Every restaurant at the shore has their own signature way of making crab crakes. Being that i’ve visited most of the seaside restaurants in Cape May Country, I've had my fill on who I think makes it the best. (I will not share those details)

Over the years ive learned how to protect this recipe and have been serving it up to family and friends during their stops by the shore house or during the Holidays. Today I am going to let you in on the secret to this delectable culinary delight.

Crab cakes showcase the essence of coastal cuisine. Crafted from succulent crab meat, these patties are a harmonious blend of flavors and textures. A crispy, goldenbrown exterior gives way to a tender, luscious interior, rich with the sweetness of the crab.

Some restaurants try their hardest to give you a good crab cake but sometimes add a bit too much filler which kind of ruins it.

This recipe will use practically no filler in it. Some kind of breadcrumbs are needed just as a way to keep the crab cakes together.

Not only will this taste good but it is so easy to make that you can make these quickly. This recipe will make you 6 1/2 cupsized crab cakes.

For this recipe you will need.

1 large egg
2 Lemons 12 tablespoon fresh lemon juice, plus 1 sliced up for plating.
1/4 cup mayonnaise (I suggest not using the fat free, it changes the taste)
1 Tablespoon chopped fresh parsley (or 2 teaspoons dried)
2 teaspoons Yellow mustard
1 tablespoon Old Bay seasoning (up to 1 and 1/2 tablespoon for a kick)
1 pound fresh lump crab meat*
2/3 cup of Panko breadcrumbs
1/8 teaspoon salt

In a spacious bowl, combine the egg, mayonnaise, parsley, mustard, Old Bay seasoning, lemon juice, and salt. Whisk the ingredients together thoroughly. It’s going to look at bit yellow and reddish at the same time but trust the process.

Arrange the crab meat on the top layer, then add the panko breadcrumbs. Using a rubber spatula, delicately blend the components, ensuring an even mixture throughout.

I suggest just using your hands and go slow. If you go too fast you could break up the crab meat into small pieces which defeats the purpose of making these.

If you're a protectionist like me, you will want a circle 1/2 plastic measuring cup so that each crab cake is perfectly circle. (yes my wife hates that haha)

Use the measuring cup to form the crab cakes and place them on a baking pan.

Preheat the oven to 450. Once preheated bake the crab cakes on the top shelf for 1216 minutes.

For the last 2 minutes throw them on broil to bring out that brown.

Once they are down take them out and let them sit for 5 minutes before plating them.

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