Photo for illustration (stock image) — not our own kitchen photo.
There's a reason we've been making this crab cake the same way for over 50 years — jumbo lump, minimal filler, and finished with the Orange Sauce we put on almost everything. This is the simplest way to make it shine at home: straight from the box to the broiler in under 15 minutes.
Prep
5 min
Cook
8 min
Serves
2
Ingredients
- 2 Chef Tony's Maryland Style Crab Cakes (8 oz each)
- 4 tbsp House-Made Orange Sauce
- 1 tbsp unsalted butter, melted
- 1 lemon, cut into wedges
- 1 tbsp fresh parsley, chopped
- ¼ tsp Old Bay seasoning
Instructions
- 1Preheat broiler to high, rack 6 inches from the heat.
- 2Place crab cakes on a foil-lined baking sheet. Brush tops with melted butter and dust with Old Bay.
- 3Broil 6–8 minutes until golden brown on top, watching closely.
- 4Plate, warm the Orange Sauce gently (don't boil), and spoon over the top. Garnish with parsley and serve with lemon wedges.
Tip: Don't overcook — jumbo lump crab cakes go from golden to dry fast under a broiler. Pull them the moment the tops brown.
