AuthorRita's Kitchen
Rating

Yield: 6 large crab cakes

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.

Cover leftover crab cakes tightly and refrigerate for up to 5 days or freeze for up to 3 months.

Yields1 Serving
Prep Time55 mins

 1 egg
 ¼ cup mayonnaise
 1 tbsp chopped fresh parsley (2 teaspoons dried)
 2 tsp dijon mustard
 2 tsp worcestershire sauce
 1 tsp old bay seasooning (up to 1 1/2 teaspoons for a spicier kick)
 1 tsp fresh lemon juice
  tsp salt
 1 lb fresh lump crab meat
  cup saltine cracker crumbs (12-14 saltine crackers)
 2 tbsp melted butter (optional)

1

Whisk the egg, mayonnaise, parsley, dijon mustard, worcestershire sauce, Old Bay, lemon juice, and salt together in a large bowl.

2

Place the crab meat on top, followed by the cracker crumbs. With a rubber spatula or large spoon, very gently and carefully fold together. You don’t want to break up that crab meat!

3

Cover tightly and refrigerate for at least 30 minutes and up to 1 day.

4

Preheat oven to 450°F (232°C). Generously grease a rimmed baking sheet with butter or nonstick spray or line with a silicone baking mat.

5

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.

6

For extra flavor, brush each with melted butter. This is optional but recommended!

7

Bake for 12-14 minutes or until lightly browned around the edges and on top. Drizzle each with fresh lemon juice and serve warm.

Ingredients

 1 egg
 ¼ cup mayonnaise
 1 tbsp chopped fresh parsley (2 teaspoons dried)
 2 tsp dijon mustard
 2 tsp worcestershire sauce
 1 tsp old bay seasooning (up to 1 1/2 teaspoons for a spicier kick)
 1 tsp fresh lemon juice
  tsp salt
 1 lb fresh lump crab meat
  cup saltine cracker crumbs (12-14 saltine crackers)
 2 tbsp melted butter (optional)

Directions

1

Whisk the egg, mayonnaise, parsley, dijon mustard, worcestershire sauce, Old Bay, lemon juice, and salt together in a large bowl.

2

Place the crab meat on top, followed by the cracker crumbs. With a rubber spatula or large spoon, very gently and carefully fold together. You don’t want to break up that crab meat!

3

Cover tightly and refrigerate for at least 30 minutes and up to 1 day.

4

Preheat oven to 450°F (232°C). Generously grease a rimmed baking sheet with butter or nonstick spray or line with a silicone baking mat.

5

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.

6

For extra flavor, brush each with melted butter. This is optional but recommended!

7

Bake for 12-14 minutes or until lightly browned around the edges and on top. Drizzle each with fresh lemon juice and serve warm.

Maryland Crab Cakes Recipe