I’m thrilled to share my version of Maryland Crab Cakes—a premium-old Bay seasoned, lump crab meat recipe that celebrates crab flavor with minimal filler. These golden, juicy cakes are baked high and hot for a simple, classic presentation that truly lets the crab shine.

Maryland Crab Cakes (Little Filler)

Why I’ll Love This Recipe

I love these crab cakes because they highlight real lump crab meat—no heavy breading or overpowering flavors. With just Old Bay, lemon, Dijon, parsley, mayo, and a small amount of cracker crumbs, the crab is the star. Chill the mixture before shaping, then bake at very high heat to retain moisture and achieve a lightly crisp exterior. They’re elegant, effortless, and impressive every time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 large egg
¼ cup mayonnaise
1 Tbsp chopped fresh parsley (or 2 tsp dried)
2 tsp Dijon mustard
2 tsp Worcestershire sauce
1 tsp Old Bay seasoning (use up to 1½ tsp for more spice)
1 tsp fresh lemon juice, plus extra for serving
⅛ tsp salt
1 lb fresh lump crab meat*
⅔ cup (approx. 41 g) saltine cracker crumbs
Optional: 2 Tbsp melted butter for brushing before baking

Directions

I whisk together egg, mayo, parsley, Dijon mustard, Worcestershire sauce, Old Bay, lemon juice, and salt in a large bowl.
I gently spoon crab meat on top, then sprinkle cracker crumbs over it. I fold everything together carefully—just enough to combine so I avoid breaking up the crab lumps.
I cover the bowl and refrigerate for at least 30 minutes (or up to 1 day). This chilling step helps the cakes hold their shape with such little filler.
I preheat the oven to 450 °F (232 °C) and grease a rimmed baking sheet or line it with a silicone mat or parchment.
I portion the mixture using a ½‑cup scoop into 6 mounds on the prepared sheet, compacting gently and shaping into thick cakes. If I’m feeling indulgent, I’ll brush each top with melted butter.
I bake for 12–14 minutes, until the edges and top turn lightly golden. I finish with a squeeze of fresh lemon juice just before serving.

Servings and Timing

Prep time: ~40 minutes (including chilling)
Bake time: 12–14 minutes
Total time: ~55 minutes
Yield: 6 large crab cakes

Variations

I occasionally make 9–10 smaller cakes by using ¼ cup scoops; these bake in slightly less time and are perfect as elegant appetizers Sally’s Baking Addiction.
Sometimes I experiment with mixing backfin crab or light-catching jumbo lump pieces for extra texture.
I may swap cracker crumbs with a light panko or gluten-free alternative, but I prefer saltine crumbs to keep the focus on crab.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze unbaked or baked cakes for up to 3 months. Thaw before reheating.
To reheat, I warm them in a 350 °F oven for about 10–15 minutes until heated through—or bake frozen cakes directly for about 25–30 minutes.

FAQs

What crab meat should I use?

I always use lump crab meat—or a mix of lump and backfin—for the sweetest flavor and nicest texture. Look for hand‑picked tubs sold fresh rather than canned crab.

Why is chilling the mixture important?

Chilling for at least 30 minutes firms up the mixture so that with minimal filler, the cakes hold together when baked—without crumbling.

Can I pan-fry instead of baking?

I prefer baking for thick crab cakes with this recipe. Some readers adapt them to pan-fry, but they often flatten the cakes to cook through—baking keeps them plump and moist.

Should I brush them with butter?

I like brushing the tops with melted butter before baking—it enhances browning and adds flavor like a restaurant-style crab cake, though it’s optional.

What should I serve with crab cakes?

I usually serve them with lemon wedges, maybe cocktail or tartar sauce on the side, and simple sides like coleslaw, roasted potatoes, or corn on the cob to keep the focus on the crab.

Conclusion

I adore these Maryland Crab Cakes—their flavor is clean, bright, and unmistakably crab-forward. With minimal filler, a quick high-heat bake, and simple seasoning like Old Bay and lemon, they’re elegant enough for guests yet easy enough for weeknight dinners. I hope you enjoy making (and eating) them as much as I do!