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lump crab cakes

Ritzy Crab Cakes

Restaurant-worthy Baltimore lump crab cakes with little filler and a secret ingredient--Ritz crackers! 
Prep Time 10 mins
Cook Time 15 mins
refrigeration time 1 hr
Course Main Course
Cuisine American
Servings 6


  • 1 egg
  • 1/4 cup mayonnaise
  • 2 teaspoons Dijon mustard
  • 1 1/2-2 teaspoon Old Bay seasoning
  • 1 lb fresh lump blue crab meat
  • 1/2 cup Ritz cracker crumbs about one sleeve
  • butter


At least ONE HOUR before you want to bake the crab cakes.

  • In a large bowl, whisk the egg, mayonnaise, dijon, Old Bay together until smooth. Add the crab meat and cracker crumbs. Use your hands, or a spoon if you are squeamish, to evenly distribute all ingredients. The mixture should be able to hold its shape. If it's too dry, add more mayo. If it's too wet, add more Ritz crumbs.
  • Cover tightly (I like these lids) and refrigerate for at least an hour or up to 24.
  • Preheat oven to 375. Butter a baking sheet. Use a 1/2 cup measuring cup (rounded if you have it) and portion out the crab cakes on the buttered sheets, about 1-2 inches apart. You should have about 6 crab cakes.
  • Top each with a sliver of butter.
  • Bake for 10-15 minutes or until lightly browned and heated all the way through. You can broil them briefly for more color if needed.
  • Serve immediately or at room temperature.


Use lump or jumbo lump fresh blue crab meat for best results. 
The "quick bake" or convection setting on your oven is great for this recipe! It's basically an air fryer. 
Keyword blue crab