The Scoop
These Coastal Crab Cakes capture the essence of the seaside with easy prep and a chill that locks in flavors.
During a summer road trip to the East Coast, I found myself in a quaint seaside town with a historic boardwalk and the sound of seagulls in the air. It was here, right beside the rolling waves, that I first tasted a crab cake that changed everything I thought I knew about seafood. The key was simple: keeping the crab meat whole and unbroken, letting the taste speak for itself. Inspired by that unforgettable day, I decided to craft my own version once I returned home, with an emphasis on freshness and simplicity.
Back in my kitchen, the process began. I always keep a jar of Dijon mustard and Worcestershire sauce handy—they add just the right tang and depth. Old Bay seasoning is a must, conjuring the spirit of coastal dinning with its aromatic blend. The secret, however, is in gently folding the crabmeat with saltine cracker crumbs, ensuring that the texture remains tender, not mushy. A quick chill in the fridge locks in the flavors before baking.
The result? A taste of that sunlit afternoon by the ocean, right in your own home. For a perfect finish, make sure to garnish with fresh parsley and a squeeze of lemon. Allow the cakes to rest briefly straight out of the oven; it makes shaping easier and keeps them beautifully intact when serving. So, whether you’re by the coast or just dreaming of it, these crab cakes transport you to the sea with every bite.
Ingredients
For the crab cakes:
- 1 large egg
- 1/4 cup mayonnaise
- 1 tablespoon fresh parsley, chopped
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Old Bay® seasoning
- 1 teaspoon lemon juice
- 1/8 teaspoon salt
- 1 pound fresh lump crabmeat, picked through
- 2/3 cup saltine crackers, crushed into fine crumbs
Optional, for serving:
- fresh parsley leaves, to taste
- lemon wedges, to taste
- cocktail sauce, to taste, store-bought or homemade
Directions
- In a large bowl, add the egg, the mayonnaise, 1 tablespoon of the parsley, the Dijon mustard, the Worcestershire sauce, the Old Bay, the lemon juice, and the salt and whisk to combine.
- Add the crabmeat to the mayonnaise mixture and fold gently to combine.
- Add the cracker crumbs to the crab mixture and use a rubber spatula to very carefully fold it together, being careful not to break the crabmeat apart.
- Cover the bowl and refrigerate the crab mixture for at least 30 minutes and up to overnight.
- Preheat the oven to 425 degrees F.
- Line a baking sheet with a silicone baking mat.
- Use a 1/2-cup measuring cup to scoop the crab mixture into 6 mounds and place them on the prepared baking sheet.
- Use a spoon to help shape the crab cakes so that they are even and they’re not falling apart. Do not flatten them.
- Bake the crab cakes until they are light brown around the edges and on top and they reach an internal temperature of 145 degrees F, about 12-14 minutes.
- Top with the remaining parsley leaves and the lemon wedges.
- Serve with the cocktail sauce.
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