Crisp on the Outside, Tender on the Inside—A Coastal Favorite Made Clean and Simple

There’s nothing quite like a true Maryland crab cake—light, flaky, and full of sweet lump crab meat, with just enough seasoning to let the seafood shine. This recipe is a cleaner take on the Chesapeake Bay classic, made without fillers or deep frying, and it’s every bit as delicious.

I first made these crab cakes after a family trip to Annapolis, where we sampled a dozen different versions. The best ones were always the simplest—more crab, less breading, and a perfect golden crust. That’s exactly what you’ll get here.

These crab cakes are perfect for a light dinner, brunch, or served over greens with a drizzle of lemony dressing. Fancy enough for guests, easy enough for weeknights.

Ingredients

• 1 lb lump crab meat (look for wild-caught, refrigerated—not canned shelf-stable)

• 1 egg

• 2 tablespoons mayonnaise (or Greek yogurt for a lighter version)

• 1 teaspoon Dijon mustard

• 1 teaspoon Worcestershire sauce

• ½ teaspoon Old Bay seasoning

• ¼ teaspoon garlic powder

• ¼ teaspoon sea salt

• ⅓ cup almond flour or whole grain breadcrumbs

• 1 tablespoon chopped parsley

• 1 tablespoon lemon juice

• Olive oil or avocado oil, for pan-searing

Instructions

1. Prep the Mixture: In a bowl, whisk together egg, mayo, mustard, Worcestershire, Old Bay, garlic powder, salt, lemon juice, and parsley. Gently fold in crab meat and almond flour. Be careful not to break up the crab too much.

2. Chill: Form mixture into 6 patties. Place on a parchment-lined plate and refrigerate for at least 30 minutes (helps them hold their shape).

3. Cook: Heat a nonstick skillet over medium heat and add a drizzle of oil. Cook crab cakes 3–4 minutes per side until golden and crisp.

4. Serve: Serve warm with lemon wedges, a light remoulade or clean tartar sauce, and a simple salad or roasted veggies.

Sarah’s Coastal Cooking Tips

• Use Real Crab: Fresh lump crab meat is key—don’t use imitation or canned if you want that classic flavor.

• Don’t Overmix: Keep the mixture loose and light so your crab cakes stay tender inside.

• Bake Instead: Prefer baking? Pop them in a 400°F oven for 12–15 minutes, flipping once for even browning.

• Make Ahead: Mix and shape the patties ahead of time and cook right before serving.

Why You’ll Love This Recipe

These Maryland crab cakes are crisp, tender, and full of clean, simple flavor that highlights the crab—not the filler. They’re quick to make, full of protein, and feel fancy without the fuss.

One bite and you’ll see why this is a Chesapeake Bay classic for a reason.

Nutrition (Per Crab Cake – serves 6):
Calories: 180
Protein: 17g
Fat: 10g
Carbs: 4g
Fiber: 1g
Sugar: 0g