Classic Crab Cakes
With fresh lump crab, very little filler, and lots of fresh taste, these crab cakes make a fantastic, quick dinner.
Servings: 6 cakes
Equipment
- measuring cups and spoons
- Mixing bowl
- rubber spatula
- whisk
- baking sheet
- Silicone mat (optional)
- Pastry brush (optional)
Ingredients
- 1 large egg
- ¼ cup mayonnaise
- 2 tsp Dijon mustard
- 2 tsp Worcestershire sauce
- 1 tsp Fresh lemon juice
- 1 ½ tsp Old Bay seasoning
- 2 tsp dried parsley
- ¼ tsp Salt
- 1 pound fresh lump crab meat
- 40 g Ritz Cracker Crumbs one sleeve of fresh stacks, 13 crackers
- 2 Tbs melted butter
- 1 lemon sliced for serving
- 1 Tbs fresh parsley optional, for serving
Instructions
- Whisk the egg, mayo, mustard, Worcestershire, lemon juice, and seasonings together in a mixing bowl until evenly combined.
- If your crab meat is packed in liquid, drain out excess.
- Stir the crab meat and crackers into the wet mixture with a spoon or rubber spatula. (Gently! you want to keep the meat together as much as possible!)
- Cover the bowl tightly and cool in the fridge for at least 30 minutes, but up to 1 day.
- Preheat your oven to 450°F. Prepare a baking sheet by greasing it (with Pam nonstick spray or butter) or lining it with parchment paper or a silicone baking mat.
- Spoon the crab cake batter into 6 equal portions on the prepared baking sheet. DO NOT press down on the cakes, but feel free to use the spoon (or a clean hand) to group the crab cakes together.
- Brush the top of each cake with a small amount of melted butter with a silicone pastry brush, or drizzle melted butter over the top of each.
- Bake the cakes for about 12–14 minutes, or until the cakes are slightly browned.
- Serve the cakes warm, with a drizzle of fresh lemon juice and fresh parsley.
Notes
Leftover crab cakes can be stored in the fridge for 5 days, or the freezer for 3 months. To reheat from frozen, place the frozen cakes on a baking sheet and bake at 350°F for 25 to 30 minutes.
