Crab Cakes Recipe (Little Filler)
For the best texture, use lump crab meat, little filler, and bake the cakes in a very hot oven. Serve with lemon wedges, a garnish of chopped parsley, and/or cocktail sauce or tartar sauce. For more success tips and to learn which crab meat to use, see blog post above.
Foto: Sally's Baking Addiction — Sally
Ingredients
- 1 large egg
- 1/4 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 1/2 teaspoons for a spicier kick)
- 1 teaspoon fresh lemon juice, plus more for serving
- 1/8 teaspoon salt
- 1 pound (454g) fresh lump crab meat*
- 2/3 cup (41g) saltine cracker crumbs (about 17-18 2-inch crackers)
- optional: 2 Tablespoons (30g) melted salted or unsalted butter
Steps
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Whisk the egg, mayonnaise, parsley, Dijon mustard, Worcestershire sauce, Old Bay, lemon juice, and salt together in a large bowl. Place the crab meat on top, followed by the cracker crumbs. With a silicone spatula or large spoon, very gently and carefully fold together. You don’t want to break up that crab meat.
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Cover tightly and refrigerate for at least 30 minutes and up to 1 day.
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Preheat oven to 450°F (232°C). Generously grease a rimmed baking sheet with butter or nonstick spray, or line with parchment paper or a silicone baking mat.
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Using a 1/2 cup measuring cup, portion the crab cake mixture into 6 mounds on the baking sheet. (Don’t flatten!) Use your hands or a spoon to compact each individual mound so there aren’t any lumps sticking out or falling apart. For extra flavor, brush each top with melted butter. This is optional but recommended!
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Bake for 12–14 minutes or until lightly browned around the edges and on top. Drizzle each with fresh lemon juice and serve warm.
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Cover leftover crab cakes tightly and refrigerate for up to 5 days, or freeze for up to 3 months.
💰 Cost Estimate
📋 Price Breakdown (9% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| large egg | 1 | - | - |
| 0.25 cup | - | - | |
| chopped fresh parsley | 1 tablespoon | - | - |
| Dijon mustard | 2 teaspoons | - | - |
| Worcestershire sauce | 2 teaspoons | - | - |
| Old Bay seasoning | 1 teaspoon | Rp 25.000/kg | Rp 125 |
| fresh lemon juice | 1 teaspoon | - | - |
| salt | 0.125 teaspoon | - | - |
| 1 pound | - | - | |
| 0.6666666666666666 cup | - | - | |
| optional | 30 g | - | - |
*Estimated market prices, may vary by region
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