Maryland Crab Cakes (Little Filler)
This Maryland Crab Cake recipe is loaded with fresh lump crab meat and just enough filler to hold them together, allowing the delicate crab flavor to shine. Baked at high heat for golden, crispy edges, these cakes are light, flavorful, and perfect served with lemon wedges, fresh parsley, cocktail sauce, or tartar sauce for a true taste of Maryland.
Servings: 24 Mini 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 (for brushing)
Instructions
- In a large bowl, whisk together the egg, mayonnaise, parsley, Dijon mustard, Worcestershire sauce, Old Bay, lemon juice, and salt until fully combined.
- Gently place the crab meat on top of the mixture, followed by the cracker crumbs. Using a silicone spatula or large spoon, carefully fold everything together, being gentle to avoid breaking up the lump crab meat.
- Cover the bowl tightly and refrigerate for at least 30 minutes (or up to 1 day) to help the crab cakes hold their shape while baking.
- Preheat the oven to 450°F (232°C). Grease a rimmed baking sheet with butter or nonstick spray, or line it with a silicone baking mat.
- Using a ½-cup measuring cup, portion the mixture into 6 mounds on the prepared baking sheet. Do not flatten the mounds—gently compact each one to help them hold together. Optional: Brush the tops with melted butter for extra flavor.
- Bake for 12–14 minutes, or until the tops and edges are lightly browned.
- Drizzle with fresh lemon juice and serve warm. Enjoy with tartar sauce, cocktail sauce, or your favorite sides.
Notes
Storage:
Refrigerate leftovers tightly covered for up to 5 days.
Freeze unbaked crab cakes for up to 3 months. Thaw in the refrigerator, brush with melted butter, and bake as directed.
Freeze baked crab cakes for up to 3 months. Thaw, then reheat in a 350°F (177°C) oven for 10–15 minutes. To bake from frozen, cook at 350°F for 25–30 minutes.
Crab Meat Selection:
For best flavor and texture, use fresh refrigerated lump crab meat.
Smaller Crab Cakes:
For 12 smaller crab cakes, use ¼ cup of mixture per cake.
For 24 mini crab cakes, use 2 tablespoons of mixture per cake.
Bake at the same temperature, but reduce baking time. Cakes are done when the tops and edges are lightly browned.