How To Bake Crab Cakes

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These Maryland crab cakes get the stamp of blessing from locals and out-of-towners alike. This classic lump crab cake recipe combines the flavors of lemon, parsley, and Old Bay Seasoning but the most flavor is from the crab meat itself. For the best texture, use lump crab meat, little filler, and bake the cakes in a very hot oven.

I've lived in Maryland for half my life and say with 100% honesty that crab cakes are every bit essential as the air this state breathes. My husband was born and raised here and has crab-feasting down to a scientific discipline. Crab isn't just nutrient, it's a manner of life here. I've served these particular crab cakes to locals and out-of-towners alike, all of whom rave near the recipe. (My crab dip, too!) I'm really proud of it and am so excited to share these Maryland crab cakes with you!

Overview: How to Make Maryland Crab Cakes

Crab cakes make a wonderful main dish or even as sandwich on a toasted bun. If shaped smaller, mini crab cakes are an awesome finger food. With this recipe, you can exist confident that you Always have a quick dinner recipe in your dorsum pocket, too equally an impressive crowd-pleasing appetizer. They make keen leftovers, too.

The full written recipe is beneath, but hither's an overview.

Whisk the flavors and binders together.
Add the crab meat & filler.
Very gently mix together: Fold the ingredients together slowly and advisedly. If over-mixed, the lump crab meat will break apart.
Air-condition for 30 minutes: This is a key step in the recipe. Make certain the crab cake mixture is common cold earlier y'all shape it into individual cakes. There is little filler in this recipe, and then the cakes will fall apart if the mixture is not refrigerated earlier cooking.
Grease blistering pan & preheat oven. The oven gets pretty hot, so I don't recommend using parchment paper. Grease the pan or employ a silicone baking mat.
Portion into cakes: Utilise a 1/2 cup measuring cup to scoop and portion out the mixture. Course into individual cakes. Place on the greased blistering sheet.
Broil:Bake the cakes on very high heat for most 12-xiv minutes.

Baking vs Sautéing on Stove: Some cook crab cakes on the stove, just I heavily prefer the baking method. When cooked on the stove, crab cakes are often flattened into patties so the center cooks. For thick jumbo-style crab cakes, I recommend baking them at a high oven temperature. They cook very chop-chop and remain extra plump.

Video Tutorial: Maryland Crab Cakes

Types of Crab Meat

Jumbo Lump: Jumbo lump crab meat is off-white and comes from the crab's swimmer fin muscles. Crabs merely take two of these muscles, so you need a lot of venereal to make a serving of jumbo lump crab meat. This is why information technology's the nearly expensive type. It'due south very sturdy and is wonderful served alone or as a topping for dishes or salads.
Lump:Lump crab meat is also fair, but a bit smaller than jumbo lump. It's still very sturdy and flavorful. It comes from the torso of a crab and is ideal for chunky crab cakes.
Backfin: Backfin crab meat, also known as flake crab meat, is off-white too. It as well comes from the body of a crab. The term "backfin" can also include the broken pieces of lump crab meat. It'south flakier than large lumps of crab meat.
Claw: Hook meat is darker than the other types of crab meat. It's not as sweet, just information technology has a stronger flavor. Claw meat is the least expensive and is ideal for soups, dips, and stews.

All-time Crab Meat for Crab Cakes

The Chesapeake Bay is home to Maryland'southward famous blueish venereal. Opinions vary on what the best crab variety is and it'southward normally determined by where you live. Maryland crabs are known for their unique buttery flavor and Dungeness venereal, found on the west coast, are known for their impressive size. If you aren't steaming your ain crabs for crab meat, let me aid you navigate which crab meat is best for crab cakes.

Whichever crab variety you utilize, make sure you lot purchase crab meat labeled "manus-picked" or "fresh-picked" which means that the crab meat has been picked through for shells and cartilage. (Still, it'due south expert practice to gently run your hands through the meat for any difficult cartilage remnants.)

Crab meat sold out of the shell has been cooked and can be consumed. It's very rare to find raw crab meat sold out of the beat– information technology's nigh always cooked before it'southward picked out of the trounce. At the market place, y'all can find canned, frozen, or fresh (refrigerated) crab meat. Unrefrigerated canned crab meat doesn't take an platonic flavor for crab cakes. If you demand to employ canned, look for canned crab meat in the refrigerated section of your market. The fresher the crab meat, the amend the crab block will taste. Inquire your grocer where to find the freshest crab meat in the store. I purchase fresh crab meat sold in a 1 lb plastic tub from the seafood counter in my grocery store. Sometimes the tubs are behind the glass or found on ice next to the seafood counter.

For the absolute best crab cake (and crab dip!), I recommend using lump crab meat or a mix of lump crab meat and backfin meat. Lump crab meat guarantees those large mouthwatering bites of crab. Don't worry, all the other ingredients are pretty inexpensive.

Ingredients in Maryland Crab Cakes

Permit'south walk through each ingredient and then you understand its importance. While at that place are a few flavorful and binding ingredients, the existent star of this crab cake is the crab itself. These flavors and binders merely enhance the true sense of taste of crab.

Egg: Egg is the main binding ingredient in crab cakes.
Mayonnaise:Mayonnaise is another bounden ingredient. I don't like mayonnaise and I Beloved these crab cakes, so if you aren't a mayo person, don't worry. Y'all can't gustation it.
Fresh Parsley: Fresh herbs are a MUST in crab cakes. Sometimes recipes or restaurants utilise dill, but fresh parsley is most common. If needed, you tin can apply dried parsley.
Dijon Mustard: Dijon mustard is some other must-have ingredient in crab cakes. I don't recommend whatsoever other type of mustard– just dijon.
Worcestershire Sauce:This adds so much flavor. Yous don't need a lot– just 2 teaspoons.
Quondam Bay Seasoning:What is crab without Old Bay Seasoning???
Lemon Juice & Table salt:Fresh, balancing flavors.
Crab Meat:The leading part in the whole recipe.
Cracker Crumbs: Drumroll please… the filler in this crab block recipe is cracker crumbs. There is so much argue on what the best filler is and trust me, some of the best crab cakes are fabricated with CRACKERS! See more than beneath.

Since nosotros're blistering the crab cakes and not sautéing them in butter or oil, castor the cakes with a little melted butter prior to blistering. This tiny improver gives them that unmistakeable eatery flavor. When they come out of the oven, squeeze a little lemon juice on top!

Crab Cake Filler

While we accept binding ingredients like mayonnaise and egg, crab cakes need a filler so they remain intact when cooked. And this is where people are very opinionated: what is the best filler? I've tested many and accept even asked pop restaurants to spill the beans–nearly are very secretive about the crab cake ingredients they use! My #i crab cake filler choice is cracker crumbs, specifically Saltine cracker crumbs. Bread crumbs are flavorless and besides crunchy. Go for the Saltines! To brand the crumbs, yous can identify the crackers in a zipped-pinnacle purse and shell the heck out of them with a rolling pin, or you lot can utilize a niggling ninja, a big food processor, or even a blender.

What to Serve with Crab Cakes

Keep it elementary and serve with a clasp of lemon. These Maryland crab cakes are so juicy and flavorful that they don't demand tartar sauce or cocktail sauce, simply both are popular finishing touches. (I love a touch of cocktail sauce with mine.) If you're making crab cakes for a big family meal, hither'south what I recommend serving with your crab block dinner:

cornbread and/or corn on the cob
caesar salad
baked potatoes or roasted potatoes
steamed vegetables
dinner rolls
coleslaw

Impress

Description

For the best texture, employ lump crab meat, trivial filler, and broil the cakes in a very hot oven. Serve with lemon wedges, a garnish of chopped parsley, and/or cocktail sauce or tartar sauce. For more success tips and to learn which crab meat to apply, see blog post above.

1 large egg
1/iv cup (60g) mayonnaise
1 Tablespoon chopped fresh parsley (or 2 teaspoons dried)
2 teaspoons dijon mustard
ii teaspoons worcestershire sauce
1 teaspoon Former Bay seasoning (up to 1 and i/ii teaspoons for a spicier kick)
1 teaspoon fresh lemon juice, plus more than for serving
1/8 teaspoon salt
1 pound fresh lump crab meat*
2/three cup (41g) Saltine cracker crumbs (most fourteen crackers)
optional: two Tablespoons (30g) melted salted or unsalted butter

Whisk the egg, mayonnaise, parsley, dijon mustard, worcestershire sauce, Old Bay, lemon juice, and salt together in a big bowl. Place the crab meat on top, followed by the cracker crumbs. With a condom spatula or large spoon, very gently and carefully fold together. Yous don't want to intermission up that crab meat!
Comprehend tightly and refrigerate for at least 30 minutes and up to 1 day.
Preheat oven to 450°F (232°C). Generously grease a rimmed baking canvas with butter or nonstick spray or line with a silicone baking mat.
Using a i/2 cup measuring cup, portion the crab cake mixture into half dozen mounds on the baking canvas. (Don't flatten!) Use your easily or a spoon to compact each private mound so there aren't whatsoever lumps sticking out or falling apart. For actress flavor, brush each with melted butter. This is optional but recommended!
Bake for 12-14 minutes or until lightly browned around the edges and on top. Drizzle each with fresh lemon juice and serve warm.
Cover leftover crab cakes tightly and air-condition for up to five days or freeze for upwards to iii months.

Notes

Freezing Instructions:You tin freeze the portioned un-baked crab cakes for upwardly to 3 months. Thaw in the fridge, brush with melted butter, and so bake as directed. You lot tin can also freeze the baked and cooled crab cakes for up to 3 months. Thaw, then warm up in a 350°F (177°C) oven for ten-15 minutes or until warmed throughout. Or bake the frozen crab cakes at 350°F (177°C) for about 25-30 minutes.
Which Crab Meat to Use: For whatsoever questions regarding which crab meat to use, run across Best Crab Meat for Crab Cakes in the blog post higher up. I highly recommend fresh (refrigerated) lump crab meat.
Smaller Sizes: For smaller crab cakes, divide the mixture into 12 1/four cup portions. For mini crab cakes, divide into 24 ii Tbsp size portions. Bake at the same oven temperature. The bake time is shorter for these smaller sizes. The crab cakes are washed when the tops and edges are lightly browned.

Keywords: seafood, Maryland, crabs