Ingredients

1 lb jumbo lump crab meat (picked over, shells removed)

½ cup plain panko crumbs (or crushed saltine crackers)

6 Tablespoons mayonnaise

1 large egg

1 teaspoon yellow mustard

1 teaspoon lemon juice

1 teaspoon Old Bay (or J.O. seasoning)

1 ½ teaspoons finely minced fresh parsley (or 1 teaspoon dried)

¼ teaspoon table salt

¼ teaspoon ground black pepper

1 Tablespoon salted butter (cut into 8 pieces, plus additional for greasing pan)

Tartar sauce (for serving, optional)

Instructions

Step 1: Lightly grease a rimmed baking sheet with butter and set it aside.

Step 2: In a large mixing bowl, whisk together mayonnaise, egg, yellow mustard, lemon juice, Old Bay, parsley, salt, and pepper until well combined.

Step 3: Add the crab meat and panko crumbs to the bowl. Gently fold the mixture with a spatula, taking care not to break up the lumps of crab meat; keep them as intact as possible.

Step 4: Using a heaping ⅓ cup scoop (about 3.15 oz or 90 g), pack the crab mixture firmly into the scoop. Transfer each portion to the buttered baking sheet without flattening. Space the cakes at least 2 inches apart. If the cakes are falling apart, press stray pieces back in by hand and pack more firmly next time.

Step 5: Place a small piece of butter on the top center of each crab cake.

Step 6: Cover the baking sheet tightly with plastic wrap and refrigerate for at least 30 minutes and up to 24 hours before baking.

Step 7: When ready to bake, preheat the oven to 450°F (230°C). Remove crab cakes from the refrigerator and uncover.

Step 8: Place the crab cakes on the center rack of the oven and bake for 8–10 minutes until cooked through. For a browned exterior, switch the oven to broil for the last 2 minutes and broil on high heat without moving the rack.

Tips & Variations

Use fresh lump crab meat for the best texture and flavor, but canned can work in a pinch if carefully drained.

If you prefer a gluten-free option, substitute panko crumbs with crushed gluten-free crackers.

Serve with a squeeze of fresh lemon or a dollop of tartar sauce for added brightness.

For an extra crispy crust, lightly pan-fry crab cakes in butter for 2-3 minutes per side before baking.

Chilling the crab cakes before baking helps them hold together and develop flavors.

Storage

Store cooked crab cakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a 350°F (175°C) oven for about 10 minutes to keep the exterior crispy. Uncooked crab cakes can be refrigerated for up to 24 hours before cooking. For longer storage, freeze uncooked crab cakes on a baking sheet, then transfer to a freezer bag; bake from frozen, adding a few extra minutes to cooking time.

FAQs

Can I use canned crab meat instead of jumbo lump?

Yes, canned crab meat can be used, but be sure to drain it well to avoid excess moisture. Jumbo lump is preferred for its texture and flavor, but canned crab works as a budget-friendly alternative.

What is the best way to keep crab cakes from falling apart?

Handle the crab meat gently to keep lumps intact and avoid over-mixing. Chilling the formed crab cakes before baking helps them set and hold their shape. Also, packing them firmly in the scoop ensures better structure without flattening.