Crab Cakes Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Classic Maryland crab cakes with lump crab meat, a light binder, and old bay seasoning, baked until golden. Rich and tender, serve as an appetizer or nestled in a sandwich for a seafood dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 large egg
- ¼ cup mayonnaise
- 2 tablespoons fresh parsley (minced, plus more for garnish)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1½ teaspoons Old Bay seasoning
- ¼ teaspoon salt
- 1 pound fresh lump crab meat or jumbo lump crab meat (picked over, shells removed)
- ½ cup breadcrumbs (regular, panko, or finely crushed saltine crackers (see notes))
- 2 tablespoons melted butter (for brushing)
- Lemon wedges (for serving)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 636mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 57mg
- Calcium
- 63mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 636MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.