Oven-baked Crab Cake Recipe
Jumbo lump crab, lemon caper butter
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Crab Mixture
In a large bowl, combine the jumbo lump crab meat, mayonnaise, Dijon mustard, parsley, Old Bay seasoning, lemon juice, beaten egg, and half of the bread crumbs. Gently fold the ingredients together until well combined. Season with salt and black pepper to taste.
- 2
Form the Cakes
Using your hands, form the crab mixture into patties, about 1 inch thick. Place the remaining bread crumbs in a shallow dish and coat each patty with the bread crumbs. Set aside.
- 3
Prepare the Lemon Caper Butter
In a small saucepan, melt the butter over medium heat. Add the capers and lemon zest, then cook for 2-3 minutes until fragrant. Remove from heat and set aside.
- 4
Bake the Crab Cakes
Preheat the oven to 375°F (190°C). Place the crab cakes on a greased baking sheet and bake for 20-25 minutes, or until golden brown and cooked through.
- 5
