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Oven Baked Crab Cakes From The Sea Grill Restaurant

Oven Baked Crab Cakes From the Sea Grill Restaurant recipe image
These oven-baked crab cakes offer a sophisticated twist on a classic favorite, delivering a perfect balance of crispy exterior and tender, sweet crab meat interior. Made with jumbo lump crab, Dijon mustard, and Old Bay seasoning, they are seasoned to perfection without being overpowering. The cornflake coating provides a delightful crunch that holds up beautifully during baking. Ideal for elegant dinner parties or a special weekend lunch, these crab cakes are simpler to make than pan-fried versions and require less oil. They pair wonderfully with a fresh green salad, lemon wedges, or a side of coleslaw.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 20
Calories: 1354.1
Dietary: Gluten-free
Description
These oven-baked crab cakes offer a sophisticated twist on a classic favorite, delivering a perfect balance of crispy exterior and tender, sweet crab meat interior. Made with jumbo lump crab, Dijon mustard, and Old Bay seasoning, they are seasoned to perfection without being overpowering. The cornflake coating provides a delightful crunch that holds up beautifully during baking. Ideal for elegant dinner parties or a special weekend lunch, these crab cakes are simpler to make than pan-fried versions and require less oil. They pair wonderfully with a fresh green salad, lemon wedges, or a side of coleslaw.
Ingredients
  • 5 cups Cornflakes
  • 1/8 teaspoons Cayenne pepper
  • 1/2 cups Mayonnaise 2 lg Egg yolks
  • 2 tablespoons Dijon mustard
  • 2 lbs Jumbo lump crab meat
  • 2 teaspoons Old Bay Seasoning
  • 1/4 cups Unsalted butter, softened
Directions
  1. 1
    Pulse cornflakes in a food processor until coarsely ground, then spread evenly in a shallow baking pan.
  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 in the jumbo lump crab meat, being careful not to break up the lumps, mixing just until combined.
  4. 4
    Using a 1/4 cup measure, scoop the mixture and form into slightly flattened rounds about 2 1/2 inches wide and 3/4 inch thick.
  5. 5
    Coat each crab cake gently with the ground cornflakes, pressing lightly to adhere, and place on a wax-paper-lined baking sheet.
  6. 6
    Cover the crab cakes with plastic wrap and chill in the refrigerator for at least 2 hours and up to 4 hours to firm up.
  7. 7
    Preheat the oven to 400&# 194;°F (200ðC).
  8. 8
    Transfer the chilled crab cakes to a large baking sheet.
  9. 9
    Place about 1/2 teaspoon of softened butter on top of each crab cake.
  10. 10
    Bake in the middle of the oven until crisp, golden brown, and cooked through, approximately 15 minutes.
  11. 11
    Serve immediately with tartar sauce and lemon wedges.

Nutrition Facts

Servings 20

Amount Per Serving
Calories 1354.1kcal
% Daily Value *
Total Fat 24.7g38%
Saturated Fat 3.7g19%
Cholesterol 4.2mg2%
Sodium 2339.8mg98%
Total Carbohydrate 254.2g85%
Dietary Fiber 10.6g43%
Sugars 29.8g
Protein 22.1g45%

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

Note

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350ðF for 10-12 minutes to maintain crispiness.

Ingredient Tip: Ensure you use jumbo lump crab meat for the best texture and flavor. Avoid "crab stick" or imitation crab, as it will not hold the shape or provide the same taste.

Variation: For a spicier kick, increase the cayenne pepper to 1/4 teaspoon or add a dash of hot sauce to the binder mixture.

Safety: Make sure the internal temperature of the crab cakes reaches 145ðF (63ðC) before serving.

Keywords: crab cakes, baked crab, seafood, appetizer, main course, old bay, dijon mustard, cornflake crust, lump crab meat, elegant dinner, party food, easy seafood, crispy, oven baked, american cuisine, brunch recipe, summer grilling, quick dinner
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