Baked Maryland Lump Crab Cakes Recipe

Maryland lump crab meat: The star of the dish, providing a sweet and delicate flavor.

Breadcrumbs: Helps bind the crab cakes and adds a slight crunch.

Mayonnaise: Adds moisture and richness to the mixture.

Dijon mustard: Provides a tangy kick and depth of flavor.

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

Egg: Acts as a binder to hold the crab cakes together.

Parsley: Adds a fresh, herbaceous note.

Lemon juice: Brightens the flavors and adds a touch of acidity.

When mixing the crab meat with the other ingredients, be gentle to avoid breaking up the lump crab meat too much. This helps maintain the texture and ensures that you get nice, chunky pieces of crab in each bite. Additionally, chilling the mixture for about 30 minutes before shaping the crab cakes can help them hold together better during baking.

• maryland lump crab meat - Substitute with imitation crab meat: Imitation crab meat is a budget-friendly alternative that mimics the texture and flavor of real crab meat.

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

• mayonnaise - Substitute with Greek yogurt: Greek yogurt offers a similar creamy texture with fewer calories and added protein.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard has a similar tangy flavor and adds a bit of texture.

• old bay seasoning - Substitute with cajun seasoning: Cajun seasoning provides a similar blend of spices with a bit more heat.

• large beaten egg - Substitute with flaxseed meal and water mixture: A mixture of flaxseed meal and water can act as a binding agent for those avoiding eggs.

• chopped fresh parsley - Substitute with chopped fresh cilantro: Cilantro offers a fresh, vibrant flavor that can complement the other ingredients.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidic brightness to the dish.

• Allow the crab cakes to cool completely after baking. This prevents condensation, which can make them soggy.
• Place the cooled crab cakes in an airtight container. If stacking, use parchment paper between layers to avoid sticking.
• Store the container in the refrigerator for up to 3 days. For longer storage, freezing is recommended.
• To freeze, first place the crab cakes on a baking sheet in a single layer. Freeze until solid, about 2 hours.
• Once frozen, transfer the crab cakes to a freezer-safe bag or container. Label with the date to keep track of freshness.
• Frozen crab cakes can be stored for up to 3 months. When ready to enjoy, thaw them in the refrigerator overnight.
• Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through and crispy. Avoid microwaving to maintain texture.

• Preheat your oven to 350°F (175°C). Place the leftover crab cakes on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent drying out. Bake for about 10-15 minutes or until heated through.

• For a quicker method, use a skillet. Heat a small amount of olive oil or butter over medium heat. Add the crab cakes and cook for 3-4 minutes on each side, or until they are warmed through and have a nice crispy exterior.

• If you prefer using a microwave, place the crab cakes on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• For an air fryer, preheat it to 350°F (175°C). Place the crab cakes in the basket in a single layer. Cook for 5-7 minutes, flipping halfway through, until they are hot and crispy.

• To steam, place the crab cakes in a steamer basket over boiling water. Cover and steam for about 5 minutes or until heated through. This method helps retain moisture and keeps the crab cakes tender.

• Oven: Used to bake the crab cakes at the specified temperature of 375°F (190°C)

• Mixing bowl: Used to combine all the ingredients until well mixed

• Baking sheet: Used to place the shaped crab cakes for baking

• Measuring cups: Used to measure the breadcrumbs and other ingredients accurately

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

• Whisk: Used to beat the egg before adding it to the mixture

• Spatula: Used to mix the ingredients thoroughly in the mixing bowl

• Knife: Used to chop the fresh parsley

• Cutting board: Used as a surface to chop the parsley

• Lemon squeezer: Used to extract the lemon juice

• Serving plate: Used to serve the hot crab cakes with lemon wedges and dipping sauce

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

Pre-measure ingredients: Measure out all ingredients before starting to streamline the process.

Use a cookie scoop: Shape the crab cakes quickly and uniformly with a cookie scoop.

Line the baking sheet: Use parchment paper or a silicone mat to avoid sticking and for easy cleanup.

Prep in advance: Mix the crab cake mixture ahead of time and refrigerate until ready to bake.