What it is
A good Maryland crab cake is mostly crab meat, ideally jumbo lump or backfin, bound with a little egg, mayonnaise, mustard and seasoning, plus just enough cracker or bread crumb to hold it together. It is broiled or fried until golden.
How to eat it
- Broiled shows off the crab; fried adds a crisp crust. Ask which way they make it.
- Jumbo lump is the large, prized pieces from the back fin muscles. Backfin mixes smaller pieces.
- A crab cake sandwich usually comes on a soft roll or saltines, with tartar or cocktail sauce on the side.
The story
Maryland’s crab cake grew out of the Chesapeake Bay’s blue crab harvest. Every family and every restaurant has a version, and arguments about filler are part of the tradition.
Local tip: Ask whether the crab is local. Much crab meat sold in Maryland is imported, which is not a bad thing, but local crab in season is what people travel for.
Where to try it
Faidley's SeafoodDowntown and Lexington MarketKoco's PubLauraville and HamiltonThe Prime RibMount VernonCaptain James LandingCanton
Checked as operating in October 2026.
More photos
Tips from travellers
Eaten at Crab cakes recently? Share what to order. The first good one goes right here.