Few dishes capture the briny, sweet magic of Chesapeake Bay like this Maryland Crab Cakes Recipe (Little Filler). Each bite bursts with rich crab flavor, bright herbs, and a kiss of spice—all bound by just enough ingredients to let the crab shine. These aren’t your run-of-the-mill, bready crab cakes. Instead, they’re packed with tender jumbo lump crab and come together fast, earning a permanent spot in my repertoire whenever I want to impress dinner guests or treat myself to a true East Coast classic.

Maryland Crab Cakes Recipe (Little Filler) Recipe - Recipe Image

Ingredients You’ll Need

These simple, quality ingredients highlight why the Maryland Crab Cakes Recipe (Little Filler) is such a staple. Every component—from the luscious crab to the fresh pop of parsley—has a purpose, enhancing the flavor and texture of these golden beauties.

Jumbo lump crab meat: The star of the show, offering large, sweet pieces for unbeatable texture and taste.
Mayonnaise: Lends creaminess and keeps the cakes wonderfully moist without overpowering the crab.
Large egg: Works as a gentle binder to help hold everything together.
Dijon mustard: Adds a tangy, subtle heat that wakes up all the flavors.
Worcestershire sauce: Provides savory depth and a bit of umami complexity.
Old Bay seasoning: The signature Maryland spice blend, essential for authentic flavor.
Lemon juice: Brightens and balances the richness with just a hint of acidity.
Fresh parsley, finely chopped: Gives a fresh, herbal note and a pop of green color.
Crushed saltine crackers: Just enough to bind—it’s the secret to little filler but big flavor.
Unsalted butter (for frying): Delivers a gorgeous golden crust without overwhelming the delicate crab taste.
Lemon wedges (for serving): Perfect for squeezing over just before serving to make everything sparkle.
Optional tartar sauce: A creamy, tangy accompaniment for dipping, if you love a bit of sauce action.

How to Make Maryland Crab Cakes Recipe (Little Filler)

Step 1: Mix the Flavor Base

In a large mixing bowl, combine the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and parsley. Stir until everything is smooth and well-mixed. This mixture sets the stage, infusing your Maryland Crab Cakes Recipe (Little Filler) with just the right amount of zest and moisture.

Step 2: Gently Add Crab and Crackers

Carefully add in the jumbo lump crab meat and crushed saltine crackers. Fold the ingredients together gently—imagine you’re tucking a baby in, not making mashed potatoes! This protects those luxurious chunks of crab and ensures your cakes stay meaty, not mushy.

Step 3: Shape the Crab Cakes

Using your hands, loosely form the mixture into 6-8 patties. Don’t compact them too much; a tender touch helps achieve that coveted “little filler” texture. Place them on a lined baking sheet for easy transfer.

Step 4: Chill for Success

Cover the tray and refrigerate for at least 30 minutes. Chilling is the trick to help the cakes firm up so they hold their shape beautifully in the pan. If you have time, a longer chill doesn’t hurt—overnight is even better if you’re prepping ahead for a party.

Step 5: Sear to Golden Perfection

In a large skillet, melt the unsalted butter over medium heat. Once it’s sizzling, gently add your chilled crab cakes. Fry for about 3-4 minutes per side, aiming for a deep golden crust while keeping the inside moist and delicate. Take care when flipping, using a flat spatula and supporting each cake with your hand if necessary. That’s it—your Maryland Crab Cakes Recipe (Little Filler) is ready to enjoy!

How to Serve Maryland Crab Cakes Recipe (Little Filler)

Garnishes

I love to finish these beauties with a sprinkle of extra chopped parsley and a squeeze of fresh lemon juice. A lemon wedge on the side lets everyone brighten their own portion, while a dollop of tangy tartar sauce provides creamy contrast—simple touches, but they highlight the crab’s flavor gorgeously.

Side Dishes

Pile your Maryland Crab Cakes Recipe (Little Filler) high alongside classics like crisp coleslaw or tender steamed asparagus. For something heartier, pair with roasted potatoes, a garden salad, or even corn on the cob when it’s in season. The light, fresh flavors in your sides will let the crab cakes shine.

Creative Ways to Present

For a fun twist, serve mini crab cakes as sliders on soft brioche buns with slaw, or tuck them into tortillas for crab cake tacos with avocado crema. At parties, turn them into bite-sized appetizers with toothpicks and a side of remoulade—always a crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra crab cakes, lucky you! Store cooled Maryland Crab Cakes Recipe (Little Filler) in an airtight container in the fridge for up to two days. They keep surprisingly well, and the flavors meld beautifully overnight.

Freezing

Freeze uncooked crab cakes by laying them on a lined baking sheet until firm, then transfer to a zip-top bag or airtight container. They’ll keep for a month. Thaw overnight in the fridge before frying. You can also freeze cooked cakes, though they may lose a bit of their original crispiness.

Reheating

Reheat your Maryland Crab Cakes Recipe (Little Filler) on a baking sheet in a 350°F oven for 10–12 minutes so they stay crisp on the outside and tender within. Skip the microwave—it’ll make them sad and soggy! For smaller batches, a quick sear in a skillet works wonders, too.

FAQs

What makes this Maryland Crab Cakes Recipe (Little Filler) different from others?

This recipe is all about highlighting the crab, not hiding it with fillers. The minimal binding means every bite features sweet, chunky crab meat, true to classic Maryland style.

Can I substitute something for the saltine crackers?

Yes! If you don’t have saltines, try using plain breadcrumbs, panko, or even Ritz crackers. Just avoid anything heavily seasoned so you don’t overwhelm the crab.

Is it okay to use canned crab meat?

Fresh is always best for authentic Maryland Crab Cakes Recipe (Little Filler), but high-quality refrigerated crab meat (found in seafood cases) works well. Canned can be used in a pinch—just drain well and pick over for shells.

Can these crab cakes be made gluten-free?

Absolutely! Simply swap the saltines for gluten-free crackers or panko, and double-check that your other ingredients are gluten-free as well.

What’s the best way to keep crab cakes from falling apart?

The key is chilling before cooking. This firms up the cakes and helps them hold their shape in the skillet, especially with so little filler. Handle gently during cooking and don’t rush the flip!

Final Thoughts

If you’ve never tried making Maryland Crab Cakes Recipe (Little Filler) at home, now is the moment to treat yourself. With each bite, you’ll taste why this dish is a Maryland legend. Invite some friends, play some beachy music, and bring a taste of the coast into your kitchen soon!

Maryland Crab Cakes Recipe (Little Filler) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 12 reviews

Author: Emma
Total Time: 55 minutes (includes chilling)
Yield: 6–8 crab cakes 1x
Diet: Non-Vegetarian

Print Recipe

Description

These Maryland Crab Cakes are a delightful blend of jumbo lump crab meat and flavorful seasonings, with just the right amount of filler to hold them together. Perfect for a special dinner or a light lunch, these crab cakes are sure to impress!

Ingredients

Scale

Jumbo Lump Crab Cakes:

1 pound jumbo lump crab meat, picked over for shells
1/2 cup mayonnaise
1 large egg
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1/2 teaspoon lemon juice
2 tablespoons fresh parsley, finely chopped
1/3 cup crushed saltine crackers (about 12 crackers)

For Frying:

2 tablespoons unsalted butter

Serving:

lemon wedges
optional tartar sauce

Cook Mode Prevent your screen from going dark

Instructions

Mix the Ingredients: In a large bowl, combine mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and parsley. Fold in the crab meat and crushed saltine crackers gently.
Form Patties: Shape the mixture into 6-8 patties and refrigerate for 30 minutes.
Cook the Crab Cakes: Fry the patties in butter for 3-4 minutes per side until golden brown and heated through.
Serve: Enjoy warm with lemon wedges and tartar sauce if desired.