Description
These baked crab cakes are a quick and delicious appetizer or main course, featuring lump crab meat combined with flavorful seasonings, baked to golden, crispy perfection under the broiler. They’re easy to prepare and offer a delightful blend of textures and tastes.
Ingredients
Scale
Crab Cake Mixture
- 1 egg
- 1/4 cup mayonnaise
- 2 tablespoons finely chopped fresh parsley
- 2 teaspoons Dijon mustard
- 1 teaspoon Old Bay Seasoning
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 pound lump crab meat or backfin crab meat
- 1/2 cup panko breadcrumbs
Instructions
- Mix wet ingredients and seasonings. In a large mixing bowl, whisk the egg, then add mayonnaise, chopped parsley, Dijon mustard, Old Bay seasoning, Worcestershire sauce, fresh lemon juice, kosher salt, and ground pepper. Whisk until fully combined to create the crab cake base.
- Combine the crab and breadcrumbs. Gently fold in the lump crab meat and panko breadcrumbs using a spatula, taking care to keep the crab meat in large chunks for texture.
- Shape the crab cakes. Press the mixture into a 1/3 cup measuring cup to form evenly sized crab cakes, then place them onto a greased baking sheet. This recipe yields 8 crab cakes.
- Chill the crab cakes. Refrigerate the crab cakes on the baking sheet for at least 30 minutes, or up to 24 hours, to help them set and hold their shape during broiling.
- Preheat the broiler. Set your oven broiler to high and allow it to fully preheat before cooking to ensure even browning.
- Broil the crab cakes. Place the baking sheet with the crab cakes under the preheated broiler and cook for 5 to 6 minutes, watching carefully to prevent burning. The tops should become golden brown and crispy.
- Serve. Remove the crab cakes from the oven once they are crispy and golden brown. Serve immediately for the best texture and flavor.
Notes
- Use lump crab meat for the best texture and taste, but backfin crab meat works as a more economical option.
- Refrigerating the crab cakes before broiling helps them hold together better and improves texture.
- Keep a close eye during broiling to avoid burning since broilers cook quickly.
- Serve with tartar sauce, lemon wedges, or a remoulade for added flavor.
