Worn Slap Out

  • Home
  • Meet Kathryn
  • Say Hey!
  • Breakfast
  • Sides + Appetizers
  • Soups + Salads
  • Weeknight Dinners
  • Make Ahead Meals
  • Desserts
menu icon
go to homepage
  • Recipe Index
  • Meet Kathryn
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • Meet Kathryn
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Seafood

    John's Maryland Baked Crab Cakes

    Published on Sep 14, 2020 · Modified on May 10, 2024 by Feast - Leave a comment · 24 Comments

    1796 shares
    • Share
    • Tweet
    • Email
    ↓ Jump to Recipe

    Maryland born and bred, these are my husband's Maryland Baked Crab Cakes, using jumbo lump crab meat and very little filler!

    I know I've written before how some of the dinner staples we enjoy are some of the hardest for me to write about because I feel like no words could do the meal justice or convey just how much I love the recipe. This recipe for Maryland Crab Cakes is not even my own -- it's my husband's -- but it's a favorite in our household. It's also one of the few times you'll catch me eating mayonnaise willingly (this cole slaw being one of the others).

    This time the Southerner has to learn from a native Marylander to learn how to make the best crab cakes. I didn't say this was going to become the norm...I just said I'm listening to my husband for just this one recipe. Don't want anyone getting any ideas or anything.

    side view of fully baked crab cake on baking sheet with parsley on top

    Want to Save This Recipe?

    Enter your email below, and I'll send it to you. Plus, you'll get delicious new recipes from me!

    Please enable JavaScript in your browser to complete this form.
    Loading

    By submitting this form, you consent to receive emails from Worn Slap Out

    What makes a great Maryland crab cake?

    • Plenty of Old Bay. Old Bay is the official spice of Maryland and if it's actually not, then it should be. Do states have official spices?
    • Uses jumbo lump crab meat. These crab cakes use those big, off-white hunks of crab meat, not the little tiny pieces of crab meat. This is a serious crab cake.
    • Not a lot of filler. There's only ¼ cup of Saltine crackers used here -- no breadcrumb nonsense.
    • Large and in Charge. These crab cakes are formed in a dome-shape and are large and in charge. There's plenty of surface area for the edges to be crispy while the inside is tender.
    1 pound can of jumbo lump crabmeat

    How to Make Crab Cakes with Canned Crab

    It's as easy as throwing all of the ingredients in a bowl (minus the butter) then using your hands or a spoon to mix everything together.

    Form medium-sized mounds (I like them with a dome instead of super flat...but that's, again, how my husband makes them. You do you.) in the palm of your hand. Transfer to a baking sheet. Add a stick of butter on top, sprinkle even more Old Bay on top of that...and HELLO! Into the oven they go for a few minutes before they bathe under the broiler for a couple more minutes to get the tops extra crispy.

    How easy is this recipe?!

    side shot of crab cake with pad of butter and old bay on top before going in the oven

    How to Keep Crab Cakes from Falling Apart

    This is one of the most commonly asked questions -- and the answer is you don't! These crab cakes have very little filler (only ¼ cup of saltine crumbs), so when you form them into mounds, all the ingredients won't form perfectly formed cakes. They should barely just be shapeable in your hands and from your palm, slide them on your baking sheet.

    If your crab cakes don't hold any shape whatsoever, no biggie. Throw the crab cake mixture in the refrigerator for at least 20 minutes before trying again.

    Once the crab cakes are the in the oven, the heat will start binding the ingredients together, so you're left with a solid crab cake, not a pile of messy crab meat.

    aerial shot of lots of bowls with ingredients: can of crab meat, mayonnaise, parsley, saltine crumbs, egg, old bay, dry mustard, worchestire, and lemon.

    How Long Should You Cook Crab Cakes at 425˚F?

    Bake them for 10 minutes and then stick them under the broiler for an additional 2-3 minutes.

    What is the best meat to use for crab cakes?

    Definitely use jumbo lump crab meat. Jumbo lump crab meat comes from the crab's fin muscles, so you need a lot of a crab's fin meat to make crab cakes. This is why this is the most expensive crab meat. It's also the most delicious though.

    Jumbo lump crab meat gives you those big bites of off-white crab (not the grey stuff), which is the best part about the cakes. It's well worth the additional dollars. We get ours from Whole Foods -- right near the seafood counter.

    up close flat lay of crab cake on white  square plate with two lemon wedges next to plate

    What to Serve Alongside

    Wondering what to serve with your baked crab cakes? Corn is the most obvious and the most delicious crab cake dinner side, but there's so many:

    • Healthy Corn and Zucchini Chowder
    • Corn and Zucchini Fritters
    • Southern Corn Pudding -- if you've never had it, you're missing out!
    • Delicious Cole Slaw -- this one from Chick-Fil-A (RIP, cole slaw!)
    • Superfood Kale Salad -- one of my most popular recipes ever.
    • Fresh Corn Salsa
    crab cake on stack of white square plates covered with parsley on other crab cakes on baking sheet in background

    Let's soak up these last few days of summer!

    xox,

    kathryn

    As always, if you make anything from the blog, be sure to let me know! I love hearing from you in the comments on this post below or find Worn Slap Out on Facebook, Instagram, or Pinterest!

    John's Maryland Baked Crab Cakes

    Maryland born and bred, these Maryland Baked Crab Cakes are my husband's secret recipe -- and obviously the best around!
    4.77 from 17 votes
    Print Pin Rate
    Prep Time: 5 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 5 large crab cakes
    Prevent your screen from going dark

    Ingredients

    • 1 pound jumbo lump crab meat
    • 1 egg, beaten
    • 2 teaspooons Worcestershire sauce
    • 1 teaspoon dry mustard
    • 2 Tablespoos mayonnaise
    • 2 teaspoons lemon juice
    • 1 Tablespoon Dijon mustard
    • ¼ cup saltine crackers, crushed
    • 1 Tablespoon Old Bay, plus more for on top
    • 1 Tablespoon unsalted butter, sliced into 5 pads
    • parsley, chopped (optional for garnish)

    Instructions

    • Preheat oven to 425˚ F. Line a baking sheet with parchment paper or aluminum foil for easy clean-up.
    • Add all ingredients except for the butter in a bowl. Mix with hands or spoon until all ingredients are combined. Form into 5 medium-sized mounds (the won't be too moldable because there's little filler -- that's okay. If you can't even form a mound without the cake falling apart, stick in the refrigerator for at least 20 minutes). Transfer each cake to baking sheet. Place pad of butter on top of each crab cake. Sprinkle additional Old Bay on top of the butter.
    • Bake for 10 minutes. Stick under the broiler for an addition 3-5 minutes. Let cool for a few minutes before serving! Enjoy!

    Notes

     
    Make Ahead: Make crab cakes (don't bake) the night before you're going to eat them. 
    Leftovers: These crab cakes keep really well. Reheat in the microwave or place them back in the oven at 350˚ for about 15 minutes. 
    Tried this recipe?Mention @wornslapout or tag #wornslapout!

    More Seafood

    • Crunchy Pecan Crusted Halibut
    • Healthy and Easy Shrimp Salad Recipe
    • Healthy Baked Teriyaki Salmon (20 minutes!)
    • Roasted Salmon with Corn, Tomato, and Avocado Salsa

    Comments

      4.77 from 17 votes (9 ratings without comment)

      Let Me Know What You Think! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Lizet says

      September 16, 2020 at 3:02 pm

      5 stars
      I bought frozen crab cakes the other day. That was our first time eating and buying one, but I have to say that it wasn't very tasty. There was no flavor to it.
      We are going to try your recipe. Doesn't look complicated, and it doesn't have too many ingredients.
      We'll let you know how we like it.

      Reply
      • Kathryn says

        September 18, 2020 at 9:32 pm

        You've definitely got to try these, Lizet! You'll like them WAY more!

        Reply
    2. Erika says

      September 18, 2020 at 11:34 am

      5 stars
      I've never made my own homemade crab cakes, but I want to give your recipe a try. These look delicious!

      Reply
      • Kathryn says

        September 18, 2020 at 2:40 pm

        Give it a try! They're so crazy easy to make.

        Reply
    3. Andrea Metlika says

      September 18, 2020 at 11:41 am

      5 stars
      These sound fantastic! I love that they are about the meat and not the fillers. Delicious!

      Reply
      • Kathryn says

        September 18, 2020 at 2:40 pm

        100% -- nobody needs fillers when you're using jumbo lump crab meat!

        Reply
    4. Jess says

      September 18, 2020 at 12:06 pm

      5 stars
      I have always been a little too intimidated to make crabcakes at home but your directions make me feel ready to conquer it! Your step-by-step directions are clear and give me the confidence I have been needing to make this delicious meal.

      Reply
      • Kathryn says

        September 18, 2020 at 2:40 pm

        Yes -- don't be intimidated. You got this!

        Reply
    5. Beth says

      September 18, 2020 at 12:32 pm

      5 stars
      One of our all time favorite foods! These look so good, I'm going to have to try John's recipe! Thanks for sharing!

      Reply
      • Kathryn says

        September 18, 2020 at 2:39 pm

        Yay! Hope you love them, too!

        Reply
      • Mary Jean Chaney says

        September 27, 2020 at 8:52 pm

        I have made these crab cakes and they are delicious. I have loved.in MD my whole life and I know a good crab cake! And this is a WINNER!

        Reply
        • Kathryn says

          September 29, 2020 at 10:52 pm

          Yay! Thanks Mary Jean! I'm so happy you love them, too!

    6. Vicky says

      September 18, 2020 at 1:25 pm

      5 stars
      Next time I'm hungry for crab cakes I'm going to stay in and make these instead of going out to a restaurant for them!

      Reply
      • Kathryn says

        September 18, 2020 at 2:39 pm

        They really are the best around! 🙂

        Reply
    7. Carole says

      October 01, 2020 at 3:21 pm

      Using your recipe to make our MD crabcakes for my daughter's wedding in San Diego. Gotta show those Californians what a REAL crabcake is!

      Reply
      • Kathryn says

        October 03, 2020 at 11:08 pm

        Oh my gosh, Carole! What an honor this is! And I'm glad you're showing those Californians the good stuff! 🙂

        Reply
    8. Lisa Killian says

      October 09, 2020 at 1:01 am

      5 stars
      I still need to get around to making these- but man everytime I look at these pictures I just know I need to make them asap!

      Reply
      • Kathryn says

        October 09, 2020 at 9:49 pm

        Yesss! You definitely do, Lisa! You'll love them!

        Reply
    9. Paul says

      March 17, 2021 at 8:46 pm

      5 stars
      That's a true Maryland recipe. Its the mustard that brings it home, and if course the Old Bay. Can't wait for summer so I can pick my own crabmeat. Nice job!

      Reply
      • Kathryn says

        March 17, 2021 at 11:12 pm

        Thanks, Paul! I'm so glad you approve! I'm definitely biased but these crab cakes ARE the best.

        Reply
    10. Cathy says

      April 25, 2021 at 4:55 pm

      I use the ingredients exactly. The only thing I do differently is I mix the saltines and crab meat in one bowl and the other ingredients in a separate bowl. I pour the mixture over the crab and combine everything. I cover the mixture and put it in refrigerator for at least and hour or 2. Then I make the cakes snd put them in the oven as directed. They are so delicious!

      Reply
      • Kathryn says

        April 25, 2021 at 5:18 pm

        Sounds great, Cathy!

        Reply
    11. Dru says

      December 21, 2021 at 7:09 am

      Can’t wait to try this for Christmas Eve. I am unable to select “2x” to double the recipe. Of course I can do this on my own but will the cooking time vary? Also what would be the cooking time if I made 10 smaller cakes rather than 5 large.
      Thank you.

      Reply
      • Kathryn says

        December 26, 2021 at 10:39 pm

        Sorry you can't change the 2x feature (for some reason it's working on my end), but I'm glad you emailed me directly. Hope you enjoyed them. We made the crab cakes for Christmas Eve dinner!

        Reply
    picture of kathryn, owner of worn slap out food blog.

    Hi, I'm Kathryn!

    Welcome to Worn Slap Out, a Southern-inspired recipe corner for busy people on the go. As a mom of two littles who also loves food, I need meals on the table ASAP but I also want to eat well. Here, you'll find quick, easy, and reasonably healthy meals you can make in a flash. Other loves include Georgia football, cake of all kinds, and elastic waistbands.


    More about me →

    Popular Recipes

    • large white bowl full of kale, sweet potatoes, goat cheese, applies, wild rice, and almonds.
      Copycat Sweetgreen Harvest Bowl Recipe
    • Easy Caramel Drizzle with Sweetened Condensed Milk
    • Versatile Dutch Oven Pulled Pork
    • Fresh Baked Blueberry Donuts

    Winter Favorites

    • square image of large white plate of rose pasta with parmesan and basil leaf against light blue background.
      Easy Rose Sauce Recipe (20 Minutes!)
    • large yellow dutch oven with chicken and dumplings topped with fresh parsley.
      Dutch Oven Chicken and Dumplings
    • This whole roast chicken made in a cast iron skillet makes for juicy and flavorful meat with crispy crunchy skin. Potatoes, carrots, onions, and garlic are roasted with the chicken making for a complete meal in one skillet.
      Easy Cast Iron Roast Chicken with Root Vegetables
    • Blue Dutch oven with large chuck roast submerged in broth and carrots and potatoes.
      Classic Dutch Oven Pot Roast

    Footer

    Sign up for emails and updates!

    Sign me up!
    • Privacy Policy
    • Get in touch
    • Disclaimer
    • Terms & Conditions
    • ↑ back to top

    Copyright © 2025 - As an Amazon Associate I earn from qualifying purchases.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.