Description
Delight in these perfectly golden baked crab cakes made with lump crab meat, seasoned with classic Old Bay, and enhanced with green onions and red bell pepper. This easy-to-make American appetizer is baked to crispy perfection and served with lemon wedges and tartar sauce, making it a healthy and flavorful seafood option.
Ingredients
Scale
Main Ingredients
- 1 pound lump crab meat, picked over for shells
- 1/2 cup plain breadcrumbs
- 1/4 cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon garlic powder
- 1/4 cup finely chopped green onions
- 1/4 cup finely chopped red bell pepper
- Salt and black pepper to taste
- Lemon wedges for serving
- Tartar sauce for serving
Instructions
- Preheat the oven: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Mix the crab cake ingredients: In a large bowl, gently combine the lump crab meat, plain breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, finely chopped green onions, red bell pepper, salt, and black pepper. Mix just enough to blend ingredients without breaking up the crab meat.
- Form patties: Shape the mixture into 8 equal-sized patties, making sure they hold together well but remain tender. Place the patties evenly spaced on the prepared baking sheet.
- Prepare for baking: Lightly spray or brush the tops of the crab cakes with olive oil or melted butter to help them achieve a golden, crispy finish while baking.
- Bake the crab cakes: Bake in the preheated oven for 12 to 15 minutes, flipping once halfway through the baking time to ensure even browning and cooking. The cakes should be golden brown and cooked through.
- Serve warm: Once baked, serve the crab cakes warm alongside lemon wedges and tartar sauce for a delicious seafood appetizer or light meal.
Notes
- For an extra crispy texture, broil the crab cakes for the last 2 minutes of baking, watching carefully to prevent burning.
- The crab cake mixture can be made ahead and refrigerated for up to 1 day before baking to save time on serving day.
- Substitute plain breadcrumbs with panko breadcrumbs to add a crunchier texture to the crab cakes.
