Irresistible Baked Crab Cakes
Delicious and easy-to-make baked crab cakes that are perfect for any occasion.
Equipment
- mixing bowl
- baking sheet
- parchment paper
- measuring cups
- Measuring spoons
Ingredients
- 1 pound Lump crab meat Pick over to remove any shells.
- 1/2 cup Breadcrumbs Helps bind the mixture together.
- 1/4 cup Mayonnaise Adds creaminess and moisture.
- 1 large Egg, beaten Acts as a binder.
- 1 tablespoon Dijon mustard Adds tangy flavor.
- 1 tablespoon Worcestershire sauce Adds depth and umami.
- 1 teaspoon Old Bay seasoning Classic seafood seasoning.
- 1/2 teaspoon Salt Enhances flavor.
- 1/4 teaspoon Black pepper Adds a little kick.
- 1/4 cup Green onions, finely chopped Adds fresh flavor.
- 1 tablespoon Fresh parsley, chopped Adds color and freshness.
- 1 tablespoon Lemon juice Brightens up the flavors.
- as needed spray Olive oil spray For a golden finish.
Instructions
- In a large mixing bowl, combine lump crab meat, breadcrumbs, mayonnaise, and beaten egg.
- Add Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, black pepper, green onions, parsley, and lemon juice. Gently fold the mixture together, being careful not to break up the crab meat too much.
- Shape the mixture into patties, about 2-3 inches in diameter, and place them on a baking sheet lined with parchment paper.
- Preheat the oven to 375°F (190°C). Lightly spray the tops of the crab cakes with olive oil.
- Bake the crab cakes for 20-25 minutes, or until golden brown and heated through.
- Remove from the oven and let cool slightly before serving.
Notes
These crab cakes are versatile and can be served as an appetizer or main dish. Customize with different herbs or spices to suit your taste.