Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Baked Crab Cakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 25 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Total Time: 37 minutes
  • Yield: 8 crab cakes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American
  • Diet: Pescatarian

Description

Deliciously golden and tender baked crab cakes made with lump crab meat and seasoned with Old Bay, lemon juice, and fresh herbs. These easy-to-make crab cakes are perfect as an appetizer or light meal, offering a crispy exterior and a flavorful, moist interior without frying.

Ingredients

Crab Cakes

  • 1 pound lump crab meat (picked over for shells)
  • 1/2 cup breadcrumbs (preferably panko)
  • 1/4 cup mayonnaise
  • 1 large egg
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon lemon juice
  • 2 teaspoons Old Bay seasoning
  • 2 tablespoons finely chopped fresh parsley
  • 2 green onions, finely chopped
  • Salt and pepper to taste
  • Cooking spray or olive oil for greasing

Instructions

  1. Preheat and Prepare Baking Sheet: Preheat your oven to 400°F (204°C). Lightly grease a baking sheet or line it with parchment paper to prevent sticking.
  2. Mix Wet Ingredients and Seasonings: In a large bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, salt, and pepper until fully combined and smooth.
  3. Add Crab and Dry Ingredients: Gently fold in the lump crab meat, breadcrumbs, chopped parsley, and green onions, taking care not to break up the crab too much to maintain a chunky texture.
  4. Form Patties: Shape the mixture into 8 equal-sized patties and place them on the prepared baking sheet, spacing them evenly.
  5. Prepare for Baking: Lightly spray or brush the tops of the crab cakes with cooking spray or olive oil to help them brown and crisp in the oven.
  6. Bake the Crab Cakes: Bake for 20 to 22 minutes, flipping the crab cakes once halfway through the cooking time to ensure even browning and cooking.
  7. Optional Broil for Crispiness: For an extra crispy finish, broil the crab cakes for the last 2 to 3 minutes, keeping a close eye to avoid burning.
  8. Serve: Serve the warm crab cakes with lemon wedges or your favorite dipping sauce for a delightful seafood appetizer.

Notes

  • For a crispier texture, broil the crab cakes for the last 2-3 minutes of baking.
  • You can prepare the crab cakes ahead of time and refrigerate them for up to 24 hours before baking.

Find it online: https://slsrecipes.com/baked-crab-cakes-recipe/