Description
These delicious Baked Crab Cakes are a healthier, easy-to-make appetizer featuring lump crab meat mixed with flavorful seasonings and baked to golden perfection. Perfectly crispy on the outside and tender on the inside, they make a fantastic starter or light meal served with your favorite dipping sauces.
Ingredients
Scale
Crab Cakes
- 1 pound lump crab meat (picked over for shells)
- 1/2 cup breadcrumbs (panko or regular)
- 1/4 cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1 tablespoon fresh lemon juice
- 2 tablespoons finely chopped parsley
- 2 green onions, finely chopped
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Olive oil spray or melted butter for brushing
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and for easier cleanup.
- Mix ingredients: In a large bowl, gently combine the lump crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, parsley, green onions, salt, and black pepper. Be careful to mix just until everything binds together without overmixing to keep the cakes tender.
- Form patties: Shape the mixture into 8 equal-sized patties and arrange them evenly on the prepared baking sheet.
- Prepare for baking: Lightly spray or brush the tops of the patties with olive oil or melted butter to help them develop a golden, crispy crust during baking.
- Bake: Place the baking sheet in the oven and bake for 18 to 20 minutes, flipping the crab cakes halfway through the cooking time to ensure even browning on both sides.
- Optional broil for crispiness: For extra crispiness, broil the crab cakes for the last 2 minutes of cooking, keeping a close watch to prevent burning.
- Serve: Remove the crab cakes from the oven and serve warm with tartar sauce, lemon wedges, or a simple aioli for dipping.
Notes
- Broiling the crab cakes in the last 2 minutes enhances the crispiness of the crust.
- You can refrigerate formed but uncooked crab cake patties for up to 24 hours before baking for convenience.
- Be careful not to overmix the crab mixture to maintain a tender texture.
