Dive into a culinary delight that will transport your taste buds straight to the coast with these mouthwatering Baked Crab Cakes featuring a zesty Meyer Lemon Aioli! Perfectly golden and crispy on the outside, while tender and flavorful on the inside, these crab cakes are a showstopper for any dinner party or a delightful weeknight treat. With just 30 minutes of prep time, you can whip up this American classic that’s sure to impress your family and friends. Ready to elevate your seafood game? Let’s get started!
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound crab meat
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 egg
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- 1/2 cup mayonnaise
- 1 tablespoon Meyer lemon juice
- 1 teaspoon garlic, minced
Instructions
- Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper or lightly grease with cooking spray to prevent sticking.
- In a large mixing bowl, carefully pick through the crab meat to remove any shell fragments. Use lump or jumbo lump crab meat for best texture and flavor.
- In a separate bowl, combine breadcrumbs, 1/4 cup mayonnaise, Dijon mustard, egg, Worcestershire sauce, salt, and pepper. Whisk these ingredients until well blended.
- Gently fold the breadcrumb mixture into the crab meat, being careful not to break up the crab meat chunks. Mix just until combined to maintain the crab's delicate texture.
- Form the mixture into 8 evenly sized crab cakes, each approximately 2-3 inches in diameter. Place them on the prepared baking sheet with space between each cake.
- Lightly brush or spray the crab cakes with olive oil to help them brown and crisp in the oven.
- Bake in the preheated oven for 12-15 minutes, or until golden brown and heated through. The internal temperature should reach 145°F for food safety.
- While cakes are baking, prepare the Meyer lemon aioli by whisking together 1/2 cup mayonnaise, Meyer lemon juice, and minced garlic until smooth and well combined.
- Remove crab cakes from the oven and let rest for 2-3 minutes to help them set and cool slightly.
- Serve hot, garnished with a dollop of Meyer lemon aioli on the side or drizzled over the top. Optionally, garnish with fresh chopped parsley or chives.
Tips
- Choose Quality Crab Meat: For the best flavor and texture, opt for lump or jumbo lump crab meat. Always check for any shell fragments before mixing.
- Don’t Overmix: When combining the crab meat with the breadcrumb mixture, be gentle! Overmixing can break down the delicate crab and result in a less appealing texture.
- Chill Before Baking: If you have time, chill the formed crab cakes in the refrigerator for about 30 minutes before baking. This helps them hold their shape better during cooking.
- Oil for Crispiness: Lightly brush or spray the crab cakes with olive oil before baking to achieve that perfect golden-brown crust.
- Serve Fresh: These crab cakes are best enjoyed fresh out of the oven. Pair them with the Meyer lemon aioli for a refreshing zing that complements the sweetness of the crab.
- Garnish Wisely: A sprinkle of fresh parsley or chives not only adds color but also enhances the overall presentation of your dish.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 8g
Protein: 22g
Fat: 16g
Saturated Fat: 3g
Cholesterol: 110mg
