Maryland Crab Cakes Recipe (Little Filler)

These Maryland crab cakes get the stamp of approval from locals and out-of-towners alike. This classic lump crab cake recipe combines the flavors of lemon, parsley, and Old Bay Seasoning but the most flavor is from the crab meat itself. For the best texture, use lump crab meat, little filler, and bake the cakes in a very hot oven.
Prep Time: 40 minutes
Cook Time: 15 minutes
Total Time: 55 minutes

1 large egg

¼ cup ( 60g) mayonnaise

1 Tablespoon chopped fresh parsley (or 2 teaspoons dried)

2 teaspoons dijon mustard

2 teaspoons worcestershire sauce

1 teaspoon Old Bay seasoning (up to 1 and ½ teaspoons for a spicier kick)

1 teaspoon fresh lemon juice, plus more for serving

⅛ teaspoon salt

1 pound fresh lump crab meat*

⅔ cup ( 41g) Saltine cracker crumbs (about 14 crackers)

optional: 2 Tablespoons (30g) melted salted or unsalted butter

Directions at sallysbakingaddiction.com

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