• Use minimal filler: The less breading, the better. The goal is to let the crab shine.
• Don’t overmix: Keep those beautiful chunks of crabmeat intact.
• Chill before frying: Helps the cakes hold together and develop a firm texture.
• Fresh crab is best: If you can, use fresh lump crabmeat from the seafood counter for authentic Maryland flavor.

Serving Suggestions

Serve your Maryland Crab Cakes with coleslaw, corn on the cob, or a simple green salad. For a full coastal feast, add hush puppies, roasted potatoes, or a drizzle of lemon butter sauce.

Why This Recipe is a Classic

This version stays true to Maryland tradition — crisp on the outside, tender inside, and bursting with real crab flavor. It’s an elegant yet comforting dish that celebrates simplicity and freshness. Every bite is a reminder of ocean breezes, dockside dining, and that unmistakable Chesapeake Bay charm.

Would you like me to include a baked version of this recipe too (less oil, same flavor)?