already cooked; you are simply cooking the egg and solidifying the filling.
These crab cakes are delicate because of that beautiful lump meat. Flipping them might cause them to fall apart.
The low broil will give them a nice golden color, but you can adjust the setting to high for the final 30-60 seconds for an even deeper caramelization if you’re willing to watch them like a hawk.
Baking will technically work, but you won’t get that crisp, caramelized top. Broiling is truly the way to go here.
How to store
Store the crab cakes covered in the refrigerator for up to 3 days.
If you’re not going to use them within a few days, these freeze very well.
Like everyone else in the family, I tend to make a double recipe and then freeze the leftovers (wrapping them individually).
The crab cakes reheat in a couple of minutes and are a perfect meal.
They make a great sandwich.
What is a good crab cake sauce?
I like crab cakes with dijon mustard (and Saltines) but many prefer tarter sauce.
You can purchase jarred varieties at the store, but it’s easy to prepare at home.
Check out this basic tarter sauce recipe from Ina Garten.
What can I serve with crab cakes?
I always recommend keeping it simple and serving these babies with Saltines and Dijon or yellow mustard.
A lot of people like serving them with tartar sauce. Serve them on bread for an amazing sandwich.
For a classic side dish, I recommend coleslaw!
More Crab Recipes
If you liked this recipe, I definitely recommend checking out my Hot Crab Dip Recipe! It’s perfect for parties!
Maryland Jumbo Lump Crab Cakes
Ingredients
- 16 ounces fresh jumbo lump crab meat
- 1 large egg
- 1/2 cup regular mayonnaise
- 1/2 cup Italian bread crumbs
- 1 teaspoon Old Bay Seasoning
- 1/8 teaspoon fines herbs (I like the one sold by Spice Island, see notes)
- 1/8 teaspoon garlic powder
- 1/2 teaspoon dijon mustard
- 1 teaspoon Worcestershire sauce
- 1-2 tablespoons unsalted butter
Instructions
- Set the oven to low broil and place the oven rack near the top.
- In a medium-sized bowl, carefully pick through the crab meat to remove any shells. Try not to break up the lumps. Be as thorough as possible.
- In a separate bowl, whisk the egg and then add in the mayonnaise until combined.
- Add the breadcrumbs and stir to combine. Add the Old Bay, fines herbs and garlic powder. Add the mustard and Worcestershire sauce, stir until well combined.
- Gently stir the wet mixture into the crab meat, one spoonful at a time. This part takes some patience because you really want to avoid breaking up the lump meat as much as possible.
- Carefully form 5-6 crab cakes.
- Lightly grease the bottom of a baking sheet (cooking spray works well for this) and place the crab cakes on the sheet. Place a small piece of butter on top of each crab cake.
- Broil on low for 12-15 minutes, keeping a close eye to make sure they don’t burn. Don’t flip them, just allow them to cook on one side the entire time (the lack of filler makes them very delicate). If the tops seem like they’re going to burn, lower the oven rack. You’re not cooking the meat but you want the filling to solidify and the egg to cook through.
- If you want the tops a bit more golden, switch the broiler to the high setting for the last minute or so.
- When the tops are golden brown, remove the pan from the oven and allow the crab cakes to cool slightly before serving.
- I recommend serving them with Saltine crackers and dijon mustard. They also make a great sandwich.
Video
Notes
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
For immediate help troubleshooting a recipe, please email me using the form on my contact page. I’ll try to respond to urgent questions as quickly as possible! For all general questions, please leave a comment here :)
Hayley @ The Domestic Rebel says
I think I love you. Crab is my FAVORITE ever. Being off the West Coast, you can’t seem to find better crab than in San Francisco (well, I haven’t been to the East Coast, so I cannot attest to this scrumptious Maryland crab :)) However, I hate when you order crab cakes and it’s all stuffing and little crab–such a bummer! These look SO juicy and plump-full of insanely good looking crab. I need!
kristy @ the wicked noodle says
I absolutely LOVE crab cakes. Yours sound (and look) perfect. I’m seriously craving these now!!
Nazneen says
The crab cakes look delicious and I want I try a good crab cake. I had one once that was just horrible and now I am quite reluctant. Of course, being land locked in Colorado doesn’t help matters much!
Nazneen
Anna @ Crunchy Creamy Sweet says
You just made me cave seafood. And that does not happen very often! Stunning photo!
Cassie says
Mmmm, I adore crab cakes. These look perfect, can’t wait to try!
claire says
I freaking lOVE crab cakes!!
Nami | Just One Cookbook says
As a seafood lover, I have a weakness for crab cakes. I developed some allergic reaction to crab when I was mid 20s (I still cannot believe it) but that doesn’t make me give up on these… I still enjoy them moderately (not crazy like before) and your crab cakes seem like one of the best I’ve seen on food blog! I love the jumbo size, and so happy to see Old Bay seasoning! My husband bought it a while ago and I didn’t know what to do with it. Great recipe!
Jeanne Bailer says
You can use the Old Bay on a lot of other foods too. Use it on Corn-on the-Cob, Chicken, Shrimp, French fries. My daughter sprinkles it on everything. Just use your imagination.
Debra says
I love crab cakes! I’ve never made them, and I would really like to try this recipe. It just sounds fantastic! :-)
Laura Dembowski says
I don’t think I’ve ever had a crab cake. I love that this recipe is light and has little filler because that’s what always scares me away from ordering them. This is a great recipe for the end of summer too!
Averie @ Averie Cooks says
About a month ago i had it in my head that i wanted to blog & make crab cakes and went to the TJs for crab meat and the groc store and they were both sold out. The only other option would have been another groc store or WFs and I didn’t feel like dealing so those crab cakes never happened (became salmon cakes) but your crab cakes have me re-inspired!
Doug Wheeler says
TJs ?
Location please, thanx~
Deborah says
I would die for a trip to Maryland right now – just for the crab!! Crab is hard to come by here in Utah, but I want one (or 3!) of these!
Katie @ Blonde Ambition says
Yum, that golden crust looks mouthwatering!
Rachael {SimplyFreshCooking} says
Oh, you live in Maryland?! I’m so jealous! It’s my dream to live there being the seafood lover I am! This recipe looks simple but perfect… thanks for sharing your family recipe! :)
Liz says
My neighbor grew up on east coast crab meat…she won’t eat crab cakes with the crab you can buy around here (can you blame her?). I’m hoping someday to eat some fantastic crab cakes like yours with real Maryland crab. They look phenomenal!
Kiran @ KiranTarun.com says
Crab cakes are definitely one of my weaknesses! That looks absolutely scrumptious ;)