These easy baked crab cakes are crispy outside, tender inside, and loaded with fresh lump crab meat. Made with simple ingredients and zero frying! Pair them with a quick remoulade sauce for the perfect appetizer or light lunch.
saltine crackers egg mayonnaise fresh parsley dijon mustard worcestershire sauce old bay seasoning garlic powder lemon juice salt jumbo lump crab meat unsalted butter flaky sea salt
01
Gently fold together crab cake ingredients until combined. Cover and chill for 30 minutes, at least.
02
Form the crab cake mixture into mounds and place on a lined baking sheet. Brush with butter.
03
Bake until golden brown on the edges.
04
Serve with lemons, flaky sea salt, and homemade sauce.