Baked Maryland Lump Crab Cakes Recipe

Maryland lump crab meat: The main ingredient, providing the rich, sweet flavor typical of crab cakes.

Breadcrumbs: Used to bind the mixture together and add texture.

Mayonnaise: Adds moisture and richness to the crab cakes.

Dijon mustard: Provides a tangy flavor that complements the crab.

Worcestershire sauce: Adds a depth of umami flavor to the mixture.

Old Bay seasoning: A classic spice blend that enhances the seafood flavor.

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

Parsley: Adds a fresh, herbal note to the crab cakes.

Lemon juice: Provides a bright, acidic contrast to the rich crab.

When mixing the crab meat with the other ingredients, use a gentle folding technique rather than vigorous stirring. This helps to maintain the integrity of the lump crab meat, ensuring that the crab cakes have a desirable texture and large, succulent pieces of crab in every bite.

• maryland lump crab meat - Substitute with imitation crab meat: Imitation crab meat is a more affordable option and can mimic the texture and flavor of real 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 is a healthier alternative that still provides creaminess and tanginess.

• dijon mustard - Substitute with yellow mustard: Yellow mustard is more common and can provide a similar tangy flavor.

• worcestershire sauce - Substitute with soy sauce: Soy sauce can add a similar umami flavor, though it is slightly saltier.

• old bay seasoning - Substitute with cajun seasoning: Cajun seasoning offers a similar blend of spices and can provide a comparable flavor profile.

• beaten egg - Substitute with flaxseed meal and water mixture: A mixture of flaxseed meal and water can act as a binding agent, suitable 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 acidity and citrus flavor.

• Allow the crab cakes to cool completely at room temperature before storing or freezing. This prevents condensation, which can make them soggy.

• For storing in the refrigerator:

  • Place the crab cakes in an airtight container, layering them with parchment paper to prevent sticking.
  • Store in the refrigerator for up to 3 days.

• For freezing:

  • Arrange the crab cakes on a baking sheet lined with parchment paper, ensuring they do not touch each other.
  • Freeze for about 2 hours or until they are solid. This prevents them from sticking together.
  • Transfer the frozen crab cakes to a freezer-safe bag or airtight container, layering with parchment paper if stacking.
  • Label the container with the date and store in the freezer for up to 3 months.

• Reheating from the refrigerator:

  • Preheat your oven to 350°F (175°C).
  • Place the crab cakes on a baking sheet lined with parchment paper.
  • Bake for 10-15 minutes or until heated through and crispy.

• Reheating from frozen:

  • Preheat your oven to 375°F (190°C).
  • Place the frozen crab cakes on a baking sheet lined with parchment paper.
  • Bake for 20-25 minutes or until heated through and golden brown.

• For a quicker reheating option, you can also use a skillet:

  • Heat a small amount of olive oil or butter in a skillet over medium heat.
  • Add the crab cakes and cook for about 4-5 minutes per side, or until heated through and crispy.

• Always ensure the crab cakes reach an internal temperature of 165°F (74°C) when reheating to ensure they are safe to eat.

• 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 over medium heat. Add the crab cakes and cook for 3-4 minutes on each side 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. Heat for about 5-7 minutes, flipping halfway through, until they are hot and crispy.

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

• Mixing bowl: A large bowl to combine all the ingredients without breaking up the crab meat too much.

• Baking sheet: A flat sheet to place the crab cake patties on for baking.

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

• Measuring cups: Used to measure out the breadcrumbs and mayonnaise accurately.

• Measuring spoons: Used to measure out the dijon mustard, worcestershire sauce, old bay seasoning, and lemon juice.

• Whisk: To beat the egg before adding it to the mixture.

• Spatula: Useful for mixing the ingredients gently to avoid breaking up the crab meat.

• Knife: To chop the fresh parsley finely.

• Cutting board: A surface to chop the parsley on.

• Serving platter: To serve the hot crab cakes once they are baked.

Use pre-made breadcrumbs: Opt for store-bought breadcrumbs to save time on preparation.

Pre-chop ingredients: Chop the parsley and measure out the mayonnaise, dijon mustard, and lemon juice ahead of time.

Mix gently: Combine the crab meat mixture gently to avoid over-mixing, which can save time and maintain texture.

Form patties quickly: Use a cookie scoop to quickly and uniformly form the crab cakes.

Line baking sheet: Line your baking sheet with parchment paper before starting to avoid sticking and make cleanup faster.