Authentic Crab Cakes (Print Version)

# Ingredients:

→ Crab Cake Mix

01 - 1 large egg
02 - 1 teaspoon freshly squeezed lemon juice
03 - 1/8 teaspoon salt
04 - 2 teaspoons Dijon mustard
05 - 1 pound (454g) fresh lump crabmeat
06 - 2 teaspoons Worcestershire sauce
07 - 1 Tablespoon finely chopped parsley (use dried if needed, about 2 teaspoons)
08 - 1 teaspoon Old Bay seasoning (add up to 1 1/2 teaspoons if you like it a bit spicy)
09 - 2/3 cup (41g) finely crushed saltines (about 17-18 crackers)
10 - 1/4 cup (60g) mayonnaise

→ Optional Butter Glaze

11 - 2 Tablespoons (30g) melted butter (use salted or unsalted)

→ Serving Extras

12 - Chopped parsley for garnish
13 - Lemon wedges

# Instructions:

01 - Grab a big bowl and mix the egg, mayo, mustard, parsley, Worcestershire, Old Bay, lemon juice, and salt. Make sure it's smooth and blended together.
02 - Put the crabmeat on top of the wet mixture and chuck the cracker crumbs on too. Gently fold everything using a big spoon or spatula, being super careful to not smash the crab lumps.
03 - Cover the bowl tight and pop it in the fridge. Let it sit for at least 30 minutes or even up to a day. This keeps things firm for easier crab cake shaping.
04 - Turn your oven to 450°F (232°C). Coat a baking sheet with nonstick spray, melted butter, or use a silicone baking liner.
05 - Grab a 1/2 cup measure and scoop the mixture into six mounds on the sheet. Don't squish them flat! Shape them gently so they stick together but still hold their shape.
06 - For a little extra flavor and color, brush each mound with melted butter. This is optional, but it's worth it.
07 - Bake the crab cakes for about 12-14 minutes. They'll turn golden and a bit crispy on the edges and tops when they're ready.
08 - Squeeze lemon over the top and serve while warm. Sprinkle it with more parsley and pair it with a dip you love, like tartar or cocktail sauce.

# Notes:

01 - Using lump crabmeat with less filler creates the best texture. Baking at a high temp gets them crispy.
02 - Serve with fresh parsley, lemon slices, tartar sauce, or cocktail sauce for a tasty side.
03 - For bite-sized cakes, split the mix into 24 pieces (2 tablespoons each) or 12 smaller ones (1/4 cup). Adjust the baking time slightly.
04 - Leftovers can chill in the fridge for five days or hang out in the freezer for three months.

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