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Grilled Maryland Lump Crab Cakes

These Grilled Maryland Lump Crab Cakes are a hit every single time I make them. This classic lump crab cake recipe combines all the flavors of a juicy lemon, fresh parsley, and the deliciousness of Old Bay seasoning. But, most of the flavor comes from the crab meat itself. Make sure to use lump crab meat with very little filler, and bake the cakes in a very hot oven, for the best results.

Grilled Maryland Lump Crab Cakes

I was born in New Orleans, so seafood is in my blood. But Maryland crab cakes are the best recipe for these, even better then the French quarters that has the most delicious seafood on the planet. I have served this recipe now so many times and even people that are not a fan of crab ask me for the recipe. So, I'm super excited to share these Maryland crab cakes with you!

Ingredients: For Grilled Maryland Lump Crab Cakes


  1. Whisk the beaten egg, Dukes mayonnaise, fresh parsley, Dijon mustard, Worcestershire sauce, Old Bay, lemon juice, and flaky salt together in a large mixing bowl. Gently place the crab meat on top, followed by all the cracker crumbs. Very gently and carefully fold together with a large wooden spoon. You don’t want to break up that crab meat, so be as gentle as possible when folding them in.

  2. Cover tightly with saran wrap and refrigerate overnight ( I make these the night before).

  3. Preheat oven to 450°F , then spray your baking sheet with butter.

  4. I use a 1/2 measuring cup to equally measure out the crab cake mixture into 6 equal piles on the baking sheet. Using my hands to form each mound so there aren’t any lumps falling out. Brush each top with melted butter.

  5. Bake for 13-15 minutes or until lightly browned around the edges and on top.

  6. Drizzle each with a squeeze of fresh lemon juice and serve.

  7. They are perfect with cocktail sauce, melted butter or even served with tarter sauce on a bun with your favorite cheese.

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Haley Fox


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