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Oven-Baked Crab Cakes – The Sea Grill

Oven-Baked Crab Cakes - The Sea Grill recipe image
These oven-baked crab cakes offer a delightful balance of textures and flavors, perfect for a special dinner or a casual weekend lunch. The heart of the dish is jumbo lump crab meat, gently folded into a savory mixture of mayonnaise, Dijon mustard, and aromatic Old Bay seasoning. A light coating of crushed cornflakes provides a satisfying crunch without the heaviness of deep frying. Baking them with a touch of butter ensures they remain moist and tender inside while developing a beautiful golden crust. Serve them with a dollop of tartar sauce and a side of coleslaw for a classic seafood experience that feels both elegant and homey.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 20
Calories: 1712.6
Dietary: Gluten-free
Description
These oven-baked crab cakes offer a delightful balance of textures and flavors, perfect for a special dinner or a casual weekend lunch. The heart of the dish is jumbo lump crab meat, gently folded into a savory mixture of mayonnaise, Dijon mustard, and aromatic Old Bay seasoning. A light coating of crushed cornflakes provides a satisfying crunch without the heaviness of deep frying. Baking them with a touch of butter ensures they remain moist and tender inside while developing a beautiful golden crust. Serve them with a dollop of tartar sauce and a side of coleslaw for a classic seafood experience that feels both elegant and homey.
Ingredients
  • 5 cup Cornflakes
  • 1/2 cup Mayonnaise
  • 2 tablespoon Dijon mustard
  • 2 teaspoon Old Bay seasoning
  • 1/8 teaspoon Cayenne
  • 2 lg Egg yolks
  • 2 pound Jumbo lump crab meat,
Directions
  1. 1
    Pulse cornflakes in a food processor until coarsely ground, then spread in a shallow baking pan.
  2. 2
    In a large bowl, whisk together mayonnaise, Dijon mustard, Old Bay seasoning, cayenne, and egg yolks.
  3. 3
    Gently fold in the crab meat, being careful not to break up the lumps, and season with salt and pepper to taste.
  4. 4
    Using a 1/4-cup measure, form the crab mixture 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 and transfer to 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, or up to 4 hours, to help them hold their shape.
  7. 7
    Preheat the oven to 400&# 194;°F (204ðC).
  8. 8
    Transfer the chilled crab cakes to a large baking sheet.
  9. 9
    Top each crab cake with about 1/2 teaspoon of softened unsalted butter.
  10. 10
    Bake in the middle of the oven until crisp and cooked through, about 15 minutes.
  11. 11
    Serve immediately with tartar sauce.

Nutrition Facts

Servings 20

Amount Per Serving
Calories 1712.6kcal
% Daily Value *
Total Fat 40.5g63%
Saturated Fat 7.9g40%
Cholesterol 705.4mg236%
Sodium 3026.6mg127%
Total Carbohydrate 256.0g86%
Dietary Fiber 10.6g43%
Sugars 31.6g
Protein 71.0g142%

* 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: crab cakes, oven baked, seafood, old bay, crab meat, dijon mustard, cornflakes, main course, appetizer, lunch, dinner, seafood recipe, crispy, homemade, party food, easy cooking, american cuisine, gluten free option
Read it online: https://www.chefs-mate.com/recipe/oven-baked-crab-cakes-the-sea-grill/