Ingredients:

  • 1 pound (454g) jumbo lump crab meat, picked clean of shells
  • 1/4 cup (30g) mayonnaise
  • 1 large egg, lightly beaten (approx. 50g)
  • 1/4 cup (30g) panko breadcrumbs
  • 1 tablespoon (15ml) Dijon mustard
  • 1 tablespoon (15ml) lemon juice, freshly squeezed
  • 1 teaspoon Old Bay seasoning
  • 1/4 teaspoon black pepper, freshly ground
  • 2 tablespoons (30ml) unsalted butter, melted
  • Lemon wedges (optional)
  • Tartar sauce or remoulade (optional)

Instructions:

  1. Gently combine crab meat, mayonnaise, egg, panko, Dijon mustard, lemon juice, Old Bay seasoning, and black pepper in a large bowl. Be careful not to overmix!
  2. Using an ice cream scoop or measuring cup, portion the mixture into 6 even mounds. Gently pat each mound into a round crab cake shape.
  3. Place the shaped crab cakes on a parchment-lined baking sheet. Cover loosely with plastic wrap and refrigerate for at least 30 minutes.
  4. Preheat oven to 375°F (190°C/Gas Mark 5). Brush the prepared baking sheet with melted butter.
  5. Place the chilled crab cakes on the buttered baking sheet. Brush the tops of the crab cakes with the remaining melted butter.
  6. Bake for 20-25 minutes, or until the crab cakes are golden brown on top and heated through. An internal temperature of 165°F (74°C) is recommended.
  7. Serve hot with lemon wedges and tartar sauce or remoulade (optional).