- 1 pound fresh lump crab meat
- 2/3 cup Panko bread crumbs
- 1/4 cup mayonnaise (vegan mayo, or regular mayo if no egg allergies)
- 1 tablespoon chopped fresh parsley (or 2 teaspoons dried)
- 1 tablespoon green onion
- 2 teaspoons dijon mustard
- 1/2 teaspoons Worcestershire sauce
- 1 1/2 teaspoon Old Bay seasoning (up to 1 and 1/2 teaspoons for a spicier kick)
- 1 teaspoon fresh lemon juice, plus more for serving
- 1/8 teaspoon salt
- Pepper to taste
- 2 tablespoons melted butter (or olive oil)
- Preheat oven to 450°F (232°C). Generously grease a rimmed baking sheet with butter or nonstick spray or line it with a silicone baking mat.
- In a large bowl combine the mayonnaise, parsley, dijon mustard, Worcestershire sauce, Old Bay, lemon juice, and salt together. Mix until combined.
- Place the crab meat on top, followed by the panko crumbs. With a rubber spatula or large spoon, very gently and carefully fold them together. Do not mix vigorously or the crab meat will fall apart.
- Cover tightly and refrigerate for at least 30 minutes and up to 1 day if making ahead of time.
- Using a 1/2 cup measuring cup, portion the crab cake mixture into 6 mounds on the baking sheet. (Do not press down or smush the cakes). Use your hands to shape the mounds, so they are one uniform mound. Brush the tops with melted butter or olive oil. This creates a nice crust.
- Bake the crab cakes for 12-14 minutes or until lightly browned around the edges and on top. Drizzle each with fresh lemon juice and serve warm.
Storage: Cover leftover crab cakes tightly with plastic wrap or an airtight container and refrigerate for up to 5 days or freeze for up to 3 months.
- Prep Time: 5 min
- Cook Time: 12-14 minutes
- Category: Savory
- Method: American
- Cuisine: American
Keywords: crab cakes, no egg crab cakes, main dish, seafood, Maryland style crab cakes