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Maryland Crab Cakes

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Maryland Crab Cakes showcase sweet lump crab meat with minimal filler and classic Chesapeake flavors from Old Bay, Dijon mustard, Worcestershire sauce, lemon, and parsley. Baking at high heat keeps the cakes plump and tender while creating beautifully browned edges.

Ingredients

  • 1 pound fresh lump or jumbo lump crab meat
  • 1 large egg
  • 1/4 cup mayonnaise
  • 1 tablespoon chopped fresh parsley
  • 2 teaspoons Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon fresh lemon juice
  • 1/8 teaspoon salt
  • 2/3 cup finely crushed saltine crackers
  • 2 tablespoons melted butter
  • Nonstick cooking spray or additional butter, for the baking sheet
  • Fresh lemon wedges, for serving
  • Chopped fresh parsley, for serving
  • Tartar sauce, optional
  • Cocktail sauce, optional

Instructions

  1. Gently pick through the crab meat and remove any pieces of shell or cartilage, taking care not to break apart the large lumps.
  2. In a large mixing bowl, whisk together the egg, mayonnaise, parsley, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and salt.
  3. Place the crab meat over the wet mixture and sprinkle the crushed saltine crackers over the top.
  4. Using a large spoon or silicone spatula, gently fold everything together without vigorously mixing or breaking up the crab meat.
  5. Cover the bowl and refrigerate the crab cake mixture for at least 30 minutes to help it firm up and hold together.
  6. Preheat the oven to 450°F (232°C) and generously grease a rimmed baking sheet with nonstick cooking spray or butter.
  7. Divide the chilled mixture into 6 portions and gently shape each portion into a thick mound rather than a thin, firmly packed patty.
  8. Arrange the crab cakes on the prepared baking sheet, leaving space between them.
  9. Lightly brush the tops with melted butter.
  10. Bake for 12–14 minutes, until the tops and edges are lightly browned and the crab cakes are heated through.
  11. For additional browning, briefly broil the crab cakes while watching them carefully to prevent burning.
  12. Let the crab cakes rest for a couple of minutes, then serve with fresh lemon wedges, chopped parsley, and optional tartar or cocktail sauce.

Notes

  • For jumbo lump crab cakes, use all jumbo lump crab meat and handle it especially gently to preserve the large pieces.
  • For a more economical version, combine lump crab meat with backfin crab meat.
  • For spicier crab cakes, increase the Old Bay seasoning slightly or add a small dash of hot sauce.
  • For mini crab cakes, divide the mixture into approximately 24 portions and reduce the baking time, cooking until heated through with lightly browned edges.
  • For sandwich-size crab cakes, form smaller cakes and serve on toasted rolls with lettuce, tomato, lemon, and tartar sauce.
  • For a gluten-free variation, replace the saltine crackers with suitable gluten-free crackers and use only enough crumbs to bind the mixture.
  • Chilling is especially important for minimal-filler crab cakes because it helps them maintain their shape during baking.
  • Store cooked crab cakes in an airtight container in the refrigerator for up to 3–4 days.
  • Reheat on a baking sheet in a 350°F (175°C) oven until thoroughly heated, or use an air fryer to restore a lightly crisp exterior.
  • For longer storage, freeze shaped, unbaked crab cakes individually before transferring them to a freezer-safe container.

Nutrition

Find it online: https://thefamilycooking.com/maryland-crab-cakes-2/