Description
Classic Maryland-style crab cakes spotlighting sweet lump crab meat seasoned with Old Bay, Dijon mustard, lemon, and barely any filler—light, flavorful, and perfect baked to golden perfection.
Ingredients
1 large egg
¼ cup (60 g) mayonnaise
1 Tbsp chopped fresh parsley (or 2 tsp dried)
2 tsp Dijon mustard
2 tsp Worcestershire sauce
1 tsp Old Bay seasoning (up to 1½ tsp for a spicier kick)
1 tsp fresh lemon juice, plus more for serving
⅛ tsp salt
1 lb (454 g) fresh lump crab meat*
⅔ cup (≈41 g) saltine cracker crumbs (~17–18 crackers)
Optional: 2 Tbsp melted butter (for brushing before baking)
Instructions
Whisk together egg, mayonnaise, parsley, Dijon mustard, Worcestershire sauce, Old Bay, lemon juice, and salt in a large bowl.
Gently place crab meat on top of the mixture, then sprinkle with cracker crumbs. Carefully fold together with a spatula—not to break up crab lumps.
Cover tightly and refrigerate for at least 30 minutes or up to 1 day. Chilling allows the crab cakes to hold their shape with minimal filler.
Preheat oven to 450 °F (232 °C). Grease a rimmed baking sheet or line with a silicone mat (no parchment).
Using a ½‑cup measuring cup, portion mixture into 6 mounds on the sheet. Compact gently and, if using, brush tops with melted butter for added richness.
Bake 12–14 minutes until lightly browned at the edges and on top. Drizzle with lemon juice and serve warm.
Refrigerate leftovers for up to 5 days or freeze portions (baked or unbaked) for up to 3 months. See blog for reheating tips.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Appetizer
