Description
Succulent Maryland Crab Cakes bring coastal charm to your dinner table with a golden, crispy exterior and tender, flavorful center. Packed with fresh lump crab meat and subtle seasonings, these delectable treats invite you to savor the essence of seafood cuisine.
Ingredients
Scale
Protein:
- 1 pound (454 grams) fresh lump crab meat, picked over for shells
Binders and Breadcrumbs:
- 1/2 cup breadcrumbs (preferably panko)
- 1 large egg
- 1/4 cup mayonnaise
Seasonings and Flavor Enhancers:
- 1 tablespoon Dijon mustard
- 1 teaspoon Old Bay seasoning (or your favorite seafood seasoning)
- 1 teaspoon garlic powder
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- 2 tablespoons olive oil (for greasing the baking sheet)
Dipping Sauce:
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon hot sauce (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare a baking workspace by heating the oven to 375°F (190°C) and arranging a parchment-lined baking sheet with a light olive oil coating.
- In a spacious mixing vessel, delicately blend lump crab meat with breadcrumbs, ensuring minimal disruption to the meat’s delicate texture.
- Incorporate eggs, mayonnaise, Dijon mustard, Old Bay seasoning, minced garlic, chopped parsley, fresh lemon juice, and a subtle seasoning of salt and pepper into the seafood mixture.
- Tenderly shape the maritime blend into compact medallions, approximately 8-10 uniform crab cakes, positioning them strategically on the prepared baking surface.
- Transfer the assembled crab cakes into the preheated oven, allowing them to transform into golden, crispy delicacies over 15-20 minutes.
- For enhanced crispness, activate the broiler during the final 1-2 minutes of cooking, monitoring closely to prevent burning.
- Simultaneously craft a zesty accompaniment by whisking mayonnaise with Dijon mustard, a splash of lemon juice, and optional hot sauce for complexity.
- Garnish the complementary sauce with freshly chopped parsley to elevate visual appeal and flavor profile.
- Extract the beautifully bronzed crab cakes from the oven and present immediately alongside the vibrant dipping sauce, ready to delight discerning palates.
Notes
- Handle crab meat delicately to preserve its tender texture and prevent breaking apart the delicate protein strands during mixing.
- Refrigerate crab cake mixture for 30 minutes before forming to help them hold shape better and enhance flavor binding.
- Use fresh lump crab meat for maximum flavor and avoid overmixing ingredients to maintain chunky, authentic seafood texture.
- Consider gluten-free alternatives like almond flour or crushed gluten-free crackers for celiac or low-carb dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 300
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 17 g
- Cholesterol: 80 mg