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Wednesday 18 February 2026 17:14:41 GMT
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Baked Jumbo Lump Crab Cakes Ingredients: 1 lb jumbo lump crab meat 1 large 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) Lemon wedges for serving (optional) Dipping sauce of choice (optional) Directions: 1. Preheat the oven to 425°F (220°C). Lightly grease a baking dish with butter or cooking spray to prevent sticking. 2. In a large mixing bowl, combine the lightly beaten egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and lemon juice. Whisk until smooth and evenly blended. 3. Gently add the jumbo lump crab meat to the bowl. Using a spatula or large spoon, carefully fold the crab into the mixture, keeping the large pieces intact for the best texture. 4. Sprinkle the crushed saltine crackers or breadcrumbs over the crab mixture. Gently fold until the ingredients are evenly distributed and the mixture holds together. Add the chopped fresh parsley if desired. Avoid overmixing to keep the crab cakes tender. 5. Divide the mixture into 4 to 6 equal portions, depending on your preferred serving size. Shape each portion into a thick, round mound, pressing gently to help it hold together without compacting the crab meat too tightly. 6. Arrange the crab cakes in the prepared baking dish, leaving a little space between each one to allow even cooking. 7. For extra richness and a lightly golden finish, place a small piece of butter on top of each crab cake if desired. 8. Transfer the baking dish to the preheated oven and bake for 12 to 15 minutes, or until the crab cakes are lightly golden on top, heated through, and set in the center. The egg mixture should reach an internal temperature of 160°F (71°C). 9. Remove the crab cakes from the oven and allow them to rest for 2 minutes before serving. This helps them hold their shape and keeps the texture tender. 10. Serve warm with fresh lemon wedges or your favorite dipping sauce. Enjoy the buttery, delicate crab flavor with a lightly golden exterior and a moist, tender center. Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes Kcal: Approximately 190 kcal per serving | Servings: 4–6 Reply
Baked Jumbo Lump Crab Cakes Ingredients: 1 lb jumbo lump crab meat 1 large 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) Lemon wedges for serving (optional) Dipping sauce of choice (optional) Directions: 1. Preheat the oven to 425°F (220°C). Lightly grease a baking dish with butter or cooking spray to prevent sticking. 2. In a large mixing bowl, combine the lightly beaten egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and lemon juice. Whisk until smooth and evenly blended. 3. Gently add the jumbo lump crab meat to the bowl. Using a spatula or large spoon, carefully fold the crab into the mixture, keeping the large pieces intact for the best texture. 4. Sprinkle the crushed saltine crackers or breadcrumbs over the crab mixture. Gently fold until the ingredients are evenly distributed and the mixture holds together. Add the chopped fresh parsley if desired. Avoid overmixing to keep the crab cakes tender. 5. Divide the mixture into 4 to 6 equal portions, depending on your preferred serving size. Shape each portion into a thick, round mound, pressing gently to help it hold together without compacting the crab meat too tightly. 6. Arrange the crab cakes in the prepared baking dish, leaving a little space between each one to allow even cooking. 7. For extra richness and a lightly golden finish, place a small piece of butter on top of each crab cake if desired. 8. Transfer the baking dish to the preheated oven and bake for 12 to 15 minutes, or until the crab cakes are lightly golden on top, heated through, and set in the center. The egg mixture should reach an internal temperature of 160°F (71°C). 9. Remove the crab cakes from the oven and allow them to rest for 2 minutes before serving. This helps them hold their shape and keeps the texture tender. 10. Serve warm with fresh lemon wedges or your favorite dipping sauce. Enjoy the buttery, delicate crab flavor with a lightly golden exterior and a moist, tender center. Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes Kcal: Approximately 190 kcal per serving | Servings: 4–6 Reply

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