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 subtle tang and depth of flavor.

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

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

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

Parsley: Adds color and a hint of herbal freshness.

When forming the crab cakes, be gentle to avoid breaking up the delicate lump crab meat. Use your hands to lightly press the mixture together, ensuring the patties hold their shape. This will help maintain the texture and flavor of the crab. Additionally, chilling the formed patties in the refrigerator for about 30 minutes before baking can help them set and reduce the risk of them falling apart during cooking.

• maryland lump crab meat - Substitute with imitation crab meat: Imitation crab meat is a more affordable option and can mimic the texture of lump crab meat.

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

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

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard has a similar flavor profile with a bit more 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 flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoon water) is a good vegan alternative that helps bind the ingredients.

• lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor.

• chopped parsley - Substitute with chopped cilantro: Cilantro provides a fresh, herbaceous flavor similar to parsley.

• Allow the crab cakes to cool completely after baking. This prevents condensation from forming, which can make them soggy.

• Place the cooled crab cakes in an airtight container. If stacking them, separate each layer with parchment paper to avoid sticking.

• Store the container in the refrigerator if you plan to consume the crab cakes within 2-3 days. For longer storage, proceed to freezing.

• To freeze, wrap each crab cake individually in plastic wrap or aluminum foil. This ensures they maintain their shape and prevents freezer burn.

• Place the wrapped crab cakes in a freezer-safe bag or container. Label with the date to keep track of freshness.

• When ready to enjoy, thaw the crab cakes in the refrigerator overnight. This gradual thawing helps maintain their texture.

• Reheat the crab cakes in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. This method keeps them crispy on the outside and moist on the inside.

• For a quicker option, you can also reheat in a skillet over medium heat for 3-4 minutes per side, ensuring they are heated evenly.

• Serve hot with fresh lemon wedges and enjoy the delightful flavors of your Baked Maryland Lump Crab Cakes.

• 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 the edges are crispy.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of butter or olive oil to the skillet.
  3. Place the crab cakes in the skillet and cover with a lid.
  4. Cook for 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 through to ensure they are evenly heated.

• 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. Air fry for 5-7 minutes, or until they are heated through and crispy on the outside.

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

• Mixing bowl: Essential for combining all the ingredients together to form the crab cake mixture.

• Baking sheet: Provides a flat surface to place the crab cake patties on for baking.

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

• Measuring cups: Used to measure out 1 cup of breadcrumbs accurately.

• Measuring spoons: Used to measure out 1 tablespoon of mayonnaise, 1 teaspoon of Dijon mustard, and 1 teaspoon of Old Bay seasoning.

• Lemon juicer: Handy for extracting 1 tablespoon of fresh lemon juice.

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

• Spatula: Helps in mixing the ingredients thoroughly and forming the crab cake patties.

• Knife: Used to chop the parsley finely.

• Cutting board: Provides a safe surface for chopping parsley.

• Serving platter: Ideal for presenting the hot crab cakes with lemon wedges.

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

Pre-chop parsley: Chop the parsley in advance and store it in the fridge to speed up the preparation process.

Measure ingredients ahead: Measure out all your ingredients before starting to mix, so you can quickly combine them.

Use a cookie scoop: Use a cookie scoop to form uniform crab cake patties quickly and easily.

Line baking sheet with parchment: Line your baking sheet with parchment paper for easy cleanup and to prevent sticking.