Ingredients

The following ingredients have 12 Servings
  • 30 saltine crackers
  • 2 large eggs
  • 1/2 cup mayonnaise
  • 1 Tbsp dijon mustard
  • 2 Tbsp minced fresh parsley
  • 2 Tbsp minced fresh chives
  • 1 Tbsp Worcestershire sauce
  • 2-3 tsp Old Bay seasoning
  • 2 tsp lemon juice
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 lbs. fresh lump crab meat
  • 1/4 cup melted butter
  • lemon wedges (for serving)

Instruction

  • Add saltine crackers to food processor and pulse until fine crumbs form.  Set aside.
  • In a large mixing bowl, add eggs, mayonnaise, mustard, parsley, chives, Worcestershire sauce, old bay seasoning, lemon juice, salt and pepper.  Whisk to combine well.
  • Add crab meat and saltine cracker crumbs and use a rubber spatula to gently fold everything together.
  • Line a large plate or platter with wax paper. Press crab mixture into a 1/2 cup measuring cup, then transfer to prepared baking sheet.  Use your hands to lightly press together to make sure the crab cake isn’t falling apart.
  • Repeat with remaining crab mixture. Cover tightly with plastic wrap and refrigerate for at least 1 hour, or up to 24 hours.
  • Preheat oven to 450°F and spray a large rimmed baking sheet with nonstick cooking spray. Transfer crab cakes to baking sheet.
  • Brush crab cakes with melted butter and bake in preheated oven for 13-15 minutes, until golden brown on top and around the edges.
  • Serve immediately, with lemon wedges.