Ingredients:

  • 1 lb fresh lump crab meat, picked over for shells
  • 1/2 cup crushed Ritz crackers
  • 2 tbsp fresh flat-leaf parsley, finely chopped
  • 1/4 cup high-quality mayonnaise
  • 1 large egg, beaten
  • 1 tsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1.5 tsp Old Bay Seasoning
  • 1/2 tsp lemon zest
  • 2 tbsp unsalted butter, melted
  • Lemon wedges for serving

Instructions:

  1. Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper to prevent sticking.
  2. Gently pick through the fresh lump crab meat to ensure no shell fragments remain, being careful not to break up the large lumps.
  3. In a mixing bowl, whisk together the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and lemon zest until a smooth, pale yellow emulsion forms.
  4. Add the crab meat, crushed crackers, and chopped parsley to the bowl. Using a rubber spatula, gently fold the ingredients together until the crab is just coated in the binder.
  5. Using an ice cream scoop or measuring cup, portion the mixture into 6 mounds (approx 4-5 oz each) onto the prepared baking sheet. Gently press down on the tops to form thick discs.
  6. Drizzle the melted butter evenly over the tops of the cakes to encourage golden browning.
  7. Bake for 15 minutes or until the exterior reaches a deep mahogany brown and the internal temperature is hot throughout. Serve immediately with lemon wedges.