Comments: The best crabcakes I’ve ever had were made by Richard Jones and I have never been able to duplicate them. These are very close to that taste.
Ingredients:
1 large egg
1/4 cup (60g) mayonnaise
1 Tablespoon chopped fresh parsley (or 2 teaspoons dried)
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon Old Bay seasoning (up to 1 and 1/2 teaspoons for a spicier kick)
1 teaspoon fresh lemon juice, plus more for serving
1/8 teaspoon salt
1 pound (454g) fresh lump crab meat*
2/3 cup (41g) saltine cracker crumbs (about 17–18 2-inch crackers)
optional: 2 Tablespoons (30g) melted salted or unsalted butter
Directions:
- 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 silicone spatula or large spoon, very gently and carefully fold together. You don’t want to break up that crab meat.
- Cover tightly and refrigerate for at least 30 minutes and up to 1 day.
- Preheat oven to 450°F (232°C). Generously grease a rimmed baking sheet with butter or nonstick spray, or line with a silicone baking mat.
- Using a 1/2 cup measuring cup, portion the crab cake mixture into 6 mounds 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!
- Bake for 12–14 minutes or until lightly browned around the edges and on top. Drizzle each with fresh lemon juice and serve warm.
- Cover leftover crab cakes tightly and refrigerate for up to 5 days, or freeze for up to 3 months.
