Maryland Crab Cakes Recipe (Little Filler)

I developed Maryland Crab Cakes with a quick tartar sauce that had genuinely good flavor, and I’m sharing what made these crab cakes stand out #seafoodrecipes

I never thought a crab cake could make me stop mid-bite, but these Maryland Crab Cakes did. With jumbo lump crab meat front and center and a hint of Old Bay seasoning, they’re almost embarrassingly crab-forward, very little filler getting in the way.

The quick tartar sauce actually has some bite, and it makes you rethink what a simple sauce can do. Textures are delicate not mushy, and there’s a clean salty sweet note that kept pulling me back for one more taste, like I was chasing a flavor I couldn’t name.

I wasnt planning on being this impressed, honest.

Ingredients

• Jumbo lump crab is lean protein, low in carbs, rich in omega three fats.
• Adds creaminess and fat, it’s mostly monounsaturated and saturated oils, balances saltiness.
• Bright acid, adds tang and a bit of vitamin C, cuts richness.
• Spiced blend gives savory, slightly peppery and celery like notes, very aromatic.
• Light crumbs add structure with minimal filler, some carbs, subtle crunch.
• Sharp mustard flavor, vinegar tang boosts depth and balances the mayo.
• Pickles bring sweet sour crunch and salt, a small amount changes overall bite.
• Fresh parsley adds green brightness, small vitamins and minerals, mild herbal freshness.
• Butter brings rich mouthfeel, fat for browning and flavor, not much else.

Ingredient Quantities

• For the crab cakes
• 1 pound jumbo lump crab meat, picked over for shells
• 1 large egg, lightly beaten
• 1/4 cup mayonnaise
• 2 teaspoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 tablespoon fresh lemon juice
• 1 teaspoon Old Bay seasoning
• 2 tablespoons finely chopped fresh parsley
• 1/4 cup panko breadcrumbs (keep it light)
• Kosher salt and freshly ground black pepper to taste
• 2 tablespoons unsalted butter
• 2 tablespoons vegetable oil
• For the quick tartar sauce
• 1/2 cup mayonnaise
• 2 tablespoons dill pickle relish or finely chopped dill pickles
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 tablespoon chopped capers, optional
• 1 tablespoon chopped fresh dill or parsley
• Salt and freshly ground black pepper to taste

How to Make this

1. Make the quick tartar sauce first so it can chill: stir together 1/2 cup mayonnaise, 2 tablespoons dill pickle relish or finely chopped pickles, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1 tablespoon chopped capers if using, 1 tablespoon chopped fresh dill or parsley, then salt and freshly ground black pepper to taste. Taste and adjust. Refrigerate.

2. Pick over the 1 pound jumbo lump crab meat carefully for shells and cartilage, keeping the lumps as big as possible. Put the picked crab in a mixing bowl.

3. In a separate bowl whisk 1 large egg lightly, then add 1/4 cup mayonnaise, 2 teaspoons Dijon mustard, 1 teaspoon Worcestershire sauce, 1 tablespoon fresh lemon juice, 1 teaspoon Old Bay seasoning, 2 tablespoons finely chopped fresh parsley, and salt and freshly ground black pepper to taste. Mix until smooth.

4. Pour the wet mixture over the crab and fold gently with a spatula just to coat the lumps. Add 1/4 cup panko breadcrumbs, keeping it light, and fold only enough to make the mixture hold together. Dont over mix or you will lose the lumps.

5. Form the crab into cakes by hand about the size you like, gently pressing so they stick. If the mix seems too wet add a tiny pinch more panko, not a lot. Place cakes on a tray and chill in the fridge at least 20 to 30 minutes so they firm up; this helps them hold when you cook.

6. When ready heat a heavy skillet over medium heat and add 2 tablespoons unsalted butter and 2 tablespoons vegetable oil. Wait until the butter foams and the pan is hot but not smoking, you want a nice sizzle without burning the butter.

7. Cook the crab cakes in batches so they arent crowded. Fry about 3 to 4 minutes per side until golden brown and crisp, flipping carefully only once. Adjust time if your cakes are thicker or thinner. Drain briefly on paper towels and sprinkle a little salt while hot if needed.

8. Serve warm with the chilled quick tartar sauce and lemon wedges. A little extra chopped parsley on top looks nice. Its ok if a few pieces fall apart, just scoop them up and serve, they still taste great.

9. Tips and hacks: keep the panko minimal so flavor stays crab forward, chill cakes before frying to help them set, use butter plus oil so the butter browns without burning, and dont over handle the crab when mixing to preserve those jumbo lumps.

Equipment Needed

1. Large mixing bowl, for picking over the crab and folding the wet mix in gently
2. Medium bowl, to whisk the egg and mix the mayo/Worcestershire combo (and to make the tartar)
3. Measuring cups and spoons, for mayo, panko, lemon juice and seasonings
4. Whisk and silicone spatula, the whisk for the egg, spatula for folding so you dont mash the lumps
5. Cutting board and sharp knife, for chopping parsley, pickles and capers
6. Heavy skillet or cast iron pan, heats evenly for a nice golden crust
7. Thin metal or fish spatula, to flip the cakes carefully without breaking them
8. Baking tray or plate plus plastic wrap or parchment, to chill the formed cakes in the fridge
9. Paper towels and tongs or a slotted spoon, to drain and transfer the cooked cakes briefly

FAQ

Maryland Crab Cakes Recipe (Little Filler) Substitutions and Variations

• Crab meat: if you can’t find jumbo lump, use backfin (flaky, a bit more filler), claw meat (richer flavor but darker, more ” crabby”), or canned lump crab (drained and picked over). Same weight works, just pick out shells.
• Panko breadcrumbs: swap with crushed saltine crackers, crushed Ritz or plain crackers, matzo meal, or almond flour for a low carb option. Keep the amount light so the crab stays the star.
• Mayonnaise (for cakes or tartar): use plain Greek yogurt, sour cream, or mashed avocado for a fresher, tangier binder. Avocado will mellow the flavor, Greek yogurt gives tang and reduces fat.
• Old Bay seasoning: make a quick mix with 1/2 tsp celery salt + 1/4 tsp paprika + a pinch cayenne + pinch black pepper to equal 1 tsp Old Bay, or use Cajun/Creole seasoning or lemon pepper if you want a different vibe.

Pro Tips

1) Keep those lumps big. Pick the crab carefully and fold the wet mix just enough to hold, then chill the formed cakes or even pop them in the freezer 10 minutes so they firm up and wont fall apart when you flip them.

2) Heat control matters. Use butter plus oil, get the pan hot but not smoking, and test with one small cake first so you know the timing for golden crust without burning, then flip only once.

3) Shape tricks for consistency. Use a wide cookie cutter or a ring mold to press cakes to the same thickness, so they cook evenly, and if the mix feels wet add panko by the pinch not the cup.

4) Let the tartar sit. Make it ahead and chill so the flavors meld, drain extra pickle juice if your relish is watery, and always taste for lemon and salt right before serving so it brightens the crab.