Baked Maryland Lump Crab Cakes Recipe

Maryland lump crab meat: The main ingredient, providing a rich and delicate seafood flavor.

Breadcrumbs: Used to bind the crab cakes and give them structure.

Mayonnaise: Adds moisture and a creamy texture to the mixture.

Dijon mustard: Provides a tangy flavor that complements the crab.

Old Bay seasoning: A classic spice blend that enhances the taste of the crab cakes.

Egg: Acts as a binder to hold the ingredients together.

Lemon juice: Adds a fresh, zesty flavor to the crab cakes.

Parsley: Adds a touch of color and a fresh, herbaceous note.

When forming the crab cakes, be gentle to avoid breaking up the lump crab meat. This helps maintain the texture and ensures you get chunks of crab in every bite. Additionally, chilling the patties in the refrigerator for about 30 minutes before baking can help them hold their shape better during cooking.

• maryland lump crab meat - Substitute with imitation crab meat: Imitation crab meat is a more affordable option and has a similar texture, though the flavor will be slightly different.

• breadcrumbs - Substitute with panko breadcrumbs: Panko breadcrumbs provide a lighter, crispier texture compared to regular breadcrumbs.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt is a healthier alternative that adds creaminess without the extra fat.

• dijon mustard - Substitute with yellow mustard: Yellow mustard can be used in place of dijon mustard, though it has a milder flavor.

• old bay seasoning - Substitute with cajun seasoning: Cajun seasoning offers a similar blend of spices, though it may be slightly spicier.

• large beaten egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoon water) is a vegan alternative that helps bind the ingredients together.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and freshness to the dish.

• chopped parsley - Substitute with chopped cilantro: Cilantro offers a fresh, slightly citrusy flavor that can complement the crab cakes well.

• Allow the crab cakes to cool completely at room temperature before storing.
• Place the crab cakes in an airtight container, separating layers with parchment paper to prevent sticking.
• Store the container in the refrigerator for up to 3 days to maintain freshness.
• For longer storage, wrap each crab cake individually in plastic wrap, then place them in a freezer-safe bag or container.
• Label the container with the date to keep track of freshness.
• Freeze the crab cakes for up to 3 months.
• To reheat, preheat your oven to 350°F (175°C).
• Place the frozen crab cakes on a baking sheet lined with parchment paper.
• Bake for 15-20 minutes or until heated through and crispy.
• Alternatively, thaw the crab cakes in the refrigerator overnight before reheating.
• Serve hot with your favorite dipping sauce, such as tartar sauce or lemon aioli.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover crab cakes on a baking sheet lined with parchment paper.
  3. Lightly brush the tops with a bit of olive oil to keep them moist.
  4. Cover the baking sheet with aluminum foil to prevent drying out.
  5. Bake for 10-15 minutes or until heated through and slightly crispy on the outside.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of butter or olive oil to the pan.
  3. Place the crab cakes in the skillet and cover with a lid.
  4. Cook for about 3-4 minutes on each side, or until they are heated through and have a nice golden crust.

• Microwave Method:

  1. Place the crab cakes on a microwave-safe plate.
  2. Cover them with a damp paper towel to retain moisture.
  3. Microwave on medium power for 1-2 minutes, checking halfway to ensure they are heating evenly.
  4. Let them sit for a minute before serving to allow the heat to distribute.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Lightly spray the crab cakes with cooking spray.
  3. Place them in the air fryer basket in a single layer.
  4. Cook for 5-7 minutes, flipping halfway through, until they are heated through and crispy.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the crab cakes on a toaster oven tray.
  3. Lightly brush with olive oil or butter.
  4. Heat for 10-12 minutes, or until warmed through and slightly crispy.

• Oven: Used to bake the crab cakes at a consistent temperature of 375°F (190°C) until they are golden brown.

• Mixing bowl: Essential for combining all the ingredients like crab meat, breadcrumbs, mayonnaise, dijon mustard, old bay seasoning, beaten egg, lemon juice, and chopped parsley.

• Baking sheet: Used to place the formed crab cake patties on for baking in the oven.

• Measuring cups: Necessary for accurately measuring the breadcrumbs and other ingredients.

• Measuring spoons: Used to measure out the mayonnaise, dijon mustard, old bay seasoning, and lemon juice precisely.

• Whisk: Handy for beating the egg before adding it to the mixture.

• Spatula: Useful for mixing the ingredients together thoroughly in the mixing bowl.

• Lemon squeezer: Helps in extracting freshly squeezed lemon juice efficiently.

• Chopping board: Provides a surface for chopping the parsley.

• Chef's knife: Used for finely chopping the parsley.

• Parchment paper: Optional, but can be used to line the baking sheet for easier cleanup and to prevent the crab cakes from sticking.

Use pre-made breadcrumbs: Save time by using store-bought breadcrumbs instead of making your own.

Pre-chop ingredients: Chop the parsley and prepare the lemon juice ahead of time to streamline the process.

Mix in one bowl: Combine all ingredients in one bowl to minimize cleanup and speed up preparation.

Form patties with a scoop: Use an ice cream scoop to quickly and uniformly form the crab cake patties.

Line baking sheet: Line your baking sheet with parchment paper to reduce sticking and make cleanup easier.