Crab Cakes Recipe (Little Filler)

Crab cakes are one of those foods people get very serious about. Everyone has an opinion. To me, the best crab cake is the one that lets the crab speak for itself. No heavy breading, no mystery fillers, no overpowering seasonings—just sweet, tender crab with enough support to hold everything together.

I remember the first time I made my own crab cakes at home. I was nervous I’d ruin good crab, but I kept the mix simple and didn’t overwork it. The result? Thick, golden cakes full of big pieces of crab that practically melted into the fork. Ever since then, this has been the recipe I rely on when I want something special but not complicated.

These crab cakes are gently seasoned and mostly crab. Serve them with lemon and something crisp on the side, and watch them disappear.

Why These Crab Cakes Work

The key here is balance—and restraint. The flavor should come from the crab itself. Everything else is just there to support it.

• Use lump crab meat so you get those big, meaty bites.

• The filler is minimal, just enough to help the cakes hold together.

• Baking in a high-heat oven keeps the crab moist and the outside lightly crisp.

• The seasoning is simple but thoughtful, so nothing gets lost.

You get crab cakes that feel generous, satisfying, and fresh.

Types of Crab Meat and What to Choose

If you have access to lump crab meat, that’s the sweet spot here. It gives structure and flavor without falling apart. If needed, a mix of lump and backfin works nicely too.

Try to buy the freshest crab available at your store. Look in the refrigerated seafood section—crab sold on ice or in sealed tubs usually has the best flavor. Before mixing, run your hands gently through the crab to make sure there are no pieces of shell.

Ingredients You’ll Need

• Lump crab meat (or a mix of lump and backfin)

• Egg

• Mayonnaise

• Dijon mustard

• Lemon juice

• Worcestershire sauce

• Old Bay seasoning

• Fresh parsley

• Salt

• Crushed saltine crackers (just enough to hold the cakes together)

• Melted butter (for brushing before baking)

The list is short for a reason. The crab is the main character.

How to Make the Crab Cakes

1. Mix the binders and seasoning
   In a bowl, whisk the egg, mayo, mustard, lemon juice, Worcestershire, Old Bay, salt, and parsley.

2. Add the crab and cracker crumbs
   Add the crab on top of the mixture along with the crushed crackers. Fold everything together slowly. The goal is to keep the crab in large pieces.

3. Chill the mixture
   Cover and refrigerate for about 30 minutes. This helps the cakes hold their shape.

4. Shape and bake
   Scoop the chilled mixture into portions and shape into thick cakes. Brush the tops with melted butter. Bake in a hot oven until set and golden.

The cakes should look plump and hold together easily when you transfer them to the plate.

Tips From My Kitchen

• Don’t rush the chilling step—this is what keeps the cakes from falling apart.

• Keep your folding very gentle. This keeps those gorgeous crab pieces intact.

• Brushing a little melted butter on top before baking adds that restaurant-style finish.

• A squeeze of lemon at the end brightens everything perfectly.

Make-Ahead Notes

The mixture can be prepared earlier in the day and chilled until dinner. Shaped cakes also freeze well before baking—so you can pull them out for quick meals later.

Serving Suggestions

• Lemon wedges

• A light green salad

• Roasted asparagus or green beans

• Buttered corn

• Coleslaw

• A soft dinner roll or toasted bun if making sandwiches

If you like dipping sauces, a gentle cocktail sauce or tartar sauce works well—but honestly, these crab cakes don’t need much.

Storage

Leftovers keep in the refrigerator for up to two days. Reheat in the oven so the cakes don’t become soft or soggy. They also freeze nicely if stored well-wrapped.

Frequently Asked Questions

Can I sauté these instead of baking?
Yes. Just keep the heat medium so the cakes brown without burning.

Can I use canned crab?
Fresh or refrigerated crab has the best flavor. If using canned, choose canned crab from the refrigerated seafood section—not shelf-stable cans.

Can I adjust the seasoning?
Sure. Start small with the Old Bay and salt, then taste and adjust after mixing.

Continue to Content

Yield: 6

Crab Cakes Recipe (Little Filler)

Print

These crab cakes are tender, full of sweet lump crab meat, and held together with just enough binder to keep them light.

Prep Time 40 minutes

Cook Time 15 minutes

Total Time 55 minutes

Ingredients

• 1 large egg
• ¼ cup mayonnaise
• 1 tablespoon chopped fresh parsley (or 2 teaspoons dried)
• 2 teaspoons Dijon mustard
• 2 teaspoons Worcestershire sauce
• 1 teaspoon Old Bay seasoning (use up to 1½ teaspoons for more heat)
• 1 teaspoon fresh lemon juice, plus extra for serving
• ⅛ teaspoon salt
• 1 pound lump crab meat, picked over
• ⅔ cup finely crushed saltine crackers
• 2 tablespoons melted butter (optional, for brushing)

Instructions

1. Stir together the egg, mayonnaise, parsley, Dijon mustard, Worcestershire, Old Bay, lemon juice, and salt in a large bowl until smooth.
2. Place the crab meat on top, then sprinkle the crushed crackers over it. Gently fold the mixture together, taking care not to break apart the crab pieces.
3. Cover and refrigerate for at least 30 minutes so the mixture firms up.
4. Preheat the oven to 450°F. Grease a baking sheet or line it with parchment.
5. Use a ½-cup scoop to portion the mixture into 6 mounds on the baking sheet. Press very lightly to compact each mound so it holds together. Brush the tops with melted butter if you’d like a richer finish.
6. Bake until the tops and edges are lightly browned, about 12 to 14 minutes.
7. Finish with a squeeze of fresh lemon and serve warm.

Notes

• Unbaked crab cakes can be shaped and frozen for up to 3 months. Thaw in the refrigerator before baking.
• Baked crab cakes reheat well in a 350°F oven until warmed through.
• Lump crab meat gives the best texture—avoid shredding it while mixing.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 288Total Fat 22gSaturated Fat 7gUnsaturated Fat 15gCholesterol 114mgSodium 11199mgCarbohydrates 1gFiber 0gSugar 0gProtein 22g

Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Final Thought

Crab cakes don’t need to be fussy to be memorable. A handful of good ingredients, a gentle touch, and a hot oven are all it takes. Serve them warm and unhurried—this is the kind of meal that invites people to stay at the table just a little longer.

Also try these Crab recipes:-

• Crabs – Garlic Butter Baked Crab Legs
• Healthy Broiled Crab Cakes
• Copycat Golden Corral Crab Salad