If you’re on the hunt for a mouthwatering seafood dish, look no further than these homemade crab cakes. Made with canned crab meat, this recipe captures the essence of classic crab cakes while being incredibly easy to prepare. Perfect for weeknight dinners or special occasions, these crab cakes are a delightful way to enjoy lump crab meat in your own kitchen.
These crab cakes are not just any traditional recipe; they’re inspired by copycat restaurant recipes and feature a crispy exterior with a tender, flavorful inside. Whether you’re a fan of Paula Deen’s style or looking for a quick crab pie recipe, this dish brings the taste of restaurant-quality crab cakes right into your home.
Delicious Baked Crab Cakes Overview
These baked crab cakes are a delightful seafood option, perfect for fans of crabmeat recipes. Made primarily with canned crab meat, they deliver the classic taste of crab cakes without extensive preparation time.
Incorporating lump crab meat into your cooking opens up a world of flavor. This recipe shines a spotlight on the essence of crab cakes in the oven, capturing the savory goodness typically found in Paula Deen crab cakes or quality copycat restaurant recipes.
Why Choose Baked Over Fried?
Baking crab cakes offers a healthier approach compared to frying. It gives the cakes a crispy exterior while keeping the inside moist and tender. As they bake, the flavors meld beautifully, creating a satisfying dish that feels indulgent yet lighter on the palate.
Moreover, crab cakes in the oven require less oil, which reduces calories without sacrificing taste. This method also makes them easier to prepare, allowing you to focus on other elements of your meal.
Key Ingredients for Flavorful Crab Cakes
To create these baked crab cakes, you will need essential ingredients that complement the lump crab meat. The combination of breadcrumbs, mayonnaise, and mustard adds a rich depth, while Old Bay seasoning introduces a classic seafood flavor.
Fresh lemon juice brightens the dish, making it an irresistible option for crab lovers. Chopped parsley not only enhances the flavor but also adds a pop of color to the presentation, making the dish visually appealing.
Perfectly Shaped Crab Cakes
Forming the crab cakes requires a gentle touch. It’s important to retain the integrity of the crab meat while mixing in the other ingredients. Aim for patties that are about two inches wide and one inch thick, ensuring they cook evenly.
When placing the formed patties on the baking sheet, remember to drizzle them lightly with olive oil. This step promotes a golden-brown crust and enhances the overall texture of the cakes.
Serving Suggestions
Allow the baked crab cakes to cool for a moment after they come out of the oven. Serving them with a side of tangy lemon wedges elevates the dish, as a fresh squeeze of lemon brightens the flavors beautifully.
Accompanying sauces, such as a simple tartar or remoulade, are also excellent choices for dipping. These additions can enhance the taste experience, making each bite even more delightful.
Conclusion: Enjoying Homemade Crab Cakes
Whether you’re hosting a dinner party or enjoying a quiet night at home, these homemade crab cakes make for a perfect main course. With their crispy crust and rich filling, they are sure to impress your guests and satisfy your cravings.
Try this recipe for a taste of restaurant-quality crab cakes from the comfort of your kitchen. You’ll find that they are a fantastic way to showcase the deliciousness of lump crab meat recipes, and they may just become a new favorite!
Easy and Flavorful Baked Crab Cakes
These baked crab cakes are filled with tender crab meat, seasonings, and breadcrumbs, offering a satisfying bite with every forkful. The taste is wonderfully rich and savory, with hints of Old Bay seasoning and a touch of lemon, making them a true delight for crab lovers.
Ingredients
- 1 can (14 oz) lump crab meat, drained
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lemon juice
- 1 egg, beaten
- 2 tablespoons chopped fresh parsley
- Olive oil for drizzling
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Mix Ingredients: In a large bowl, combine the lump crab meat, breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, pepper, lemon juice, beaten egg, and parsley. Gently mix until just combined, being careful not to break up the crab meat too much.
- Form Cakes: Shape the mixture into patties, about 2 inches wide and 1 inch thick. Place them on the prepared baking sheet.
- Bake: Drizzle the crab cakes lightly with olive oil. Bake in the preheated oven for 20-25 minutes, or until they are golden brown and crispy on the outside.
- Serve: Allow the crab cakes to cool slightly before serving. Enjoy them with your favorite dipping sauce or a squeeze of fresh lemon.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Nutrition Information
- Servings: 4 cakes
- Calories: 180kcal
- Fat: 10g
- Protein: 15g
- Carbohydrates: 8g
