These Maryland-Style Crab Cakes are loaded with sweet lump crabmeat, lightly seasoned, and baked to golden perfection. Paired with a tangy Cajun-spiced remoulade sauce, they’re a classic coastal favorite that’s perfect for entertaining or an elegant weeknight dinner.

This is a picture of maryland-style crab cakes with remoulade sauce sitting on a white dish that's on a wicker charger
Screenshot
This is a picture of maryland-style crab cakes with remoulade sauce sitting on a white dish that's on a wicker charger

Maryland-Style Crab Cakes

These Maryland-Style Crab Cakes are loaded with sweet lump crabmeat, lightly seasoned, and baked to golden perfection. Paired with a tangy Cajun-spiced remoulade sauce, they're a classic coastal favorite that’s perfect for entertaining or an elegant weeknight dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Servings 4

Ingredients
  

For the Crab Cakes

  • 1 pound lump crabmeat picked over for shells
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • 1/2 cup breadcrumbs for binding
  • Salt and pepper to taste
  • Cooking spray for baking
  • Fresh Parsley for garnish

For the Remoulade Sauce

  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon capers finely chopped
  • 1 tablespoon sweet pickle relish
  • 1 tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 clove garlic minced
  • 1-2 teaspoons Cajun seasoning adjust to taste
  • Salt and pepper to taste

Instructions
 

  • Preheat oven to 450 degrees Fahrenheit.
  • In a small bowl, whisk together mayonnaise, Dijon mustard, capers, sweet pickle relish, fresh lemon juice, Worcestershire sauce, minced garlic, Cajun seasoning, salt, and pepper.
  • Refrigerate the remoulade sauce while preparing the crab cakes.
  • In a large mixing bowl, combine lump crabmeat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and pepper.
  • Gently fold the mixture together, being careful not to break up the crabmeat.
  • Add in the breadcrumbs and gently mix again.
  • Form the mixture into crab cakes, ensuring they are held together with minimal binding ingredients and place on a parchment lined baking sheet.
  • Spray the crab cakes with olive oil spray then bake in preheated oven for 12-15 minutes until golden brown.
  • Serve the Maryland-style crab cakes hot, with a drizzle of remoulade sauce and garnished with chopped fresh parsley.