Dive into the coastal flavors of the Chesapeake Bay with our irresistible Baked Chesapeake Crab Cakes! These golden-brown delicacies are bursting with tender lump crab meat and a delightful blend of seasonings that will transport your taste buds straight to the shore. Perfect for a cozy dinner or an impressive gathering, these crab cakes are not just a dish; they’re an experience! With just 30 minutes of prep and 20 minutes of baking, you’ll be savoring the taste of the sea in no time. Ready to impress your family and friends? Let’s get cooking!
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb lump crab meat
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 egg
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1/2 tsp Old Bay seasoning
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease with olive oil to prevent sticking.
- Carefully pick through the lump crab meat to remove any small shells or cartilage, being careful not to break up the delicate meat too much.
- In a large mixing bowl, combine mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and pepper. Whisk these ingredients together until well blended.
- Gently fold the breadcrumbs and crab meat into the wet mixture, taking care to maintain the large lumps of crab meat. Mix just until combined, avoiding overmixing which can break down the crab meat.
- Using your hands or a 1/3 cup measuring cup, form the mixture into 8 equal-sized patties. Press them gently to compact the ingredients but don't compress too tightly.
- Brush or drizzle the olive oil over the top of each crab cake to help them brown and crisp in the oven.
- Place the crab cakes on the prepared baking sheet, leaving space between each cake to ensure even cooking.
- Bake in the preheated oven for 15-20 minutes, or until the tops are golden brown and the cakes are heated through. The internal temperature should reach 145°F.
- Remove from the oven and let rest for 2-3 minutes to help the cakes set and make them easier to transfer to serving plates.
- Serve hot with a side of tartar sauce, lemon wedges, or a light remoulade sauce. A fresh green salad or coleslaw makes an excellent accompaniment.
Tips
- Choose Quality Crab Meat: For the best flavor, opt for fresh lump crab meat. If using canned, look for a reputable brand and ensure to check for any shells before mixing.
- Don’t Overmix: When combining the crab meat with the other ingredients, be gentle. Overmixing can break down the delicate lumps of crab, resulting in a less appealing texture.
- Chill Before Baking: If you have time, chill the formed crab cakes in the refrigerator for about 15-30 minutes before baking. This helps them hold their shape better during cooking.
- Use Parchment Paper: Lining your baking sheet with parchment paper not only prevents sticking but also makes cleanup a breeze.
- Check for Doneness: To ensure your crab cakes are perfectly cooked, use a food thermometer. They should reach an internal temperature of 145°F for safe consumption.
- Experiment with Dipping Sauces: While classic tartar sauce is a favorite, try serving your crab cakes with a zesty remoulade or a squeeze of fresh lemon for an extra burst of flavor.
- Pair with Fresh Sides: Complement your crab cakes with a fresh green salad or coleslaw for a light, refreshing meal that balances the richness of the crab.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 8g
Protein: 22g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 110mg
