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Authentic Maryland Jumbo Lump Crab Cakes with Minimal Filler

Close-up of a golden-brown Maryland crab cake broken open to show the flaky white crab meat inside.
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Follow this recipe to make classic Maryland crab cakes using jumbo lump crab meat, minimal filler, and Old Bay seasoning for an authentic Chesapeake Bay flavor. Pan-sear for a crispy exterior and juicy interior.

Ingredients

Scale
  • 1 pound jumbo lump crab meat
  • 1/2 cup saltine cracker crumbs (about 20 crackers, crushed fine)
  • 2 tablespoons mayonnaise
  • 1 large egg, lightly beaten
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Old Bay Seasoning
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dry mustard powder
  • 1 tablespoon fresh parsley, chopped (optional)
  • 2 tablespoons unsalted butter or neutral oil, for searing

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, Old Bay Seasoning, black pepper, dry mustard powder, and parsley until combined. Do not overmix.
  3. Sprinkle the saltine cracker crumbs over the crab meat. Pour the wet mixture over the crab and crumbs.
  4. Using a rubber spatula, gently fold the ingredients together until just combined. Work carefully to keep the lumps of crab intact. You want the mixture to hold together when pressed.
  5. Divide the mixture into 4 equal portions. Gently form each portion into a patty about 1 inch thick. Do not compact the mixture too tightly.
  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 during cooking.
  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 the crab cakes for 3 to 4 minutes per side, until they develop a deep golden-brown, crispy crust. Reduce the heat slightly if the exterior browns too quickly before the inside is heated through.
  10. Remove the crab cakes from the skillet and serve immediately with lemon wedges or your preferred sauce.

Notes

  • For the most authentic flavor, use fresh, high-quality lump or jumbo lump crab meat.
  • If you prefer baking, place the chilled cakes on a baking sheet and bake at 400 degrees Fahrenheit for 12 to 15 minutes, flipping halfway through.
  • To make a quick remoulade, mix mayonnaise, Creole mustard, horseradish, and a dash of hot sauce.

Nutrition

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