Name: Maryland Crab Cakes Recipe (Little Filler) Recipe
Prep time: 20 min
Cook time: 14 min
Total time: 35 min
Cuisine: American
Ingredients: 1 large egg; 1/4 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 (up to 1 and 1/2 teaspoons for a spicier kick); 1 teaspoon fresh lemon juice, plus more for serving; 1/8 teaspoon salt; 1 pound (454g) fresh lump crab meat; 2/3 cup (41g) saltine cracker crumbs (about 17-18 2-inch crackers); optional: 2 Tablespoons (30g) melted salted or unsalted butter

Jump to Recipe

Succulent lumps of crab, just the right amount of zesty seasoning, and only a whisper of binder — that’s what sets the legendary Maryland Crab Cakes Recipe (Little Filler) apart. Each bite bursts with sweet, briny crab meat and just enough support to hold these golden cakes together, channeling the laid-back, delicious spirit of a Chesapeake Bay summertime feast. If you adore seafood that truly lets the main ingredient shine, this recipe is guaranteed to have you dreaming of shoreside dinners and friendly gatherings all year long.

Maryland Crab Cakes Recipe (Little Filler) Recipe - Recipe Image

Ingredients You’ll Need

One of the true joys of the Maryland Crab Cakes Recipe (Little Filler) is its simplicity: just a handful of pantry staples and fresh crab transform into the ultimate dinner treat. Each ingredient is there on purpose, designed to highlight the crab’s natural sweetness while offering a punch of flavor and perfect texture.

Egg: Acts as the gentle glue, binding the crab cakes without overpowering the delicate crab flavor.
Mayonnaise: Adds creaminess and a subtle tang, keeping every bite moist and rich.
Fresh parsley: Brings a touch of herbal brightness, adding color and fresh aroma.
Dijon mustard: Lends a savory depth and a mild heat that makes each cake sing.
Worcestershire sauce: Offers a unique umami flavor, enhancing the taste of the crab without eclipsing it.
Old Bay seasoning: Absolutely essential for that iconic Maryland flair; use more if you want a bit of a kick!
Fresh lemon juice: Bright citrus cuts through the richness and lifts each bite.
Salt: A pinch rounds out the flavors so the crab stands out as the star.
Fresh lump crab meat: The crowning jewel — use the freshest available for best results; be careful to pick out any shells.
Saltine cracker crumbs: These give the cakes structure without heaviness, letting the crab stay center stage.
Melted butter (optional): Brushed on top, this helps the crab cakes bake up with a gorgeous golden color and even richer flavor.

How to Make Maryland Crab Cakes Recipe (Little Filler)

Step 1: Whisk the Wet Ingredients and Seasonings

Start by whisking together your egg, mayonnaise, chopped parsley, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and salt in a large mixing bowl. This creamy, flavorful base ensures every crab cake is packed with brightness and subtle spice. Thoroughly combining these ingredients ahead of time helps the flavors meld and evenly coat the crab meat later on.

Step 2: Fold in Crab Meat and Cracker Crumbs

Place the fresh lump crab meat gently on top of your seasoned mixture, followed by the saltine cracker crumbs. With utmost care, use a silicone spatula or a large spoon to slowly fold the mixture together. The goal here is to keep those luscious chunks of crab intact, so handle it lightly! The salty crackers provide just enough structure, staying true to the “little filler” philosophy that lets the crab shine.

Step 3: Chill the Mixture

Cover the bowl tightly and refrigerate the crab cake mixture for at least 30 minutes (and up to 1 day if you’re prepping ahead). This chilling time does wonders: it lets the mixture firm up, so forming the crab cakes is a breeze and they won’t fall apart while baking. Your patience will be rewarded with cakes that hold together beautifully.

Step 4: Shape the Crab Cakes

Preheat your oven to 450°F (232°C) and prepare a rimmed baking sheet with a slick of butter, nonstick spray, or a lining of parchment or a silicone baking mat. Use a 1/2 cup measuring cup to portion out 6 mounds, keeping them round and compact — don’t flatten! If you’re craving extra richness, brush the tops with melted butter. This simple step ensures browned, irresistible tops and juicy crab by the forkful.

Step 5: Bake to Perfection

Bake the crab cakes for 12–14 minutes until golden and lightly crisped on the edges. Once they emerge from the oven, a squeeze of fresh lemon juice adds the perfect finishing touch. Serve these beauties warm and watch them disappear before your eyes.

How to Serve Maryland Crab Cakes Recipe (Little Filler)

Garnishes

A flourish of chopped fresh parsley and a few lemon wedges go a long way for brightening up the finished plate. For an extra Maryland touch, keep a sprinkle of Old Bay seasoning and a ramekin of tartar or remoulade sauce nearby. It’s all about letting each guest punch up the flavor to their liking.

Side Dishes

For the ultimate Maryland Crab Cakes Recipe (Little Filler) experience, pair your cakes with crisp coleslaw, buttery corn-on-the-cob, or a vinegary cucumber salad. A simple arugula salad tossed with lemon and olive oil also complements the rich crab perfectly, making weeknight dinners or special celebrations equally memorable.

Creative Ways to Present

For a fun twist, pile the crab cakes on slider buns with a thin slice of tomato and lettuce for mini sandwiches. Or, top a lightly dressed salad with a warm crab cake for an entrée-worthy lunch. If you’re feeling fancy, serve the cakes alongside dollops of roasted red pepper sauce or avocado aioli for a modern take that never fails to impress.

Make Ahead and Storage

Storing Leftovers

Leftover crab cakes keep remarkably well! Store any extras in an airtight container in the refrigerator for up to five days. A quick reheat in a hot frying pan or oven brings back their tender, flavorful magic — perfect for next-day lunches or snacks.

Freezing

To freeze, let the baked crab cakes cool completely, then wrap each individually in plastic wrap and place in a freezer-safe bag. They’ll keep for up to three months. To enjoy, thaw overnight in the fridge before reheating for the best texture and taste.

Reheating

For maximum crispiness, reheat the crab cakes in a 400°F (204°C) oven or on the stove in a lightly oiled skillet until warmed through, about 8–10 minutes. Avoid microwaving whenever possible — it can make them soggy, and these gems deserve to be enjoyed at their very best!

FAQs

Can I use canned crab meat for this recipe?

While fresh lump crab meat provides that signature sweet, chunky texture, high-quality refrigerated or even canned crab can be substituted in a pinch. Just drain well and pick through for any shells before folding in.

How do I keep my crab cakes from falling apart?

Chilling the mixture makes a huge difference — it allows the ingredients to bind together, which keeps the cakes intact during shaping and baking. Handle gently and don’t skip the saltine crumbs, since they’re the secret to just enough support without overwhelming the dish.

Is it possible to pan-fry instead of baking?

Absolutely! For extra crisp edges, heat oil in a skillet over medium-high and cook the crab cakes for about 3–4 minutes per side. Just remember: these are “little filler” cakes, so handle carefully when flipping to keep those lovely lumps of crab as whole as possible.

What dipping sauces pair well with Maryland Crab Cakes Recipe (Little Filler)?

Classic tartar sauce, creamy remoulade, or even a spicy aioli all complement the crab’s flavor delicately. A drizzle of fresh lemon juice alone often does the trick for purists!

Should I remove the brown bits from the crab meat?

A little bit of the brown meat adds a deep, savory flavor and richer color, but if you prefer a milder, lighter crab cake, you can pick out the darker pieces for a more delicate result.

Final Thoughts

I can’t recommend trying this Maryland Crab Cakes Recipe (Little Filler) enough — it’s all about simplicity, flavor, and the joy of sharing something truly special. There’s just nothing like the sweet, tender crab shining through each golden cake. Give it a go, gather your loved ones, and watch these beauties steal the show at your next get-together!

Maryland Crab Cakes Recipe (Little Filler) Recipe

★★★★★

5 from 12 reviews

Author: anna
Total Time: 35 minutes
Yield: 6 crab cakes 1x
Diet: Gluten Free

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Description

These Maryland Crab Cakes are a classic seafood favorite with a minimal filler for maximum crab flavor. Easy to make and perfect for any occasion!

Instructions

Prepare the Crab Cake Mixture: Whisk together the egg, mayonnaise, parsley, Dijon mustard, Worcestershire sauce, Old Bay, lemon juice, and salt. Gently fold in the crab meat and cracker crumbs.
Chill the Mixture: Refrigerate the mixture for at least 30 minutes.
Preheat the Oven: Heat the oven to 450°F (232°C) and prepare a baking sheet.
Form the Crab Cakes: Portion the mixture into 6 mounds on the baking sheet without flattening. Brush the tops with melted butter.
Bake: Bake for 12–14 minutes until browned. Serve with lemon juice.
Storage: Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.