Classic Crab Cakes | Easy crab cake recipe
I’ve never made crab cakes at home before this attempt. I don’t know why exactly. I guess I thought they would be difficult to make, or take too much time. Crab cakes just seemed like something that wouldn’t be worth the trouble at home. Consider my mind completely changed. They come together so quickly, and except for the crab itself, everything I needed was already in the pantry. From the time I started to the time I put the baking sheet in the oven was maybe five minutes at the most. Oh, I almost forgot to mention, these are oven baked, not fried. Really, five minutes of prep time in exchange for an over the top meal like this? I’ll take that any day.
There are zillions of variations out there for crab cakes. I love this recipe because it’s heavy on the crab and light on the cake. What I mean is it’s not full of fillers, so try to use the best quality crab meat you can find and you won’t regret it. Little splurges can make a big difference in meals like this, where the main ingredient holds the spotlight on it’s own. These crab cakes don’t need a fancy side dish, just a side salad and some crusty bread and the meal is complete.
This is a fabulous meal, perfect for a special Christmas meal, or for celebrating New Year’s eve. Now that I know how easy and mouth-wateringly delicious homemade crab cakes are I will be making them much more often!
Oven Baked Crab Cakes | Crab cake recipe
makes 12 cakes
1/4 cup breadcrumbs (use gluten free if necessary)
1 teaspoon aluminum free baking powder
1 teaspoon dried parsley
1 teaspoon mustard powder
1/8 teaspoon sea salt
dash of cayenne pepper
dash of cumin
1 Tablespoon mayonnaise
2 Tablespoons butter, melted
1 teaspoon Bragg’s Liquid Aminos (or Worchestershire sauce)
1 large egg
1 pound lump crab meat
Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
In a small bowl, combine breadcrumbs, baking powder, parsley, mustard powder, salt, cayenne, and cumin. Set aside.
In a medium sized bowl combine mayonnaise, melted butter, and Liquid Amino’s. Add egg and beat together. Gently fold in crab meat. Add breadcrumb mixture to crab mixture and gently fold together until combined.
Shape into 12 crab cakes and place on parchment covered baking sheet. (I find the easiest way to shape them is to form a ball, then gently press down to make a patty. Place on the sheet, then gently inward around the sides to make them evenly round.)
Bake in the center of the oven for 15 minutes, then turn each crab cake over and bake 10 more minutes.
recipe adapted from Allrecipes.com
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