Description
Savory Maryland Crab Cakes deliver coastal charm with crisp golden exteriors and delicate, seasoned crab meat inside. Rich flavors blend seamlessly, promising a delightful seafood experience you’ll crave again and again.
Ingredients
Scale
Protein:
- 1 pound (454 grams) lump crab meat (picked over for shells)
- 1 egg (lightly beaten)
Binding and Seasoning:
- ½ cup panko breadcrumbs
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- ½ teaspoon garlic powder
- ½ teaspoon paprika
Herbs and Enhancers:
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh parsley (chopped)
- 1 tablespoon green onions (chopped)
- Salt & black pepper to taste
Cooking Medium:
- Cooking spray or olive oil (for baking)
Instructions
- Prepare the oven environment by heating to 400F (200C) and lining a baking sheet with parchment paper or applying a light cooking spray coating.
- In a spacious mixing vessel, thoroughly combine creamy mayonnaise, beaten egg, zesty Dijon mustard, savory Worcestershire sauce, aromatic Old Bay seasoning, pungent garlic powder, vibrant paprika, tangy lemon juice, fresh parsley, and delicate green onions into a harmonious blend.
- Delicately incorporate tender lump crab meat and crisp panko breadcrumbs into the seasoned mixture, using gentle folding techniques to maintain the integrity of the crab’s texture.
- Craft uniform crab cake portions by manually shaping the mixture into 6-8 cohesive patties, each approximately half a cup in volume, strategically positioning them on the prepared baking surface with adequate spacing.
- Enhance the potential for a golden exterior by lightly misting the crab cake tops with cooking spray or applying a gentle brush of olive oil.
- Transfer the baking sheet to the preheated oven, allowing the crab cakes to transform for 18-20 minutes, carefully rotating them midway to ensure even browning and consistent cooking.
- For an extra crisp finish, activate the broiler and expose the crab cakes to intense heat for a brief 1-2 minute interval, watching closely to prevent burning.
- Present the beautifully baked crab cakes immediately, accompanied by classic tartar sauce, bright lemon wedges, or a refreshing side salad for a complete culinary experience.
Notes
- Opt for fresh lump crab meat to ensure the best flavor and texture in your crab cakes.
- Pat the crab meat dry before mixing to prevent excess moisture that could make the cakes soggy.
- Chilling the mixture for 30 minutes before shaping helps the cakes hold together better during baking.
- Gluten-free alternatives work perfectly by substituting panko with gluten-free breadcrumbs or crushed gluten-free crackers.
- For a lower-calorie version, replace half the mayonnaise with Greek yogurt without compromising on taste.
- Create uniform crab cakes using an ice cream scoop or measuring cup for consistent sizing and even cooking.
- Avoid overmixing the ingredients to maintain the delicate texture of the crab meat and prevent dense, tough cakes.
- Store leftover crab cakes in an airtight container and reheat in the oven to maintain their crispy exterior.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 240
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 80 mg