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A Craving for Crab Cakes

A Craving for Crab Cakes

by Samantha Cialdella, Account Coordinator

Although I am not much of a chef, when I found out crab cakes are one of my boyfriend’s favorite foods, I had to give it a go! This recipe seems intimidating, but trust me, if I can make these successfully, so can you. These crab cakes don’t have much filler, so you can really taste the richness of the crab meat. They are so delicious, no sauce is required! Pro tip to save money: use claw meat instead of lump crab meat as a more frugal alternative. If you want to see the original recipe, take a look here.


  • 1 large egg
  • ¼ c. mayonnaise
  • 1 tbsp. chopped fresh parsley ((or 2 tsp. dried))
  • 2 tsp. dijon mustard
  • 2 tsp. Worcestershire sauce
  • 1 tsp. Old Bay seasoning ((up to 1 ½ teaspoons for a spicier kick))
  • 1 tsp. fresh lemon juice ((plus more for serving))
  • ⅛ tsp. salt
  • 1 lb. fresh lump OR claw crab meat*
  • ⅔ c. saltine cracker crumbs ((about 17-28 2-inch crackers))
  • 2 tbsp. melted salted or unsalted butter ((optional))
  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 rubber 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 the oven to 450°F. Generously grease a rimmed baking sheet with butter or nonstick spray, or line with a silicone baking mat.

  4. Using a ½ cup measuring cup, portion the crab cake mixture into 6 mounts 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.

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