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Baked Crab Cakes

Baked Crab Cakes

Introduce the dish, emphasizing its appeal—whether for special occasions, easy weeknight dinners, or as a versatile seafood treat. Highlight the balance of flavors and the convenience of baking over frying.

Ingredients

  • 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.

Instructions

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

Notes

Add tips for success, substitution suggestions, or serving ideas. For example:

  • Chill the mixture for 20 minutes before shaping to help the cakes hold together.
  • Serve with tartar sauce or a fresh lemon aioli.

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