This classic lump crab cake recipe combines the flavors of lemon, parsley, and Old Bay seasoning, but the most flavor comes from the crab meat itself.

Ingredients

• 1 large egg
• 1/4 cup (60g) mayonnaise
• 1 Tablespoon chopped fresh parsley (or 2 teaspoons dried)
• 2 teaspoons Dijon mustard
• 2 teaspoons Worcestershire sauce
• 1 teaspoon Old Bay seasoning (up to 1 and 1/2 teaspoons for a spicier kick)
• 1 teaspoon fresh lemon juice, plus more for serving
• 1/8 teaspoon salt
• 1 pound (454g) fresh lump crab meat*
• 2/3 cup (41g) saltine cracker crumbs (about 17–18 2-inch crackers)
• optional: 2 Tablespoons (30g) melted salted or unsalted butter

Pro Tip - For the best texture, use lump crab meat, little filler, and bake the cakes in a very hot oven.

Instructions

1. Whisk the egg, mayonnaise, parsley, Dijon mustard, Worcestershire sauce, Old Bay, lemon juice, and salt together in a large bowl. Place the crab meat on top, followed by the cracker crumbs. With a silicone spatula or large spoon, very gently and carefully fold together. You don’t want to break up that crab meat.
2. Cover tightly and refrigerate for at least 30 minutes and up to 1 day.
3. Preheat oven to 450°F (232°C). Generously grease a rimmed baking sheet with butter or nonstick spray, or line with a silicone baking mat.
4. Using a 1/2 cup measuring cup, portion the crab cake mixture into 6 mounds on the baking sheet. (Don’t flatten!) Use your hands or a spoon to compact each individual mound so there aren’t any lumps sticking out or falling apart. For extra flavor, brush each top with melted butter. This is optional but recommended!
5. Bake for 12–14 minutes or until lightly browned around the edges and on top. Drizzle each with fresh lemon juice and serve warm.
6. Cover leftover crab cakes tightly and refrigerate for up to 5 days, or freeze for up to 3 months.

Serve with lemon wedges, a garnish of chopped parsley, and/or cocktail sauce or tartar sauce.

City Seafood jumbo lump crab is available by the pound.