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
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 :)
JEAN I SOLLY says
I like what I have just seen, the crab cakes, and would like to be included on your list to see more great ideas from you!
Thank you,
Jean
Janet Biersack says
My Husband is a retired Commercial Crabber from New Jersey. This is how we make our Crab cakes too.
Michele says
Looks really good, I’m going to try them.
Sheree says
These sound wonderful! I will have to try them.
Charlene says
I live in Plymouth Massachusetts. Yes, we have lobster but I CANNOT find good lump crab. Do you know of any places down where your from that ship?
Paul Busman says
If I lived up in the Northeast, I’d try lobster cakes. Why not? They should be fantastic and a good way to use “culls”.
Charlene says
My husband dives for all our lobsters. I have made lobster cakes and Lobster everything else. Thats why I would rather try Crab. Just something new for me to try. Thanks for your reply
Mike McConchie says
Need substitute for Mayo. Makes wife ill.
Trish Bell says
Most websites suggest plain nonfat yogurt but there are others. Try doing a Google search.
Leonie Hamlin says
Sounds delicious! Will try some very soon, because I like Crab cakes.
Trudy says
Thank you for the recipe. I will try it because I truly do love Maryland crab cakes!
J. R. says
We ((Maryland) have the best crab cakes !!! I use the
Recipe on the Old Bay can but use crackers instead of bread and no
Milk. No fine herbeds or Italian bread crumbs. They ch
Change the flavor.
Jennifer Farley says
Don’t knock it until you’ve tried it :)
Denice says
Thanks for the recipe.
Steve says
These look delicious! One question, what is “low broil”?
Jennifer Farley says
Most ovens have broilers with two settings: low and high. Does yours only have one setting? If so, I’d use a rack toward the bottom, maybe 1/3 of the way up, and keep a close eye on them to make sure they don’t burn. Low broil still cooks them from above but with a less intense heat.
Nancy Long says
crushed saltines instead of bread crumbs
Jennifer Farley says
Do your thing! We like it this way, but saltines are delicious as well :)
Steve says
Made these tonight. Best crab cakes ever, and I didn’t have to fry them!
Jennifer Farley says
This makes me very happy. Thank you so much for commenting! :)
Barb says
Can’t wait to try these. How do you freeze and then cook them. Do you thaw them first or cook them straight from the freezer?
Jennifer Farley says
Hi Barb! I recommend cooking them first, wrapping individually, and then freezing, as opposed to freezing them raw (which I think is what you’re asking). They reheat so easily in the microwave. I’d try 1 minute at a time, covered, until they’re at a temperature you’re happy with. I’m not sure how well the raw egg would freeze.
Barb says
Thanks so much! Can’t wait to try them.
Doris says
I also use a little lime juice.
The right recipe (as in the recipe above) for Crab Cakes are the BOMB!!
I use cracker crumbs instead of bread crumbs.
I freeze mine uncooked. I do individual patties, like hamburger, put them in Saran Wrap. (I use Tupperware hamburger patty freezer containers). Freeze until frozen, put wrapped patties in a ziploc freezer bag and take out whatever amount pf patties I plan on cooking that day. They freeze and last very well. Dont get freezer burn on them because they are wrapped and frozen.
Carolyn says
Wow these recipes sound amazing!!! You don’t look that old , how did you come up with these holy moly!!! I must try one day !!! There’s another lady on here her name is Jean and her recipes are amazing too , how come I can’t cook like this and I’m an old lady darn it!!! Thank You