Crab Cakes with Old Bay and Lemon Recipe
Deliciously tender and flavorful Crab Cakes made with fresh lump crab meat, seasoned with Dijon mustard, Old Bay seasoning, and fresh lemon juice, then baked to perfection for a crispy outside and moist, flaky inside. Perfect as an appetizer or main dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Crab Cake Mixture
- 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 1/2 teaspoons for 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, for brushing
Instructions
- Mix the Wet Ingredients: In a large bowl, whisk together the egg, mayonnaise, chopped fresh parsley, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and salt until well combined.
- Add Crab and Crumbs: Gently place the fresh lump crab meat on top of the wet mixture, then sprinkle the saltine cracker crumbs over it. Using a silicone spatula or large spoon, carefully fold the ingredients together, taking care not to break up the crab meat too much.
- Chill the Mixture: Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes, allowing the flavors to meld and the mixture to firm up. You can refrigerate it for up to 1 day if preparing in advance.
- Preheat the Oven: Set your oven to 450°F (232°C) and prepare a rimmed baking sheet by generously greasing it with butter or nonstick spray, or lining it with parchment paper or a silicone baking mat for easy cleanup.
- Form Crab Cakes: Using a 1/2 cup measuring cup, scoop the crab mixture into 6 separate mounds on the baking sheet. Avoid flattening them at this stage. Then, gently compact each mound with your hands or a spoon to create a uniform shape without lumps sticking out or falling apart.
- Optional Butter Brush: For enhanced flavor and a gorgeous golden crust, brush the top of each crab cake with melted butter before baking.
- Bake: Place the baking sheet in the preheated oven and bake the crab cakes until they are golden brown and cooked through, approximately 15-20 minutes.
- Serve: Remove the crab cakes from the oven, let them cool slightly, and serve with an extra squeeze of fresh lemon juice for bright, zesty flavor.
Notes
- Be gentle when folding the crab meat to keep the lumps intact for a better texture.
- Chilling the mixture helps the crab cakes hold their shape during baking.
- The optional butter brush adds richness and aids in browning but can be omitted for a lighter version.
- Use fresh lump crab meat for the best quality and flavor.
- Serve with tartar sauce, remoulade, or lemon wedges for a classic pairing.
