The Best Maryland Crab Cakes Recipe (Little Filler)

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Maryland Crab Cakes are a delicious seafood classic that highlights the sweet and tender flavor of fresh crab meat. This recipe is designed with minimal filler, allowing the crab to take center stage. Whether you serve them as an appetizer, a main dish, or at a gathering, these crab cakes are a crowd-pleaser. The best part? They’re super simple to make and packed with flavor!

Juicy, Flavorful Maryland Crab Cakes

Crab cakes can sometimes be filled with unnecessary ingredients that overpower the delicate flavor of the crab. In this recipe, the focus is on maintaining the purity of the crab meat while using just the right amount of binding and seasoning to enhance its natural sweetness.

Instead of relying on heavy fillers like breadcrumbs, this recipe uses saltine crackers to bind everything together lightly, ensuring the cakes hold their shape without overpowering the star ingredient. The result? A perfectly crispy exterior and a tender, juicy interior that’s packed with fresh crab flavor.

And with simple ingredients like Old Bay seasoning, lemon juice, and fresh parsley, these crab cakes deliver a flavorful, yet balanced bite in every mouthful.

Best of all, they’re easy to prepare and can be baked in the oven to achieve a crispy finish without frying.

Ingredients for Maryland Crab Cakes

To make these crab cakes delicious and light on fillers, we use a handful of key ingredients that complement the delicate flavor of the crab without overpowering it. Here’s what you’ll need:

• Crab Meat – Fresh lump crab meat is essential for these crab cakes. It’s sweet, tender, and holds together well without much filler. Try to get the freshest crab available, as this will make all the difference.
• Egg – The egg acts as a binder, helping to hold the crab cakes together without using too many breadcrumbs or crackers.
• Mayonnaise – Adds creaminess and moisture to the crab cakes without making them too heavy.
• Saltine Cracker Crumbs – This is a light binder that doesn’t overpower the crab’s flavor. Saltines add a bit of texture and seasoning to the mix.
• Fresh Parsley – A touch of fresh parsley adds color and a mild herbal flavor. You can substitute dried parsley if needed.
• Dijon Mustard – Brings a bit of tang and depth to the flavor. Dijon mustard complements the sweetness of the crab perfectly.
• Worcestershire Sauce – Adds a savory umami boost, balancing out the sweetness of the crab and the tang from the mustard and lemon.
• Old Bay Seasoning – A classic seasoning for crab cakes, Old Bay adds just the right amount of spice and seasoning, with a little kick if you like it extra bold.
• Lemon Juice – Fresh lemon juice brightens the flavors and adds a zesty freshness to the crab cakes.
• Butter – Brushing the tops of the crab cakes with melted butter before baking gives them a rich, golden-brown finish. This is optional but highly recommended.

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How to Make Maryland Crab Cakes

Making crab cakes is a simple process, but you need to handle the crab meat with care to keep those chunks intact. Here’s how to prepare the perfect Maryland crab cakes:

1. Mix the wet ingredients and seasonings:
   In a large mixing bowl, whisk together the egg, mayonnaise, parsley, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and a pinch of salt. This mixture will form the base that holds your crab cakes together.
2. Add the crab meat and cracker crumbs:
   Gently place the fresh lump crab meat into the bowl, being careful not to break up the large pieces. Sprinkle the saltine cracker crumbs on top of the crab meat.
3. Fold the ingredients together:
   Using a silicone spatula or large spoon, gently fold the ingredients together. Take care to avoid breaking apart the crab meat too much—you want to preserve as many large chunks as possible.
4. Chill the mixture:
   Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours. This helps the mixture set and makes it easier to form into cakes.
5. Shape the crab cakes:
   When you’re ready to cook, preheat your oven to 450°F (232°C). Grease a rimmed baking sheet or line it with a silicone mat. Using a 1/2 cup measuring cup, portion the crab cake mixture into 6 mounds on the baking sheet. Don’t flatten the mounds—keep them tall for a juicy interior.
6. Add optional butter topping:
   For extra flavor and a golden crust, brush the tops of each crab cake with melted butter. This step is optional but gives the crab cakes a richer taste.
7. Bake the crab cakes:
   Place the crab cakes in the preheated oven and bake for 12–14 minutes, until they’re lightly browned around the edges and on top.
8. Serve with lemon:
   Once out of the oven, drizzle each crab cake with fresh lemon juice for a burst of bright flavor. Serve them warm and enjoy!

How Long to Bake Maryland Crab Cakes

The baking process for Maryland Crab Cakes is quick and easy, producing a golden-brown crust while keeping the interior tender and full of flavor. Here’s a guideline for baking your crab cakes to perfection:

• Baking Time: Crab cakes should be baked in a preheated oven at 450°F (232°C) for 12 to 14 minutes. You’ll know they’re done when they’re lightly browned around the edges and on top. The high temperature helps create a crispy exterior without overcooking the delicate crab meat inside.
• Internal Temperature: While an exact temperature check isn’t as crucial as with chicken or other meats, you can ensure the crab cakes are done when they’re heated through and firm to the touch.

How to Store Maryland Crab Cakes

If you have leftovers or are meal prepping, storing these crab cakes is easy. Here’s how to keep them fresh:

• Refrigerating: Store leftover crab cakes in an airtight container in the refrigerator. They will last up to 5 days when properly stored.
• Freezing: Crab cakes can be frozen for longer storage. Wrap each crab cake tightly in plastic wrap, then transfer them to an airtight container or freezer-safe bag. They will last for up to 3 months in the freezer. When you’re ready to enjoy them, thaw the crab cakes in the refrigerator overnight before reheating.

Reheating Tips

To reheat your crab cakes, bake them in the oven at 350°F (175°C) for about 10 minutes, or until warmed through. This will help maintain their crispy exterior without drying out the crab meat inside.

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Cooking Tips for Perfect Crab Cakes

• Handle the Crab Gently: When mixing the ingredients and forming the crab cakes, be sure to fold everything together gently. You don’t want to break up the large chunks of crab meat, as this is what gives the crab cakes their rich texture.
• Chill the Mixture: Refrigerating the mixture for at least 30 minutes helps the crab cakes hold their shape when baking. This step is crucial for preventing them from falling apart in the oven.
• Don’t Overcook: Keep a close eye on the baking time. Crab cakes can dry out quickly if left in the oven for too long, so make sure to remove them as soon as they’re golden brown on top.
• Add Extra Flavor: For an even richer flavor, brush the tops of the crab cakes with melted butter before baking. This adds a beautiful golden finish and a hint of extra indulgence.

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