Baked Maryland Lump Crab Cakes Recipe

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

Mayonnaise: Adds creaminess and helps bind the ingredients together.

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

Dijon mustard: Adds a tangy flavor and depth to the mixture.

Worcestershire sauce: Provides a savory umami taste.

Old Bay seasoning: A classic spice blend that gives the crab cakes their signature flavor.

Bread crumbs: Helps to bind the mixture and adds texture.

Parsley: Fresh herbs that add a burst of color and flavor.

Lemon juice: Adds a bright, acidic note to balance the richness of the crab.

When folding in the crab meat, use a rubber spatula to gently incorporate it into the mixture. This helps maintain the integrity of the lump crab meat and ensures that your crab cakes have a delightful texture with noticeable chunks of crab. Overmixing can break down the crab meat and result in a mushy consistency.

• lump crab meat - Substitute with imitation crab meat: Imitation crab meat is a more affordable option and has a similar texture to lump crab meat.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a creamy texture and tangy flavor while being lower in fat and calories.

• egg - Substitute with flaxseed meal and water mixture: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to create a binding agent similar to an egg, suitable for vegan diets.

• dijon mustard - Substitute with yellow mustard: Yellow mustard can be used as a milder alternative to Dijon mustard.

• worcestershire sauce - Substitute with soy sauce: Soy sauce provides a similar umami flavor and can be used as a gluten-free alternative.

• old bay seasoning - Substitute with cajun seasoning: Cajun seasoning offers a similar blend of spices and can add a bit of heat to the crab cakes.

• bread crumbs - Substitute with crushed crackers: Crushed crackers can provide a similar texture and help bind the crab cakes together.

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

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidic brightness and can be used interchangeably with lemon juice.

• Allow the crab cakes to cool completely at room temperature before storing or freezing. This prevents condensation and sogginess.
• For storing in the refrigerator:
  1. Place the cooled crab cakes in an airtight container.
  2. Layer parchment paper between each crab cake to prevent sticking.
  3. Store in the refrigerator for up to 3 days.
• For freezing:
  1. Arrange the cooled crab cakes on a baking sheet lined with parchment paper, ensuring they do not touch each other.
  2. Place the baking sheet in the freezer for about 1-2 hours, or until the crab cakes are solid.
  3. Transfer the frozen crab cakes to a resealable freezer bag or airtight container.
  4. Label the bag or container with the date and contents.
  5. Store in the freezer for up to 3 months.
• Reheating from the refrigerator:
  1. Preheat your oven to 350°F (175°C).
  2. Place the crab cakes on a baking sheet lined with parchment paper.
  3. Bake for 10-15 minutes, or until heated through and crispy.
• Reheating from the freezer:
  1. Preheat your oven to 375°F (190°C).
  2. Place the frozen crab cakes on a baking sheet lined with parchment paper.
  3. Bake for 20-25 minutes, or until heated through and golden brown.
• Optional: For extra crispiness, lightly brush the crab cakes with olive oil before reheating.

• Preheat your oven to 350°F (175°C). Place the 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 per 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, making sure they are not touching. Heat for 5-7 minutes, flipping halfway through, until they are hot and crispy.

• If you have a steamer, bring water to a boil. Place the crab cakes in the steamer basket, cover, and steam for about 5-7 minutes or until heated through. This method keeps them moist and tender.

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

• Large mixing bowl: Essential for combining all the ingredients together.

• Whisk: Useful for beating the egg and mixing the wet ingredients.

• Measuring cups: Needed to measure out the mayonnaise, bread crumbs, and other ingredients accurately.

• Measuring spoons: Used to measure smaller quantities like dijon mustard, worcestershire sauce, and old bay seasoning.

• Spatula: Helps in gently folding the crab meat into the mixture without breaking up the lumps.

• Baking sheet: The surface on which the crab cakes will be placed for baking.

• Parchment paper: Lining the baking sheet to prevent the crab cakes from sticking and to make cleanup easier.

• Knife: Used for chopping the fresh parsley.

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

• Lemon juicer: Handy for extracting juice from the lemon efficiently.

• Mixing spoon: Useful for stirring the ingredients together in the mixing bowl.

Prepare ingredients ahead: Measure and chop all ingredients like parsley and lemon juice in advance to streamline the process.

Use pre-made breadcrumbs: Opt for store-bought bread crumbs to save time on toasting and grinding your own.

Mix wet ingredients first: Combine mayonnaise, egg, dijon mustard, and worcestershire sauce before adding dry ingredients for a smoother mixture.

Form patties with a scoop: Use an ice cream scoop to portion out the crab cake mixture evenly and quickly.

Line baking sheet: Use parchment paper to avoid sticking and make cleanup easier.