Jumbo Crab Cakes (Printable Format)
Traditional Maryland crab cakes packed with fresh lumpy crab and just enough binding, perfectly seasoned and baked to a golden finish.
# Needed Ingredients:
→ Core components
01 -
Jumbo lump crab meat, 1 pound (454g)
02 -
1 big egg
03 -
Mayo, 1/4 cup (60g)
04 -
Chopped fresh parsley, 1 tablespoon (or 2 teaspoons dry)
05 -
Dijon mustard, 2 teaspoons
06 -
Worcestershire sauce, 2 teaspoons
07 -
Old Bay seasoning, 1 teaspoon (bump to 1½ for spicier taste)
08 -
Squeezed lemon juice, 1 teaspoon, with extra for serving
09 -
Salt, 1/8 teaspoon
10 -
Crushed saltine crackers, 2/3 cup (41g, roughly 17-18 crackers)
→ Extra flavor boost
11 -
Warm butter (salted or plain), 2 tablespoons (30g)
# Preparation Steps:
01 -
Grab a big bowl and mix your egg, mayo, parsley, Dijon, Worcestershire, Old Bay, lemon juice, and salt until everything's smoothly combined.
02 -
Drop your crab meat into the bowl, then toss in the cracker crumbs. Mix everything gently with a soft spatula or big spoon - we don't want to break up those nice crab chunks!
03 -
Wrap the bowl tightly and stick it in the fridge for at least 30 minutes. You can leave it there for a whole day if you're planning ahead.
04 -
When you're set to go, turn your oven to 450°F (232°C). Get a baking sheet ready by coating it with butter, spraying with non-stick spray, or putting down a silicone mat.
05 -
Use a ½ cup scoop to make 6 little mounds on your baking sheet. Don't push them down! Just lightly pack each mound with your hands or spoon so nothing falls apart. For tastier cakes, brush some melted butter on top - it's not needed, but makes them way better!
06 -
Pop them in the oven for 12-14 minutes until the tops and edges turn golden brown. Finish with a splash of fresh lemon juice and serve them hot.
# Supplementary Details:
01 -
You can keep any uneaten cakes in the fridge for up to 5 days if they're well covered
02 -
Make tiny versions by splitting into 12 quarter-cup scoops or 24 two-tablespoon balls for bite-sized treats
03 -
Going with fresh lump crab meat gives you the tastiest outcome
04 -
Both uncooked portioned cakes and fully cooked ones can be frozen for up to 3 months