Maryland Crab Cakes | Ocean City | RTX Traveler Magazine

The blue crab is considered the tastiest of crab species, which is lucky for anyone visiting Ocean City as their native habitat includes the Chesapeake Bay. If you’ve never had crab cakes made with fresh lump crab meat and no filler (as they are prepared at many inland eateries), then you will be amazed at the difference.

Whether you crave a “Boardwalk Style” crab cake on a bun, or a plated “Restaurant Style” dish, you can easily make your own version of this Ocean City classic to relive those beach memories any time you like.


  • 1 pound fresh lump crab meat
  • 1 cup low-fat mayonnaise
  • 1 tablespoon Dijon or dry mustard
  • 1 egg, beaten
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • Juice of lemon
  • 7 Saltine crackers, crushed
  • 2 tablespoons fresh minced parsley


  • Put crab meat in a medium bowl.
  • Mix remaining ingredients in a small bowl.
  • Add ingredients to crab and chill for 2 hours.
  • Form into 6 to 8 cakes.
  • Place on buttered sheet pan and bake at 450 degrees until golden brown.


  • Crab cakes can also be deep-fried, pan-fried or broiled.
  • Be careful not to over-mix the delicate crab meat.
  • Some cooks prefer using 2 slices of white bread torn into pieces instead of crackers.
  • For an extra kick, add a dash of your favorite hot sauce.

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