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Baked Crab Cakes (minimal filler)

Baked Crab Cakes (minimal filler)
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Delight in these Baked Crab Cakes with minimal fillers that highlight the delicate sweetness of fresh lump crab meat. This healthier baked version combines simple pantry ingredients to create moist, tender patties with a golden, flavorful crust, perfect for a quick weeknight dinner or an elegant appetizer for guests.

Ingredients

Scale

Crab Cake Mixture

  • 8 oz fresh lump crab meat
  • 1/2 cup panko breadcrumbs
  • 1 large egg
  • 1/4 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Old Bay seasoning
  • 2 tablespoons fresh parsley, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For Baking

  • 2 tablespoons olive oil or melted butter, for brushing

Instructions

  1. Prepare the Crab Mixture: In a large bowl, gently combine the lump crab meat with panko breadcrumbs, egg, mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, minced parsley, salt, and pepper. Use a soft hand to keep the crab lumps intact, ensuring a tender texture without overmixing.
  2. Form the Crab Cakes: Divide the mixture into equal portions and lightly shape them into patties about 1-inch thick. Using wet hands helps prevent sticking and keeps the patties neat and uniform for even cooking.
  3. Prepare for Baking: Place the crab cakes on a baking sheet lined with parchment paper or lightly greased. Brush each cake with olive oil or melted butter to encourage browning and a crispy exterior.
  4. Bake to Perfection: Preheat your oven to 400°F (200°C) and bake the crab cakes for roughly 15-20 minutes until golden brown and firm to the touch. Flip halfway through if desired for even color, though it’s not mandatory.
  5. Rest and Serve: Allow the crab cakes to rest for a few minutes after baking to let the flavors settle and the texture firm up slightly before plating.

Notes

  • Use fresh crab meat for the sweetest and most flavorful results.
  • Don’t overmix the crab mixture to keep the cakes light and flaky.
  • Chill the formed patties in the fridge for 30 minutes before baking to help them hold together better.
  • Brush the crab cakes with olive oil or melted butter to enhance browning and add subtle richness.
  • Keep a close watch on baking time to avoid drying out the crab cakes.

Nutrition

Find it online: https://amandafood.com/baked-crab-cakes-minimal-filler/