Maryland Crab Cakes: 13 Restaurant-Worthy Holiday Recipes, From Classic Lump to Mini Party Bites

Maryland crab cakes are the holiday splurge that feels like a night out without leaving home. Around the Chesapeake Bay, families have served them for generations, packed with sweet lump crab and held together with only a little mayonnaise, mustard, egg and crumbs. Interest is climbing again: on Google Trends, Maryland crab cakes and air fryer crab cakes both show up as breakout topics, and the most popular home recipes online carry hundreds to more than a thousand ratings each. For Christmas Eve, New Year’s Eve or a party platter, a few golden crab cakes make any table feel special. Here are 13 ways to make them, from classic lump and broiled cakes to mini bites, sliders, Benedict, budget zucchini cakes and the sauces that go with them, each with what you will need and easy steps..

Classic Maryland Crab Cakes With Big Lump Crab

Classic Maryland crab cakes are all about the crab. Locals judge a good one by how little filler they can see, so the cake should look like big chunks of sweet white meat barely held together. A spoon of mayonnaise, a little mustard, one egg, a few cracker crumbs and a shake of seafood seasoning are all you need. Mix gently so the lumps stay whole, chill the cakes so they hold their shape, then sear them until the outside is deep golden and crisp. Serve with lemon and a creamy sauce..

You will need: 1 pound lump crab meat, 1/3 cup crushed saltine crackers, 1/4 cup mayonnaise, 1 egg, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 to 2 teaspoons seafood seasoning, 1 tablespoon chopped parsley, lemon juice, butter or oil for the pan, lemon wedges.

How to make it: 1. Pick through the crab for bits of shell, keeping the lumps as whole as you can. 2. Whisk the mayonnaise, egg, mustard, Worcestershire, seasoning, parsley and a squeeze of lemon. 3. Gently fold in the crab and cracker crumbs, then shape 6 thick cakes without packing them hard. 4. Chill for at least 30 minutes so they hold together. 5. Sear in butter and oil over medium heat for 4 to 5 minutes per side until deep golden.

Broiled Maryland Crab Cakes the Baltimore Way

In many Baltimore restaurants, broiled Maryland crab cakes are the order of choice, because the broiler browns the top without frying away the delicate flavor. According to the history of the crab cake, the name was printed as “Baltimore crab cakes” in a 1939 cookbook, and the city has been proud of them ever since. A broiled cake is softer and more tender than a pan-fried one, with a lightly crisp, buttery top. Brush on melted butter, slide them under the heat and serve with a simple aioli.

You will need: 1 recipe classic crab cake mix (lump crab, mayonnaise, egg, mustard, cracker crumbs, seafood seasoning), 2 tablespoons melted butter, a squeeze of lemon, chopped parsley or thyme, aioli or tartar sauce for serving.

How to make it: 1. Shape the crab mix into 4 large, tall cakes and chill for 30 minutes. 2. Heat the broiler with a rack about 6 inches from the heat. 3. Set the cakes on a buttered baking sheet and brush the tops with melted butter. 4. Broil for 8 to 12 minutes, without flipping, until the tops are golden and the centers are hot. 5. Finish with lemon and herbs and serve with aioli.

Baked Maryland Crab Cakes on a Sheet Pan for a Crowd

When you are feeding a big holiday crowd, baked Maryland crab cakes on a sheet pan are the easiest way to serve everyone at once. There is no standing over a skillet and no splatter, and every cake comes out the same size and color. Smaller scoops bake faster and stay crisp at the edges, which makes them perfect for a buffet. Line the pan with parchment, brush the tops with a little butter and bake in a hot oven until golden. Keep them warm in a low oven while guests arrive.

You will need: 2 pounds crab meat, 2/3 cup cracker or panko crumbs, 1/2 cup mayonnaise, 2 eggs, 2 teaspoons Dijon mustard, 2 teaspoons seafood seasoning, 2 tablespoons chopped parsley, melted butter, lemon wedges.

How to make it: 1. Heat the oven to 425 F and line two sheet pans with parchment. 2. Mix the mayonnaise, eggs, mustard, seasoning and parsley, then fold in the crab and crumbs. 3. Scoop into 24 small mounds with an ice cream scoop and flatten slightly. 4. Brush with melted butter and bake for 12 to 15 minutes until golden at the edges. 5. Hold in a 200 F oven for up to 30 minutes and serve with lemon.

Air Fryer Maryland Crab Cakes

Air fryer crab cakes have become one of the fastest rising crab cake searches, and it is easy to see why. The hot circulating air gives you a crunchy golden crust with only a light spray of oil, and the cakes are ready in about ten minutes. Because the basket is small, cook them in batches and leave a little space between each cake so the air can move. A short chill before cooking helps them hold together. Rest them on a rack for a minute so the bottoms stay crisp.

You will need: 1 pound lump crab meat, 1/3 cup panko, 1/4 cup mayonnaise, 1 egg, 1 teaspoon Dijon mustard, 1 teaspoon seafood seasoning, chopped chives or parsley, cooking spray, lemon wedges, tartar sauce.

How to make it: 1. Mix the mayonnaise, egg, mustard and seasoning, then fold in the crab, panko and herbs. 2. Shape 6 cakes and chill for 30 minutes. 3. Heat the air fryer to 375 F and lightly spray the basket and the cakes. 4. Cook in a single layer for 10 to 12 minutes, turning once halfway, until golden. 5. Rest on a rack for a minute and serve with lemon and tartar sauce.

Mini Crab Cake Bites With Remoulade for Holiday Parties

Mini crab cake bites are the party appetizer that disappears first. Each one is just two bites, so guests can eat them standing up with a drink in the other hand. Make the mix a day ahead, shape small rounds, then pan-fry or bake them right before the party starts. A tiny dollop of remoulade and a sprig of dill on top makes the platter look festive with almost no effort. If you love a seafood spread, they sit nicely next to shrimp cocktail and other holiday finger foods.

You will need: 1 pound crab meat, 1/2 cup panko, 1/4 cup mayonnaise, 1 egg, 1 teaspoon mustard, 1 teaspoon seafood seasoning, 1 tablespoon chopped chives, oil for the pan, remoulade, fresh dill, cocktail picks, lemon wedges.

How to make it: 1. Mix all the cake ingredients gently and chill for 30 minutes. 2. Shape into about 30 small rounds, roughly 1 1/2 inches wide. 3. Pan-fry in a thin layer of oil for 2 minutes per side, or bake at 425 F for 10 minutes. 4. Top each bite with a small dollop of remoulade and a sprig of dill. 5. Add cocktail picks and serve warm with lemon wedges.

Crab Cake Sliders on Soft Rolls

Crab cake sliders turn a fancy dinner into easy party food. Small golden Maryland crab cakes sit on soft buttery slider buns with crisp lettuce, a thin slice of tomato and a swipe of creamy sauce. They are perfect for a New Year’s Eve spread or a game night, because guests can grab one and keep talking. Toast the buns in a dry pan so they do not get soggy, and keep the crab cakes a little smaller than the bread so every bite has some of everything. Serve with pickles and lemon.

You will need: 12 small crab cakes (from 1 pound crab meat), 12 soft slider buns, butter lettuce, 2 tomatoes, remoulade or tartar sauce, dill pickle spears, lemon wedges, small wooden picks.

How to make it: 1. Shape and cook 12 small crab cakes in a skillet or in the oven. 2. Split and toast the slider buns in a dry pan until golden. 3. Spread sauce on both halves of each bun. 4. Layer lettuce, a crab cake and a slice of tomato, then add the top bun. 5. Hold each slider with a pick and serve with pickles and lemon.

Crab Cake Benedict for Christmas Brunch

Crab cake Benedict is the brunch dish that makes Christmas morning feel like a celebration. A crisp crab cake replaces the usual ham on a toasted English muffin, then a soft poached egg and silky hollandaise go on top. The runny yolk mixes with the sauce and the sweet crab for a rich, special bite. To keep the morning calm, cook the crab cakes the night before and warm them in the oven while you poach the eggs. Finish with chives and a pinch of paprika.

You will need: 4 crab cakes, 2 English muffins (split and toasted), 4 eggs, a splash of vinegar, hollandaise (3 egg yolks, 1/2 cup melted butter, 1 tablespoon lemon juice, salt), chives, paprika.

How to make it: 1. Warm the crab cakes in a 350 F oven for 10 minutes. 2. Blend the egg yolks and lemon juice, then slowly drizzle in hot melted butter until thick. 3. Poach the eggs in barely simmering water with a splash of vinegar for 3 minutes. 4. Set a crab cake on each toasted muffin half and top with a poached egg. 5. Spoon over hollandaise and finish with chives and paprika.

Maryland Crab Cakes With Poached Eggs and Spinach

For a lighter brunch plate, serve Maryland crab cakes on a bed of fresh spinach with poached eggs and roasted tomatoes. The greens and the juicy tomatoes balance the rich crab, and it looks beautiful on a holiday table. This plate also works for a relaxed lunch the day after a party, using any crab cakes left over from the night before. Roast the tomatoes until they just burst, dress the spinach with lemon and olive oil, and add a spoon of bright sauce over the eggs.

You will need: 4 crab cakes, 4 eggs, 4 cups baby spinach, 1 cup cherry tomatoes, olive oil, lemon juice, salt and pepper, a spoon of hollandaise or lemon aioli, microgreens or chives.

How to make it: 1. Roast the tomatoes with olive oil and salt at 425 F for 10 minutes. 2. Warm or cook the crab cakes until hot and crisp. 3. Toss the spinach with lemon juice, olive oil, salt and pepper. 4. Poach the eggs for 3 minutes in barely simmering water. 5. Plate the spinach, crab cakes, eggs and tomatoes and spoon sauce over the eggs.

Diner-Style Crab Cake Platter With Fries and Slaw

Up and down the East Coast, the crab cake platter is a diner classic: two crisp cakes, a pile of fries, a cup of creamy coleslaw and a little tub of tartar sauce. Sweet potato fries add color and a hint of sweetness that goes beautifully with the salty crust. It is the kind of meal people still talk about after a beach trip. If you are planning a bigger seafood night, pair it with a seafood boil at home and let everyone pick their favorite.

You will need: 4 crab cakes, 2 large sweet potatoes, oil, salt, 3 cups shredded cabbage, 1/3 cup mayonnaise, 1 tablespoon vinegar, 1 teaspoon sugar, tartar sauce, lemon wedges.

How to make it: 1. Cut the sweet potatoes into fries, toss with oil and salt and bake at 425 F for 25 minutes. 2. Stir the mayonnaise, vinegar, sugar and a pinch of salt, then toss with the cabbage. 3. Pan-fry the crab cakes until golden on both sides. 4. Pile the fries, slaw and crab cakes onto each plate. 5. Serve with tartar sauce and lemon.

Zucchini ‘Crab’ Cakes, the Budget Favorite

Zucchini ‘crab’ cakes are the clever budget version that home cooks have loved for decades, and one popular online recipe has more than 1,500 ratings. There is no crab at all. Shredded zucchini, bread crumbs, egg and seafood seasoning give you the same golden crust and familiar flavor for a fraction of the price. They are a smart way to use a big pile of zucchini, and they make an easy meatless side for a holiday buffet. Squeeze the zucchini very dry so the cakes stay crisp.

You will need: 2 1/2 cups shredded zucchini, 1 cup seasoned bread crumbs, 1 egg, 2 tablespoons mayonnaise, 1 tablespoon melted butter, 1 teaspoon seafood seasoning, 1/4 cup minced onion, oil for frying, lemon wedges.

How to make it: 1. Salt the zucchini, wait 10 minutes, then squeeze out as much water as you can. 2. Mix with the egg, mayonnaise, butter, onion, seasoning and bread crumbs. 3. Shape into 8 patties and chill for 15 minutes. 4. Fry in hot oil for 3 to 4 minutes per side until deep golden. 5. Drain on paper towels and serve with lemon and a creamy sauce.

Lion’s Mane Mushroom ‘Crab’ Cakes

Lion’s mane mushroom ‘crab’ cakes are one of the newest twists, and searches for them have been rising fast. This shaggy white mushroom pulls apart into soft shreds that look and feel a lot like lump crab, so it is a favorite for meatless holiday menus. Tear it into pieces, cook out the moisture in a dry pan, then season it just like real crab cakes. The result is golden, tender and savory. Check your guests for food allergies, and buy mushrooms from a trusted grocer.

You will need: 12 ounces lion’s mane mushroom, 1 tablespoon butter, 1/3 cup panko, 3 tablespoons mayonnaise, 1 egg, 1 teaspoon Dijon mustard, 1 teaspoon seafood seasoning, 1 tablespoon chopped parsley, lemon juice, oil for the pan.

How to make it: 1. Tear the mushroom into small shreds by hand. 2. Cook in a dry skillet for 6 to 8 minutes until the liquid cooks off, then add the butter and cool. 3. Mix with the mayonnaise, egg, mustard, seasoning, parsley, lemon and panko. 4. Shape 6 cakes and chill for 20 minutes. 5. Pan-fry for 3 to 4 minutes per side until golden and serve with remoulade.

Cajun Remoulade for Maryland Crab Cakes

A spoon of Cajun remoulade takes Maryland crab cakes in a Southern direction. This creamy sauce from Louisiana is tangy, a little spicy and full of chopped pickles, herbs and capers. It has more personality than plain tartar sauce, and its pinkish color looks lovely next to golden crab cakes on a party platter. Make it at least an hour ahead so the flavors blend, and keep it cold until serving. Leftover remoulade is also great on sandwiches, fries and roasted vegetables.

You will need: 1 cup mayonnaise, 2 tablespoons Creole or grainy mustard, 1 tablespoon chopped pickles, 1 tablespoon capers (chopped), 1 teaspoon paprika, 1/2 teaspoon Cajun seasoning, 1 small garlic clove (grated), 1 tablespoon chopped parsley, lemon juice, hot sauce to taste.

How to make it: 1. Stir the mayonnaise and mustard together in a bowl. 2. Add the pickles, capers, garlic, parsley, paprika and Cajun seasoning. 3. Season with lemon juice and a few dashes of hot sauce. 4. Cover and chill for at least 1 hour. 5. Serve in a small bowl beside the crab cakes.

Classic Tartar Sauce for Crab Cakes

Tartar sauce is the classic partner for Maryland crab cakes, and homemade tastes far fresher than anything from a jar. It is simply mayonnaise with chopped pickles, a little onion, fresh herbs and a squeeze of lemon, ready in five minutes. For a lighter dip, swap half the mayonnaise for plain yogurt. Make a big bowl for the holidays, because it also goes with fried fish, fries and shrimp. A quick tip for any crab cake recipe: spread the crab on a tray and feel for bits of shell before you mix.

You will need: 1 cup mayonnaise, 1/4 cup finely chopped dill pickles, 1 tablespoon minced onion or shallot, 1 tablespoon chopped fresh dill or parsley, 1 tablespoon capers (optional), 1 tablespoon lemon juice, salt and pepper.

How to make it: 1. Finely chop the pickles, onion, herbs and capers. 2. Stir everything into the mayonnaise. 3. Season with lemon juice, salt and pepper. 4. Chill for 30 minutes so the flavors come together. 5. Serve with crab cakes, fried fish or fries.