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Easy Maryland Crab Cakes

Rated as 4 out of 5 Stars

"Delicious and easy fried crab cakes with little filler and a ton of crab flavor."
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55 m servings 287
Original recipe yields 3 servings (6 cakes)


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  1. Mix crab, crushed crackers, egg, mayonnaise, Worcestershire sauce, parsley, seafood seasoning, mustard, lemon zest, and pepper in a large bowl until well combined. Shape into 6 cakes and place in the refrigerator until firm, about 30 minutes.
  2. Pour 1/8 inch vegetable oil into a large iron skillet or frying pan. Heat over medium-high heat.
  3. Remove cakes from the refrigerator and fry in the hot oil until golden brown, 4 to 5 minutes per side.


  • Cook's Note:
  • You can use Miracle Whip® in place of mayonnaise if preferred.
  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

Per Serving: 287 calories; 10.5 9.4 36.8 179 1058 Full nutrition

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Excellent crab cakes and so easy. Everyone loves them. When I make them they get eaten as soon as they come out of the pan!

Leave out the crackers and use lump crabmeat if you want real Maryland crabcakes.