- 1 1/2 tablespoons unsalted butter
- ½ cup finely chopped yellow onion
- ¼ cup finely chopped celery
- 1/3 cup mayonnaise, preferably homemade
- 1 ½ teaspoons Dijon mustard
- 1 ½ teaspoons Old Bay seasoning
- 1 teaspoon fresh squeezed lemon juice
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 pound fresh Jumbo lump crabmeat, picked over for shells and cartilage
- ½ cup plus 2 tablespoons buttered Ritz cracker crumbs, or more as necessary just to loosely bind
- Vegetable oil, as needed
- Lemon Butter Sauce, for serving
In a small sauté pan, melt the butter over medium heat. Add the onion and celery and cook, stirring frequently, until vegetables are softened and translucent. Transfer to a mixing bowl and allow to cool.
When the vegetables have cooled, add the mayonnaise, mustard, Old Bay, lemon juice, salt, and pepper and stir to combine. Add the crabmeat and Ritz crumbs and stir very gently just to combine, taking care not to break up the crabmeat if possible. Chill the mixture until you are ready to cook the crab cakes.
Preheat the oven to 450 degrees F.
Coat the bottom of a large cast iron skillet with a little bit of the oil. Using a portion scoop, drop the crabcake mixture onto the skillet into 6 or 8 portions, fitting as many domed “cakes” as you can but leaving enough room between them so that you can flip them. Bake in the middle of the oven until golden on the bottom and nearly warmed through, about 8 minutes. Carefully turn the crabcakes over and continue baking until golden on the second side and warmed throughout, usually 4 to 6 minutes longer.
Serve the cakes hot, drizzled with the Lemon Butter Sauce.