INGREDIENTS

• 1 pound fresh lump crab meat

• 1 large egg

• 2/3 cup Saltine cracker crumbs (about 14 crackers)

• 1/4 cup  mayonnaise

• 2 teaspoons mustard

• 1 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

INSTRUCTIONS

Whisk egg, mayonnaise, mustard, Old Bay, lemon juice, and salt together in a large bowl. Place the crab meat on top, followed by the cracker crumbs. Gently fold together.

Cover tightly and refrigerate for at least 30 minutes and up to 1 day.

Preheat oven to 450°F.

Generously grease a rimmed baking sheet with butter or nonstick spray.

Using a 1/2 cup measuring cup, portion the crab cake mixture into 6 cakes on the baking sheet. (Don’t flatten!) Use your hands or a spoon to compact each individual mound so there aren’t any lumps sticking out or falling apart.

Bake for 12-14 minutes or until lightly browned around the edges and on top.