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Baked crab cakes couldn’t be simpler to make. You’ll simply combine lump crab meat with seasonings and just enough filler in the form of egg and panko breadcrumbs for it to hold together. You’ll shape the mixture into patties and chill them for 10 minutes, which ensures they’ll firm up a bit so they won’t fall apart in the oven.
This classic lump crab cake recipe combines the flavors of lemon, parsley, and Old Bay seasoning, but the most flavor comes from the crab meat itself. For the best texture, use lump crab meat, very little filler, and bake the cakes in a very hot oven.
ingredients. this recipe’s must-haves. here’s how to make baked crab cakes. tips and tricks. variations. can you freeze baked crab cakes? can I use claw meat instead? how do I reheat leftovers? do I need to drain the crab first? what to serve with baked crab cakes. how to store. more easy appetizers to enjoy. baked crab cakes.
These baked crab cakes are authentic Maryland lump crab cakes flavored with butter, parsley, Old Bay, and mustard baked in the oven until golden.
This Maryland-style crab cake recipe with tartar sauce features jumbo lump crabmeat and very little filler – just enough so they don’t fall apart in the pan.
Sweet and succulent crab meat is the star ingredient of these baked crab cakes. All the other ingredients—zesty lemon, bright herbs, a hit of spice from Old Bay and cayenne, celery for crunch, and just enough eggs and extra-crunchy panko breadcrumbs to hold the cakes together without making them bready—are there to showcase the crustacean ...
137 Photos. These crab cakes are easy to make and the best I've ever eaten! Serve with coarse mustard on the plate or your favorite mustard sauce. Submitted by LINDACHEK. Updated on July 1, 2024. Add Photo. 137. Prep Time: 15 mins. Cook Time: 10 mins. Total Time: 25 mins. Servings: 4. Yield: 4 crab cakes. Jump to Nutrition Facts. Jump to recipe.
Ingredients You Need. There is nothing fancy, and no secret ingredients, required to make Baked Crab Cakes from scratch. You simply need: Fresh jumbo lump crab meat AND fresh shredded crab meat – the combination of both is what gives these crab cakes their meaty texture with barely any filler! Crushed saltine crackers – or panko breadcrumbs.
We chose to bake crab cakes under the broiler—it’s quick, hands-free, and makes for a perfectly flaky finished product. Serve them as an appetizer with a spicy, homemade remoulade, or turn it into a main course served over a salad or on a bun.
This baked crab cake recipe is incredibly easy to make and can be prepared in just 30 minutes or less. It uses simple ingredients like lump crab, spices, herbs, cornflake crumbs, and more that you may already have in your kitchen.