Crab Cakes

9 ingredients · 50 minutes · 3 servings


  1. Whisk the egg in a large bowl. Add the mayonnaise, dijon mustard, old bay seasoning, lemon juice, and salt. Whisk well to combine.
  2. Add the crab meat and the crackers and gently stir, being careful not to break up the crab meat too much. Cover and refrigerate for 30 minutes to firm up.
  3. Heat the oven to 425ºF (218ºC) and line a baking sheet with parchment paper.
  4. Remove the crab mixture from the fridge and divide it into even cakes roughly 2.5-inches in diameter. Do not flatten them. Place them on the baking sheet. Brush the top of the crab cakes with the melted butter (optional).
  5. Bake for 13 to 16 minutes, until lightly browned around the edges. For extra color and crispiness, broil for one to two minutes on high. Remove from the oven and enjoy!


  • 1 Egg
  • 28 grams Mayonnaise
  • 5 grams Dijon Mustard
  • 1 gram Old Bay Seasoning
  • 5 milliliters Lemon Juice
  • 2 grams Sea Salt
  • 227 grams Fresh Lump Crab Meat, Cooked
  • 30 grams Seed Crackers (crushed finely)
  • 21 grams Butter (melted, optional)

Energy Value


Refrigerate in an airtight container for up to three days, or freeze for up to three months.
Serving Size
One serving is one large crab cake.
More Flavor
Serve with your favorite dipping sauce.
Crab Meat
This is best made with fresh lump crab meat that is kept in the fridge.
No Old Bay Seasoning
Old Bay seasoning is a mix of celery salt, black pepper, cayenne pepper, cinnamon, ginger, paprika, and other spices. Use another seafood seasoning, paprika, or celery salt instead.


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