Classic Crab Cakes
These classic Crab Cakes are tender, flavorful, and packed with sweet lump crabmeat. Perfect as an appetizer or main dish, they’re quick to prepare and always a hit.
Servings: 6 servings
Calories: 200kcal
Equipment
- Mixing Bowl
- Baking Sheet
Ingredients
Crab Cake Ingredients
- 1 lb back fin crabmeat
- 1 large egg, beaten
- 1 cup Ritz crackers, crushed
- 1 tsp yellow mustard
- 2 tbsp fresh lemon juice
- 2 tbsp fresh parsley, chopped
- 1 tsp Old Bay seasoning
- 1 tbsp Worcestershire sauce
Instructions
- Preheat oven to 350°F (175°C).
- Gently pick through crabmeat to remove shell fragments.
- In a bowl, combine crabmeat, crushed Ritz crackers, Old Bay seasoning, and parsley.
- In a separate bowl, whisk together egg, mustard, lemon juice, and Worcestershire sauce.
- Pour egg mixture over crab mixture and gently fold to combine, keeping crab lumps intact.
- Form into golf ball-sized portions and place on a baking sheet.
- Bake for 30 minutes or until golden and cooked through.
- Drizzle with melted butter before serving. Serve with dipping sauce or saltines.
Notes
For a crispy option, pan-fry in oil for 3–4 minutes per side. Freeze uncooked cakes for later use. Panko or saltines can replace Ritz crackers.
Nutrition
Calories: 200kcal | Carbohydrates: 10g | Protein: 15g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 500mg | Potassium: 200mg | Fiber: 1g