Baked Lump Crab Cakes (Print Version)

# Ingredients:

→ Main ingredients

01 - Fresh lump crab meat, 1 pound (454g)
02 - 1 large egg
03 - Mayonnaise, 1/4 cup (60g)
04 - Fresh parsley, finely chopped, 1 tablespoon (or 2 teaspoons dried)
05 - Dijon mustard, 2 teaspoons
06 - Worcestershire sauce, 2 teaspoons
07 - Old Bay seasoning, 1 teaspoon (up to 1½ for extra kick)
08 - Fresh lemon juice, 1 teaspoon, plus more for serving
09 - Salt, 1/8 teaspoon
10 - Saltine cracker crumbs, 2/3 cup (41g, about 17-18 crackers)

→ Optional finishing touch

11 - Melted butter (salted or unsalted), 2 tablespoons (30g)

# Instructions:

01 - In a large bowl, whisk together your egg, mayonnaise, parsley, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and salt until well combined.
02 - Add the crab meat to your bowl, followed by the cracker crumbs. Using a silicone spatula or large spoon, fold everything together with a gentle touch - we want to keep those beautiful lumps of crab meat intact!
03 - Cover your mixture tightly and let it rest in the refrigerator for at least 30 minutes, or up to a full day if you're preparing ahead.
04 - When ready to bake, preheat your oven to 450°F (232°C). Prepare a rimmed baking sheet by either greasing it generously with butter, using nonstick spray, or lining with a silicone baking mat.
05 - Using a ½ cup measure, scoop the mixture onto your prepared baking sheet to make 6 mounds. Don't flatten them! Instead, use your hands or a spoon to gently compact each mound, making sure there aren't any loose pieces. For extra flavor, brush the tops with melted butter - it's optional, but highly recommended!
06 - Bake for 12-14 minutes until you see lovely golden brown edges and tops. Finish with a squeeze of fresh lemon juice and serve while warm.

# Notes:

01 - Leftovers can be stored in the refrigerator for up to 5 days when tightly covered
02 - For smaller portions, divide into 12 quarter-cup portions or 24 two-tablespoon portions for mini cakes
03 - Fresh lump crab meat is highly recommended for the best results
04 - You can freeze both uncooked portioned crab cakes and cooked crab cakes for up to 3 months