Dining and Cooking
American Recipes

How To Make The Best Crab Cakes Ever! | Maryland Style Crab Cakes



If you have any friends or family from the Maryland or DC area, then you know they do NOT play about their Crab Cakes. I lived in the DC area for a few years and currently live right by the Chesapeake Bay – where Blue Crabs are plentiful and the Crab Cakes are packed with lump crab meat! Let me show you how to #makeithappen

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Shopping List:

Slider Rolls (optional)
1 lb Lump and/or Jumbo Lump Crab Meat
1/2 cup mayo
1 egg
1 tbs dijon mustard
1 tsp Worcestershire sauce
1 tsp hot sauce
1 lemon
1 tbs sweet pickle juice
1 pinch of sugar (as needed)
Old Bay (to taste)
chopped parsley
20-25 saltine crackers (crushed into crumbs) – 1 sleeve of crackers
salt & pepper
Bacon, Lettuce, Tomato (optional for slider)

Tartar Sauce:
1/2 cup mayo
1/4 cup sweet relish
1/2 shallot diced
2 tbsp capers (optional)
1 tbsp white sugar
1 lemon
2 tbsps diced parsley
salt and pepper

Directions:
Crush your crackers into bread crumbs. In a large mixing bowl, make your “sauce” by combining the mayo, worcestershire sauce, hot sauce, lemon juice, sweet pickle juice, dijon mustard, and seasoning. Mix to combine and season to taste. After tasting and adjusting, whisk in 1 egg. Next, fold in your crab meat carefully, so that you do not break apart the large chunks of crab meat. Next, begin to fold in the bread crumbs a little at a time. Once the crab cake mixture holds together, place it in the fridge for 30 minutes.

Next, preheat oven to 450. Add foil to a baking sheet and spray with cooking spray. Melt 1/2 stick of butter in the microwave. Form crab mixture into desired size crab cakes and place on the baking sheet. Top with old bay and place into the oven for 12-15 minutes. Remove from the oven and baste with melted butter. Place under the broiler for 2-5 minutes to finish and brown the top. (Keep an eye on it so it doesn’t brown too much)

how to make crab cakes

39 Comments

  3. Berly

    T.Y. for the tutorial. B u t….. could you please not tap metal cooking utensils on glassware… just don't want glass shards in the food

  5. BIRDMAN 43

    Made these last night! So good Mr. Make!! So first off best chef ever my man, but besides that the tartar sauce recipe is crack!! Amazeballs

  7. E Ford

    Never knew you were here in the DMV!! Explains why my seasonings came so quickly😂Bro you need a food truck or something! Please have a meet & greet this summer at the Harbor, Wharf or somewhere else nice

  10. Donna Dayle

    i thought i had subscribed to you a year ago but apparently not…lol anyway i am subscribing because you put together awesome cooking lessons…and you give us a WRITTEN recipe with ingredients & amounts and you don't waste my time listing 40 sources for their store, makeup, play list and their biography…please keep doing it as is…thanks!

  11. Sally

    Quick story… About 20 years ago the corporate office I worked for was in Cockeysville MD. When I would fly out there, the ladies would make me THE BEST crab cakes. I quit, company went under (I think) lost touch with the ladies. Through the years, I’ve tried to replicate the cakes, no luck. I’ve tried HELLA cakes, never as I remembered them. Fast forward to a week ago. I knew I recognized your very faint accent. When you said you were from the area, we’re making crab cakes, my heart skipped a beat! Made the crab cakes today, not exaggerating… they legit made me cry, took me back to the best crab cakes I’ve ever had, the ladies, the fun we had, Chesapeake Bay, everything. THANK YOU so much. Love everything about your cooking channel, keep up the good work☺️

  15. Diana Hickman

    ❤❤❤❤❤❤ this recipe is bomb 💣 . I don't like crab cakes but after I tried this recipe…… Omg!!! And the tartar sauce. Hellllll yessss!! Can you give me a fresh salmon filet recipe. Thanks again man!!!

  20. Li W

    Made this yesterday and it def brought back memories of visiting the Maryland shore during summers plus one of the most delicious crab cake fests at Baltimore's Inner Harbor as a kid.
    Out here in California there is NOTHING that even comes close.

  22. Charity Davis

    Matt. What part of the DMV area are you from? I have lived in Alexandria, Arlington, and Fairfax. I currently live in Fauquier County.

    Nice to have a neighbor like you.

  25. R B

    I don’t use pasteurized crabmeat. Too watery and I’m born and raised in the DMV. But, I love your cooking. You, AB & Tammy are my 3 go to for recipes.

  35. southern lady

    From Norfolk/ VA Beach area and caught crabs with chicken necks when a kid. I never heard of using Old Bay until I moved to the north. I was taught “ If the fish or seafood is fresh you don’t need Old Bay.” The point being that my grandma saw it as something restaurants used to cover the taste of old seafood, particularly crabmeat. Just a touch of lemon, if that! 🫢🤣😉🤣

  38. Lashawna Brady

    @mr. Make it happen. Great receipe instead of saltines use Ritz crackers they give a better taste kinda elevates. Ritz is the forgotten cracker. I love love love your channel!❤

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