Written for one request, published for everyone
Easy Baked Crab Cakes
Crab meat is mixed with egg, mayonnaise and seasonings, formed into cakes, chilled, then baked until golden.
- Total
- 42 min
- Hands on
- 20 min
- Serves
- 6
- Method
- oven
- Cuisine
- Caribbean
Per serving · estimated
- Energy
- 210 kcal
- Protein
- 15 g
- Fat
- 13 g
- Carbs
- 8 g
Method
Step 1 of 8
Whisk together the egg, mayonnaise, parsley, thyme, mustard, worcestershire sauce, lemon juice, old bay seasoning and salt, leaving out the crab meat and breadcrumbs.
large egg
mayonnaise
chopped parsley
thyme
dijon mustard- worcestershire sauce
lemon juice
old bay seasoning
salt
Step 2 of 8
Add the crab meat and breadcrumbs to the bowl.
crab meat
breadcrumbs
Step 3 of 8
Fold everything together gently, taking care not to overmix so the crab lumps stay intact.
Step 4 of 8
Chill the mixture for 30 minutes so the cakes hold their shape.
Step 5 of 8
Grease a baking pan and preheat the oven to 230°C, using a pan, nonstick foil or a silicone mat rather than parchment at this high heat.
Step 6 of 8
Portion the mixture into half-cup scoops and shape into cakes.
Step 7 of 8
Arrange the cakes on the baking sheet and bake until cooked through, about 10-12 minutes, reaching 63 °C.
Step 8 of 8
Brush the baked cakes with melted butter.
melted butter
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Bend it to your kitchen
Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.