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The Best Authentic Maryland Crab Cakes (Minimal Filler, Lump Crab Focused)

Close-up of two golden-brown maryland crab cakes on a white plate, showing the flaky crab meat inside one that is broken open.
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Make restaurant-quality Maryland Crab Cakes at home. This recipe focuses on using lump crab meat with minimal filler to let the sweet crab flavor shine, resulting in crispy golden cakes with a tender interior.

Ingredients

Scale
  • 1 pound jumbo lump or 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
  • 1/2 teaspoon Old Bay Seasoning, plus more for dusting
  • 1/4 teaspoon black pepper
  • Pinch of cayenne pepper (optional)
  • 1/2 cup saltine cracker crumbs (or gluten-free alternative)
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons unsalted butter or neutral oil, for pan-frying

Instructions

  1. Gently pick through the 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, 1/2 teaspoon Old Bay Seasoning, black pepper, and cayenne pepper, if using.
  3. Sprinkle the saltine cracker crumbs and chopped parsley over the crab meat.
  4. Pour the wet mixture over the crab and gently fold everything together using a rubber spatula. Do not overmix; you want to keep the lumps intact.
  5. Divide the mixture into 4 equal portions. Gently form each portion into a thick patty, about 1 inch thick. If the mixture is too loose, chill for 15 minutes.
  6. Dust both sides of the formed crab cakes lightly with extra Old Bay Seasoning.
  7. Heat the butter or oil in a large, non-stick skillet over medium heat until shimmering.
  8. Carefully place the crab cakes in the hot skillet, ensuring you do not overcrowd the pan. Work in batches if necessary.
  9. Pan-fry for 4 to 5 minutes per side until the exterior is golden brown and crispy.
  10. Remove the crab cakes from the skillet and place them on a paper towel-lined plate to drain any excess fat.
  11. Serve immediately with lemon wedges or your favorite remoulade sauce.

Notes

  • For the best flavor and texture, use fresh, high-quality lump or jumbo lump crab meat.
  • If you prefer baking, place the formed cakes on a parchment-lined baking sheet and bake at 400 degrees F (200 degrees C) for 12 to 15 minutes, flipping halfway through.
  • To make these Gluten Free Crab Cakes Maryland Style, substitute the saltine crackers with gluten-free crackers or almond flour.
  • Chill the formed patties for at least 30 minutes before cooking; this helps them hold their shape better.

Nutrition

Find it online: https://cookerycourier.com/best-authentic-maryland-crab-cakes-recipe/