Golden Crab Cakes (Printable Version)

Flaky, golden crab cakes packed with fresh crab meat and bold spices. Baked for a crispy finish, served with a zesty sauce.

# What You'll Need:

01 - 1 cup mayonnaise

02 - 2 tbsp olive oil

03 - 1 large egg

04 - 1 tsp garlic powder

05 - 1 tbsp Dijon mustard

06 - 1 tbsp fresh parsley, chopped finely

07 - 1 tsp Old Bay seasoning

08 - 1/2 cup panko breadcrumbs

09 - 1 lb lump crab meat, checked for shells

10 - A squeeze of lemon juice

11 - Season with salt and pepper

12 - 1 tbsp Dijon mustard

13 - Chopped parsley for extra color

14 - 1/4 cup of mayo

15 - A dash of lemon juice

16 - A splash of hot sauce, optional

01 - Start by warming your oven to 375°F. Prep a baking sheet with parchment and lightly coat with oil.

02 - Combine crab, panko, mayo, egg, Dijon, lemon juice, and spices in a bowl. Keep the crab pieces whole while mixing.

03 - Scoop out the mix and shape into 8-10 patties before transferring to the lined sheet.

04 - Bake for about 15-20 minutes, or until nicely browned. If you'd like, broil another minute for crunchier tops.

05 - Stir together the mayo, Dijon, lemon juice, and hot sauce in a small dish. Sprinkle parsley on top before serving.

01 - Try pan-frying instead of baking if you'd like.

02 - Spice it up with a pinch of cayenne.

03 - Pairs well with slaw or a side salad.