Description
These baked crab cakes are packed with flavor, featuring tender crab meat, savory seasonings, and a crispy, golden exterior. Perfect for a special occasion or a quick weeknight meal, they are easy to make and bursting with deliciousness in every bite!
Ingredients
Units
Scale
For the Crab Cakes:
- 1 lb fresh lump crab meat, picked over for shells
- 1/2 cup breadcrumbs (preferably panko)
- 1/4 cup mayonnaise
- 1 large egg
- 1 tbsp Dijon mustard
- 1 tsp Old Bay seasoning (or your favorite seafood seasoning)
- 1 tsp garlic powder
- 1 tbsp fresh parsley, chopped
- 1 tbsp lemon juice
- Salt and pepper, to taste
- 2 tbsp olive oil (for greasing the baking sheet)
For the Dipping Sauce:
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tsp hot sauce (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly grease it with olive oil.
- Prepare the Crab Cake Mixture:
- In a large bowl, combine the crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Old Bay seasoning, garlic powder, parsley, lemon juice, salt, and pepper.
- Gently fold the ingredients together, being careful not to break up the crab meat too much.
- Form the Crab Cakes:
- Using your hands, form the mixture into 8–10 small crab cakes. Place them on the prepared baking sheet.
- Bake:
- Bake the crab cakes for 15–20 minutes, or until golden brown and crispy on the outside. You can also broil them for an additional 1-2 minutes at the end to get them extra crispy.
- Prepare the Dipping Sauce:
- While the crab cakes are baking, mix together the mayonnaise, Dijon mustard, lemon juice, and hot sauce (if using) in a small bowl.
- Garnish the sauce with fresh parsley.
- Serve:
- Once the crab cakes are done, remove them from the oven and serve with the dipping sauce. Enjoy!
Notes
- For a healthier option, you can lightly pan-sear the crab cakes in a skillet instead of baking them.
- If you prefer a spicier kick, add extra hot sauce or cayenne pepper to the dipping sauce.
- Serve the crab cakes on a bed of mixed greens or with a side of coleslaw for a complete meal.
Nutrition
- Serving Size: 1 crab cake
- Calories: 180
- Sugar: 2g
- Sodium: 450mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 450mg
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 80mg