Description
These Baked Maryland Crab Cakes offer a classic and flavorful way to enjoy sweet lump crab meat enhanced with traditional seasonings like Old Bay and Dijon mustard. Crisply baked to a golden brown, they are a delicious appetizer or main dish perfect for seafood lovers seeking a light yet satisfying meal.
Ingredients
Crab Cake Mixture
- 1 egg
- ⅓ cup mayonnaise
- 1 ½ teaspoon Old Bay seasoning
- ½ teaspoon salt
- ½ cup Italian breadcrumbs
- ½ tablespoon finely chopped fresh parsley
- ½ tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 pound cooked lump crab meat
For Baking
- 2 tablespoons butter (melted, optional)
- Lemon wedges for serving
Instructions
- Prepare the Binding Mixture: Whisk the egg in a large bowl. Add mayonnaise, Old Bay seasoning, salt, Italian breadcrumbs, finely chopped parsley, Worcestershire sauce, and Dijon mustard. Mix everything thoroughly until well combined to form the base of the crab cake mixture.
- Fold in Crab Meat: Gently fold the lump crab meat into the mixture with care to avoid breaking up the lumps. This keeps the crab cakes chunky and maintains texture.
- Chill the Mixture: Cover the bowl and refrigerate for at least 30 minutes, or up to 24 hours. This resting time allows flavors to meld and breadcrumbs to absorb moisture, helping the crab cakes hold their shape.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F (245°C). Line a baking sheet with parchment paper to prevent sticking and allow for easy cleanup.
- Shape Crab Cakes: Scoop ½ cup portions of the chilled crab mixture onto the baking sheet, spacing them about 1 ½ inches apart. Use a fork or spoon to gently press down any protruding crab meat bits without flattening the cakes, preserving their texture.
- Brush with Butter: If desired, lightly brush the tops of each crab cake with melted butter to enhance browning and flavor.
- Bake Until Golden: Place the baking sheet in the oven and bake for 12 to 15 minutes, or until crab cakes are golden brown on top and heated through.
- Serve: Remove from oven and serve warm with lemon wedges alongside your favorite dipping sauce for a classic Maryland crab cake experience.
Notes
- For firmer crab cakes, refrigerate the mixture longer before shaping and baking.
- You can serve these crab cakes with tartar sauce, remoulade, or a simple aioli for added flavor.
- Use lump crab meat for the best texture; avoid canned crab meat as it is often more shredded.
- To make these gluten-free, substitute Italian breadcrumbs with gluten-free breadcrumbs.
- For a richer flavor, brushing with melted butter before baking is recommended but optional.
