Description
Delightful Maryland baked crab cakes blend fresh lump crabmeat with delicate seasonings for a healthier seafood experience. Crisp golden exterior and tender interior make these cakes a perfect appetizer or main course that seafood enthusiasts will savor.
Ingredients
Scale
- 1 lb (454 g) lump crab meat (picked over for shells)
- ½ cup panko breadcrumbs
- ¼ cup mayonnaise
- 1 egg (lightly beaten)
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tbsp fresh parsley (chopped)
- 1 tbsp fresh lemon juice
- 1 tbsp green onions (chopped)
- 1 tsp Old Bay seasoning
- ½ tsp garlic powder
- ½ tsp paprika
- Salt & black pepper to taste
- Cooking spray or olive oil (for baking)
Instructions
- Preparation: Line a baking sheet with parchment paper or apply cooking spray, creating a non-stick surface for delicate crab cakes.
- Seasoning Blend: Whisk together wet and dry seasonings in a large mixing bowl, developing a robust flavor foundation for the crab meat.
- Mixture Integration: Gently fold crab meat into the seasoned mixture, preserving the meat’s natural texture and preventing fragmentation of delicate chunks.
- Breadcrumb Incorporation: Softly mix panko breadcrumbs throughout the crab mixture, ensuring even distribution without compacting the protein.
- Cake Formation: Shape the mixture into uniform rounds, maintaining a light, airy texture that preserves the crab’s delicate character.
- Baking Preparation: Position crab cakes on the prepared sheet, allowing adequate spacing for even heat circulation and potential browning.
- Surface Enhancement: Lightly coat the cakes with cooking spray or olive oil to promote a crisp, golden exterior during roasting.
- Oven Transformation: Bake in a preheated 400F (200C) oven, midway rotating to ensure consistent coloration and thorough heating.
- Final Crisp: Activate broiler for a brief 1-2 minute finish, carefully monitoring to achieve perfect golden-brown coloration without burning.
- Serving Presentation: Plate the crab cakes immediately, accompanied by vibrant tartar sauce, fresh lemon wedges, or a complementary crisp salad.
Notes
- Preserve Crab Texture: Handle lump crab meat gently to maintain delicate chunks, avoiding excessive mixing or breaking of the protein.
- Control Moisture Balance: Drain crab meat thoroughly to prevent soggy cakes, using paper towels to remove excess liquid before mixing ingredients.
- Enhance Binding Without Heaviness: Use minimal breadcrumbs and egg as binders, keeping the mixture light while ensuring the cakes hold together during baking.
- Achieve Perfect Golden Crust: Lightly spray or brush with oil before baking, and finish under broiler for 1-2 minutes to create a crispy, appetizing exterior without drying out the interior.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 270
- Sugar: 1 g
- Sodium: 640 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 17 g
- Cholesterol: 70 mg