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Maryland Crab Cakes
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Maryland Crab Cakes Recipe (Little Filler)

These classic Maryland crab cakes are loaded with lump crab meat and just enough filler to hold them together. Light, flavorful, and baked to perfection, they’re ideal with lemon wedges, tartar sauce, or cocktail sauce.
Prep Time40 minutes
Cook Time15 minutes
Total Time55 minutes
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

Freezing: Unbaked crab cakes can be frozen for up to 3 months. Thaw before baking or bake directly from frozen with additional time.
Mini Crab Cakes: Divide into smaller portions for appetizers or sliders.