Description
These Baked Crab Cakes are tender, flavorful, and packed with fresh lump crab meat. With a crispy exterior and a soft, savory interior, they’re the perfect light appetizer or main course. Baked instead of fried for a healthier option, they’re seasoned with Old Bay and a touch of Dijon mustard, making them absolutely irresistible. Serve with your favorite dipping sauce and enjoy!
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the lump crabmeat, mayonnaise, chopped parsley, breadcrumbs, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and pepper. Stir gently to combine.
- Fold in the egg and mix until everything is well incorporated, being careful not to break up the crabmeat too much.
- Form the mixture into 8 crab cakes and place them on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 20-25 minutes, or until the crab cakes are golden brown and slightly crispy on the outside.
- Serve hot with your favorite dipping sauce, such as tartar sauce, cocktail sauce, or a lemon aioli.
Notes
- For extra crispiness, you can broil the crab cakes for the last 2-3 minutes of baking.
- You can substitute the breadcrumbs with panko breadcrumbs for a lighter, crunchier texture.
- These crab cakes can be made in advance and stored in the fridge for up to 2 days before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes