Maryland Crab Cakes Recipe (Little Filler)
This Maryland Crab Cake recipe is packed with fresh lump crab meat and just the right amount of filler for the perfect texture. Baked in a hot oven for golden edges, they’re deliciously light and flavorful. Serve with lemon wedges, parsley, cocktail sauce, or tartar sauce for a true Maryland experience!
Servings: 6
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
Mix the Ingredients:
- In a large bowl, whisk together the egg, mayonnaise, parsley, Dijon mustard, Worcestershire sauce, Old Bay, lemon juice, and salt.
Fold in Crab Meat and Cracker Crumbs:
- 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.
Chill the Mixture:
- Cover the bowl tightly and refrigerate the crab cake mixture for at least 30 minutes, or up to 1 day. This helps the cakes hold their shape while baking.
Preheat the Oven:
- Preheat your oven to 450°F (232°C). Generously grease a rimmed baking sheet with butter or nonstick spray, or line with a silicone baking mat.
Portion the Crab Cakes:
- 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 it holds together. For extra flavor, brush the tops with melted butter (optional but recommended).
Bake the Crab Cakes:
- Bake for 12–14 minutes, or until the tops and edges are lightly browned.
Serve:
- Drizzle the crab cakes with fresh lemon juice and serve warm. Pair with tartar sauce, cocktail sauce, or your favorite sides.
Notes
Storage:
Refrigerator: Cover leftover crab cakes tightly and refrigerate for up to 5 days.
Freezer:
Unbaked: Freeze portioned crab cakes 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 results. For more details on selecting crab meat, see the blog post accompanying the recipe. Smaller Crab Cakes: For smaller crab cakes, divide the mixture into 12 portions (¼ cup each).
For mini crab cakes, divide into 24 portions (2 tablespoons each). Bake at the same temperature, but reduce the bake time. The cakes are done when the tops and edges are lightly browned.
Freezer:
Unbaked: Freeze portioned crab cakes 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 results. For more details on selecting crab meat, see the blog post accompanying the recipe. Smaller Crab Cakes: For smaller crab cakes, divide the mixture into 12 portions (¼ cup each).
For mini crab cakes, divide into 24 portions (2 tablespoons each). Bake at the same temperature, but reduce the bake time. The cakes are done when the tops and edges are lightly browned.