Baked Crab Cakes

Introduction

Baked crab cakes are a seafood lover’s dream—crispy on the outside, tender and flavorful on the inside, and easier to prepare than you might think. Unlike fried versions, these are baked to golden perfection, making them a healthier option without compromising on taste. Whether you’re hosting a dinner party, planning a family meal, or craving a quick and satisfying dish, baked crab cakes bring restaurant-quality flavor right to your table.

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Reasons to Love This Baked Crab Cakes Recipe

• Healthy Cooking Method: Baked, not fried, for a lighter yet still crispy texture.
• Quick and Easy: Ready in under 30 minutes.
• Versatile: Perfect as an appetizer, main dish, or snack.
• Customizable: Ingredients can be adapted to suit your taste.

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Ingredients You’ll Need

• Lump Crab Meat: For a rich, seafood-forward taste.
• Mayonnaise: Adds creaminess and binds the mixture.
• Dijon Mustard & Worcestershire Sauce: Bring subtle tang and umami.
• Seasonings: Old Bay, salt, and pepper for perfect seasoning.
• Fresh Vegetables: Green onions and red bell pepper for crunch and color.
• Breadcrumbs: Panko works best for light texture.
• Fresh Parsley: A touch of herbaceous freshness.

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Possible Ingredient Additions and Substitutions

• Gluten-Free Option: Use almond flour or gluten-free breadcrumbs.
• Spicier Version: Add diced jalapeños or a pinch of cayenne pepper.
• Different Herbs: Swap parsley for cilantro or dill.
• Lower-Calorie Swap: Substitute Greek yogurt for mayonnaise.

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Tools You’ll Need

• Large mixing bowl
• Whisk or spatula
• Baking sheet
• Parchment paper or non-stick spray
• Measuring spoons and cups

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Step-by-Step Instructions

1. Prepare the Baking Sheet: Line with parchment or grease lightly to prevent sticking.
2. Mix Wet Ingredients: Combine mayonnaise, egg, mustard, Worcestershire sauce, lemon juice, and seasonings in a bowl.
3. Incorporate Crab and Veggies: Gently fold in crab meat, breadcrumbs, vegetables, and parsley.
4. Shape and Arrange: Form into even-sized cakes and place on the baking sheet.
5. Bake to Perfection: Cook in the preheated oven until golden brown, finishing under the broiler for extra crispness.
6. Serve: Pair with fresh lemon wedges and your favorite sauces.

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What to Serve with Baked Crab Cakes

• Side Dishes: Coleslaw, roasted vegetables, or a crisp green salad.
• Sauces: Tartar sauce, remoulade, or a zesty aioli.
• Drinks: A chilled white wine or sparkling water with lemon.

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How to Store Baked Crab Cakes

• Refrigerate: Keep in an airtight container for up to 3 days.
• Reheat: Warm in the oven at 350°F (175°C) for about 10 minutes.

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Can I Freeze Baked Crab Cakes?

Absolutely! Arrange uncooked crab cakes on a tray, freeze until solid, then transfer to a zip-top bag. Bake directly from frozen, adding 5-7 extra minutes.

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Frequently Asked Questions (FAQ)

Can I use canned crab meat?
Yes, but fresh or refrigerated lump crab meat offers the best flavor and texture.

Can I make these ahead of time?
Definitely! Prep the mixture or shape the cakes up to a day in advance and store in the fridge.

What if my crab cakes fall apart?
Ensure the mixture is moist but firm. If needed, add more breadcrumbs or refrigerate before shaping.

Resources

Old Bay’s Official Crab Cake Recipe

Seafood Nutrition Partnership: Crab Health Benefits

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Nutritional Information

Estimate per serving (based on 8 crab cakes):

• Calories: ~150
• Protein: ~12g
• Fat: ~8g
• Carbs: ~7g

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Conclusion
Baked crab cakes are a delightful way to enjoy seafood, offering a mix of elegance and ease. Whether hosting a gathering or treating yourself, this recipe ensures every bite is a taste of the coast. Experiment with flavors, pair with complementary sides, and savor the experience!

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