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Baked Crab Cakes

Baked Crab Cakes
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These Baked Crab Cakes offer a crispy golden crust with tender, flavorful crab meat inside, enhanced by fresh herbs, lemon zest, and a classic blend of spices. Baked instead of fried, they provide a healthier, less messy alternative without sacrificing taste or texture, perfect for appetizers, light lunches, or main courses.

Ingredients

Scale

Main Ingredients

  • 1 lb fresh lump crab meat
  • 1/2 cup breadcrumbs
  • 1/4 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 large egg, beaten
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh chives, chopped
  • 1 teaspoon lemon zest
  • 1 teaspoon Old Bay seasoning
  • Salt and pepper, to taste
  • 2 tablespoons olive oil or melted butter (for brushing)

Optional Variations

  • Almond flour or gluten-free panko (substitute for breadcrumbs for gluten-free)
  • Finely diced jalapeños or a dash of cayenne pepper (for spicy kick)
  • Fresh dill or cilantro (alternative to parsley)
  • 1/4 cup grated Parmesan cheese (for cheesy addition)
  • Avocado-based mayonnaise (for dairy-free creamy option)

Instructions

  1. Prepare the Crab Mixture: In a large bowl, gently combine fresh lump crab meat with breadcrumbs, mayonnaise, Dijon mustard, beaten egg, lemon zest, chopped parsley, chives, Old Bay seasoning, salt, and pepper. Be careful not to break up the crab meat too much to maintain chunks.
  2. Shape the Crab Cakes: Using your hands or a kitchen scoop, form the mixture into evenly sized patties, about 3 inches in diameter. Place them on a parchment-lined baking sheet to prevent sticking.
  3. Preheat and Prepare for Baking: Preheat your oven to 400°F (200°C). Lightly brush each crab cake with olive oil or melted butter to promote golden browning.
  4. Bake Until Golden and Crisp: Bake the crab cakes for 15-20 minutes until they are firm to the touch and have a beautiful golden crust. Flip them halfway through to ensure even cooking on both sides.
  5. Serve Warm: Once baked, transfer the crab cakes to a serving platter and enjoy with your choice of garnishes and sides.

Notes

  • Use lump crab meat for the best texture and flavor compared to canned or minced varieties.
  • Handle the mixture gently to avoid breaking up the crab meat excessively.
  • Chill the formed crab cakes for at least 30 minutes before baking to help them hold their shape.
  • Brushing the cakes with oil or butter is key to achieving a crispy crust without frying.
  • Oven temperatures and bake times may vary, so look for a golden color and firm texture rather than relying solely on a timer.
  • Leftover crab cakes can be refrigerated tightly covered for up to 2 days or frozen uncooked for up to 1 month.
  • Reheat crab cakes in the oven or toaster oven at 350°F (175°C) for about 10 minutes to maintain crispiness; avoid microwaving.

Nutrition

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