Description
Delicious and easy-to-make baked crab cakes featuring lump crab meat combined with flavorful ingredients, lightly broiled to golden perfection for a crispy exterior and tender interior. Perfect as an appetizer or main course.
Ingredients
Scale
Crab Cake Mixture
- 1 egg
- 1/4 cup mayonnaise
- 2 tablespoons finely chopped fresh parsley
- 2 teaspoons Dijon mustard
- 1 teaspoon Old Bay Seasoning
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground pepper
- 1 pound lump crab meat or backfin crab meat
- 1/2 cup panko breadcrumbs
Instructions
- Mix Wet Ingredients: Add the egg to a large mixing bowl and whisk it. Then add the mayonnaise, parsley, Dijon mustard, Old Bay seasoning, Worcestershire sauce, lemon juice, salt, and pepper. Whisk till fully combined.
- Add Crab and Breadcrumbs: Add in the crab meat and panko breadcrumbs. Gently fold all the ingredients together with a spatula to avoid breaking up the crab meat too much.
- Form Crab Cakes: Press the crab mixture into a 1/3 cup measuring cup and then carefully place crab cakes onto a greased baking sheet. The mixture should make approximately 8 cakes.
- Refrigerate: Place the baking sheet in the refrigerator and let the crab cakes chill for at least 30 minutes to help them hold their shape, or up to 24 hours if preparing ahead.
- Preheat Broiler: Preheat your oven broiler to high to prepare for cooking the crab cakes.
- Broil Crab Cakes: Place the baking sheet with the crab cakes under the broiler and cook for 5 to 6 minutes. Watch carefully to ensure they brown evenly without burning.
- Serve: Remove the crab cakes from the oven when they are golden brown and have a crispy exterior. Serve warm for best flavor.
Notes
- For best results, use lump or backfin crab meat rather than canned or imitation crab.
- Be gentle when folding to maintain the texture of the crab meat.
- Refrigerating the formed crab cakes helps them hold their shape while cooking.
- If you prefer, these crab cakes can also be pan-fried instead of broiled for a slightly different texture.
- Serve with tartar sauce, lemon wedges, or remoulade for added flavor.
