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Authentic Maryland Crab Cakes: Jumbo Lump Crab with Minimal Filler

A perfectly cooked Maryland crab cake broken open to show the flaky white crab meat inside.
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Make restaurant-style Maryland crab cakes at home. This recipe focuses on using high-quality jumbo lump crab meat with minimal filler for a tender interior and a crispy, golden crust.

Ingredients

Scale
  • 1 pound jumbo lump crab meat, picked over for shells
  • 1/4 cup mayonnaise
  • 1 large egg, lightly beaten
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning, plus more for dusting
  • 1/4 teaspoon black pepper
  • 1/4 cup saltine cracker crumbs (or panko breadcrumbs)
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons unsalted butter, melted (for pan-frying)

Instructions

  1. Gently pick through the jumbo 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, lemon juice, Worcestershire sauce, 1 teaspoon of Old Bay seasoning, and black pepper until combined.
  3. Sprinkle the saltine cracker crumbs and chopped parsley over the crab meat.
  4. Pour the wet mixture over the crab meat and gently fold everything together using a rubber spatula. Do not overmix; you want to keep the lumps of crab intact.
  5. Divide the mixture into 6 equal portions. Gently form each portion into a patty about 1 inch thick.
  6. Place the formed crab cakes on a plate lined with parchment paper. Cover and refrigerate for at least 30 minutes. This step helps the cakes hold their shape.
  7. When ready to cook, lightly dust both sides of the chilled crab cakes with extra Old Bay seasoning.
  8. Heat the melted butter in a large, non-stick skillet over medium heat.
  9. Carefully place the crab cakes in the hot skillet, ensuring not to crowd the pan. Cook for 4 to 5 minutes per side, until they are golden brown and heated through.
  10. Serve immediately with lemon wedges or your favorite tartar sauce.

Notes

  • For the best flavor and texture, use fresh, high-quality jumbo lump crab meat.
  • If you prefer baking, brush the tops with melted butter and bake at 400°F (200°C) for 12 to 15 minutes, flipping halfway through.
  • To make a quick Old Bay Aioli, mix 1/2 cup mayonnaise with 1 teaspoon Old Bay seasoning and a squeeze of lemon juice.

Nutrition

Find it online: https://cookingbyfelix.com/maryland-crab-cakes-recipe-jumbo-lump/