his crab cake recipe is loaded with fresh, delicious, jumbo lump crab and seasoned just enough to enhance the crab’s delicate flavor and to hold them together. The are baked, not fried, (not because I don’t love frying but because they are better this way!) and they can be made several hours in advance.
Crab cakes are so easy to make at home and taste much better than what you get at most restaurants. Restaurants tend to use lots of fillers like celery, peppers, loads of breadcrumbs and more. They do this to stretch the crab so they can make more money on it. Hey…I get it, but doesn’t mean I have to stand for it. Restaurants also tend to use lower cost crab, like back fin which has a much fisher flavor and doesn’t provide those nice lumps of meat the way lump and jumbo lump does. So crab cakes have become one of those things I won’t order out. Instead, I just make my own.
These crab cakes are sure to please!
If you can’t find jumbo lump or don’t feel like springing for the high cost, you can confidently substitute lump crab in this recipe. I talk more about how to choose crab in my Ultimate Spicy Crab Dip Post.
This crab cake recipe is all about the crab and none of the nonsense filler restaurants use. Be sure to use fresh crab to best results!
- 1 large egg
- 2 heaping tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon worcestershire sauce
- 1/2 teaspoon hot sauce or to taste
- Few drops of fresh lemon juice not to exceed 1/4 teaspoon
- 1 teaspoon Old Bay Seasoning
- 1/4 teaspoon kosher salt
- 8 turns of mill fresh ground black pepper
- 1/2 cup crushed Ritz crackers
- 2 tablespoons chopped fresh parsley
- 1 pound fresh jumbo lump crabmeat -- drained of all excess liquid
- Non-stick cooking spray
In a medium bowl, combine the egg, mayonnaise, mustard, Worcestershire, Tabasco, lemon juice, Old Bay, salt and pepper. Mix so that all the ingredients are well-incorporated.
Add the cracker crumbs and parsley and mix well.
Gently fold in crabmeat until just combined (try not to break up lumps of crabmeat).
Using slightly wet hands, shape mixture into patties. (4-6 if entree size, 6-8 if appetizer size) Do not pack too firmly; cakes should be as loose as possible and still hold their shape.
Put the crab cakes on a baking sheet lined with parchment as they're shaped. Cover loosely with foil and refrigerate at least 1 hour before cooking.
Set oven on Broil at 450. Spray a baking sheet with non stick spray and use a spatula to place crab cakes on tray and place in oven on medium height rack.
Cook for about 5 minutes or until golden brown. (Some people like to turn them over half way but I rarely do.)
Drain on paper towels if needed. Serve with lemon and tartar sauce or seafood remoulade.