Maryland Style Lump Crab Cakes

If you love crab cakes as much as me, you will want to make this recipe. The ingredients are simple but I add two items that may differ from other crab cake recipes. 

One of the special ingredients is cream cheese. A cook in Ocean City, Maryland told me about this as I was eating thier signature crab dip bread bowl. Another ingredient you find in this one is a slice of bread, which replaces the standard bread crumbs or Panko style crumbs. 

Another thing I would add to what makes a crab cake turn out better is the oil you cook it in and the type of pan you use. 

For me, I like to add bacon grease as my cooking oil or even add it to the olive oil.  It give the cake a better flavor.  As for the pan, a good old cast iron pan makes the best golden brown crab cakes. 

This recipe is a cookout pleaser!

Basket of Crabs
Blue claw crabs waiting to be cooked.

Try this recipe the next time you have a bunch of crabs. Steam them and pick out a bowl full of meat for this easy to cook, moist and lumpy crab cake.

Lump crab meat, Maryland style crab cakes

Lump Crabmeat Maryland Style Crab Cake

This crab cake recipe is sure to beat all the others. With two ingredients that you won't find in other crab cake recipes. Both of which you most likely have.
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 6


  • 2 Large Fresh Egs
  • 2 1/2 Tablespoons Mayo (Hellman's or Dukes is best)
  • 1 Tablespoon Cream Cheese
  • 2 Teaspoons Dijon Mustard
  • 1 Teaspoon Worcestershire sauce
  • 2 Teaspoons Old Bay Seasoning (Coming Soon Baymans Blend)
  • 1/4 Teaspoon Sea Salt
  • 1/2 Cup Finely chopped celery
  • 2 Tablespoons Finely chopped fresh parsley
  • 1 pound Lump crab meat
  • 1 slice Bread
  • 1/2 cup Vegatable or Olive Oil (Bacon grease/lard is best if you have it)


  • Combine the eggs, mayonnaise, cream cheese, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl. and mix well.
  • Take slice of bread and a pizza cutter and shread the bread into small pieces.
  • In another bowl add crab meat, shreaded slice of bread and blend together. Don't breakup too much of the crab meat. You want it lumpy.
  • Add the crab meat mixture to the main bowl of ingredients. Fold the mix together being gentle not to break up the crab meat.
  • Shape into cakes. Place on a sheet of foil.
  • Place the crab cakes in the refrigerator for about an hour to firm up.
  • Preheat a large nonstick pan (I use a cast iron pan) over medium heat and coat with oil.
  • When the oil is hot, place the crab cakes in the pan and cook until golden brown. (about 3-4 minutes per side)
  • Serve the crab cakes warm.
    Easy to make crab cakes


The trick to making the best crab cakes, in my opinion is cooking in bacon grease in a cast iron pan. By using the slice of bread, you don’t have that mealy-gritty breadcrumb texture and it helps to make the cake lumpy as it should be. 
The cream cheese is a twist, and it keeps the crab cakes moist. It was a little trick I learned from a cook in Ocean City, Maryland. 
You can serve on lettuce, over french fries or as I like it on a Kaiser Roll with Baymen’s Blend-mayo mix. 
Keyword crab, crab cake, old bay seasoning, seafood

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Easy Moist Lump Crab Cakes
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