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Baked Crab Cakes

May 26, 2026

Featured Flavor Hot Rod Howie's
Feeds 4-6 people
Prep Time 50 minutes
Cook Time 15 minutes
Total Time 1 hour 5 minutes
Crispy on the outside, tender in the middle, and loaded with real lump crab. These baked crab cakes bring big flavor without burying the seafood under fillers. Hot Rod Howie’s adds a bright, punchy kick that wakes everything up, and a buttery finish seals the deal.

Ingredients

  • 16 oz fresh lump crab meat, drained
  • 1 large egg
  • 1/4 cup mayonnaise
  • 1 1/2 tablespoons chopped fresh parsley, or 2 teaspoons dried
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons Dijon mustard
  • 1 tablespoon Hot Rod Howie’s
  • 1/8 teaspoon salt
  • 1 teaspoon fresh lemon juice, plus more for serving
  • 16 saltine crackers, crushed into roughly 2-inch pieces
  • 2 tablespoons softened butter, for greasing the baking sheet
  • 4 tablespoons salted butter, melted and divided
  • Lemon wedges, for serving

Instructions

Place the lump crab meat in a large mixing bowl.

In a separate bowl, whisk together the egg, mayonnaise, Worcestershire sauce, Dijon mustard, parsley, lemon juice, Hot Rod Howie’s, and salt until smooth and fully combined.

Pour the mixture over the crab meat. Add the crushed saltine crackers, then gently fold everything together with a spatula. Be careful not to break up the crab too much. You want those big, beautiful lumps to stay intact.

Cover the bowl and refrigerate for at least 30 minutes. You can also let it chill up to 24 hours if you’re making it ahead.

When ready to bake, preheat the oven to 450°F. Generously grease a baking sheet with the softened butter.

Divide the crab mixture into 6 portions, about 1/2 cup each. Lightly form each portion into a mound. Do not pack them too tightly. The goal is just enough structure to hold together.

Place the crab cakes on the prepared baking sheet, leaving a few inches between each one. Spoon melted butter over the tops so it settles into all the nooks and crannies. For extra flavor, mix a little Tuscan Evening into the melted butter before spooning it over the crab cakes.

Bake right away for 13 to 15 minutes, or until the tops are golden and lightly crisp.

Remove from the oven, brush with a little more melted butter, and finish with a fresh squeeze of lemon juice. Serve hot with lemon wedges on the side.

 

Pro Tip

Sprinkle a little bit of Tuscan Evening or some fresh herbs over the top to make the flavors pop.