Description
Create these delightful seafood treats right in your oven with this foolproof recipe that delivers restaurant-quality results. Your baked crab cakes will have a perfectly crispy exterior while maintaining a moist, flavorful interior.
This classic recipe focuses on highlighting the sweet, delicate flavor of lump crab meat with minimal filler. Initially designed for home cooks, these baked crab cakes offer all the taste of traditional fried versions without the mess of oil.
Ingredients
- 1 pound jumbo lump crab meat
- 1/4 cup mayonnaise
- 1 large egg
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/4 cup panko breadcrumbs
- 2 tablespoons olive oil
- 6 sprigs fresh parsley, finely chopped
- 1 small lemon, zested
Instructions
- First thing to remember, preheat your oven to 425°F.
- In a large bowl, combine lemon zest, chopped parsley, egg, mayonnaise, Dijon mustard, hot sauce, as well as kosher salt.
- To begin with, check the crab meat for any shells or cartilage, afterward fold it gently into the mixture.
- Add panko breadcrumbs and combine carefully to maintain large chunks of crab.
- Shape the mixture into 6 cakes (about ½ cup each).
- Important to realize, refrigerate the formed cakes for at least 30 minutes.
- Place cakes on a prepared baking sheet and brush with olive oil.
- Bake for 12-14 minutes until golden brown.
Notes
– To clarify, the internal temperature should reach 165°F for food safety
– Store unbaked crab cakes in the refrigerator for up to 24 hours
– Leftover crab cakes keep well in an airtight container for up to 2 days
– For extra crispiness, you can broil the cakes for the final minute
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Seafood
- Method: Baking
- Cuisine: American