Chesapeake Bay Crab Cakes (Little to No Filler!)
These Chesapeake Bay crab cakes (Maryland-style) have very little filler, so they’re mostly crab, not crackers or breadcrumbs. They’re usually made with sweet, tender blue crab, using lump or jumbo lump meat. But if you can’t find blue crab, you can also use king crab or Dungeness crab. Just add a squeeze of lemon and maybe some tartar sauce for the perfect bite!
Servings: 4 large crab cakes
Calories: 123kcal
Ingredients
- 1 pound lump crab meat
- ¼ cup mayonnaise
- 1 large egg
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- ¼ cup crushed crackers such as club crackers or Ritz; or use dried breadcrumbs
- 1 tablespoon chopped parsley
- Old Bay Seasoning optional
- Cooking oil spray or a little vegetable oil
- 1 lemon cut into 8 wedges
- Tartar sauce optional
Instructions
- Check the crab meat and remove any shell pieces.
- In a small bowl, whisk together the mayonnaise, egg, Worcestershire sauce, mustard, and lemon juice until smooth.
- In a medium bowl, mix the crab meat, cracker crumbs, and parsley. Add a little Old Bay seasoning, if desired. Gently fold in the mayonnaise mixture until combined. Cover and refrigerate for at least 30 minutes so the mixture firms up.
- Preheat the oven to 450°F. Lightly oil a baking sheet with nonstick cooking spray.
- Divide the crab mixture into 8 equal portions (about ⅓ cup each) and place them on the baking sheet. Gently press each into a ¾-inch-thick patty.
- Bake for 5 minutes, then carefully flip each crab cake. Bake for another 5 minutes or until golden brown.
- Serve hot with lemon wedges and tartar sauce if desired.
Notes
- Crab Meat: If you can’t find blue crab, you can also use king crab or Dungeness crab.
- Be Gentle When Mixing – Fold the ingredients together carefully to keep the crab meat in big chunks. Overmixing can make the crab cakes dense.
- Let the Mixture Chill – Refrigerating for at least 30 minutes helps the cakes hold their shape and prevents them from falling apart while cooking.
- Don’t Overdo the Filler – A little cracker or breadcrumb helps bind the cakes, but too much will overpower the crab’s natural flavor.
- Use a Light Touch When Forming Cakes – Pressing too hard can make them tough. Just shape them gently so they hold together.
- Baking vs. Frying – Baking is easier and lighter, but if you want an extra crispy crab cake, pan fry them in a large nonstick pan with a little bit of oil (canola oil or olive oil) over medium heat for about 3-4 minutes per side.
Nutrition
Calories: 123kcal | Carbohydrates: 4g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 47mg | Sodium: 600mg | Potassium: 173mg | Fiber: 1g | Sugar: 1g | Vitamin A: 96IU | Vitamin C: 12mg | Calcium: 44mg | Iron: 1mg
