Maryland Crab Cakes Recipe (Little Filler)

These Maryland crab cakes get the stamp of approval from locals and out-of-towners alike. This classic lump crab cake recipe combines the flavors of lemon, parsley, and Old Bay Seasoning but the most flavor is from the crab meat itself. For the best texture, use lump crab meat, little filler, and bake the cakes in a very hot oven.

These Maryland crab cakes get the stamp of approval from locals and out Maryland Crab Cakes Recipe (Little Filler)

I’ve been debating publishing our favorite crab cakes recipe on my blog because I was nervous there wouldn’t be enough crab aficionados reading this! But after asking readers on Instagram if you/they want the recipe, the response was a loud YES.

So here we go!

I’ve lived in Maryland for half my life and say with 100% honesty that crab cakes are as essential as the air this state breathes. My husband was born and raised here and has crab-feasting down to a science. Crab isn’t just food, it’s a way of life here. I’ve served these particular crab cakes to locals and out-of-towners alike, all of whom rave about the recipe. I’m really proud of it and am so excited to share these Maryland crab cakes with you!

These Maryland crab cakes get the stamp of approval from locals and out Maryland Crab Cakes Recipe (Little Filler)

How to Make Maryland Crab Cakes

Crab cakes make a wonderful main dish or even as sandwich on a toasted bun. If shaped smaller, mini crab cakes are an awesome finger food. With this recipe, you can be confident that you ALWAYS have a quick dinner recipe in your back pocket, as well as an impressive crowd-pleasing appetizer. They make great leftovers, too!

Whisk the flavors and binders together.

Add the crab meat & filler.

Very gently mix together: Fold the ingredients together slowly and carefully. If over-mixed, the lump crab meat will break apart.

Refrigerate for 30 minutes: This is a key step in the recipe! Make sure the crab cake mixture is cold before you shape it into individual cakes. There is little filler in this recipe, so the cakes will fall apart if the mixture is not refrigerated before cooking.

Grease baking pan & preheat oven. The oven gets pretty hot, so I don’t recommend using parchment paper. Grease the pan or use a silicone baking mat.

Portion into cakes: Use a 1/2 cup measuring cup to scoop and portion out the mixture. Form into individual cakes. Place on the greased baking sheet.

Bake: Bake the cakes on very high heat for about 12-14 minutes.

Baking vs Sautéing on Stove: Some cook crab cakes on the stove, but I heavily prefer the baking method. When cooked on the stove, crab cakes are often flattened into patties so the center cooks. For thick jumbo-style crab cakes, I recommend baking them at a high oven temperature. They cook very quickly and remain extra plump.

These Maryland crab cakes get the stamp of approval from locals and out Maryland Crab Cakes Recipe (Little Filler)

Video Tutorial: Maryland Crab Cakes

Types of Crab Meat

Jumbo Lump: Jumbo lump crab meat is off-white and comes from the crab’s swimmer fin muscles. Crabs only have 2 of these muscles, so you need a lot of crabs to make a serving of jumbo lump crab meat. This is why it’s the most expensive type. It’s very sturdy and is wonderful served alone or as a topping for dishes or salads.

Lump: Lump crab meat is also off-white, but a bit smaller than jumbo lump. It’s still very sturdy and flavorful. It comes from the body of a crab and is ideal for chunky crab cakes.

Backfin: Backfin crab meat, also known as flake crab meat, is off-white too. It also comes from the body of a crab. The term “backfin” can also include the broken pieces of lump crab meat. It’s flakier than big lumps of crab meat.

Claw: Claw meat is darker than the other types of crab meat. It’s not as sweet, but it has a stronger flavor. Claw meat is the least expensive and is ideal for soups, dips, and stews.

These Maryland crab cakes get the stamp of approval from locals and out Maryland Crab Cakes Recipe (Little Filler)

Best Crab Meat for Crab Cakes

The Chesapeake Bay is home to Maryland’s famous blue crabs. Opinions vary on what the best crab variety is and it’s usually determined by where you live. Maryland crabs are known for their unique buttery flavor and Dungeness crabs, found on the west coast, are known for their impressive size. If you aren’t steaming your own crabs for crab meat, let me help you navigate which crab meat is best for crab cakes.

Whichever crab variety you use, make sure you purchase crab meat labeled “hand-picked” or “fresh-picked” which means that the crab meat has been picked through for shells and cartilage. (Still, it’s good practice to gently run your hands through the meat for any hard cartilage remnants.)

Crab meat sold out of the shell has been cooked and can be consumed. It’s very rare to find raw crab meat sold out of the shell– it’s almost always cooked before it’s picked out of the shell. At the market, you can find canned, frozen, or fresh (refrigerated) crab meat. Unrefrigerated canned crab meat doesn’t have an ideal flavor for crab cakes. If you need to use canned, look for canned crab meat in the refrigerated section of your market. The fresher the crab meat, the better the crab cake will taste. Ask your grocer where to find the freshest crab meat in the store. I purchase fresh crab meat sold in a 1 lb plastic tub from the seafood counter in my grocery store. Sometimes the tubs are behind the glass or found on ice next to the seafood counter.

For the absolute best crab cake, I recommend using lump crab meat or a mix of lump crab meat and backfin meat. Lump crab meat guarantees those big mouthwatering bites of crab. Don’t worry, all the other ingredients are pretty inexpensive.

These Maryland crab cakes get the stamp of approval from locals and out Maryland Crab Cakes Recipe (Little Filler)

Ingredients in Maryland Crab Cakes

Let’s walk through each ingredient so you understand its importance. While there are a few flavorful and binding ingredients, the real star of this crab cake is the crab itself. These flavors and binders simply enhance the true taste of crab.

Egg: Egg is the main binding ingredient in crab cakes.

Mayonnaise: Mayonnaise is another binding ingredient. I don’t like mayonnaise and I LOVE these crab cakes, so if you aren’t a mayo person, don’t worry. You can’t taste it.

Fresh Parsley: Fresh herbs are a MUST in crab cakes. Sometimes recipes or restaurants use dill, but fresh parsley is most common. If needed, you can use dried parsley.

Dijon Mustard: Dijon mustard is another must-have ingredient in crab cakes. I don’t recommend any other type of mustard– just dijon.

Worcestershire Sauce: This adds so much flavor. You don’t need a lot– just 2 teaspoons.

Old Bay Seasoning: What is crab without Old Bay Seasoning???

Lemon Juice & Salt: Fresh, balancing flavors.

Crab Meat: The leading role in the whole recipe.

Cracker Crumbs: Drumroll please… the filler in this crab cake recipe is cracker crumbs. There is so much debate on what the best filler is and trust me, some of the best crab cakes are made with CRACKERS! See more below.

Since we’re baking the crab cakes and not sautéing them in butter or oil, brush the cakes with a little melted butter prior to baking. This tiny addition gives them that unmistakeable restaurant flavor. When they come out of the oven, squeeze a little lemon juice on top!

These Maryland crab cakes get the stamp of approval from locals and out Maryland Crab Cakes Recipe (Little Filler)

Crab Cake Filler

While we have binding ingredients like mayonnaise and egg, crab cakes need a filler so they remain intact when cooked. And this is where people are very opinionated: what is the best filler? I’ve tested many and have even asked popular restaurants to spill the beans–most are very secretive about the crab cake ingredients they use! My #1 crab cake filler choice is cracker crumbs, specifically Saltine cracker crumbs. Bread crumbs are flavorless and too crunchy. Go for the Saltines! To make the crumbs, you can place the crackers in a zipped-top bag and crush the heck out of them with a rolling pin, or you can use a little ninja, a big food processor, or even a blender.

These Maryland crab cakes get the stamp of approval from locals and out Maryland Crab Cakes Recipe (Little Filler)

What to Serve with Crab Cakes

Keep it simple and serve with a squeeze of lemon. These Maryland crab cakes are so juicy and flavorful that they don’t need tartar sauce or cocktail sauce, but both are popular finishing touches. (I love a touch of cocktail sauce with mine!) If you’re making crab cakes for a big family meal, here’s what I recommend serving with your crab cake dinner:

cornbread and/or corn on the cob

caesar salad

baked potatoes or roasted potatoes

steamed vegetables

dinner rolls

coleslaw