Maryland Crab Cakes Recipe (Little Filler)

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 Prep Time: 40 minutes

 Cook Time: 15 minutes 

Total Time: 55 minutes 

Yield: 6 large crab cakes

Description

For the best texture, use lump crab meat, little filler, and bake the cakes in a very hot oven. Serve with lemon wedges, a garnish of chopped parsley, and/or cocktail sauce or tartar sauce. For more success tips and to learn which crab meat to use, see blog post above.


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 fresh lump crab meat*
  • 2/3 cup Saltine cracker crumbs (about 14 crackers)
  • optional: 2 Tablespoons (30g) melted salted or unsalted butter

Instructions

  1. Whisk the egg, mayonnaise, parsley, dijon mustard, worcestershire sauce, Old Bay, lemon juice, and salt together in a large bowl. Place the crab meat on top, followed by the cracker crumbs. With a rubber spatula or large spoon, very gently and carefully fold together. You don’t want to break up that crab meat!

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