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Crab Cake Recipe

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These classic baked crab cakes are packed with sweet jumbo lump crab meat and lightly seasoned to let the seafood shine. They’re crisp on the outside, tender on the inside, and delicious served with tartar sauce.

Ingredients

  • 1 lb (453 g) jumbo lump crab meat, picked over, shells removed
  • 1/2 cup (40 g) plain panko crumbs or crushed saltine crackers
  • 6 Tablespoons (85 g) mayonnaise
  • 1 large egg
  • 1 teaspoon yellow mustard
  • 1 teaspoon lemon juice
  • 1 teaspoon Old Bay (or J.O. seasoning)
  • 1 1/2 teaspoons finely minced fresh parsley or 1 teaspoon dried
  • 1/4 teaspoon table salt
  • 1/4 teaspoon ground black pepper
  • 1 Tablespoon salted butter, cut into 8 pieces (plus additional for greasing pan)
  • Tartar sauce for serving (optional)

Instructions

  1. Lightly grease a rimmed baking sheet with butter and set aside.
  2. In a large bowl, whisk together the mayonnaise, egg, mustard, lemon juice, Old Bay seasoning, parsley, salt, and black pepper.
  3. Add the crab meat and panko crumbs. Gently fold together with a spatula, taking care not to break up the crab meat.
  4. Scoop the mixture into heaping 1/3-cup portions onto the prepared baking sheet, packing each lightly and spacing them at least 2 inches apart.
  5. Top each crab cake with a small piece of butter.
  6. Cover tightly with plastic wrap and refrigerate for at least 30 minutes or up to 24 hours.
  7. Preheat the oven to 450°F (230°C). Remove the plastic wrap and bake on the center rack for 8-10 minutes or until cooked through.
  8. For a golden-brown exterior, broil on high for the final 2 minutes. Serve warm with tartar sauce if desired.

Notes

  • Handle the crab mixture gently to keep large lumps intact.
  • Chilling helps the crab cakes hold their shape during baking.
  • Serve with tartar sauce, lemon wedges, or a fresh salad.
  • Store leftovers in the refrigerator for up to 3 days and reheat in the oven.

Nutrition

Find it online: https://yumfamilyrecipes.com/crab-cake-recipe/