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Authentic Maryland Crab Cakes: Jumbo Lump Crab with Minimal Filler

Close-up of a perfectly seared maryland crab cake broken open to show large chunks of white crab meat inside.
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Make restaurant-style Maryland crab cakes at home. This recipe focuses on using jumbo lump crab meat with minimal binder for a tender, flavorful cake with a crispy, golden crust.

Ingredients

Scale
  • 1 pound jumbo lump crab meat, picked over for shells
  • 1/4 cup mayonnaise
  • 1 large egg, lightly beaten
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon Old Bay seasoning, plus more for dusting
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper (optional)
  • 1/4 cup saltine cracker crumbs (or panko for a lighter texture)
  • 2 tablespoons unsalted butter or neutral oil, for pan-frying

Instructions

  1. Gently pick through the jumbo lump crab meat to remove any remaining shell fragments. Place the crab meat in a medium bowl.
  2. In a separate small bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, lemon juice, parsley, 1 teaspoon Old Bay seasoning, black pepper, and cayenne pepper, if using. Mix until just combined.
  3. Pour the wet mixture over the crab meat. Sprinkle the saltine cracker crumbs over the top.
  4. Using a rubber spatula, gently fold the ingredients together until they are barely combined. Do not overmix, as this will break up the lump crab meat. You want the mixture to hold together loosely.
  5. Divide the mixture into 4 equal portions. Gently form each portion into a round patty, about 1 inch thick. Do not press them too firmly.
  6. Place the formed crab cakes on a plate lined with parchment paper. Cover loosely and refrigerate for at least 30 minutes. This step helps them hold their shape during cooking.
  7. When ready to cook, lightly dust both sides of the chilled crab cakes with extra Old Bay seasoning.
  8. Heat the butter or oil in a large non-stick skillet over medium heat. You need enough fat to coat the bottom of the pan.
  9. Carefully place the crab cakes in the hot skillet, ensuring not to overcrowd the pan. Work in batches if necessary.
  10. Pan-fry for 4 to 5 minutes per side, until the exterior is golden brown and crispy and the cakes are heated through.
  11. Serve immediately with lemon wedges or your favorite homemade tartar sauce.

Notes

  • For a lighter preparation, you can bake the cakes at 400 degrees Fahrenheit for 12 to 15 minutes, or until golden brown.
  • If you prefer a gluten free crab cakes option, substitute the saltine crumbs with an equal amount of gluten free cracker crumbs or almond flour.
  • To achieve a restaurant style crab cakes texture, use minimal binder and ensure your crab meat is cold when forming the patties.

Nutrition

Find it online: https://carlacooking.com/maryland-crab-cakes-minimal-filler-recipe/