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Baked Crab Cakes with Old Bay and Lemon Recipe

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4 from 4 reviews

This classic crab cakes recipe offers a delicious blend of fresh lump crab meat with a subtle mix of seasonings, Dijon mustard, and Worcestershire sauce. Lightly baked to perfection, these crab cakes are crispy on the outside and tender on the inside, making them perfect for a quick appetizer or a satisfying main course. Serve warm with a squeeze of fresh lemon for a flavorful seafood treat.

Ingredients

Crab Cake Mixture

  • 1 large egg
  • 1/4 cup (60g) mayonnaise
  • 1 Tablespoon chopped fresh parsley (or 2 teaspoons dried)
  • 2 teaspoons Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon Old Bay seasoning (up to 1 1/2 teaspoons for a spicier kick)
  • 1 teaspoon fresh lemon juice, plus more for serving
  • 1/8 teaspoon salt
  • 1 pound (454g) fresh lump crab meat
  • 2/3 cup (41g) saltine cracker crumbs (about 17-18 2-inch crackers)

Optional

  • 2 Tablespoons (30g) melted salted or unsalted butter

Instructions

  1. Prepare the Mixture: In a large bowl, whisk together the egg, mayonnaise, chopped fresh parsley, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and salt until well combined. Gently place the lump crab meat on top, then sprinkle the saltine cracker crumbs evenly over it. Using a silicone spatula or large spoon, carefully fold the mixture together without breaking up the crab meat, ensuring it stays chunky and light.
  2. Chill the Mixture: Cover the bowl tightly with plastic wrap and refrigerate the crab cake mixture for at least 30 minutes, allowing the flavors to meld and the crumbs to absorb moisture. You may also refrigerate for up to one day if preparing in advance.
  3. Preheat the Oven: Set your oven to 450°F (232°C). Prepare a rimmed baking sheet by generously greasing it with butter or nonstick spray, or alternatively line it with parchment paper or a silicone baking mat to prevent sticking.
  4. Form the Crab Cakes: Using a 1/2 cup measuring cup, scoop out the crab cake mixture into six evenly sized mounds on the baking sheet. Avoid flattening them; instead, use your hands or a spoon to gently compact each mound so they hold together firmly but retain some texture. For enhanced flavor, brush the tops of each crab cake with melted butter, although this step is optional.
  5. Bake: Place the baking sheet in the preheated oven and bake the crab cakes for 12 to 14 minutes, or until they become lightly browned on the edges and the tops are golden. This ensures a crisp exterior while keeping the interior moist.
  6. Serve: Remove the crab cakes from the oven and drizzle each with additional fresh lemon juice. Serve immediately while warm, perfect for a delightful seafood appetizer or main dish.
  7. Storage: Store any leftover crab cakes in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the crab cakes for up to 3 months, then thaw before reheating gently.

Notes

  • Gently folding the crab mixture preserves the lumpiness of the crab meat, enhancing texture.
  • Brushing the crab cakes with melted butter before baking is optional but adds a rich flavor and helps browning.
  • Using fresh lump crab meat is key to the best flavor and texture; canned crab meat can be used but may affect texture.
  • If a spicier kick is desired, increase the Old Bay seasoning to 1 1/2 teaspoons.
  • For gluten-free versions, substitute the saltine cracker crumbs with gluten-free crackers or almond flour.
  • Serve with tartar sauce, remoulade, or a squeeze of lemon for extra zest.

Find it online: https://recipesbyliza.com/baked-crab-cakes-with-old-bay-and-lemon-recipe/