Baked Crab Cakes offer a lighter, healthier take on the traditional fried version, while still delivering the rich, savory flavor and crispy exterior that crab cake lovers cherish. Made with succulent lump crab meat, these cakes are bound with just enough breadcrumbs and mayonnaise to hold together, allowing the sweet, oceanic flavor of the crab to shine through. Enhanced with a touch of Old Bay seasoning, fresh herbs, and a squeeze of lemon, these crab cakes are baked to golden perfection. Perfect as an elegant appetizer or a main dish, they come together easily and can be served with a variety of sauces, such as tartar, remoulade, or a simple squeeze of fresh lemon.
Recipe: Baked Crab Cakes
Ingredients:
- 1 pound lump crab meat, picked over for shells
- 1 cup panko breadcrumbs, divided
- 1/4 cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/4 cup finely chopped fresh parsley
- 1/4 cup finely chopped green onions
- Juice of 1 lemon
- Salt and freshly ground black pepper, to taste
- Cooking spray
Instructions:
- Preheat the Oven and Prepare Baking Sheet:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray with cooking spray.
- Mix Crab Mixture:
- In a large bowl, combine the crab meat, 1/2 cup of panko breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, green onions, and lemon juice. Season with salt and pepper to taste. Gently fold the mixture together until just combined, being careful not to break up the crab meat too much.
- Shape Crab Cakes:
- Shape the mixture into 8-10 crab cakes, about 3/4-inch thick, and coat each crab cake lightly with the remaining panko breadcrumbs. Arrange the crab cakes on the prepared baking sheet.
- Bake Crab Cakes:
- Spray the tops of the crab cakes lightly with cooking spray. This will help them turn golden and crisp in the oven. Bake for 12-15 minutes or until the tops are golden and the edges are crispy.
- Serve:
- Serve the crab cakes hot with your choice of sauce—tartar, remoulade, or a wedge of lemon on the side.
These Baked Crab Cakes are a testament to the fact that you don’t need to deep-fry to achieve the delightful texture and deep flavor that crab cakes are known for. This method not only reduces the calorie count but also simplifies preparation, making it an ideal recipe for health-conscious seafood lovers or anyone looking for a gourmet meal without the fuss.
