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Oven Baked Crab Cakes From The Sea Grill Rest

Oven Baked Crab Cakes From the Sea Grill Rest recipe image
These oven-baked crab cakes offer a lighter, healthier twist on the classic fried favorite while maintaining that irresistible crunch and savory depth. Made with high-quality jumbo lump crab meat, the mixture is bound with mayonnaise, Dijon mustard, and egg yolks, then seasoned generously with Old Bay and a hint of cayenne for warmth. The cornflake coating provides an exceptional, shattering crispness that holds up beautifully in the oven. Perfect for a special weeknight dinner, a summer barbecue, or an elegant appetizer platter, these cakes are moist, flavorful, and elegant. They pair wonderfully with tartar sauce, remoulade, or a fresh citrus wedge.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 20
Calories: 1820.5
Dietary: Gluten-free
Description
These oven-baked crab cakes offer a lighter, healthier twist on the classic fried favorite while maintaining that irresistible crunch and savory depth. Made with high-quality jumbo lump crab meat, the mixture is bound with mayonnaise, Dijon mustard, and egg yolks, then seasoned generously with Old Bay and a hint of cayenne for warmth. The cornflake coating provides an exceptional, shattering crispness that holds up beautifully in the oven. Perfect for a special weeknight dinner, a summer barbecue, or an elegant appetizer platter, these cakes are moist, flavorful, and elegant. They pair wonderfully with tartar sauce, remoulade, or a fresh citrus wedge.
Ingredients
  • 5 cup Cornflakes
  • 1/2 cup Mayonnaise
  • 2 tablespoon Dijon mustard
  • 2 teaspoon Old Bay Seasoning
  • 1/8 teaspoon Cayenne pepper
  • 2 lg Egg yolks
  • 2 pound Jumbo lump crab meat
  • 1/4 cup Unsalted butter, softened
Directions
  1. 1
    Pulse cornflakes in a food processor until finely ground, then spread evenly in a shallow baking pan for coating.
  2. 2
    In a large bowl, whisk together mayonnaise, Dijon mustard, Old Bay seasoning, cayenne pepper, and egg yolks until smooth.
  3. 3
    Gently fold the jumbo lump crab meat into the mayonnaise mixture, being careful not to break up the large chunks of crab.
  4. 4
    Using a 1/4 cup measure, scoop the mixture and form into slightly flattened rounds, approximately 2 1/2 inches wide and 3/4 inch thick.
  5. 5
    Coat each crab cake gently but thoroughly with the ground cornflakes, pressing lightly to adhere, and transfer to a wax-paper-lined baking sheet.
  6. 6
    Cover the crab cakes with plastic wrap and refrigerate for at least 2 hours, or up to 4 hours, to firm up before baking.
  7. 7
    Preheat the oven to 400&# 194;°F (200ðC).
  8. 8
    Transfer the chilled crab cakes to a large baking sheet.
  9. 9
    Dot the top of each crab cake with about 1/2 teaspoon of softened unsalted butter.
  10. 10
    Bake in the center of the oven for about 15 minutes, or until the tops are golden brown, crisp, and the cakes are heated through.
  11. 11
    Serve immediately while hot and crisp.

Nutrition Facts

Servings 20

Amount Per Serving
Calories 1820.5kcal
% Daily Value *
Total Fat 52.7g82%
Saturated Fat 15.5g78%
Cholesterol 737.6mg246%
Sodium 3026.9mg127%
Total Carbohydrate 256.1g86%
Dietary Fiber 10.6g43%
Sugars 31.6g
Protein 71.1g143%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baked, crab cakes, seafood, old bay, cornflakes, appetizer, main course, dinner party, summer recipe, crunchy, mayonnaise, dijon mustard, jumbo lump, oven baked, easy seafood, comfort food, american cuisine, party food, gluten free option
Read it online: https://www.chefs-mate.com/recipe/oven-baked-crab-cakes-from-the-sea-grill-rest/