Maryland Crab Cakes (Little Filler)
This Maryland Crab Cake recipe highlights fresh lump crab meat with just enough filler to hold the cakes together, keeping them light and flavorful. Baked at a high temperature for perfectly golden edges, these crab cakes are a delicious taste of the Chesapeake Bay. Serve them with lemon wedges, cocktail sauce, or tartar sauce for an authentic Maryland experience.
Servings: 6 large crab cakes
Calories: 240kcal
Ingredients
For the Crab Cakes:
- 1 large egg
- ¼ cup 60g mayonnaise
- 1 tablespoon chopped fresh parsley or 2 teaspoons dried
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Old Bay seasoning use up to 1½ teaspoons for a spicier flavor
- 1 teaspoon fresh lemon juice plus more for serving
- ⅛ teaspoon salt
- 1 pound 454g fresh lump crab meat
- ⅔ cup 41g saltine cracker crumbs (about 17–18 2-inch crackers)
- Optional: 2 tablespoons 30g melted salted or unsalted butter
Instructions
- In a large bowl, whisk together the egg, mayonnaise, parsley, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and salt.
- Gently place the crab meat on top of the mixture, followed by the cracker crumbs. Using a silicone spatula or large spoon, carefully fold the mixture together, being gentle to avoid breaking up the lump crab meat.
- Cover the bowl tightly and refrigerate the crab cake mixture for at least 30 minutes, or up to 1 day. This chilling step helps the cakes hold their shape while baking.
- Preheat the oven to 450°F (232°C). Generously grease a rimmed baking sheet with butter or nonstick spray, or line with a silicone baking mat.
- Using a ½-cup measuring cup, divide the mixture into 6 mounds on the baking sheet. Do not flatten the mounds. Use your hands or a spoon to gently compact each mound to ensure they hold together. For extra flavor, brush the tops with melted butter (optional but recommended).
- Bake for 12–14 minutes, or until the tops and edges are lightly browned.
- Drizzle with fresh lemon juice and serve warm with tartar sauce, cocktail sauce, or your favorite sides.
Notes
Refrigerate leftover crab cakes tightly covered for up to 5 days.
To Freeze:
Unbaked: Portion the crab cakes and freeze for up to 3 months. Thaw in the refrigerator, brush with melted butter, and bake as directed.
Baked: Freeze baked and cooled crab cakes for up to 3 months. Thaw, then warm in a 350°F (177°C) oven for 10–15 minutes, or bake frozen crab cakes at 350°F for 25–30 minutes.
Crab Meat Selection:
Use fresh (refrigerated) lump crab meat for the best texture and flavor. For Smaller Crab Cakes: For smaller cakes, divide into 12 portions (¼ cup each). For mini crab cakes, divide into 24 portions (2 tablespoons each). Bake at the same temperature, reducing the bake time slightly until the tops and edges are lightly browned.
Use fresh (refrigerated) lump crab meat for the best texture and flavor. For Smaller Crab Cakes: For smaller cakes, divide into 12 portions (¼ cup each). For mini crab cakes, divide into 24 portions (2 tablespoons each). Bake at the same temperature, reducing the bake time slightly until the tops and edges are lightly browned.