I reworked a simple Maryland Crab Cakes recipe to showcase big lumps of crab paired with a quick tartar sauce studded with capers and fresh herbs.

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I never thought a crab cake could make me stop mid bite, but these Maryland Crab Cakes did. With sweet jumbo lump crabmeat and a hint of Old Bay seasoning, they taste like the Chesapeake without being precious.

I slapped a quick tartar sauce next to them and it actually had personality, which made this feel like a proper Seafood Dinner even on a weeknight. There’s crunch, there’s real crab, and barely any filler so every bite matters.

I told myself one, then grabbed another before I knew it, so yeah, these are trouble in the best possible way.

Ingredients

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Crabmeat: Sweet, delicate, high in lean protein and B12, it’s low in carbs and fat.
Egg: Binds cakes, adds protein and richness, vitamins but contains cholesterol.
Mayonnaise: Creamy fat it packs calories, gives moisture and flavor, use sparingly.
Old Bay seasoning: A salty herby spice blend, near zero calories, huge seafood flavor boost.
Panko breadcrumbs: Light crisp texture, adds carbs for structure, keep to minimum for little filler.
Lemon juice: Bright tangy acid, adds sour freshness, vitamin C, it cuts through richness.
Parsley and chives: Herb freshness, small vitamins and antioxidants, lifts flavor, looks nice.
Butter and oil: Browned butter adds richness oil helps sear both add saturated fats.
Pickles or relish: Sweet tang from relish, adds sugar and salt, brightens every bite.

Ingredient Quantities

1 lb jumbo lump crabmeat, picked over for shells

1 large egg, lightly beaten

2 tbsp mayonnaise

1 tsp Dijon mustard

1 tsp Worcestershire sauce

1 tsp Old Bay seasoning

1 tbsp fresh lemon juice

2 tbsp finely chopped fresh parsley

2 tbsp finely chopped green onions or chives

1/4 cup panko breadcrumbs or 4 finely crushed saltine crackers

Salt and freshly ground black pepper, to taste

2 tbsp unsalted butter for frying

2 tbsp vegetable oil for frying

Pinch cayenne or a few drops hot sauce, optional

1/2 cup mayonnaise for quick tartar sauce

2 tbsp sweet pickle relish or finely chopped dill pickles

1 tbsp lemon juice for tartar sauce

1 tsp Dijon mustard for tartar sauce

1 tsp capers, chopped, optional

1 tbsp finely chopped parsley or chives for tartar sauce

How to Make this

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1. Mix quick tartar sauce first so flavors settle: in a small bowl stir 1/2 cup mayonnaise, 2 tbsp sweet pickle relish or finely chopped dill pickles, 1 tbsp lemon juice, 1 tsp Dijon mustard, 1 tsp chopped capers if using, 1 tbsp chopped parsley or chives, salt and pepper to taste, then stick it in the fridge.

2. Pick over the 1 lb jumbo lump crabmeat again on a plate to remove any stray shells, then put the crab gently into a large bowl.

3. In a separate bowl whisk together 1 large egg, 2 tbsp mayonnaise, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp Old Bay seasoning, 1 tbsp fresh lemon juice, 2 tbsp finely chopped parsley, 2 tbsp chopped green onions or chives, and a pinch of cayenne or a few drops of hot sauce if you like heat.

4. Pour the egg mixture over the crab and fold gently with a spatula or your hands, try not to smash the lumps you want big pieces of crab not a paste.

5. Sprinkle in 1/4 cup panko breadcrumbs or the equivalent of 4 finely crushed saltine crackers and fold just until the mixture holds together, if it feels too wet add a little more crumbs, if too dry add a teaspoon of mayo or a squeeze of lemon.

6. Shape into 4 to 6 cakes by gently pressing, dont pack them tight, place on a plate and chill for 15 to 30 minutes so they firm up and wont fall apart when cooking.

7. Heat a skillet over medium heat and add 2 tbsp unsalted butter plus 2 tbsp vegetable oil, wait until the butter foams and the oil is hot but not smoking.

8. If you want an extra crust lightly dredge the cakes in panko then fry in batches for about 3 to 4 minutes per side until deeply golden and crisp, flip once, dont overcrowd the pan, transfer to paper towel to drain.

9. Serve hot with the chilled tartar sauce, extra lemon wedges and a sprinkle of parsley or chives, taste and add salt or pepper if needed, enjoy your Maryland crab cakes.

Equipment Needed

1. Small bowl (for the quick tartar sauce)
2. Large mixing bowl (for the crab)
3. Measuring spoons and a 1/2 cup measure
4. Whisk
5. Rubber spatula (or silicone scraper) for gentle folding
6. Cutting board and chef’s knife (for herbs, scallions, pickles)
7. Heavy skillet, nonstick or cast iron
8. Fish spatula or thin metal turner plus tongs for flipping
9. Plate and paper towels (to chill formed cakes and drain after frying)

FAQ

Q: How do I pick over the crabmeat for shells? A: Gently spread the crab into a shallow bowl and use your fingers to pull out any little shell bits. Work slowly, check under bigger lumps, and rinse quickly if there’s grit. Pat dry on paper towels so the mix doesn't get soggy.

Q: Can I use regular lump crab instead of jumbo lump? A: Yes. Jumbo lump looks nicer and gives big sweet bites, but regular lump works fine. Just handle it gently so it doesn't break up too much when mixing.

Q: My cakes fall apart, what did I do wrong? A: Most likely you overmixed or didn't chill them. Fold ingredients very lightly so the crab stays in chunks. If too wet add a little more panko or crushed saltines. Shape them, then chill 30 to 60 minutes so they firm up before frying.

Q: How do I fry them without burning the butter? A: Use a mix of butter and oil (about 1:1) so the smoke point is higher. Heat pan to medium, add fat, then when it sizzles lay cakes in. Cook 3 to 4 minutes per side until golden, don't crowd the pan, flip once.

Q: Can I bake or air fry these instead of frying? A: Yes. Bake at 400 F for 12 to 15 minutes, flipping once, or air fry at 360 F for about 8 to 10 minutes, brushing lightly with oil. They won't get quite as deeply browned as in a skillet but still tasty.

Q: Quick tips for the tartar sauce and how long will leftovers keep? A: Mix 1/2 cup mayo with 2 tbsp relish, 1 tbsp lemon juice, 1 tsp Dijon and optional capers and herbs. Chill a bit so flavors meld. Store sauce in fridge up to one week. Cooked crab cakes keep 1 to 2 days in fridge or up to 2 months frozen, thaw in fridge before reheating.

Maryland Crab Cakes Recipe (Little Filler) Substitutions and Variations

Jumbo lump crabmeat: use canned backfin or lump crab (drain well) for a cheaper easy swap, claw meat if you want more flavor though it’s darker, or for a splurge use chopped cooked lobster if you want the same texture but different taste.
Panko breadcrumbs (or crushed saltines): crushed Ritz or plain breadcrumbs work fine, gf panko or crushed gf crackers if you need gluten free, or 2–3 tbsp almond meal for a low carb version (it’ll be a bit denser).
Mayonnaise (in the mix): swap equal parts plain Greek yogurt or sour cream for a tangier lighter binder, use vegan mayo or mashed silken tofu for a dairy free/vegan option, or a light aioli if you want extra garlic flavor.
Old Bay seasoning: use a mix of celery salt + paprika + pinch cayenne + little mustard powder to mimic it (about 3/4 tsp celery salt, 1/4 tsp paprika, pinch cayenne, 1/8 tsp mustard powder), or substitute Creole/Cajun seasoning for a spicier profile.

Pro Tips

– Pick the crab over slowly under good light, feel for tiny shell pieces with your fingers. Be gentle, dont poke or shred the lumps, try to keep big chunks intact for better texture.

– Don’t overmix the filling, fold just until it holds. If you worry about seasoning or bind, fry a tiny tester cake first, fix the seasoning or add a smidge more crumbs or mayo, then shape the rest.

– Use butter plus a neutral oil in the pan so you get that buttery flavor but the oil raises the smoke point. Get the fat hot enough so the cakes sizzle on contact, cook on medium so they brown without burning, flip only once and dont overcrowd the pan.

– Make the tartar ahead, stick it in the fridge so the flavors mellow, taste it again right before serving and brighten with a little lemon juice or a pinch of salt if it seems flat.

Maryland Crab Cakes Recipe (Little Filler)

Recipe by Sammy Hunter

0.0 from 0 votes

I reworked a simple Maryland Crab Cakes recipe to showcase big lumps of crab paired with a quick tartar sauce studded with capers and fresh herbs.

Servings

servings

Calories

346

kcal

Equipment: 1. Small bowl (for the quick tartar sauce)
2. Large mixing bowl (for the crab)
3. Measuring spoons and a 1/2 cup measure
4. Whisk
5. Rubber spatula (or silicone scraper) for gentle folding
6. Cutting board and chef’s knife (for herbs, scallions, pickles)
7. Heavy skillet, nonstick or cast iron
8. Fish spatula or thin metal turner plus tongs for flipping
9. Plate and paper towels (to chill formed cakes and drain after frying)

Ingredients

1 lb jumbo lump crabmeat, picked over for shells
1 large egg, lightly beaten
2 tbsp mayonnaise
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp Old Bay seasoning
1 tbsp fresh lemon juice
2 tbsp finely chopped fresh parsley
2 tbsp finely chopped green onions or chives
1/4 cup panko breadcrumbs or 4 finely crushed saltine crackers
Salt and freshly ground black pepper, to taste
2 tbsp unsalted butter for frying
2 tbsp vegetable oil for frying
Pinch cayenne or a few drops hot sauce, optional
1/2 cup mayonnaise for quick tartar sauce
2 tbsp sweet pickle relish or finely chopped dill pickles
1 tbsp lemon juice for tartar sauce
1 tsp Dijon mustard for tartar sauce
1 tsp capers, chopped, optional
1 tbsp finely chopped parsley or chives for tartar sauce

Directions

Mix quick tartar sauce first so flavors settle: in a small bowl stir 1/2 cup mayonnaise, 2 tbsp sweet pickle relish or finely chopped dill pickles, 1 tbsp lemon juice, 1 tsp Dijon mustard, 1 tsp chopped capers if using, 1 tbsp chopped parsley or chives, salt and pepper to taste, then stick it in the fridge.
Pick over the 1 lb jumbo lump crabmeat again on a plate to remove any stray shells, then put the crab gently into a large bowl.
In a separate bowl whisk together 1 large egg, 2 tbsp mayonnaise, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp Old Bay seasoning, 1 tbsp fresh lemon juice, 2 tbsp finely chopped parsley, 2 tbsp chopped green onions or chives, and a pinch of cayenne or a few drops of hot sauce if you like heat.
Pour the egg mixture over the crab and fold gently with a spatula or your hands, try not to smash the lumps you want big pieces of crab not a paste.
Sprinkle in 1/4 cup panko breadcrumbs or the equivalent of 4 finely crushed saltine crackers and fold just until the mixture holds together, if it feels too wet add a little more crumbs, if too dry add a teaspoon of mayo or a squeeze of lemon.
Shape into 4 to 6 cakes by gently pressing, dont pack them tight, place on a plate and chill for 15 to 30 minutes so they firm up and wont fall apart when cooking.
Heat a skillet over medium heat and add 2 tbsp unsalted butter plus 2 tbsp vegetable oil, wait until the butter foams and the oil is hot but not smoking.
If you want an extra crust lightly dredge the cakes in panko then fry in batches for about 3 to 4 minutes per side until deeply golden and crisp, flip once, dont overcrowd the pan, transfer to paper towel to drain.
Serve hot with the chilled tartar sauce, extra lemon wedges and a sprinkle of parsley or chives, taste and add salt or pepper if needed, enjoy your Maryland crab cakes.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.