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Baked Crab Cakes Recipe

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If you’re a seafood lover looking for a way to enjoy crab in its most delicious form, these Baked Crab Cakes are the answer. Packed with fresh crabmeat and just the right amount of seasoning, these crab cakes are baked to golden perfection, making them a healthier alternative to the traditional fried version. Whether you’re hosting a dinner party or just treating yourself, these crab cakes are sure to impress.

Crab cakes are a quintessential seafood dish, but baking them instead of frying makes them lighter without sacrificing any flavor. The combination of succulent crabmeat, crisp breadcrumbs, and a blend of seasonings creates a taste and texture that’s simply irresistible. Serve them with a squeeze of lemon and a side of remoulade or tartar sauce, and you’ve got a dish that’s perfect for any occasion.

So, let’s dive into this recipe and discover how easy it is to make these mouthwatering Baked Crab Cakes at home. They’re a delightful blend of crispy, tender, and savory, all in one bite!

Resume of the Recipe in Todd Wilbur’s Writing Style:

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These Baked Crab Cakes are a healthier twist on the classic seafood favorite. By baking instead of frying, you get the same crispy exterior and tender, flavorful interior without the extra oil. Made with fresh crabmeat, breadcrumbs, and a mix of seasonings, these crab cakes are as easy to make as they are delicious.

Whether you’re serving them as an appetizer or a main course, these crab cakes are sure to be a hit. They’re quick to prepare and even quicker to disappear from the plate!

Exciting Story:

 

The first time I made these Baked Crab Cakes, it was for a family dinner on a Friday night. My husband had been talking about how much he missed the crab cakes we used to get at our favorite seaside restaurant, so I decided to surprise him. As soon as they came out of the oven, golden and crispy, the aroma filled the kitchen, and I knew I had nailed it. When I served them, my husband took one bite and said they were even better than the restaurant’s. Now, these crab cakes have become a regular feature at our dinner table, and every time I make them, I’m reminded of how a simple dish can bring back cherished memories.

Why These Baked Crab Cakes Are a Must-Make:

  • Healthier Alternative: Baked instead of fried, these crab cakes are lighter yet still crispy and delicious.
  • Rich in Flavor: Made with fresh crabmeat and a perfect blend of seasonings.
  • Easy and Quick: Simple to prepare with minimal ingredients and ready in under 30 minutes.

How to Make Baked Crab Cakes:

  1. Preheat Your Oven: Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
  2. Mix the Ingredients: In a large mixing bowl, combine the crabmeat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, parsley, salt, and pepper. Gently fold the mixture until well combined, being careful not to break up the crab too much.
  3. Shape the Crab Cakes: Using your hands, form the mixture into 8-10 crab cakes, about 1/2 inch thick. Place the crab cakes on the prepared baking sheet.
  4. Bake to Perfection: Lightly spray the tops of the crab cakes with olive oil or drizzle a little olive oil over each one. Bake in the preheated oven for 12-15 minutes, or until golden brown and crispy on the outside. Flip halfway through the cooking time for even browning.
  5. Serve and Enjoy: Remove the crab cakes from the oven and let them cool slightly. Serve with lemon wedges and your favorite dipping sauce, such as remoulade or tartar sauce. Enjoy your crispy, flavorful Baked Crab Cakes!

Tips:

  • Fresh Crabmeat: For the best flavor, use fresh lump crabmeat. If using canned crabmeat, be sure to drain it well.
  • Breadcrumbs: Panko breadcrumbs provide extra crispiness, but regular breadcrumbs will work as well.
  • Chilling Time: If you have time, chill the formed crab cakes for 30 minutes before baking to help them hold their shape.

Substitutions and Variations:

  • Gluten-Free: Use gluten-free breadcrumbs in place of regular breadcrumbs.
  • Spicy Version: Add a pinch of cayenne pepper or a few dashes of hot sauce to the mixture for a spicy kick.
  • Different Seasonings: Experiment with different herbs like dill or chives for a unique flavor twist.

Make a Healthier Version:

  • Lower Fat: Use Greek yogurt in place of mayonnaise for a lower-fat option.
  • Low Carb: Replace the breadcrumbs with crushed pork rinds or almond flour for a low-carb version.

Closing in Todd Wilbur Style:

And there you have it! These Baked Crab Cakes are a delicious and healthier way to enjoy a seafood classic. Perfectly crispy on the outside and tender on the inside, they’re sure to become a favorite in your home. Don’t forget to let us know how they turn out, and be sure to check out some of our other seafood recipes!

Frequently Asked Questions:

  1. Can I freeze these crab cakes?
    Yes, you can freeze them before or after baking. Just be sure to store them in an airtight container.
  2. Can I use imitation crab?
    While fresh crab is best, you can use imitation crab in a pinch. The flavor and texture will be different, but still tasty.
  3. How do I keep my crab cakes from falling apart?
    Be sure not to overmix the ingredients, and chill the crab cakes before baking to help them hold their shape.
  4. Can I make these crab cakes ahead of time?
    Yes, you can prepare the crab mixture and form the cakes up to a day in advance. Just keep them covered in the fridge until ready to bake.
  5. What sauce pairs well with crab cakes?
    Tartar sauce, remoulade, or a simple squeeze of lemon juice are all great options.
  6. How do I know when the crab cakes are done?
    The crab cakes should be golden brown on the outside and reach an internal temperature of 145°F.
Baked Crab Cakes Recipe
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Baked Crab Cakes Recipe

0 from 0 votes
Recipe by Alexandra Course: All Word Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

1

hour 

10

minutes

1

Cook Mode

Keep the screen of your device on

Ingredients

  • 1 pound 1 fresh crabmeat, picked over for shells

  • 1/2 cup 1/2 breadcrumbs (panko for extra crispiness)

  • 1/4 cup 1/4 mayonnaise

  • 1 1 egg, lightly beaten

  • 1 tablespoon 1 Dijon mustard

  • 1 tablespoon 1 Worcestershire sauce

  • 1 teaspoon 1 Old Bay seasoning

  • 1 tablespoon 1 fresh lemon juice

  • 1 tablespoon 1 chopped fresh parsley

  • Salt and pepper to taste

  • Olive oil spray or a light drizzle of olive oil

Directions

  • Preheat Your Oven: Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
  • Mix the Ingredients: In a large mixing bowl, combine the crabmeat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, parsley, salt, and pepper. Gently fold the mixture until well combined, being careful not to break up the crab too much.
  • Shape the Crab Cakes: Using your hands, form the mixture into 8-10 crab cakes, about 1/2 inch thick. Place the crab cakes on the prepared baking sheet.
  • Bake to Perfection: Lightly spray the tops of the crab cakes with olive oil or drizzle a little olive oil over each one. Bake in the preheated oven for 12-15 minutes, or until golden brown and crispy on the outside. Flip halfway through the cooking time for even browning.
  • Serve and Enjoy: Remove the crab cakes from the oven and let them cool slightly. Serve with lemon wedges and your favorite dipping sauce, such as remoulade or tartar sauce. Enjoy your crispy, flavorful Baked Crab Cakes!

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