Authentic Crab Cakes (Print Version)
# Ingredients:
→ Crab Cake Mix
01 -
1 teaspoon freshly squeezed lemon juice
02 -
1 pound (454g) high-quality lump crab meat
03 -
2 teaspoons Worcestershire sauce
04 -
1 large egg
05 -
1 teaspoon Old Bay seasoning (add up to 1 1/2 teaspoons for more heat)
06 -
2 teaspoons Dijon mustard
07 -
2/3 cup (41g) crushed saltine crackers (about 17-18 crackers)
08 -
1/8 teaspoon salt
09 -
1 Tablespoon fresh parsley (chopped) or use 2 teaspoons dried
10 -
1/4 cup (60g) creamy mayonnaise
→ Optional Butter Topping
11 -
2 Tablespoons (30g) melted butter (your choice of salted or unsalted)
→ Serving Suggestions
12 -
Lemon wedges to squeeze
13 -
Chopped parsley for decoration
# Instructions:
01 -
Grab a big bowl, and whisk together the egg, mayo, mustard, parsley, Worcestershire, lemon juice, Old Bay, and salt until it’s all mixed up.
02 -
Put the crab meat on top of the whisked mixture, toss in the cracker crumbs, and carefully fold everything together with a spatula. Don't crush the crab lumps!
03 -
Cover the bowl tightly and chill it for at least half an hour — or leave it in the fridge overnight. This makes shaping the cakes way easier.
04 -
Heat up your oven to 450°F (232°C) and grease a baking sheet with butter or spray, or lay down a silicone mat to avoid sticking.
05 -
Scoop up 1/2 cup of the mixture for each cake and place it on the prepared baking sheet. Keep them mound-shaped—don’t press them flat! Compact gently if needed.
06 -
If you want them nice and golden, brush a little melted butter on the tops of the cakes. Totally optional, but it’s worth it.
07 -
Pop the tray in the oven and bake 12-14 minutes until the tops and edges are lightly browned.
08 -
Serve warm with extra lemon juice, a sprinkle of parsley, and your favorite dipping sauce if you like.
# Notes:
01 -
To keep the cakes tasty and light, use lump crab meat and minimal fillers, and bake in a hot oven.
02 -
Serve with lemon slices, chopped parsley, or sauces like cocktail or tartar sauce.
03 -
Make them smaller by dividing the mix into 12 portions (1/4 cup each) or even 24 mini cakes (2 tablespoons each). Shorten the bake time for smaller cakes.
04 -
Leftovers? They stay fresh in the fridge for 5 days or freeze well up to 3 months.