Lump Crab Cakes Baked (Print Version)
# Ingredients:
→ Essentials
01 -
1 large egg
02 -
1 pound (454g) of fresh lump crab meat
03 -
2 teaspoons Worcestershire sauce
04 -
1/4 cup (60g) mayo
05 -
A teaspoon fresh lemon juice, with extra for topping
06 -
2/3 cup saltine crumbs (about 17-18 crackers or 41g)
07 -
1 heaping teaspoon Old Bay seasoning (up to 1½ for more flavor)
08 -
1 tablespoon fresh parsley (finely chopped) or 2 teaspoons when using dried
09 -
A pinch (1/8 teaspoon) salt
10 -
2 teaspoons Dijon mustard
→ Extra topping
11 -
2 tablespoons (30g) melted butter, salted or unsalted
# Instructions:
01 -
In a big bowl, toss in your egg, mayo, parsley, dijon, lemon juice, Worcestershire, Old Bay, and salt. Give everything a good whisk until smooth and combined.
02 -
Add your crab and then sprinkle the saltine crumbs over it. Gently fold it all in with a spatula or big spoon—don’t break up those lovely chunks of crab!
03 -
Cover the whole mixture tightly and let it sit in the fridge to firm up. At least 30 minutes is good, but you can even leave it overnight if you're planning ahead.
04 -
When you’re set to cook, crank the oven to 450°F (232°C). Prepare your baking sheet—line it with a mat, grease it up, or give it a nonstick spray.
05 -
Spoon out six ½-cup portions and set them on your baking sheet, no need to flatten them out. Compact them gently with your hands or spoon. If you’re feeling fancy, brush the tops with melted butter—your call!
06 -
Pop them in the oven for 12 to 14 minutes. They're done when the edges and tops get a nice golden brown color. Squeeze some fresh lemon over them and serve warm.
# Notes:
01 -
Keep leftovers in the fridge for up to 5 days if they've been covered tightly.
02 -
Want smaller portions? Split into 12 smaller cakes or down to 24 mini bites if you're making appetizers.
03 -
Fresh lump crab meat works best for top-notch flavor.
04 -
You can store uncooked or already-baked crab cakes in the freezer for as long as 3 months.