Description
These Maryland crab cakes are packed with fresh lump crab meat and minimal filler, ensuring the perfect texture. Baked in a hot oven for a golden crust, they are best served with lemon wedges, chopped parsley, and a side of cocktail sauce or tartar sauce. A must-try for seafood lovers! #MarylandCrabCakes #SeafoodLovers #CrabCakes #LumpCrabMeat #EasyCrabCakes #BakedCrabCakes #Appetizers #SeafoodRecipe
Ingredients
Units
Scale
- 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 extra spice)
- 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 crackers)
- Optional: 2 tablespoons (30g) melted salted or unsalted butter
Instructions
- Prepare the Mixture: In a large bowl, whisk together egg, mayonnaise, parsley, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and salt. Add crab meat and cracker crumbs. Gently fold to combine, keeping the crab meat as intact as possible.
- Chill: Cover and refrigerate the mixture for at least 30 minutes (or up to 1 day) to help the cakes hold together.
- Preheat the Oven: Preheat oven to 450°F (232°C). Grease a rimmed baking sheet or line with a silicone baking mat.
- Shape the Crab Cakes: Use a ½-cup measuring cup to portion mixture into 6 mounds on the baking sheet. Do not flatten. Compact gently. Brush tops with melted butter for extra flavor if desired.
- Bake: Bake for 12–14 minutes, until edges and tops are lightly browned.
- Serve: Drizzle with lemon juice and serve warm with cocktail or tartar sauce.
Notes
- For best results, use fresh lump crab meat (avoid imitation).
- Chilling is essential—don’t skip it, or the cakes may fall apart.
- Optional melted butter adds richness and helps browning.
Nutrition
- Serving Size: 1 crab cake (out of 6)
- Calories: 360 kcal
- Sugar: 1 g
- Sodium: 700 mg
- Fat: 26 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 23 g
- Cholesterol: 150 mg