1 large egg
1/4
cup (60g) mayonnaise
1
Tablespoon chopped fresh
parsley (or 2 teaspoons dried) [I used dried]
2
teaspoons Dijon mustard [I only
used 1 t. You can also use classic yellow mustard]
2
teaspoons Worcestershire sauce
1
teaspoon Old Bay seasoning (up
to 1 and 1/2 teaspoons for a spicier kick) [One 1 t. is fine for my taste]
1
teaspoon fresh lemon
juice, plus more for serving
1/8
teaspoon salt
1 pound fresh lump crab meat
2/3
cup Saltine cracker crumbs (about 14 crackers)
[I use 6-7 crackers. The less filler, the better!]
Optional: 2
Tablespoons (30g) melted salted or unsalted butter [I leave out the butter to save on the fat calories; plus I don’t find
it necessary]
Instructions
Whisk the egg, mayonnaise, parsley, Dijon mustard, Worcestershire sauce, Old Bay, lemon juice, and salt together in a large bowl. Place the crab meat on top, followed by the cracker crumbs. [I add the cracker crumbs to the egg, mayo, etc. dressing before adding the crab meat. This allows the crumbs to blend with the other ingredients].
With a rubber spatula or large spoon, very gently and carefully fold together. You don’t want to break up that crab meat!
Cover tightly and refrigerate for at least 30 minutes and up to 1 day. [I keep mine in the refrigerator for at least an hour.]
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. [Or line the baking sheet with parchment paper].
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. For extra flavor, brush each with melted butter. This is optional but recommended!
Bake for 12-14 minutes or until lightly browned around the edges and on top. Drizzle each with fresh lemon juice and serve warm.
You can also broil them for 10 minutes (don't turn over) or pan fry in a cast iron skillet with 2 T of butter over medium heat and cook until golden brown, 3-5 minutes on each side.
Ingredients
Lump Crab
Mixing it all together
Form into cakes
Baked crab cakes
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