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In a medium mixing bowl, add the 1/2 cup of mayonnaise for the crab cakes. Zest the entire lemon directly into the bowl, then squeeze in all of its juice.

Add the 1 tablespoon of Dijon mustard, 1 teaspoon of Worcestershire sauce, and 1 teaspoon of hot sauce (such as Old Bay hot sauce) to the bowl.

Season with AP seasoning and Old Bay seasoning to taste. Add the 2 tablespoons of sweet pickle juice. Whisk all these ingredients together until the mixture is well combined and smooth.

Stir in a little fresh chopped parsley into the wet mixture and whisk again briefly.

Gently add the 1 1/2 pounds of lump and/or jumbo lump crab meat to the bowl. Using a spatula, gently fold the crab meat into the mixture, being careful not to break up the lumps too much.

Season the crab mixture with more Old Bay seasoning and AP seasoning to taste. Add more fresh chopped parsley.

Crush 15-20 Ritz crackers (or your preferred crackers) and add them to the crab mixture. Gently mix everything to combine, ensuring the crushed crackers are incorporated to help bind the crab cakes.

Form the crab mixture into 7 patties of your desired size. Place the formed crab cakes on a foil-lined baking sheet. Refrigerate for at least 30 minutes to allow them to firm up.
While the crab cakes chill, prepare the special sauce. In a separate mixing bowl, combine 1/2 cup of mayonnaise, 1 tablespoon of relish, 1 teaspoon of Worcestershire sauce, 2 tablespoons of ketchup, and 1 teaspoon of Old Bay hot sauce.

Season the sauce with Old Bay seasoning to taste. Whisk all ingredients together until well combined and smooth. Stir in the 1 tablespoon of sriracha and whisk again.

Heat 2 tablespoons of butter in a large skillet over medium heat. Once the butter is melted and shimmering, carefully add the chilled crab cakes to the pan.

Pan-fry the crab cakes for 4-6 minutes per side, or until they are golden brown and have a nice crust. Alternatively, you can bake them in an oven preheated to 400°F (200°C) for 12-15 minutes, or broil them until golden.

To serve, spoon a generous amount of the special sauce onto a serving plate and spread it out. Place the cooked crab cakes on top of the sauce.

Garnish with a charred lemon half, a sprinkle of Old Bay seasoning, and fresh chopped chives.


In a medium mixing bowl, add the 1/2 cup of mayonnaise for the crab cakes. Zest the entire lemon directly into the bowl, then squeeze in all of its juice.

Add the 1 tablespoon of Dijon mustard, 1 teaspoon of Worcestershire sauce, and 1 teaspoon of hot sauce (such as Old Bay hot sauce) to the bowl.

Season with AP seasoning and Old Bay seasoning to taste. Add the 2 tablespoons of sweet pickle juice. Whisk all these ingredients together until the mixture is well combined and smooth.

Stir in a little fresh chopped parsley into the wet mixture and whisk again briefly.

Gently add the 1 1/2 pounds of lump and/or jumbo lump crab meat to the bowl. Using a spatula, gently fold the crab meat into the mixture, being careful not to break up the lumps too much.

Season the crab mixture with more Old Bay seasoning and AP seasoning to taste. Add more fresh chopped parsley.

Crush 15-20 Ritz crackers (or your preferred crackers) and add them to the crab mixture. Gently mix everything to combine, ensuring the crushed crackers are incorporated to help bind the crab cakes.

Form the crab mixture into 7 patties of your desired size. Place the formed crab cakes on a foil-lined baking sheet. Refrigerate for at least 30 minutes to allow them to firm up.
While the crab cakes chill, prepare the special sauce. In a separate mixing bowl, combine 1/2 cup of mayonnaise, 1 tablespoon of relish, 1 teaspoon of Worcestershire sauce, 2 tablespoons of ketchup, and 1 teaspoon of Old Bay hot sauce.

Season the sauce with Old Bay seasoning to taste. Whisk all ingredients together until well combined and smooth. Stir in the 1 tablespoon of sriracha and whisk again.

Heat 2 tablespoons of butter in a large skillet over medium heat. Once the butter is melted and shimmering, carefully add the chilled crab cakes to the pan.

Pan-fry the crab cakes for 4-6 minutes per side, or until they are golden brown and have a nice crust. Alternatively, you can bake them in an oven preheated to 400°F (200°C) for 12-15 minutes, or broil them until golden.

To serve, spoon a generous amount of the special sauce onto a serving plate and spread it out. Place the cooked crab cakes on top of the sauce.

Garnish with a charred lemon half, a sprinkle of Old Bay seasoning, and fresh chopped chives.
