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Traditional Maryland Crab Cake 08:14

Taylor Boudreaux

This seafood staple is made from fresh ingredients and garnished beautifully.

Traditional Maryland Crab Cake 08:14

Taylor Boudreaux

This seafood staple is made from fresh ingredients and garnished beautifully.

Prep Time Cook Time Total Time Serving Size

The Steps

  1. 1. Crack one egg into a medium bowl. Add the mayonnaise and whisk until smooth. 00:55

  2. 2. Add in the Worcestershire sauce, Dijion mustard, lemon juice, thyme, scallion, and Old Bay Seasoning. Whisk together until uniform. 01:55

  3. 3. Add one pound of crab meat into the mixture, double-checking for any shells. Use a spoon to mix together the crab and sauce, careful not to break up the lumps of crab too much. 02:59

  4. 4. Add in the panko bread crumbs and mix gently until evenly distributed. Refrigerate the mixture for 20 minutes - time for the bread crumbs to hydrate and the flavors to meld. 03:32

  5. 5. Spray a sizzle dish or aluminum pie pan with vegetable oil. 04:33

  6. 6. Shape the crab cake into a thick patty, either by using a 2 1/2 inch ring mold or free form with your hands. Squeeze the patty between your hands to remove any excess liquid. 04:52

  7. 7. Place the pan in a 350 degree oven for 8 to 12 minutes. 06:06

  8. 8. To plate: Spoon the remoulade sauce in the middle of a plate. Remove the crab cakes from the oven. Flip and and place them bottom-side-up on top of the sauce. 06:43

  9. 9. Garnish with micro herbs and flower petals or other topping, as desired. 07:32

What You'll Need


- Sizzle dish or aluminum pie pan 
- Large mixing bowl
- Whisk 
- Large spoon 
- Spoon 
- Chef's knife
- Spatula 
- Cutting board
- Ring mold (optional)
- Rubber gloves (optional)


- Egg (1)
- Mayonnaise (1/4 cup) 
- Worcestershire sauce (1 tablespoon) 
- Dijon mustard (1 tablespoon) 
- Lemon (1/2 juiced or 1 teaspoon of juice) 
- Fresh thyme, finely chopped (1 teaspoon) 
- Scallions, greens only, minced (1 tablespoon) 
- Old Bay seasoning (1/2 tablespoon) 
- Crab meat (1 pound, jumbo lump or backfin) 
- Panko bread crumbs (1/4 cup) 
- Vegetable oil spray
- Remoulade sauce (2 tablespoons)
- Micro herbs (optional, for garnish)
- Flower petals (optional, for garnish) 

Chef Notes

The best type of canned crab meat to purchase for crab cakes is backfin or super lump. Claw meat can be used but is not as ideal texturally and flavor-wise. Canned backfin or super lumb crab meat can be found at markets such as Whole Foods, Gelsons, AJ's, or Costco. 

Old Bay Seasoning is the classic crab and seafood seasoning of Maryland, Virginia, and the Chesapeake Bay which spans both states. Ingredients include celery salt, spices including red pepper and black pepper, and paprika.

Before making the cakes, gently scoop the crab meat out of the can and onto a large plate. Pick through the crab meat with your fingers to remove any shells.

As a rule of thumb, use one egg and 1/4 cup of mayonnaise for every pound of crab when making crab cakes.


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Chef Taylor Boudreaux

Los Angeles

Chef Taylor Boudreaux has earned his lauded status in the restaurant industry. For years he worked for legendary chef&nb... read more