Maryland Crab Cakes Recipe (Little Filler)
Total Time
55 minutes
Prep Time
40 minutes
Cook Time
15 minutes
Rating
4.9 out of 5 stars
(668)
Ingredients
6 large crab cakes
- 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
How would you rate this recipe?
Preparation
Chef’s notes
You can freeze the portioned unbaked crab cakes for up to 3 months. Thaw in the refrigerator, brush with melted butter, then bake as directed. You can also freeze the baked and cooled crab cakes for up to 3 months. Thaw, then warm up in a 350°F (177°C) oven for 10–15 minutes or until warmed throughout. Or bake the frozen crab cakes at 350°F (177°C) for about 25–30 minutes.
For any questions regarding which crab meat to use, see Best Crab Meat for Crab Cakes in the blog post above. I highly recommend fresh (refrigerated) lump crab meat.
For smaller crab cakes, divide the mixture into 12 1/4-cup portions. For mini crab cakes, divide into 24 2-Tablespoon-size portions. Bake at the same oven temperature. The bake time is shorter for these smaller sizes. The crab cakes are done when the tops and edges are lightly browned.