9 precooked crab cakes on a baking tray
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Maryland Crab Cake Recipe with Old Bay Mayo

A delicious Maryland crab cake recipe with old bay mayo made with sweet backfin meat making it perfect for any seafood lover's budget. 
Prep Time10 mins
Cook Time15 mins
Resting time1 hr
Total Time25 mins
Course: Main Course
Cuisine: American, Seafood
Keyword: crab cake, maryland, seafood
Servings: 4 servings
Calories: 464kcal
Author: Ty


  • 1 lb Maryland blue crab meat backfin
  • 20 saltine crackers milled
  • 1/2 c mayo
  • 2 egg yolks
  • 2 tbsp pimentos
  • 2 tsp Old Bay
  • 1 tsp mustard powder
  • 1 tsp dried parsley
  • oil for frying

Old Bay Mayo

  • 1/4 c mayo
  • 4 tbsp butter softened
  • 2 tsp yellow mustard
  • 1 tsp Old Bay
  • 1 tsp worcestershire sauce
  • 1/2 tsp sugar
  • pinch cayenne pepper optional


  • In a mixing bowl add picked/cleaned (see post) crab meat, cracker mill, pimento, yolks, mayo, and spices. Mix thoroughly with a rubber spatula. 
  • Use a standard ice cream scoop to make uniformed patties and place on a baking sheet. Either flatten or round scoops before covering with a piece of wax or parchment paper and place in the refrigerator for at least one hour. 
  • To fry, add oil to a pan or deep fryer and heat to 375. Remove crab cakes from the fridge and add 3-4 to the hot oil being sure that they don't touch. Deep fry for 3 minutes or 2-3 minutes per side if pan frying. 
  • Remove patties from the oil and drain on paper towels. Fry the remaining crab cakes. Serve on a toasted bun with Old Bay mayo.

Old Bay Mayo

  • Whisk together mayo and soften butter until smooth. Add remaining ingredients and blend well. Serve immediately or refrigerate. It will solidify if refrigerated. Allow it to come to room temp for easy spreading. 


Serving: 0g | Calories: 464kcal | Carbohydrates: 13g | Protein: 2g | Fat: 44g | Saturated Fat: 12g | Cholesterol: 53mg | Sodium: 566mg | Potassium: 45mg | Fiber: 0g | Sugar: 2g | Vitamin A: 550IU | Vitamin C: 5.1mg | Calcium: 18mg | Iron: 1.5mg