🦀 Tall Baked Crab Cake (like the pic)
Ingredients (2 big servings or 4 small)
1 lb lump crab meat (picked over for shells)
1 cup crushed crackers or breadcrumbs (Ritz-style works great)
1 large egg
2 tbsp mayonnaise
1 tbsp Dijon mustard
1 tbsp lemon juice
1 tsp Old Bay seasoning (or paprika + garlic powder)
1 tbsp chopped parsley (optional)
2 tbsp melted butter
Salt & pepper to taste
Olive oil or butter for greasing
Optional: a splash of Worcestershire sauce
Instructions
Prep the mix
In a bowl, whisk egg, mayo, mustard, lemon juice, seasoning, Worcestershire (if using), salt & pepper.
Fold in crab gently
Add crab meat, breadcrumbs, parsley. Gently fold—don’t mash the crab (those big chunks are the money 😋).
Mold it tall
Lightly grease ramekins or small bowls. Pack the mixture in firmly so it holds shape.
Bake
Place ramekins upside down on a lined baking sheet. Lift off ramekins.
Brush tops with melted butter.
Bake at 400°F (200°C) for 18–22 minutes until golden.
Serve
Slide onto plate, drizzle with butter or lemon juice.
Optional sauce: garlic butter, lemon aioli, or spicy mayo.
Pro Tips
Less filler = better crab cakes. If you want it extra crabby, reduce breadcrumbs to ¾ cup.
If your mix feels loose, chill it 20 minutes before baking.
Want crispy edges? Broil the top for the last 1–2 minutes.
If you want, I can give you:
🔥 air-fryer version
🍋 garlic butter sauce recipe
🥗 side ideas to plate it fancy like the pic
