Delicious Crab Cakes Recipe for Seafood Lovers

It’s time to indulge in some seafood goodness! Even if you are not a seafood lover, Maryland crab cakes are guaranteed to change your mind. These mouth-watering delicacies were made famous across the globe by Angelina Restaurant of Baltimore, Maryland. Angelina’s Restaurant Crab Cakes is the classic recipe perfected by the restaurant in 1960 and is still one of the most sought-after appetizers across restaurants worldwide.

The star ingredient, the jumbo lump crab meat from Chesapeake Bay, is picked meticulously to be free of shells and cartilage. The freshness we use goes beyond gratifying your taste buds; it makes every bite an experience to savor. Remember, to get the best crab cakes, you must have the best crabs.

Our recipe has undergone years of tweaking, resulting in a masterpiece. The perfect combination of flour, white pepper, salt, onions, parsley, baking powder, mayonnaise egg milk all culminate in a dish that personifies culinary perfection.

So let’s get started and learn our secret to creating these delicious cakes that will make your friends and family beg for more. Keep reading, I’ll walk you through how to create magic in your own kitchen with our renowned Angelina’s Restaurant Crab Cakes Recipe.

Why You’ll Love This Recipe

Angelina's Restaurant Crab Cakes - Maryland
Angelina’s Restaurant Crab Cakes – Maryland

Listen up, foodies! If you’re a fan of seafood entrees, then you won’t be able to resist sinking your teeth into these Maryland-style crab cakes. Trust me; you’ll want to add this recipe to your culinary arsenal immediately.

What makes Angelina’s Restaurant Crab Cakes so special? It starts with the jumbo lump crab meat, picked to perfection and blended with fresh breadcrumbs, flour, and baking powder. Add in a few key ingredients like salt, white pepper, onions, and parsley, and we’re starting to get hungry just thinking about it.

And don’t forget the egg and milk mixture that binds it all together. One bite of a perfectly cooked crab cake from this recipe will have you dreaming about its savory flavor for days afterward.

These crab cakes hail from Angelina Restaurant in Baltimore, Maryland. This classic recipe has been perfected since 1960 and has become famous across the globe for its incredible taste. So if you’re looking for the best crab cake recipe out there, this is it.

Make no mistake; this is not a regular crab cake recipe. This is the stuff of foodie dreams. So roll up your sleeves and get cooking because once you taste these Maryland-style crab cakes, nothing else will ever compare.

Ingredient List

 Perfectly golden crab cakes with just the right amount of crispy texture on the outside
Perfectly golden crab cakes with just the right amount of crispy texture on the outside

Before starting with the recipe, it’s important to have all the ingredients ready. Here’s what you’ll need for Angelina’s Restaurant Crab Cakes – Maryland Recipe:

Main Ingredients:

  • 1 lb lump crabmeat, picked
  • 1 cup fresh breadcrumbs
  • 2 1/2 tbsp. Mayonnaise
  • 1 egg, beaten slightly
  • 1 tbsp. baking powder

Flavoring Ingredients:

  • 2 tbsp. diced onions
  • 1 tbsp. fresh parsley, minced
  • 1 tsp. Old Bay seasoning
  • Pinch of white pepper and salt

You may use jumbo lump blue crab meat since it delivers a tender bite in every forkful. These ingredients can be found in your local grocery stores or fish markets. You may opt for a different brand than what we’ve listed in the ingredient list, but make sure to look for unmistakable freshness and quality of crab meat to get the best results possible.

The Recipe How-To

 Juicy and succulent crab meat mixed with flavorful herbs and seasonings
Juicy and succulent crab meat mixed with flavorful herbs and seasonings

Now, it’s time to get into the nitty-gritty of baking these succulent Angelina’s Restaurant Crab Cakes – Maryland Recipe. I know you can’t wait to get started!


Before we start with the how-to of the recipe, let me quickly review the list of ingredients that you will need:

  • 1 lb lump crab meat
  • 1/2 cup fresh breadcrumb
  • 2 and 1/2 tablespoon mayonnaise
  • 1 egg beaten slightly
  • 1/4 teaspoon Old Bay seasoning
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon salt
  • 1/2 cup onions (finely chopped)
  • 2 tablespoon parsley (finely chopped)
  • 1 teaspoon baking powder


  • Preheat your oven to 350°F
  • In a bowl, mix together beaten egg, mayonnaise, breadcrumbs, Old Bay seasoning, baking power, white pepper, salt.
  • Mix in gently crabmeat chunks ensuring that they are not broken down too much.
  • Add into the mixture chopped onions and parsley keeping some aside for garnish later.

Making Crab Cakes

Once your mixture is ready, for making crab cakes follow these steps:

  1. Using your hands or an ice cream scoop, make small balls from crab mixture.
  2. Flatten these balls slightly forming them into palm-sized patties about 3” diameter and 3/4″ in height. You should get around 8 crab cakes but the number could vary based on the size you want to make.
  3. Place prepared Crab Cakes on an ungreased non-stick cooking sheet leaving some space between each piece.
  4. Bake in preheated oven until golden brown (about 15 minutes) or until internal temperature reaches 165°F.
  5. Serve hot with a side of remoulade sauce and garnish with remaining finely chopped parsley.

Congratulations! Your journey towards mastering the best restaurant-quality Maryland-style Crab Cakes ends here!


Remember to handle the lump crabmeat gently, so as not to break it apart too much during mixing. This will result in perfectly moist and flavourful crab cakes that hold their shape well even after baking.

Substitutions and Variations

 These Maryland-style crab cakes are a seafood lover's dream come true
These Maryland-style crab cakes are a seafood lover’s dream come true

Welcome back, all you seafood lovers out there! Now that you know the basic recipe for Angelina’s Restaurant Crab Cakes, let’s discuss some substitutions and variations that will add even more flavor to your homemade crab cakes! We don’t want to be caught in a rut, right? Let’s mix things up.

Firstly, if you’re feeling adventurous and want to change it up a bit, try using different types of crabmeat. You could use jumbo lump crab meat for a meatier texture or even blue crab meat for a more authentic Maryland-style taste. The choice is yours!

Secondly, we all have different spice preferences. Some may prefer more heat while others like a milder flavor. You can always adjust the spices to your liking by adding more or less Old Bay seasoning or white pepper. If you aren’t keen on Old Bay seasoning, you could also use Cajun seasoning for a little extra kick.

For those who want to keep it light and healthy, you can always substitute mayonnaise with Greek yogurt or sour cream. And for my gluten-free friends out there, feel free to use gluten-free bread crumbs instead of regular ones.

If you’re feeling extra fancy, try serving your crab cakes with a classic remoulade sauce or pair them with other seafood entrees like shrimp scampi or grilled salmon.

Now go ahead and get creative in the kitchen! Remember, recipes are just guidelines – make them your own by experimenting with substitutions and variations.

Serving and Pairing

 Make a delicious crab cakes sandwich by stuffing them into brioche buns with lettuce, tomatoes, and tartar sauce
Make a delicious crab cakes sandwich by stuffing them into brioche buns with lettuce, tomatoes, and tartar sauce

Now that your Angelina’s Restaurant Crab Cakes are perfectly cooked and smelling divine, let’s talk about how to serve them. These cakes are deliciously crispy and flavor-packed all by themselves, but it never hurts to add a little extra zing. Try topping each cake with a dollop of remoulade sauce or serving it alongside a side salad dressed with lemon vinaigrette for a refreshing kick.

For a casual meal, you can pile the crab cakes onto toasted brioche buns and serve them as sandwiches. Pair these decadent sandwiches with sweet potato fries for a perfect balance of flavors.

When it comes to pairing drinks with crab cakes, you can’t go wrong with a crisp white wine that complements the flavor of your seafood entrees. Try Sauvignon Blanc or Chardonnay for a classic pairing that is sure to impress.

If you’re looking for something non-alcoholic, an iced tea with a teaspoon of honey is a good choice to refresh your palate between bites.

No matter how you choose to serve your crab cakes, they’re bound to be a hit at your dinner table. So why not treat yourself tonight, and whip up some homemade Angelina’s Restaurant Crab Cakes?

Make-Ahead, Storing and Reheating

 A generous squeeze of lemon juice over these crab cakes is all you need for a bright and refreshing flavor
A generous squeeze of lemon juice over these crab cakes is all you need for a bright and refreshing flavor

As with most dishes, Maryland Crab Cakes taste best when cooked and served immediately. However, it’s good to know the tips and tricks that ensure you can make these cakes in advance, store them properly, and reheat them to serve whenever you’re ready.

If you want to make-ahead the crab cakes, form them into their patties, and gently cover and refrigerate them for up to 24 hours. This allows the flavors of the ingredients to meld together, which enhances their flavorful taste once they cook.

To store a batch of fully cooked crab cakes, place them in an airtight container in your refrigerator for up to four days. Avoid stacking or crushing them because they may get damaged or lose their shape.

Reheating leftover crab cakes is simple but requires care. For best results, avoid microwaving as it makes the crab cakes soggy. Instead, preheat your oven to 375F (190C) and bake the cakes on a baking sheet for about 10-15 minutes until they are heated through again. Alternatively, you can put them in a nonstick skillet over medium heat with a little oil-butter mix and cook until crispy again.

Do not refreeze previously frozen crab cakes as this further breaks down their texture and flavor. Always consume them within the recommended time frame to ensure freshness and flavor retention.

Tips for Perfect Results

 Serve these crab cakes as an appetizer at your next dinner party and watch them disappear fast
Serve these crab cakes as an appetizer at your next dinner party and watch them disappear fast

Now that you’ve got the recipe down, let’s talk about how to ensure the perfect crab cakes every time. As a baker, I have some tips and tricks up my sleeve.

First things first, make sure to use lump crab meat. The texture and flavor of the dish depend entirely on it. Avoid excess breadcrumbs or fillers as they take away from the taste of the star ingredient – the crab meat.

Next, separate the crab meat into small chunks and gently fold it in the mixture to prevent breaking the lumps of crabmeat apart. Adding mayonnaise or egg helps bind everything together without overwhelming the natural flavors.

Do not rush the preparation process – refrigerate the mixture at least for an hour before shaping it into balls or patties. This helps the flavors meld together and prevents them from falling apart during cooking.

When it comes to cooking, be patient and don’t overcrowd the pan. Make sure to heat oil in a non-stick pan over medium heat until shimmering before adding crab cakes. Cook for around 4-5 minutes per side for best results, flipping only once. If you live close to Maryland or have BLUE CRAB nearby and going for a more authentic taste of Angelina’s Restaurant, try using Old Bay seasonings in your preparation.

Lastly, serve hot alongside sauces like remoulade sauce for seafood entrees sold on sites like igourmet to enhance flavors even more. These may create standout appetizer recipes that pair well with chesapeake bay dishes.

In summary, taking care with ingredients and taking things slow during both preparation and cooking really ensures that these crab cakes are true perfection every time you make them!


Now that we’ve covered all the details of the Angelina’s Restaurant Crab Cakes recipe, it’s time to dive into some Frequently Asked Questions (FAQ) on this famous Maryland dish. These are common queries and concerns that fellow bakers may have before attempting to recreate this classic crab masterpiece at home. So, let’s get started with some enlightening answers!

What is different about Maryland style crab cakes?

When it comes to crab cakes, it is widely recognized that the ultimate flavor lies in the meat of the Maryland blue crab. As a baker, I understand the importance of using quality ingredients in any recipe, which is why I recommend only using meat from a Maryland blue crab to make crab cakes. Doing so will ensure that your crab cakes will have that distinct sweetness that sets them apart from other varieties. At Box Hill, we take our crab cakes seriously and only use blue crab meat to create our famous recipe.

What is a Maryland style crab cake?

Crab cakes can be prepared and seasoned differently depending on the region and recipe. Maryland crab cakes typically consist of lump crab meat, mayonnaise, mustard, Old Bay seasoning, and Worcestershire sauce, while Louisiana-style crab cakes often use flour as a binder and incorporate spicier ingredients like hot sauce.

What’s the difference between Maryland crab cakes and boardwalk crab cakes?

When it comes to crab cakes, there are two main styles that bakers typically follow – the restaurant style and the boardwalk style. The former is considered more refined and uses large pieces of crab to make it the star of the dish. The latter, also known as the boardwalk style, features smaller chunks of crab, mixed with breadcrumbs, egg, and seasoning – often including Old Bay, a beloved spice blend. Whatever style you choose, crab cakes are a delicious and beloved seafood dish that will satisfy any craving for something savory and satisfying.

How do you cook premade Maryland crab cakes?

To begin, we need to heat up the oven to 400°F in preparation for baking our delicious crab cakes. Once the oven has reached the desired temperature, we’re ready to move onto the next step.

Grab a greased baking pan and place the thawed crab cake onto it. Be sure to spread them out evenly to ensure even cooking. Slide the pan into the oven and let it bake for approximately 8 minutes.

After 8 minutes, take out the pan and carefully flip the crab cakes over. Place the pan back in the oven and let the cakes bake for an additional 2 to 3 minutes. This ensures that both sides of the cakes bake evenly.

One important thing to keep in mind is that the internal temperature of the crab cakes should reach 165°F to make sure they are fully cooked. This will ensure that our crab cakes turn out perfectly cooked and scrumptious.

Bottom Line

In conclusion, Angelina’s Restaurant Crab Cakes are the perfect representation of Maryland’s culinary legacy. With its origin rooted in this state’s coastal regions, this dish has made its way into the hearts of seafood-loving gastronomes worldwide. Our recipe stays true to the classic Angelina style of Maryland crab cakes perfected over six decades ago.

The combination of juicy and succulent jumbo lump crab meat mixed with fresh breadcrumbs and other gourmet ingredients results in a texture that is crispy on the outside while remaining moist and flavorful on the inside. The subtle blend of spices like Old Bay, flour, white pepper, and onions serves to accentuate the natural flavor of the blue crab.

At every step of making these cakes, do not skimp on quality or quantity. When done correctly, your taste buds will be rewarded with a dish unlike any other.

And if admirable crab cakes alone are not enough to satisfy your cravings, our recommended remoulade sauce will take these cakes to new heights. You can serve these delicacies as a standalone appetizer or as part of a seafood entrée. Partner them with igourmet selections or experiment with your pairing ideas to discover your perfect combinations.

The bottom line is that Angelina’s Restaurant Crab Cakes are an easy-to-make delicious culinary delight that must be on your menu at any gathering. Whether you have been eating your way through Chesapeake Bay for years or are new to the pleasures of seafood delicacies, our recipe will make you fall in love instantly. Try it today!

Angelina's Restaurant Crab Cakes - Maryland

Angelina's Restaurant Crab Cakes - Maryland Recipe

This is the original as it appeared in the "Baltimore Sun" as a recipe request, recently. This was also printed many years ago, but has made a new a recent appearance again paralleling the closure of "Angelina' and subsequent auction of the restaurant. With the sale of the restaurant this crab cake recipe goes along with it. History as follows from Angelina's website. "In 1952, Angelina Tadduni and her family began a neighborhood Italian restaurant in a row home in northeast Baltimore. Building upon its local popularity, Bob and Carole Reilly purchased the restaurant in 1968 and added several essential features to the Angelina's legacy. Among these were a renowned Irish pub (the first to serve draught Guinness in Baltimore) and the finishing touches on the celebrated crab cake recipe. The success of this signature dish made Angelina's name famous far beyond the old neighborhood, and the crab cakes began accumulating a list of awards too lengthy to include here. Visitors from across the country came to Angelina's seeking the best known crab cakes in a city best known for crab cakes." "This recipe is straightforward and unadulterated and what you will get are authentic Maryland-style crab cakes. The real key to making good crab cakes is the use of top quality crab meat, and very little filler as possible. It's equally as important to be very careful with the fragile lumps, as you don't want to break up the lumps that provide the best formed crab cakes you will ever see, and without over-mixing. Enjoy this recipe as this is a Baltimore staple, and what a tradition it is.
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Course: Appetizer
Cuisine: Maryland cuisine
Keyword: < 30 Mins, Brunch, Crab, High In..., High Protein, Summer, Weeknight
Prep Time: 10 minutes
Cook Time: 10 minutes
Calories: 153.1kcal


  • 1 lb lump crabmeat (picked over)
  • 1 cup fresh breadcrumb
  • 1/3 cup milk, approximately (whole or 1/2 & 1/2)
  • 1 egg, beaten slightly
  • 1/4 cup mayonnaise
  • 1/2 teaspoon baking powder
  • 2 teaspoons parsley, fresh chopped
  • 2 teaspoons onions, minced (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 teaspoon flour, sifted for dusting
  • 2 tablespoons vegetable oil (or butter for frying)
  • cooking spray


  • Put crab meat in a large bowl and cover with bread crumbs and moisten with milk.
  • Combine beaten egg with the mayonnaise in a separate bowl. Add baking powder, parsley, onion, salt, and pepper.
  • Pour this mixture over crab/crumb/milk mixture. Refrigerate for at least 1 hour. Dust cakes lightly with flour.
  • After one hour, form crab into cakes, not over mixing or over forming. Put each crab cake on wax-paper - (putting wax paper on top too) and let sit until ready to fry up. Let sit again, at least one hour, this makes the cake easier to hold together during the cooking process.
  • Spray cooking spray on bottom of pan, (either stainless steel, or non-stick),.
  • Heat butter or oil until hot. (Shimmering) Fry crab cakes approximately 4 minutes per side, carefully, flipping over and frying for another 4-5 minutes until browned.
  • Drain on paper towel and serve.

Your Own Notes


Serving: 73g | Calories: 153.1kcal | Carbohydrates: 10.3g | Protein: 12.5g | Fat: 6.6g | Saturated Fat: 1.2g | Cholesterol: 55.7mg | Sodium: 437.7mg | Fiber: 0.5g | Sugar: 1.1g

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