Making a good baked crab cake isn’t that hard to do if you can find a recipe you love and stick to it. This one is the best I ever made and it’s baked so it’s healthier than most recipes. The key to still getting that brown crispiness while baking is melted butter on top before and after you throw it in the oven. These crab cakes are moist and have little to no filling. These are perfect for an appetizer or a main course. Let me know how they come out!
Ingredients:
1/2 cup Mayo
1.5 teaspoon Lemon juice
2 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
1 tablespoon Old Bay
1 teaspoon garlic powder
1 tablespoon Parsley
2/3 cups bread crumbs
1 large container of crab meat (I use Phillips)
1 egg
2 tablespoons of melted butter
Directions:
- In a bowl, mix together mayo, lemon juice, Worcestershire sauce, dijon mustard, old bay, garlic powder, parsley and bread crumbs.
- Add crab meat and mix together well.
- Add egg and mix well.
- Shape into patties and place on a baking sheet
- Top with melted butter. Bake at 400 for 10-12 minutes. Enjoy!
For more seafood recipes, try out my “Brown Sugar Glazed Salmon”.
For the recipe video:
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