Golden Baked Maryland Crab Cakes
Recipe Introduction: Baked Maryland Crab Cakes
Ever wondered how to get that restaurant quality crab cake at home? These Baked Maryland Crab Cakes are your answer. They are flavourful and easy.
This recipe uses baking instead of frying. We get a delicious, golden result.
Why Baked Crab Cakes?
Maryland Crab Cakes are famous. The origin is from the Chesapeake Bay. Baking is easy. It cuts down on the mess.
These are ready in under an hour. This recipe makes six crab cakes.
The Good Stuff About Crab
These are packed with protein. That protein is from the Crab Meat . They’re also lower in fat than fried. Enjoy them for a light dinner.
These are also great for a fancy brunch. This recipe is special because it lets the crab shine.
Honestly, getting the Crab Meat right is key. You know? It needs to be good quality.
Let's Talk Ingredients!
Here's what you need: jumbo lump Crab Meat , mayo, an egg, panko, Dijon, lemon, and Old Bay seasoning. Don't skimp on the Old Bay Crab Cakes seasoning.
Trust me, it makes all the difference. These ingredients make the best Homemade Crab Cakes .
The Secret to Perfect Crab Cakes
The key is to mix gently. Don't overmix! Overmixing makes them tough. You want those beautiful lumps of crab. Jumbo Lump Crab Cakes should be delicate.
Oh my gosh, I remember the first time I made these. I totally overmixed them. They were like hockey pucks! Learn from my mistakes, friends.
Ready to Bake?
Chill the Crab Cakes before baking. Pop them in the oven. Bake until golden brown. Serve with lemon wedges. A dollop of tartar sauce is nice too.
Each cake has around 250-300 Cake Calories .
These Easy Crab Cakes taste like summer. Make these Baked Crab Cake Recipe today!
Ingredients & Equipment: Let's Get Cracking!
So, you fancy making some Baked Maryland Crab Cakes , eh? Ace choice! Honestly, there's nothing quite like them. We're going to make sure these Homemade Crab Cakes are amazing.
This section breaks down exactly what you need. Don't worry, it's easier than it looks. Trust me, if I can do it, you totally can.
Main Ingredients: The Heart of the Matter
Here's what you need to whip up these bad boys. Getting good Crab Meat is essential .
- Jumbo lump crab meat: 1 pound (454g) . Look for bright white meat with a sweet smell. If it smells fishy, run away!
- Mayonnaise: 1/4 cup (30g) . Full fat gives the best flavour.
- Egg: 1 large , lightly beaten (approx. 50g). This binds everything together.
- Panko breadcrumbs: 1/4 cup (30g) . Panko makes them lovely and crispy.
- Dijon mustard: 1 tablespoon (15ml) . Adds a nice little tang.
- Fresh lemon juice: 1 tablespoon (15ml) . Fresh is best, bottled just won't do.
- Old Bay seasoning: 1 teaspoon . The flavor of Maryland!
- Black pepper: 1/4 teaspoon , freshly ground.
- Unsalted butter: 2 tablespoons (30ml) , melted. For brushing and flavour.
Seasoning Notes: Spice Up Your Life (and Crab Cakes!)
Old Bay Crab Cakes ? Yes, please! You know that Old Bay is the MVP here. It adds a salty, savoury, and subtly spicy kick.
If you can't find it, celery salt, paprika, and mustard powder can mimic the flavour. A squeeze of fresh lemon juice balances the richness of the crab.
For extra flavour, add a pinch of cayenne pepper. Don't go overboard, though!
Equipment Needed: Keep It Simple
You don't need a fancy kitchen to nail this. These are the must haves:
- Large mixing bowl.
- Small bowl for the egg.
- Measuring cups and spoons.
- Baking sheet.
- Parchment paper (or a silicone baking mat). This prevents sticking.
- Ice cream scoop or measuring cup. Keeps the Maryland Crab Cakes uniform!
Right, now you're all kitted out. Let's get cooking!
Cooking Method: Baking the Perfect Maryland Crab Cakes
Alright, let's talk Baked Maryland Crab Cakes ! Baking these babies is my go-to method. No messy frying needed, and honestly, they taste amazing .
Plus, you save on some cake calories. I'm all about that.
Prep Steps: Mise en Place and Safety
Essential mise en place is a must! Get everything prepped before you even think about touching the crab. Have your jumbo lump crab meat , mayo, egg, panko, mustard, lemon juice, and Old Bay Crab Cakes seasoning ready.
That's your perfect Maryland Crab Cakes . Honestly, organizing is half the battle. I usually set up my ingredients like they do on the telly, so I feel like a pro.
Also, remember to pick through the crab meat really well. Nobody wants shell surprises in their crab cakes. And always wash your hands!
step-by-step: From Mix to Mouthwatering
Here’s how we get these easy crab cakes baked to golden perfection:
- In a bowl, gently combine the crab meat, mayo, egg, panko, mustard, lemon juice, and Old Bay. Be gentle, like you’re handling precious cargo!
- Form the mixture into 6 patties. I use an ice cream scoop to keep them uniform.
- Place the formed crab cakes on a baking sheet lined with parchment paper.
- Chill those beauties for at least 30 minutes. This is crucial! Don't skip this, or they'll fall apart.
- Preheat your oven to 375° F ( 190° C) .
- Bake for 20- 25 minutes , until golden brown and heated through. Aim for an internal temp of 165° F ( 74° C) .
- Serve with lemon wedges and Crab Cake Sauce , or maybe tartar sauce. Whatever floats your boat!
Pro Tips: Secret Weapons and Avoiding Disaster
Don't overmix the crab mixture! Seriously. Gently fold everything together. Overmixing leads to rubbery crab cakes, and nobody wants that.
Also, use jumbo lump crab cakes if you can swing it. It makes a huge difference in texture and flavor.
As for make-ahead options, you can prep the crab cakes a day in advance and keep them chilled. Just add a few extra minutes to the baking time.
A perfect Baked Crab Cake Recipe for entertaining, if you ask me.
There you have it! A recipe so good, it makes you want to drive to Maryland for some more Maryland Crab Cakes . Go forth and bake!
Recipe Notes
Right, before you dive headfirst into making these Golden Baked Maryland Crab Cakes , let's have a quick natter about some extra bits and bobs, shall we? Honestly, these tips can make or break your crab cake experience.
I've learned these the hard way, so you don't have to!
Serving Suggestions - Make 'Em Look Fancy!
So, you've got these gorgeous Maryland Crab Cakes . Don't just plonk them on a plate! A little effort goes a long way.
Plating and Presentation Ideas: I like to arrange mine on a bed of rocket, with a lemon wedge perched jauntily on top.
A swirl of homemade Crab Cake Sauce (a simple aioli works wonders) adds a touch of elegance. Honestly, it's like turning a simple dish into restaurant worthy scran!
Complementary Sides or Beverages: A classic coleslaw is a must! For a fancier affair, some roasted asparagus works a treat.
To drink? A crisp Sauvignon Blanc or even a light, bubbly Prosecco would be perfect.
Storage Tips - Don't Let Them Go To Waste!
We all know how precious Crab Meat is, so let's keep those Cake Calories in check.
Refrigeration Guidelines: Cooked Maryland Crab Cakes will keep in the fridge for up to 3 days. Make sure they are properly cooled. Store them in an airtight container.
Freezing Options (if applicable): You can freeze uncooked Crab Cakes ! Place them on a baking sheet. Pop them in the freezer until solid.
Then, transfer them to a freezer bag. They'll keep for up to a month. Just be sure to thaw completely before baking.
Reheating Instructions: Gently reheat in the oven at 350° F ( 175° C) . This will prevent them from drying out.
You can also use a frying pan on low heat, or if you are on a rush, use the microwave, but the Crab Cakes will be a bit dry.
Variations - Put Your Own Stamp On It!
Fancy a tweak? Go for it! This Baked Crab Cake Recipe is just a starting point.
Dietary Adaptations: Need a gluten-free version? Use gluten-free panko breadcrumbs! Easy peasy.
Seasonal Ingredient Swaps: In the summer, add some fresh sweetcorn to the mix. It adds a lovely sweetness and texture.
Nutrition Basics - Good For You, Sort Of!
Simplified Nutrition Information: Each Homemade Crab Cake comes in at around 250-300 calories. Protein? A whopping 25-30g!
Key Health Benefits: Crab meat is packed with protein and Omega-3 fatty acids. It's a great way to boost your brain power! Although if you make Jumbo Lump Crab Cakes don't forget that portion control is key if you are counting Cake Calories .
So there you have it! A few extra pointers to help you nail these Baked Maryland Crab Cakes . Don't be afraid to experiment and make them your own.
After all, cooking should be fun! You've got this! And remember, using Old Bay Crab Cakes is a must for that authentic Maryland flavour.
Making Easy Crab Cakes is a breeze with this recipe. You'll be amazed at how delicious your Maryland Crab Cakes will be.
Frequently Asked Questions
What's the best way to keep my Baked Maryland Crab Cakes from falling apart?
The key is chilling them! After shaping the crab cakes, pop them in the fridge for at least 30 minutes. This allows the ingredients to bind together, preventing them from crumbling during baking. Think of it like letting a good cuppa tea steep patience is key!
Can I make these Baked Maryland Crab Cakes ahead of time?
Absolutely! You can prepare the crab cakes up to 24 hours in advance. Just shape them, place them on a baking sheet lined with parchment paper, cover tightly with plastic wrap, and store them in the refrigerator. When ready to bake, add a few extra minutes to the cooking time to ensure they're heated through.
Just like prepping your Sunday roast on Saturday!
I don't have panko breadcrumbs. What can I use instead for my Baked Maryland Crab Cakes?
No worries, a good substitute for panko is crushed Ritz crackers they add a slightly sweeter flavor that complements the crab beautifully. Alternatively, you could use regular breadcrumbs, but be mindful that they may not provide the same crispy texture as panko.
Think of it as swapping Yorkshire puddings for bread rolls different, but still tasty!
Can I freeze Baked Maryland Crab Cakes? And how would I reheat them?
Yes, you can freeze unbaked crab cakes. Place them on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer safe bag or container. To reheat, bake from frozen at 350°F (175°C) for about 25-30 minutes, or until heated through.
It's like having a ready meal, but way more posh!
What are some good side dishes to serve with Baked Maryland Crab Cakes?
Classic coleslaw is always a winner. A light green salad with a lemon vinaigrette is another great option, as it cuts through the richness of the crab cakes. For something heartier, roasted asparagus or grilled corn on the cob also pair well.
It’s all about finding the perfect supporting cast for your culinary stars!
Is there a healthier alternative to using mayonnaise in Baked Maryland Crab Cakes?
You can substitute Greek yogurt for the mayonnaise. It will give a tangier flavor and lighter feel to the crab cakes. It’s a great way to cut back on fat and calories without sacrificing too much flavor. A bit like swapping cream for yogurt in your Eton Mess a healthier but still delightful treat!
Golden Baked Maryland Crab Cakes
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 275 |
|---|---|
| Fat | 17.5g |
| Fiber | 7.5g |
