Baked Crab Cakes Old Bay (Print Format)

Oven-baked crab cakes with fresh lump crab, herbs, and butter, offering golden crispness and pure crab flavor.

# Ingredients:

→ Crab Cakes

01 - 16 oz fresh lump crab meat, drained
02 - 1 large egg
03 - 1/4 cup mayonnaise
04 - 1 1/2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley
05 - 2 teaspoons Worcestershire sauce
06 - 2 teaspoons Dijon mustard
07 - 1 teaspoon Cajun seasoning
08 - 1 teaspoon Old Bay seasoning
09 - 1/8 teaspoon salt
10 - 1 teaspoon fresh lemon juice plus extra for serving
11 - 16 saltine crackers, crushed into crumbs (2-inch cracker size)
12 - 2 tablespoons softened butter, for greasing the baking sheet

→ Topping

13 - 4 tablespoons salted melted butter, divided
14 - Lemon wedges

→ Optional Hollandaise Sauce

15 - 3 egg yolks
16 - 1 tablespoon lemon juice
17 - 1 teaspoon Dijon mustard
18 - 1/4 teaspoon salt
19 - 1/4 teaspoon cayenne pepper
20 - 1/2 cup unsalted butter

# Steps:

01 - Place the lump crab meat into a large bowl. In a separate bowl, combine the egg, mayonnaise, Worcestershire sauce, Dijon mustard, parsley, lemon juice, Cajun seasoning, Old Bay seasoning, and salt. Whisk together until smooth.
02 - Pour the egg mixture over the crab meat. Add in the cracker crumbs and carefully fold the mixture together with a spatula to avoid breaking the crab chunks.
03 - Cover the mixture and refrigerate for at least 30 minutes or up to one day.
04 - Preheat the oven to 450°F (230°C) and generously grease a baking sheet with softened butter.
05 - Using clean hands, divide the mixture into 6 equal mounds, about 1/2 cup each. Do not compress into patties; form them gently to maintain their shape.
06 - Place the mounds on the greased baking sheet a few inches apart. Generously brush the tops with melted butter, allowing it to drizzle into the crevices. Bake for 13-15 minutes or until a golden crust forms.
07 - Remove the crab cakes from the oven, brush with additional melted butter, and squeeze lemon juice over the top. Serve immediately.
08 - Add egg yolks, lemon juice, Dijon mustard, salt, and cayenne pepper into a blender. Blend for 5 seconds to combine. Heat butter until hot but not browned, then slowly stream the butter into the blender on medium-high speed to emulsify.

# Tips:

01 - Refrigerating the crab mixture helps it hold its shape during baking.
02 - You can freeze uncooked crab cakes in a freezer-safe container for up to 3 months.
03 - For leftovers, air fry at 375°F (190°C) for 3-4 minutes or reheat in a preheated oven at 350°F (175°C) for 10-12 minutes.

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