Maryland Crab Cakes Recipe

Don’t skimp. This recipe calls for REAL crab meat, fresh picked if possible and Old Bay Seasoning.

It’s what give it that authentic Eastern Shore flavor. Double or triple this recipe as needed for guests.


- Lump crabmeat - Milk - Saltine crackers - Scallions - Unsalted butter - Egg yolk - Mayo - Dijon mustard - Hot sauce - Old Bay seasoning - Lemon wedges


Combine the crabmeat and milk in a bowl and soak for 20 minutes in the fridge, making sure the crabmeat is submerged.

Drain and press out excess liquid. Lay crab on a paper towel lined plate and pat dry.

Combine the scallions, butter, egg yolk, mayo, hot sauce, and Old Bay. Fold in 3 tbs of the crushed crackers and the crab meat.

Using your hands, form the mixture into 2 large portions. Press the bottom flat and leave the topped domed.

Using a small plate, spread the rest of the cracker crumbs in an even layer. Gently, press the crab cakes into the crumbs to coat the top and bottom.

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