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The Sea Grill’S Oven-Baked Crab Cakes

The Sea Grill's Oven-Baked Crab Cakes recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 20
Calories: 1712.6
Dietary: Gluten-free
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
  • 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. Spread the crumbs 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. Season with salt and pepper to taste.
  4. 4
    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.
  5. 5
    Coat each crab cake gently with the cornflake crumbs, transferring them to a wax-paper-lined baking sheet as you go.
  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 degrees F (200 degrees C).
  8. 8
    Transfer the chilled crab cakes to a large baking sheet.
  9. 9
    Place about 1/2 teaspoon of softened unsalted butter on top of each crab cake.
  10. 10
    Bake in the middle of the oven until crisp and cooked through, approximately 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.

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.

Keywords: crab cakes, seafood, old bay, baked, cornflakes, jumbo lump, appetizer, main course, party food, american, dinner party, crispy, easy, gluten free option, summer, grilling alternative, healthy, comfort food, quick meal, gourmet
Read it online: https://www.chefs-mate.com/recipe/the-sea-grills-oven-baked-crab-cakes/