Easy Crab Cakes Recipe 

Easy crab cakes (no egg) for Maryland-style crab cakes lovers! Jumbo lump crab meat shines with little filler. This lemon, parsley, and Old Bay-seasoned crab cake is the best!


– 1 pound fresh lump crab meat – ⅔ cup Panko bread crumb – ¼ 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 – ½ teaspoons Worcestershire sauce – 1 ½ teaspoon Old Bay seasoning (up to 1 and ½ teaspoons for a spicier kick) – 1 teaspoon fresh lemon juice, plus more for serving – ⅛ teaspoon salt – Pepper to taste – 2 tablespoons melted butter (or olive oil)


Preheat oven to 450°F (232°C). Butter or nonstick spray a rimmed baking sheet or line it with a silicone baking mat. Mix mayonnaise, parsley, dijon mustard, Worcestershire sauce, Old Bay, lemon juice, and salt in a large bowl. 

Step 1

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Combine. Top with crab meat and panko crumbs. Fold them carefully with a rubber spatula or large spoon. Do not overmix or the crab meat will break.

Step 2

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Cover and refrigerate for 30 minutes or up to a day if making ahead. Divide the crab cake mixture into 6 mounds on the baking sheet using a ½ cup measuring cup. Avoid pressing or smushing cakes. 

Step 3

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Make the mounds uniform with your hands. Melt butter or oil and brush tops. Makes a nice crust. Bake crab cakes until lightly browned on top and edges, 12-14 minutes. Pour fresh lemon juice over each and serve warm.

Step 4

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also see

also see

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