For the best texture, use lump crab meat, little filler, and bake the cakes in a very hot oven. Serve with lemon wedges, a garnish of chopped parsley, and/or cocktail sauce or tartar sauce. For more success tips and to learn which crab meat to use, see blog post above.
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
Categories
Dinner
Cuisine
American
Steps
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 parchment paper or 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.
Reviews
Sherry on 2026-05-04 (5 stars): These are the best crab cakes we've ever made! We added minced green onion, bell pepper and celery. Baking them is such a good idea - thanks for the recipe!
Jenna on 2026-05-21 (5 stars): This recipe is one of my absolute favorites of all time. We have made them probably a dozen times at this point and they have been perfect every time. I cannot eat crab cakes out at most restaurants anymore because these are so much better than anything else I've had! Very highly recommended!
LOREN PIXLEY on 2026-05-22 (5 stars): These crab cakes are the absolute best!!!! I’ve been to Baltimore and have family from there, and these are on point. So easy and perfect.
CJaws on 2026-06-08 (5 stars): Unbelievably, my husband loved these! He’s super picky and I thought he wouldn’t even like them at all. I used a good quality canned lump crab meat and followed the rest of the recipe to a “T”. Served with homemade remoulade sauce and coleslaw. Delicious dinner!
Chrissi on 2026-06-23 (5 stars): Made these tonight. Subbed soy and added garlic powder for Worcestershire because mine was years expired :) Put old bay on top instead of mixing in becasue two of my kids won't eat anything that even looks "spicy." Also subbed a duck egg for chicken egg because we have ducks. Turned broiler on for last 2 minutes. They were perfect!
Holly Markland on 2026-07-03 (5 stars): As a Baltimore native and crab cake lover, this is the only recipe I would refer to when making my own! Sally nailed it! Thank you for the yearly birthday and Christmas dinners (a holiday tradition now that I live in CO).
Kathy on 2026-07-24 (5 stars): I have been using this recipe for almost 6 years now. It’s simply the best. The crab meat is the star. Not a ton of fillers like other recipes. I think using fresh parsley is also important.
Debra on 2026-07-29 (5 stars): These are amazing crab cakes, and I have made them numerous times when entertaining. I enjoy a pineapple habanero sauce with them.
