Lump Crab Cakes (Print Version)

# Ingredients:

→ Main ingredients

01 - 1 large egg
02 - 2 teaspoons Dijon mustard
03 - Fresh lump crab meat, 1 pound (454g)
04 - 1/8 teaspoon salt
05 - 2 teaspoons Worcestershire sauce
06 - 2/3 cup saltine cracker crumbs (41g, around 17-18 crackers)
07 - 1 teaspoon fresh lemon juice (and extra for serving)
08 - 1/4 cup mayonnaise (60g)
09 - 1 teaspoon Old Bay seasoning (or up to 1½ teaspoons if you like more spice)
10 - Finely chopped fresh parsley, 1 tablespoon (or 2 teaspoons dried)

→ Optional finishing touch

11 - 2 tablespoons melted butter (salted or unsalted, 30g)

# Instructions:

01 - Grab a big bowl and mix together the egg, mayo, chopped parsley, mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and salt until everything’s smooth and combined.
02 - Gently add the crab meat first, then toss in the cracker crumbs. Use a spoon or silicone spatula to carefully fold everything together. Don’t overmix—you want to keep those crab chunks whole!
03 - Seal the bowl tightly and pop it into the fridge. Chill for at least 30 minutes, or even 24 hours if you’re planning ahead.
04 - When you’re ready to start cooking, heat your oven to 450°F (232°C). Prep a baking sheet—either grease it with butter, use a nonstick spray, or line it with a silicone mat.
05 - Scoop about ½ cup of the mixture and place it on the baking sheet in little mounds (you’ll get 6). Don’t squash them flat! Just gently press them into shape so nothing’s falling apart. If you want an extra pop of flavor, brush the tops with melted butter—your call!
06 - Slide the tray into the oven and bake for about 12-14 minutes, watching for crispy golden tops and edges. Serve them warm with a squirt of fresh lemon on top!

# Notes:

01 - Keep leftovers in a sealed container in the fridge for up to 5 days
02 - Make them mini by dividing into 12 smaller portions (about ¼ cup), or 24 bite-sized cakes (2 tablespoons each)
03 - Using fresh lump crab meat will give you the tastiest results
04 - Uncooked or cooked crab cakes can be frozen for up to 3 months

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