Maryland Crab Cakes Filler (Printable Recipe)
Crispy golden crab cakes with tender lump crab, minimal filler, and bold Maryland flavor.
# Ingredients You'll Need:
→ Crab Cake Mixture
01 -
1 large egg
02 -
1/4 cup (60 g) mayonnaise
03 -
1 tablespoon chopped fresh parsley or 2 teaspoons dried parsley
04 -
2 teaspoons Dijon mustard
05 -
2 teaspoons Worcestershire sauce
06 -
1 teaspoon Old Bay seasoning (up to 1 1/2 teaspoons for spicier flavor)
07 -
1 teaspoon fresh lemon juice, plus more for serving
08 -
1/8 teaspoon salt
09 -
1 pound (454 g) fresh lump crab meat
10 -
2/3 cup (41 g) saltine cracker crumbs (about 17–18 crackers)
→ Optional for Baking
11 -
2 tablespoons (30 g) melted butter, salted or unsalted
# Steps to Follow:
01 -
Whisk together the egg, mayonnaise, parsley, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and salt until fully combined.
02 -
Gently fold the lump crab meat and cracker crumbs into the binding mixture, taking care not to break apart the crab meat.
03 -
Refrigerate the crab cake mixture for 30 minutes to firm up before shaping. This step is essential to help the cakes hold together during cooking.
04 -
Preheat the oven to 450°F (232°C). Grease a baking sheet or use a silicone baking mat. Do not use parchment paper.
05 -
Using a 1/2 cup measuring cup, portion out the mixture and shape into compact cakes. Place them evenly on the prepared baking sheet.
06 -
If desired, brush the tops of the crab cakes with melted butter for added richness and color.
07 -
Bake for 12 to 14 minutes, or until the crab cakes are golden brown and cooked through.
08 -
Serve warm with fresh lemon wedges and cocktail sauce if desired.
# Extra Tips:
01 -
Refrigerating the crab mixture before shaping helps bind the cakes with minimal filler, preserving the delicate texture of the crab meat.
02 -
For best flavor and texture, use fresh lump crab meat labeled 'hand-picked' or 'fresh-picked' to ensure minimal shells or cartilage.