The Weeknight Table

Ingredients

Seafood

• 1 pound jumbo lump crab meat, picked over very carefully

Dairy

• 1 large egg
• 2 tablespoons mayonnaise

Bakery

• ½ cup crushed saltine crackers (measured after crushing)

Produce

• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• Fresh parsley, very finely chopped (optional, traditional-adjacent)

Spices & Seasonings

• 1½ teaspoons Old Bay seasoning
• ½ teaspoon Dijon mustard
• ¼ teaspoon Worcestershire sauce
• ¼ teaspoon black pepper
• Pinch of kosher salt only if needed

Pantry / Dry Goods

• Neutral oil or clarified butter, for pan-searing

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Instructions

In a large bowl, gently whisk together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, lemon zest, lemon juice, Old Bay, and black pepper until smooth. If using parsley, fold it in lightly.

Add the crushed saltines and stir just until incorporated. The mixture should look loose — this is a binder, not filler.

Carefully fold in the jumbo lump crab meat using a spatula, lifting and turning gently to keep the lumps intact. The mixture should barely hold together when pressed. If it feels too loose, add 1 tablespoon more crushed saltines — no more.

Cover and refrigerate for 30–45 minutes to allow the crab cakes to set.

Form into 4–6 large crab cakes, packing just enough to hold together without compressing the crab.

Heat a skillet over medium heat with neutral oil or clarified butter. Pan-sear the crab cakes for 3–4 minutes per side, flipping once, until golden brown and heated through. Do not press them down.

Serve hot with Old Bay aioli and lemon wedges.

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Old Bay Aioli

Ingredients

Condiments

• 1 cup mayonnaise

Produce

• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1 small clove garlic, grated or paste

Spices & Seasonings

• 1½ teaspoons Old Bay seasoning
• ¼ teaspoon black pepper

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Instructions

Whisk all ingredients together until smooth. Taste and adjust lemon or Old Bay as needed. Refrigerate at least 20 minutes before serving.