Description
These Maryland Crab Cakes are packed with fresh lump crab meat and minimal filler, letting the natural sweetness of the crab shine through. Easy to prepare, baked to perfection, and topped with a light golden crust, these crab cakes are a perfect appetizer or main dish. No frying, no mess—just pure crab goodness!
Ingredients
Scale
- 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 (use up to 1 and 1/2 teaspoons for extra spice)
- 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 crackers)
- Optional: 2 Tablespoons (30g) melted salted or unsalted butter
Instructions
- In a large bowl, whisk together the egg, mayonnaise, parsley, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and salt until well combined.
- Gently add the crab meat on top, followed by the saltine cracker crumbs. Using a silicone spatula, carefully fold the mixture, making sure not to break up the crab meat.
- Cover the mixture tightly and refrigerate for at least 30 minutes (or up to 1 day).
- Preheat your oven to 450°F (232°C). Generously grease a rimmed baking sheet or line it with a silicone baking mat.
- Using a 1/2 cup measuring cup, portion the crab cake mixture into 6 mounds on the baking sheet. Keep them tall and compact. For extra flavor, brush each mound with melted butter (optional).
- Bake for 12–14 minutes or until the crab cakes are lightly browned around the edges and on top.
- Serve immediately with fresh lemon juice drizzled over the top.
Notes
- You can refrigerate the crab cake mixture for up to 24 hours before baking.
- Crab cakes can be frozen for up to 3 months. Thaw in the fridge overnight before reheating.
- Leftover crab cakes can be stored in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12–14 minutes