These oven-baked crab cakes offer a lighter, healthier alternative to deep-fried versions without sacrificing flavor. The mixture features high-quality jumbo lump crab meat bound with mayonnaise, Dijon mustard, and egg yolks, then seasoned with Old Bay and a hint of cayenne. Coated in crushed cornflakes for a satisfying crunch, they are baked until golden brown. Perfect for summer gatherings, elegant dinners, or a special weeknight meal, these cakes highlight the natural sweetness of the crab. Serve with tartar sauce for a classic touch.
The Sea Grill’S Oven-Baked Crab Cakes
Description
These oven-baked crab cakes offer a lighter, healthier alternative to deep-fried versions without sacrificing flavor. The mixture features high-quality jumbo lump crab meat bound with mayonnaise, Dijon mustard, and egg yolks, then seasoned with Old Bay and a hint of cayenne. Coated in crushed cornflakes for a satisfying crunch, they are baked until golden brown. Perfect for summer gatherings, elegant dinners, or a special weeknight meal, these cakes highlight the natural sweetness of the crab. Serve with tartar sauce for a classic touch.Ingredients
Directions
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Pulse cornflakes in a food processor until coarsely ground. Spread the crumbs in a shallow baking pan.
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In a large bowl, whisk together mayonnaise, Dijon mustard, Old Bay seasoning, cayenne, and egg yolks.
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Gently fold in the crab meat, being careful not to break up the lumps. Season with salt and pepper to taste.
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Using a 1/4-cup measure, form the crab mixture into slightly flattened rounds, approximately 2-1/2 inches wide and 3/4-inch thick.
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Coat each crab cake gently with the cornflake crumbs, transferring them to a wax-paper-lined baking sheet as you go.
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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.
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Preheat the oven to 400 degrees F (200 degrees C).
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Transfer the chilled crab cakes to a large baking sheet.
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Place about 1/2 teaspoon of softened unsalted butter on top of each crab cake.
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Bake in the middle of the oven until crisp and cooked through, approximately 15 minutes.
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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.
Note
Butter: The original directions mention "picked over 1/4 c (1 stick) unsalted butter; -softened". Use softened unsalted butter for topping the cakes before baking.
Storage: Crab cakes can be refrigerated for up to 2 days. Reheat in a 350&# 194;°F oven for 10-15 minutes.
Variations: For a gluten-free option, ensure the cornflakes are certified gluten-free or substitute with panko breadcrumbs (if gluten is not a concern) or crushed gluten-free crackers.
Tip: Handle the crab meat as little as possible to keep the cakes tender and full of large lumps.
