- In a large mixing bowl, combine the mayonnaise, egg, parsley, Worcestershire sauce, dijon mustard, lemon juice, Old Bay seasoning lemon, and salt. On top of the crab meat, sprinkle the cracker crumbs. Fold the mixture together gently and carefully using a spoon or rubber spatula. That crab meat must not be broken up, so be careful
- Refrigerate the mixture for a minimum of 30 minutes or up to 1 whole day, ensure that the mixture is well covered during this period.
- Preheat the oven to 450 degrees Fahrenheit (232 degrees Celsius). Using butter or a nonstick spray, lubricate a rimmed baking sheet generously, or line the sheet using a silicone baking mat.
- Divide the crab cake mixture into six separate mounds on the baking sheet using a ½ cup-sized measuring cup. (Avoid flattening the mounds while you’re forming them). Mold up each individual mound with a spoon or your hands so there are no chunks sticking out of it or falling apart. Afterward, brush each mound with some melted butter for added flavor. This isn’t required in the recipe, but it’s a good idea.
- Bake the crab cakes for 12 to 14 minutes, or until the edges and top are lightly browned. Serve the crab cakes warm, and drizzled with fresh lemon juice.
- Refrigerate any leftover crab cakes for up to five days or freeze them for up to 3 months.
This recipe for crab cakes yields delicious results and we definitely recommend that you try it out. The entire cooking time for this recipe is 55 minutes, including a prep time of 40 minutes and a cook time of 15 minutes.
If you’d like to see more recipe ideas or inspiration for crab cakes, we recommend that you check out this video recipe.