Baked Crab Cake Recipe
blue crab, preserved lemon, rémoulade
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Crab Mixture
In a large mixing bowl, gently combine blue crab meat, mayonnaise, Dijon mustard, preserved lemon, and green onions. Mix until just blended, being careful not to break up the crab meat too much.
- 2
Add the Dry Ingredients
Fold in the bread crumbs, Old Bay seasoning, salt, and black pepper to the crab mixture. Make sure everything is evenly distributed.
- 3
Incorporate the Egg
Crack the egg into the mixture and gently fold it in until fully incorporated. This will help bind the ingredients together.
- 4
Chill the Mixture
Cover the bowl with plastic wrap and refrigerate the mixture for at least 30 minutes to allow the flavors to meld and the mixture to firm up.
- 5
Form the Crab Cakes
Once chilled, preheat your oven to 375°F (190°C). Using your hands, form the crab mixture into patties, about 3 inches in diameter and 1 inch thick.
- 6
Prepare for Baking
Place the formed crab cakes on a baking sheet lined with parchment paper. Drizzle or brush the tops with olive oil to help them brown.
- 7
Bake the Crab Cakes
Bake in the preheated oven for 20-25 minutes, or until the crab cakes are golden brown and heated through.
- 8
Serve
Remove from the oven and let cool slightly before serving. Serve warm with rémoulade sauce on the side.
