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Baked Jumbo Lump Crab Cakes

Baked Jumbo Lump Crab Cakes

These baked jumbo lump crab cakes keep tender crab meat front and center with a light mixture of egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay, lemon, and just enough cracker crumbs or breadcrumbs to hold them together. Baked until lightly golden, they make an easy seafood appetizer or simple crab dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 persons
Course: Appetizer, Main Course
Cuisine: American, Maryland-Inspired
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb jumbo lump crab meat
  • 1 egg, lightly beaten
  • 1/4 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 tsp Old Bay seasoning
  • 1/2 tsp lemon juice
  • 1/4 cup crushed saltine crackers or breadcrumbs
  • 1 tbsp fresh parsley, chopped, optional
  • 1 tbsp butter, for topping, optional

Equipment

  • Baking dish For baking the crab cakes
  • large mixing bowl For mixing the crab cake mixture
  • Mixing spoon or silicone spatula For gently folding the ingredients together

Method
 

  1. Preheat the oven to 425°F. Lightly grease a baking dish.
  2. In a large bowl, mix the egg, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, and Old Bay seasoning until combined.
  3. Gently fold in the jumbo lump crab meat. Be careful not to break up the large pieces so the baked crab cakes stay full of tender crab.
  4. Fold in the crushed saltine crackers or breadcrumbs and parsley if using. Mix only until the crab mixture holds together.
  5. Form the mixture into large crab cake mounds and arrange them in the prepared baking dish.
  6. Top each crab cake with a little butter if desired. Bake for 12 to 15 minutes, until heated through and lightly golden on top.
  7. Serve the baked jumbo lump crab cakes warm with lemon wedges or your favorite dipping sauce. They make an easy seafood appetizer or a simple crab dinner.

Notes

Handle the jumbo lump crab meat gently so the large pieces stay intact.
Mix the binder ingredients first before folding in the crab.
Add the crackers or breadcrumbs only until the mixture holds together.
Shape the crab cakes gently without packing them too tightly.
Top with a little butter before baking if you want extra richness and browning.
Bake only until the crab cakes are heated through and lightly golden on top.
Serve warm with lemon wedges or your favorite dipping sauce.