Crab cakes are a classic dish that have been enjoyed for generations. They are a versatile dish that can be served as an appetizer, a main course, or as a snack. This recipe for baked crab cakes with panko bread crumbs is a healthier alternative to traditional fried crab cakes, without sacrificing flavor.
The Ingredients
-1 pound of lump crab meat-1/2 cup of panko bread crumbs-1/4 cup of mayonnaise-1 egg-1 tablespoon of Dijon mustard-1 tablespoon of Worcestershire sauce-1/2 teaspoon of Old Bay seasoning-2 tablespoons of finely chopped fresh parsley-1 tablespoon of lemon juice-Salt and pepper to taste
The Directions
1. Preheat the oven to 375°F.2. In a large bowl, add the crab meat, panko bread crumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, lemon juice, salt, and pepper. Mix well until all the ingredients are combined.3. Using your hands, form the crab mixture into patties. Make sure they are evenly sized and packed tightly.4. Place the crab cakes on a baking sheet lined with parchment paper. Bake the crab cakes for 15-20 minutes, or until they are lightly golden brown.5. Serve the crab cakes warm with your choice of sides, such as a salad, roasted vegetables, or mashed potatoes.
The Tips
- Use high-quality crab meat for the best flavor and texture.- Make sure to pack the crab cakes tightly to prevent them from falling apart.- For a crispy outer layer, spray the crab cakes with cooking spray before baking.- Feel free to adjust the seasoning to your taste. Add more Old Bay seasoning for a spicier kick, or omit it altogether if you prefer a milder flavor.- These crab cakes can be made ahead of time and stored in the refrigerator until ready to bake.
The Benefits
This recipe for baked crab cakes with panko bread crumbs is a healthier alternative to traditional fried crab cakes. By eliminating the frying process, these crab cakes are lower in calories and fat. They are also high in protein and provide essential vitamins and minerals found in crab meat, such as vitamin B12, omega-3 fatty acids, and zinc.
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