These crab cakes are the perfect addition to your holiday entertaining menu—whether you’re serving them as an appetizer or a main course. I love using fresh Florida stone crabs or Maryland lump or claw meat for that sweet, delicate flavor. To top it off, I’ve paired them with a rich, creamy cocktail sauce that complements every bite.

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Crab cakes are easy to prepare with most ingredients that are already in your pantry.
You can use fresh or canned crab meat, Maryland crab meat, or Florida stone crabs claws. These crab cakes are perfectly seasoned with Old Bay and made irresistibly crunchy with flaky panko breadcrumbs.
They’re perfect for lunch or dinner and make an impressive appetizer for dinner parties. Make them bite-sized, and they’re perfect for passing around at gatherings.
What Kind of Crab Meat Is Best?
Crab cakes can be made using Maryland lump or claw meat, as well as Florida stone crab claws.
While I love making crab cakes with stone crab claws, their season runs from May 15th to October 15th, so they aren't available year-round.
Stone crab claws are a delicacy from the Florida Keys, known for their rich, sweet flavor. However, they come at a premium price, ranging from $30 to $90 per pound.
Maryland crab meat, either lump crab meat or crab claws, is widely available in the seafood sections of grocery stores and fish markets, making it a great alternative to stone crab claws for delicious crab cakes.
For this batch, I'm using Maryland blue crab claw meat. It's a budget-friendly option compared to lump crab and still tastes fantastic!

Delaware Crab Cakes
This recipe was shared with me years ago by Governor Ruth Ann Minner of Delaware in 2008. Minner, who was the state’s first and only female governor, served from 2001 to 2008. She had a passion for local cuisine, and this recipe reflects her deep-rooted appreciation for regional flavors
With access to fresh blue crabs from the Delaware Bay, the state has some of the finest, sweetest crab meat on the East Coast.
What You Need To Make Crab Cakes
- Crabmeat (use Maryland lump crab or crab claws or Florida stone crabs)
- Mustard (yellow, Dijon, or spicy brown)
- Old Bay Seasoning
- Egg
- Mayonnaise
- Red Bell Pepper
- Green Bell Pepper
- Panko Breadcrumbs (regular or gluten-free)
- Pinch of kosher salt
- Lemon wedges for serving
Add-ins: Try adding chopped parsley, scallions, cilantro, or chives for a fresh touch. Grated lemon zest, hot sauce, minced garlic, and sweet paprika are great options too.

How To Make Crab Claw Cakes
- Rinse the crab meat under cold running water.
- Mix mayo and cocktail sauce in a small bowl until combined. Chill the sauce until ready to serve.
- In a large mixing bowl, combine the mayonnaise, Old Bay, mustard, Worcestershire, egg, breadcrumbs, bell peppers, and a pinch of kosher salt.
- Gently fold in the crab meat with a rubber spatula.
- Scoop 12 (¼ cup) portions and shape them into equal-sized patties.
- Heat ½ cup of oil in a large skillet over medium heat. When the oil is hot, add 6 patties and fry for about 3 minutes per side or until golden brown.
- Remove from the pan and place on a plate lined with paper towels to drain.
- Repeat with the remaining crab patties.
- Serve hot with dipping sauce and lemon wedges.
Dipping Sauce for Crab Cakes
Creamy cocktail sauce makes a great crab cake dip. Combine a cup of mayo with ⅓ cup of cocktail sauce and stir until smooth. Adjust the ratio to taste if you want it tangier or creamier.
Additional dips:
- Tartar Sauce
- Mustard Sauce
- Melted Butter
- Remoulade Sauce
- Spicy Mayo
- Lemon Aioli
- Sweet Chili Sauce

Serving Suggestions
- Roasted Vegetables
- Garlic Mashed Potatoes
- Lemon Asparagus Rice
- Oven-Roasted Potatoes
- French Fries
- Green Salad
- Coleslaw
- Corn on the Cob
Storage and Reheating
Place cooked crab cakes in an airtight container and store them in the refrigerator for up to 2 days.
Reheat cooked crab cakes in a 350°F oven for 10-15 minutes until warmed through and crisp. Or you can heat in a hot skillet for a few minutes with a bit of oil.
To make ahead of serving, prepare the crab cakes and freeze on a sheet pan, Place the frozen cakes in an airtight container for up to 2 months. Thaw in the fridge overnight before cooking.

Summary
Crab cakes are an impressive, easy-to-make appetizer or main dish, perfect for holidays or gatherings. They can be made with Maryland lump or claw meat, or Florida stone crab claws.
This batch features Maryland claw meat, which is more affordable than lump crab or stone crab. Stone crab claws, a delicacy from the Florida Keys, are known for their rich, sweet flavor but come at a high price, ranging from $30 to $90 per pound.
While stone crab can elevate any crab cake, Maryland crab meat is available at around $30 per pound in Florida grocery stores and fish markets, is a tasty, budget-friendly alternative.
Store crab cakes in the fridge or freeze for later.
This recipe was inspired by Governor Ruth Ann Minner of Delaware, who shared her love for regional flavors and local cuisine during her time as the state’s first and only female governor from 2001 to 2008.
More Seafood Recipes
- Florida Keys Stone Crabs with Mustard Sauce
- What To Serve with Florida Crabs
- Steamed Shrimp and Broccoli Recipe
- Crispy Pan Fried Grouper Cheeks
- Sautéed Shrimp with Coconut Aminos
- Roasted Yellowtail Snapper with Old Bay
- Crispy Pan Fried Mahi Mahi Recipe
- Oven Roasted Mahi Mahi
FAQ
Lump and claw meat differ in taste, texture, and appearance. Lump meat comes from the body of the crab. It has a delicate, sweet flavor and firm, white chunks that hold their shape well, making it ideal for dishes where the crab's appearance is important, like in salads or higher-end crab cakes. Claw meat comes from the crab's claws. Claw meat comes from the crab's claws. It has a darker color and a richer, more intense flavor than lump meat.
Absolutely! Claw meat makes great crab cakes. It is a lower priced alternative to lump crab meat. Taken from the claws instead of the body, claw meat has a richer flavor.
Stone crab claws are significantly more expensive, ranging from $30 to $90 per pound depending on size and source. In contrast, lump crab meat typically costs around $30 per pound, making it a more affordable option for crab cake recipes.
"📖 Recipe"

Panko Crab Cakes With Crab Claw Meat and Creamy Cocktail Sauce
Ingredients
- 1 pound real crabmeat, claw or lump, or a mixture of the 2
- ¼ cup mayonnaise
- 2 teaspoons Old Bay seasoning
- 1 teaspoon mustard
- 1 teaspoon Worcestershire sauce
- 1 egg
- ½ cup plain breadcrumbs or panko
- ½ cup chopped red bell pepper
- ½ cup chopped green bell pepper
- salt to taste
- avocado oil or vegetable oil for frying
- 2-3 lemons, cut into wedges for serving
Instructions
FOR THE DIPPING SAUCE
- Combine mayo and cocktail sauce in a small bowl until combined. Chill until ready to serve.
FOR THE CRAB CAKES
- In a large bowl, combine the mayonnaise, Old Bay, mustard, Worcestershire, egg, breadcrumbs, bell peppers, and a pinch of kosher salt.
- Gently fold in the crab meat with a rubber spatula.
- Scoop 12 (¼ cup) portions and shape them into equal-sized patties.
- Heat ½ cup of oil in a large skillet over medium heat. When the oil is hot, add 6 patties and fry for about 3 minutes per side or until golden brown.
- Remove from the pan and place on a plate lined with paper towels to drain excess oil. Repeat with the remaining patties.
- Plate the crab cakes and serve hot with dipping sauce and lemon wedges.
Dina B
Thank you for sharing!