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Maryland Crab Cakes Recipe – Easy Little Filler Crab Cakes

Maryland Crab Cakes Recipe features fresh lump crab meat, Old Bay seasoning, and very little filler for authentic flavor.
Baked until golden in just 14 minutes.
Perfect as an appetizer or seafood dinner
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Prep Time 13 minutes
Course Main Course
Cuisine American

Ingredients
  

  • 1 large egg
  • ¼ cup mayonnaise
  • 1 tablespoon chopped fresh parsley or 2 teaspoons dried parsley
  • 2 teaspoons Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon fresh lemon juice plus extra for serving
  • ⅛ teaspoon salt
  • 1 pound fresh lump crab meat
  • ⅔ cup saltine cracker crumbs
  • 2 tablespoons melted butter optional

Instructions
 

  • In a large mixing bowl, whisk together the egg, mayonnaise, parsley, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and salt.
  • Gently fold in the lump crab meat.
  • Add the cracker crumbs and carefully combine, taking care not to break up the crab meat.
  • Cover and refrigerate for at least 30 minutes or up to 24 hours.
  • Preheat the oven to 450°F (232°C). Grease a rimmed baking sheet or line it with parchment paper.
  • Divide the mixture into six equal portions using a ½-cup measuring cup. Form each into a compact mound without flattening.
  • Brush the tops with melted butter if desired for extra flavor and a beautiful golden finish.
  • Bake the Maryland Crab Cakes Recipe for 12–14 minutes, or until lightly browned around the edges and on top.
  • Drizzle with fresh lemon juice and serve immediately while warm.

Notes

  • Fresh crab meat provides the most authentic Maryland flavor.
  • Avoid overworking the mixture to maintain the delicate texture.
  • Serve with roasted vegetables, coleslaw, corn on the cob, or a fresh green salad.
  • Leftovers make delicious crab cake sandwiches.