YIELD 4 crabcakes
FEATURED SEAFOOD Picked Blue Crab Meat

Our Chapel Hill customer, Karen P. submitted this recipe for super simple baked crab cakes.


1 lb lump crab meat, shell picked out

1/2 cup mayonnaise

1 tbsp Dijon mustard

1/2 beaten large egg

Salt and pepper

Minced fresh parsley

Olive oil for baking sheet


Preheat oven to 400F and lightly grease a baking sheet with oil.

In a large bowl, whisk together the mayonnaise, mustard and egg. Season to taste with salt and pepper, then fold in crab and parsley until just combined.

Gently form mixture into four 1-inch thick cakes (can use a small ramekin as a mold) and transfer to baking sheet.

Bake crab cakes in the middle of oven approximately 20 minutes, or until golden. Let crab cakes stand on baking sheet 5 minutes before.