Baked Crab Cakes

Baked Crab Cakes are a delicious and healthier alternative to the classic fried version, without sacrificing any of the rich flavors. These crab cakes are made with fresh lump crabmeat, seasoned perfectly with Old Bay, Dijon mustard, and Worcestershire sauce, and bound together with a light mixture of mayonnaise, breadcrumbs, and egg. Baked until golden brown, they’re a flavorful seafood dish that’s perfect for a weeknight dinner or a special occasion. Serve them with a tangy dipping sauce or a side of fresh salad for a light yet satisfying meal.

Ingredients

• 1 pound lump crabmeat
• 1/2 cup mayonnaise
• 1/4 cup chopped fresh parsley
• 1/4 cup breadcrumbs
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon Old Bay seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 egg

Directions

1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine the lump crabmeat, mayonnaise, parsley, breadcrumbs, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and pepper.
3. Gently fold in the egg and stir until the mixture is well combined. Be careful not to overmix, as you want to keep the crab meat intact.
4. Divide the mixture into 8 equal portions and gently form each portion into a crab cake. Place the crab cakes on a baking sheet lined with parchment paper or lightly greased.
5. Bake in the preheated oven for 20-25 minutes, or until the crab cakes are golden brown and firm to the touch.
6. Serve hot with your favorite dipping sauce, such as tartar sauce, cocktail sauce, or a lemon aioli.

Servings and Timing

• Servings: 4
• Prep Time: 15 minutes
• Cooking Time: 20-25 minutes
• Total Time: 35-40 minutes

Variations

1. Spicy Crab Cakes: Add a pinch of cayenne pepper or finely diced jalapeños to the mixture for an extra kick.
2. Gluten-Free Option: Substitute the breadcrumbs with gluten-free panko or crushed rice crackers to make the recipe gluten-free.
3. Lemon Zest: Add a teaspoon of lemon zest to the crab mixture for a fresh, citrusy flavor.
4. Herb Variations: Swap the parsley for other fresh herbs like dill or chives for a slightly different flavor profile.
5. Crab Cake Bites: Instead of forming 8 large cakes, shape the mixture into smaller, bite-sized cakes for appetizers or party snacks.

Storage and Reheating

• Storage: Leftover crab cakes can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheating: To reheat, place the crab cakes in a 350°F (175°C) oven for 8-10 minutes, or until heated through. Alternatively, reheat in a skillet over medium heat for 3-4 minutes per side until hot and crispy.

10 FAQs

1. Can I use canned crab meat instead of fresh lump crabmeat?
   While fresh lump crabmeat is ideal, canned crab meat can be used as a substitute. Just be sure to drain it thoroughly to avoid excess moisture.
2. Can I fry these crab cakes instead of baking them?
   Yes, you can pan-fry the crab cakes in a skillet with a little oil for about 3-4 minutes per side until golden brown and crispy. Baking them is a healthier option, though.
3. How do I keep the crab cakes from falling apart?
   The key is to gently fold the ingredients together, not overmixing. Also, make sure the egg is well incorporated to bind the crab mixture together, and allow the cakes to rest for a few minutes before baking.
4. Can I freeze crab cakes?
   Yes, you can freeze the uncooked crab cakes. Place them on a baking sheet to freeze individually, then transfer to a freezer-safe container. Bake directly from the freezer, adding a few extra minutes to the cooking time.
5. What can I serve with baked crab cakes?
   Serve with a light salad, roasted vegetables, or a side of rice. For dipping, tartar sauce, cocktail sauce, or a homemade lemon aioli complement the flavors nicely.
6. Can I make these crab cakes without mayonnaise?
   Yes, you can use Greek yogurt or sour cream as a substitute for mayonnaise if you prefer a lighter or tangier option.
7. How can I make these crab cakes spicier?
   Add some hot sauce, cayenne pepper, or chopped jalapeños to the mixture for an extra spicy kick.
8. What kind of breadcrumbs should I use?
   Traditional breadcrumbs work well, but panko breadcrumbs will give the crab cakes a crunchier texture. You can also use gluten-free breadcrumbs for a gluten-free version.
9. Can I use other types of seafood in this recipe?
   Yes, you can substitute crab with other seafood like shrimp, scallops, or a combination of both. Just make sure to chop them finely to mimic the texture of crab meat.
10. Can I use this recipe to make mini crab cakes for appetizers?
    Absolutely! Simply form smaller patties, and adjust the baking time as needed, reducing it to 10-12 minutes depending on the size of the cakes.

Conclusion

Baked Crab Cakes are a delightful seafood dish that’s easy to prepare and full of flavor. With their light, golden exterior and tender, flavorful interior, they make for a perfect main course or appetizer. Whether you’re serving them for a special occasion or a weeknight dinner, these crab cakes are sure to impress. Plus, with the option to bake rather than fry, they’re a lighter version of a classic dish without compromising on taste. Enjoy them with your favorite dipping sauce and a fresh salad for a meal that feels both indulgent and satisfying.

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