Description
These Baked Crab Cakes are light, flavorful, and golden-crisp without the grease of frying. Made with jumbo lump crab meat, fresh herbs, and a tangy, spicy blend of seasonings, they’re a delicious appetizer or main course that’s both elegant and easy to prepare.
Ingredients
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1 small lemon, zest finely grated (about 2 teaspoons)
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6 sprigs fresh parsley, finely chopped (about 3 tablespoons)
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1 large egg
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1/4 cup mayonnaise
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1 tablespoon Dijon mustard
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1 teaspoon hot sauce
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1/2 teaspoon kosher salt
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1 pound jumbo lump crab meat
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1/4 cup panko breadcrumbs
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2 tablespoons olive oil
Instructions
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly brush with some of the olive oil.
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In a large bowl, whisk together the egg, mayonnaise, Dijon mustard, hot sauce, salt, lemon zest, and chopped parsley.
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Gently fold in the crab meat and panko breadcrumbs, being careful not to break up the crab too much.
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Form the mixture into 8 small patties and place them on the prepared baking sheet.
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Brush the tops of the crab cakes with the remaining olive oil.
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Bake for 12–15 minutes, flipping halfway through, until golden brown on both sides.
- Serve warm with lemon wedges or your favorite dipping sauce.
Notes
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For best results, refrigerate the formed crab cakes for 15–30 minutes before baking to help them hold their shape.
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Use high-quality lump crab meat for the best flavor and texture.
- These crab cakes can be frozen before baking for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Main Dish
- Method: Baking
- Cuisine: American