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Crab Cakes

  • Author: Joy the Baker


  • 1 pound small-size fresh crabmeat, such as special or claw
  • 1/3 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/3 cup fresh flat-leaf parsley, chopped
  • 3 tablespoons coarsely chopped capers
  • juice of half a lemon, plus wedges for serving
  • 1 large egg
  • 2 1/2 teaspoons Old Bay Seasoning
  • Coarse salt and freshly cracked pepper
  • 1/2 cup panko bread crumbs
  • 3 tablespoons unsalted butter, melted


  1. Place a rack in the upper third of the oven and preheat oven to 375 degrees F. Spray a rimmed baking sheet with non stick cooking spray and set aside.
  2. Place crabmeat on two layers of paper towels to let drain slightly and gently pick through, removing any shells that remain.
  3. In a medium bowl, whisk together mayonnaise, mustard, parsley, capers, lemon juice, and egg. Whisk in Old Bay Seasoning, and a good pinch of salt and pepper. I used about 1/2 teaspoon salt and 1/4 teaspoon freshly cracked black pepper.
  4. Add the crabmeat and breadcrumbs, using a wooden spoon to gently fold together until thoroughly mixed.
  5. Dividing evenly, form mixture into 8 cakes. I used a very large cookie scoop to scoop the mixture onto the prepared pan and gently shape into cake rounds. (To make ahead: Arrange cakes in a parchment paper-lined container so they do not touch; separate layers with additional parchment. Cover and refrigerate up to 1 day.)
  6. Just before baking drizzle the cakes on the pan with melted butter. Bake for 10-12 minutes, until they begin to brown and bubble. Remove from the oven and heat the oven to broil. Broil until golden brown and warmed throughout, about 5 to 7 minutes (move to lower shelf if tops brown too quickly). Serve with tarter sauce and lemon wedges.