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Baked Lump Crab Cakes with Lemon and Parsley Recipe

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3.9 from 44 reviews

This Crab Cakes recipe offers a delicious and elegant way to serve lump crab meat with minimal filler for the best texture and flavor. Baked in a very hot oven to achieve a crispy, golden crust and tender interior, these crab cakes are perfect for a light meal or appetizer. Serve with lemon wedges, chopped parsley, and your choice of cocktail or tartar sauce for a classic seafood experience.

  • Total Time: 55 minutes
  • Yield: 6 large crab cakes

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. Mix Wet Ingredients: In a large bowl, whisk together the egg, mayonnaise, parsley, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and salt until fully combined.
  2. Add Crab and Crumbs: Gently place the lump crab meat on top of the wet mixture, then sprinkle the cracker crumbs over the crab. Using a silicone spatula or large spoon, very gently fold everything together, taking care not to break up the lump crab meat.
  3. Chill the Mixture: Cover the bowl tightly and refrigerate the crab cake mixture for at least 30 minutes and up to 1 day to allow the flavors to meld and the mixture to firm up.
  4. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 450°F (232°C). Generously grease a rimmed baking sheet with butter or nonstick spray, or line it with parchment paper or a silicone baking mat.
  5. Form Crab Cakes: Using a 1/2 cup measuring cup, scoop the crab mixture into six mounds on the prepared baking sheet. Do not flatten them flat. Compact each mound gently with your hands or a spoon to remove lumps and ensure they hold together without breaking apart.
  6. Optional Butter Brush: For extra flavor and a beautiful golden crust, brush the tops of each crab cake with melted butter. This step is recommended but optional.
  7. Bake: Bake the crab cakes for 12 to 14 minutes, or until they are lightly browned on the edges and top. The crab cakes should be cooked through and slightly firm to the touch.
  8. Serve: Drizzle with fresh lemon juice and serve warm, accompanied by lemon wedges, chopped parsley, and your choice of cocktail or tartar sauce.
  9. Store Leftovers: Cover leftover crab cakes tightly and refrigerate for up to 5 days, or freeze for up to 3 months following the freezing instructions.

Notes

  • Freezing Instructions: Freeze unbaked portioned crab cakes for up to 3 months. Thaw in the refrigerator before brushing with butter and baking as directed. You can also freeze baked and cooled crab cakes; thaw and warm in a 350°F (177°C) oven for 10–15 minutes or bake frozen crab cakes at 350°F for 25–30 minutes.
  • Special Tools: Recommended tools include glass mixing bowls, whisk, silicone spatula, baking sheet, silicone baking mat, and pastry brush for best results.
  • Crab Meat Recommendation: Use fresh (refrigerated) lump crab meat for best texture and flavor. Avoid products with too much filler to keep the crab cakes light and tender.
  • Size Variations: For smaller crab cakes, divide into 12 portions of 1/4 cup each or 24 mini cakes with 2 tablespoons each. Bake at the same temperature but reduce bake time; adjust until tops and edges are lightly browned.
  • Author: Amelia
  • Prep Time: 40 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/baked-lump-crab-cakes-with-lemon-and-parsley-recipe-2/