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Authentic Maryland Crab Cakes: Jumbo Lump Meat, Minimal Filler

Close-up of four golden-brown, pan-seared maryland crab cakes showing flaky white crab meat inside.
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Make genuine Maryland crab cakes using jumbo lump crab meat with minimal binder for a tender, flavorful interior and a golden, crispy exterior.

Ingredients

Scale
  • 1 pound jumbo lump crab meat, picked over for shells
  • 1/4 cup mayonnaise (full fat recommended)
  • 1 large egg, lightly beaten
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • 1/2 teaspoon fresh lemon juice
  • 1/4 cup saltine cracker crumbs (or panko for a lighter texture)
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons unsalted butter or neutral oil, for searing

Instructions

  1. Gently place the picked crab meat in a medium bowl. Do not break up the lumps.
  2. In a separate small bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and lemon juice until smooth.
  3. Pour the wet mixture over the crab meat. Sprinkle the cracker crumbs and chopped parsley over the top.
  4. Using a rubber spatula, gently fold the ingredients together just until combined. Avoid overmixing, which will break the crab lumps.
  5. Divide the mixture into 4 equal portions. Gently form each portion into a patty, about 1 inch thick. Do not compress them tightly.
  6. Place the formed patties on a plate lined with parchment paper and refrigerate for at least 30 minutes to help them hold their shape.
  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 not to overcrowd the pan. Work in batches if necessary.
  9. Sear for 3 to 4 minutes per side until they are golden brown and heated through. The internal temperature should reach 165 degrees Fahrenheit.
  10. Remove from the pan and serve immediately with lemon wedges or your preferred sauce.

Notes

  • For an air fryer method, spray the cakes lightly with cooking spray and cook at 375 degrees Fahrenheit for 8 to 10 minutes, flipping halfway through.
  • If you prefer a baked version, place cakes on a baking sheet and bake at 400 degrees Fahrenheit for 12 to 15 minutes.
  • For a gluten-free option, substitute the saltine crumbs with an equal amount of gluten-free cracker crumbs or almond flour.

Nutrition

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