Description
Golden, crisp, and bursting with rich crab flavor, these baked crab cakes are a seafood lover’s dream. With a tender inside and a perfectly golden crust, they make an ideal appetizer or main course for any occasion
Ingredients
- 1 lb lump crab meat (picked over for shells)
- 1/2 cup mayonnaise
- 1 large egg (beaten)
- 1/4 cup Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tbsp fresh lemon juice
- 1 tsp Old Bay seasoning
- 1/2 cup panko breadcrumbs
- 2 tbsp fresh parsley (chopped)
- 1 tbsp chives (finely chopped)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil or melted butter (for brushing before baking)
For Serving:
- Lemon wedges
- Tartar sauce or remoulade for dipping
Instructions
- Prepare the Crab Mixture: In a large bowl, whisk together mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, salt, and pepper. Fold in the crab meat, panko breadcrumbs, parsley, and chives. Be gentle to keep the crab meat chunky.
- Form the Crab Cakes: Shape the mixture into patties (about 1/3 cup each) and place them on a parchment-lined baking sheet. Chill the cakes in the refrigerator for 20–30 minutes to help them hold their shape.
- Bake the Crab Cakes: Preheat your oven to 400°F (200°C). Brush the tops of the crab cakes with olive oil or melted butter. Bake for 18-20 minutes until golden brown. For extra crispness, broil for 1-2 minutes at the end.
- Serve: Let the crab cakes rest for 5 minutes before serving. Enjoy with lemon wedges and your favorite sauce.
- Prep Time: 20 minutes
- Cook Time: 20 minutes