Baked Maryland Crab Cakes
Recipe by:These crab cakes are oven-baked to give them a crisp outside while keeping them tender on the inside!
Ingredients
- 1 egg
- ⅓ cup (79 ml) mayonnaise
- 1 ½ teaspoon (3 grams) Old Bay seasoning
- ½ teaspoon (3 grams) salt
- ½ cup (54 grams) Italian breadcrumbs
- ½ tablespoon (2 grams) finely chopped fresh parsley
- ½ tablespoon (7 ml) Worcestershire sauce
- 1 teaspoon (5 grams) Dijon mustard
- 1 pound (454 grams) cooked lump crab meat
- 2 tablespoons (28 grams) butter melted (optional)
- Lemon for serving
Instructions
- Whisk the egg in a large bowl. Place all of the remaining crab cake ingredients, except for the crab, in with the egg. Mix until well combined.1 egg, ⅓ cup mayonnaise, 1 ½ teaspoon Old Bay seasoning, ½ teaspoon salt, ½ cup Italian breadcrumbs, ½ tablespoon finely chopped fresh parsley, ½ tablespoon Worcestershire sauce, 1 teaspoon Dijon mustard
- Gently fold in the crab meat being careful not to break it up too much.1 pound cooked lump crab meat
- Cover the crab and breadcrumb mixture and place it in the refrigerator for 30 minutes (or up to 24 hours) to let the flavors meld and the breadcrumbs hydrate.
- Preheat the oven to 425°F (245°C). Line a baking sheet with parchment paper.
- Scoop ½ cup portions of the crab mixture onto the prepared baking sheet with about 1 ½ inches of space between each. Use a fork or a spoon to gently push down any bits of meat sticking up but do not flatten the crab cakes.
- Brush the tops with melted butter, if using.2 tablespoons butter
- Bake for 12-15 minutes, or until the crab cakes turn golden brown. Serve with lemon wedges and crab cake sauce.Lemon for serving
Notes
Substitutions: Replace the bread crumbs with Panko breadcrumbs, crushed saltine crackers, or Ritz cracker crumbs.
Storage: Store baked crab cakes in an airtight container in the refrigerator for up to 3 days. Unbaked crab cakes can refrigerated for 24 hours or frozen for up to 3 months. When ready to serve, thaw completely in the refrigerator and then cook as directed. Fully cooked crab cakes can also be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating: For best results, top with a thin slice of butter and bake at 350°F (177°C) for 12-15 minutes.
Other Cooking Options:
- Deep fry at 375°F (191°C) for 3 to 4 minutes per side.
- Pan fry in a few tablespoons of oil over medium-high heat for 3 to 4 minutes per side.
- Air fry at 370°F (188°C) for 8 to 10 minutes.
Nutrition
Calories: 200kcal | Carbohydrates: 8g | Protein: 16g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 64mg | Sodium: 1077mg | Potassium: 208mg | Fiber: 1g | Sugar: 1g | Vitamin A: 128IU | Vitamin C: 6mg | Calcium: 66mg | Iron: 1mg
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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