Description
Baked Crab Cakes are a refined dish that merges the fresh flavor of crab with a delicate texture, baked to perfection for a crisp exterior and moist interior.
Ingredients
Scale
1 pound Jumbo Lump Crab Meat
1 cup Panko Breadcrumbs
1/2 cup Mayonnaise
1 tablespoon Dijon Mustard
1 large Egg
1 tablespoon Old Bay Seasoning
2 tablespoons Fresh Parsley, chopped
1 tablespoon Lemon Juice
1 teaspoon Worcestershire Sauce
Instructions
- Inspect the crab meat for shell pieces and set aside
- In a large bowl, whisk together mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and lemon juice
- Fold in fresh parsley and Panko breadcrumbs, and let mixture rest for 2 minutes
- Gently fold in the crab meat to combine without breaking large lumps
- Cover and chill the mixture in the refrigerator for at least 30 minutes
- Preheat oven to 425°F (218°C). Shape the chilled crab mixture into cakes
- Place on a parchment-lined baking sheet and brush with melted butter
- Bake for 12 to 15 minutes or until golden brown and the internal temperature reaches 145°F
Notes
Ensure the crab meat is cold before mixing to prevent an oily texture.
Avoid over-mixing to retain the lump structure of the crab.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 crab cake
- Calories: 210 kcal
- Sugar: 1g
- Sodium: 580mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 125mg