Description
These authentic Maryland crab cakes are loaded with sweet lump crab meat and just the right amount of seasoning and binder to let the crab shine. Baked until golden and crisp on the outside while staying tender inside, they’re a coastal classic perfect for dinner parties or quick weeknight meals. Serve with lemon, cocktail sauce, or tartar for the full experience.
Ingredients
1 large egg
¼ cup (60g) mayonnaise
1 tbsp chopped fresh parsley (or 2 tsp dried)
2 tsp Dijon mustard
2 tsp Worcestershire sauce
1 tsp Old Bay seasoning (up to 1½ tsp for more spice)
1 tsp fresh lemon juice, plus more for serving
⅛ tsp salt
1 lb (454g) fresh lump crab meat
⅔ cup (41g) saltine cracker crumbs (about 17–18 crackers)
Optional: 2 tbsp (30g) melted salted or unsalted butter
Instructions
In a large bowl, whisk together egg, mayo, parsley, mustard, Worcestershire sauce, Old Bay, lemon juice, and salt.
Add crab meat and cracker crumbs. Gently fold to combine without breaking up the crab.
Cover and chill for at least 30 minutes (up to 24 hours).
Preheat oven to 450°F (232°C). Grease or line a baking sheet.
Scoop ½-cup portions onto the sheet to form 6 mounds. Compact gently. Brush tops with melted butter if using.
Bake for 12–14 minutes until edges are golden.
Serve warm with lemon juice and dipping sauces.
Notes
– Use only fresh lump crab for best flavor and texture.
– Chilling is key to helping cakes stay intact while baking.
– Old Bay seasoning is classic, but can be swapped for a Cajun blend for a twist.
– Pairs perfectly with coleslaw, roasted veggies, or a fresh green salad.
Nutrition
- Serving Size: 1 crab cake
- Calories: 210
- Sugar: 1g
- Sodium: 420mg
- Fat: 13g
- Saturated Fat: 2.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 17g
- Cholesterol: 95mg