Starring the classic flavors of Old Bay, lemon and herbs, these crab-centric cakes call for lump crab meat so you can skip the shells and get straight to cooking. Serve with homemade Cajun Remoulade for extra spice!

Preparation

Whisk together eggs, mayonnaise, herbs, mustard, Worcestershire sauce, Old Bay Seasoning, lemon juice and salt in a large bowl. Place the crab meat on top, followed by the cracker crumbs. With a rubber spatula or large spoon, very gently fold together, taking care not to break up the crab meat. Cover tightly and refrigerate for 1–3 hours.

Preheat oven to 450°F. Generously grease a rimmed baking sheet with butter or nonstick spray.

Using a ½-cup measuring cup, portion the crab cake mixture into 12 mounds on the baking sheet. Use a spoon to compact each individual mound so there aren’t any lumps sticking out or falling apart, but do not flatten!

Bake for 12–14 minutes, until crab cakes are lightly browned around the edges and on top. Serve warm.