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!
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
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Priscilla | ShesCookin says
That’s right… if it’s not broke – don’t fix it :) Crab cakes are my absolute fave and yours look fabulous!
Stephanie @ 52 Kitchen Adventures says
These sound amazing! I’m jealous of your fresh crab. I’ll have to see what I can get around here because this sounds like something that’s not to be missed!
Simply Life says
oh my gosh! those look INCREDIBLE!!! I used to live in MD and looks like you prepared them perfectly!
Jackie @ The Beeroness says
Now I need to go to Maryland, even if JUST for the food, and the beer (of course). I’ve always wanted to go, but have never seemed to make it out there.
And Old Bay is a must for crab cakes.
icakepops says
Beautiful photography work on these crab cakes. I bet they taste amazing!
Kristi Rimkus says
It’s early in the morning and I’m already drooling over these delicious looking crab cakes.
Barb Kellogg says
Thank you SO much for a recipe that doesn’t have peppers in it!!! And it looks easy enough even for me, the cooking challenged. I’m glad you included this in your year end blog post. Now to find good crab in Minnesota.
Jennifer Farley says
You are so welcome! Let me know what you think if you make these, they’re very near and dear to my heart!
grainne says
I am from ireland but I spent 2 wonderful summers in the mid 80s working in Ocean City MD and remember Crab Cakes so well. OMG, When ever we went out for dinner I had crab cakes. I even get old bay sent to me when I can from my friends in the US or pick it up when Im over there.!. lovely post full of memories for me.
Christine says
I made these tonight exactly as directed and they are delicious! I’m a Maryland girl and your recipe was perfect! Thanks for sharing your family recipe. :)
Jennifer Farley says
I’m so happy you liked it!
Amy Morris says
Yummmm….. A great Valentine’s dinner thanks to this recipe!! My husband says “better than Timbuktu!!!” I followed the recipe and served with a homemade lemon aioli!! Thank you SOOOO MUCH for sharing!! These will forever be in my recipe book!! Cheers!!!
Jennifer Farley says
This made my day! I’m so happy you liked them :)
Mary says
My mom’s from Sykesville, Maryland. Spent many happy summer afternoons & evenings there at my grandmother’s, either picking steamed crabs around a table with my relatives, or eating the crab in crabcakes or soup. The gal who posted the recipe from the restaurant in Brooklyn? Well, that’s much closer to what I’m used to – crab, a touch of mayo, Saltine crumbs, salt & pepper; maybe a touch of Old Bay. I’m sometimes amazed by the recipes that are supposed to be “THE authentic Maryland crab cake”. What I’m coming to realize is that authentic varies, depending on whatever we grew up with. BTW, my family on that side is from Maryland back to at least the mid-1800s. Thanks!
AGaither says
These look great! I can’t wait to try this recipe… Thanks for sharing..
B neidrauer says
What is fines herbs
Jennifer Farley says
Hi B! It’s a blend of dried herbs that you can find for sale by a few different brands. You can also make it from scratch using what you have, but I can’t say I’ve ever tried this.
Shelley Pedroncelli says
I love crab and can’t wait to try these. Love all the ingredients but one I’m unsure of is ” fine herbs”. Any special brand?? Looks delicious. You can contact me at shelleypedroncellico@gmail.com. Thanks so much for sharing. !!
Jennifer Farley says
Fines Herbs is a dried spice blend. Several brands sell it, but I typically use the one from Spice Island, which is available at my local grocery store. If you have trouble locating it, it’s available for sale online. But it’s made from very basic spices, so you might be able to just make your own! I’ve never tried this, but I’ve seen lots of recipes for it online.
MERCE says
FROM BALTIMORE MD TOO MAKE CRAB CAKES TOO, BUT OMIT THE WORCHESHIRE SAUCE.. THANKS FOR YOUR RECIPE I EAT THEM THE SAME WAY AS YOU