Baked Crab Cakes

If you are a seafood lover you absolutely must try this delicious, easy-to-make crab cake recipe! The sweetness of the crabmeat and saltiness of the seasoning makes for the most scrumptious bite. This recipe provides a full, delicious dinner for 2-3 adults OR a very impressive appetizer for your next dinner party. Its fairly light and very nutricious! These crab cakes are baked in the oven (though they can also be cooked in a skillet on the stove) - but we prefer not dealing with the hot oil splatter and prefer the puffier cakes to the cripsy thinner fried ones. The main ingredient, and star of the show, is obviously the CRAB meat. So be sure to get the good stuff- fresh lump crab (hopefully not frozen), if possible

Here What You’ll Need:

• 1 pound lump crab meat ( you can find this at most seafood/fish stores) - try to find fresh lump crab meat instead of frozen, if possible!

• 2 tbsp light mayonnaise

• 2 tbsp dijon mustard

• 2 tbsp bread crumbs

• 1 egg

• 1 tpsp parsley (fresh+chopped or dry)

• 1 tsp Old Bay seasoning

• 1/2 tsp cayenne or cajun seasoning

• 1 fresh lemon

Here’s How Its Done:

• First preheat the oven to 425 degrees

• Next, in a large mixing bowl, combine the egg, breadcrumbs, mayo, mustard, parsley and seasonings until well combined. Next, examine the crab meat and pick out any shell bits. This is super common with fresh crab, so don’t worry, that means you got the good stuff! Stir in crab meat until well combined.

• Chop lemon in half. Squeeze one half into crab mixture and set aside the other half. Stir in the lemon juice.

• Now its time to shape your cakes! This recipe can make 6 medium sized cakes or 8 little ones. Or you could make 3 JUMBO cakes. Shape the crab mixture in to puck shapes and squeeze with hands a little bit in order to squeeze out any excess liquid. The cakes should have lumps of meat and will not be perfect snowballs- that fine! Place cakes in a prepared baking ban and sprikle with cayenne, paprika or old bay seasoning for color!

• Bake for 15-20 minutes or until the tops begin to brown. Even without frying in old, the crust on the outside of the cakes is still crispy and inside is soft- perfect!

• You can make a remoulade or aioli sauce to top the cakes , but we we recommed sticking with fresh lemon juice only. Slice the remaining lemon half into wedges and serve with the cakes. The crab is sweet and delicious, they really don’t need the heavy sauce.

• It is recommended that you squeeze the top of the crab cakes generously with fresh lemon before taking the first bite. Best if served hot - Enjoy!!!!