Classic Crab Cakes
Creamy, juicy, and perfectly seasoned, these Classic Crab Cakes are everything you want from a seafood dinner: crisp on the outside, tender and lump-filled on the inside, and brimming with bright lemon and Old Bay spice.
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
Ingredients
Crab Cakes Ingredients
- 1 lb Back fin crabmeat Gently picked through to remove shell fragments.
- 1 large Egg Beaten.
- 1 cup Ritz crackers Crushed (about 1 sleeve, crushed fine).
- 1 tsp Yellow mustard
- 2 tbsp Fresh lemon juice About half a lemon, freshly squeezed.
- 2 tbsp Fresh parsley Chopped (flat-leaf preferred).
- 1 tsp Old Bay seasoning
- 1 tbsp Worcestershire sauce
- Salt and pepper To taste (optional).
- 2 tbsp Butter Melted for drizzling before serving (optional).
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment or lightly grease to prevent sticking.
- Gently pick through crabmeat to remove shell fragments. Work slowly to keep large lumps intact for the best texture.
- In a bowl, combine crabmeat, crushed Ritz crackers, Old Bay seasoning, and parsley. Toss gently so crab lumps are preserved.
- In a separate bowl, whisk together egg, mustard, lemon juice, and Worcestershire sauce until combined and slightly frothy.
- Pour egg mixture over crab mixture and gently fold to combine, keeping crab lumps intact; do not overmix or the cakes will become dense. If mixture seems too wet, add a tablespoon more crushed crackers.
- Form into golf ball-sized portions and place on a baking sheet, gently pressing to form 3/4 inch thick cakes. Leave space between cakes for even baking.
- Bake for 30 minutes or until golden and cooked through; centers should be hot and set. For a crisper top, broil 1–2 minutes at the end while watching closely.
- Drizzle with melted butter before serving. Serve with a lemon wedge, dipping sauce, or saltines for crunch.
Notes
Store leftovers in an airtight container for up to 3 days. For best texture, reheat in a 350°F oven for 8–12 minutes until warmed through.