Time 15m Yield 6 Number Of Ingredients 8 Steps:
Combine breadcrumbs, egg, mayonnaise, parsley, Worcestershire sauce, mustard, and crab seasoning and mix well. Pour mixture over crabmeat and fold in taking care not to break up the lumps. Form into six cakes and pat until just firm, then deep fry in 350°F corn oil 2-3 minutes until golden brown.
Time 55m Number Of Ingredients 11 Steps:
Whisk the egg, mayonnaise, parsley, dijon mustard, worcestershire sauce, Old Bay, lemon juice, and salt together in a large bowl. Place the crab meat on top, followed by the cracker crumbs. With a rubber spatula or large spoon, very gently and carefully fold together. You don’t want to break up that crab meat! Cover tightly and refrigerate for at least 30 minutes and up to 1 day. Preheat oven to 450°F (232°C). Generously grease a rimmed baking sheet with butter or nonstick spray or line with a silicone baking mat. Using a 1/2 cup measuring cup, portion the crab cake mixture into 6 mounds on the baking sheet. (Don’t flatten!) Use your hands or a spoon to compact each individual mound so there aren’t any lumps sticking out or falling apart. For extra flavor, brush each with melted butter. This is optional but recommended! Bake for 12-14 minutes or until lightly browned around the edges and on top. Drizzle each with fresh lemon juice and serve warm. Cover leftover crab cakes tightly and refrigerate for up to 5 days or freeze for up to 3 months.
Time 30m Yield 20 crab cakes Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees. Mix all ingredients, excluding crabmeat. Combine well. Gently fold in crabmeat, careful not to break up the lumps. Form mixture into cakes. I use a"2 tablespoon" measuring spoon to measure, scooping out a heaping scoop to form my cakes. They’re about 2 1/2 inches in diameter Place cakes on baking sheet sprayed with non stick spray. Bake for 15 minutes or until golden on top.
Time 25m Yield 8 servings Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F. Combine all ingredients excluding crabmeat and mix thoroughly. Add crabmeat and toss gently to prevent the lumps from breaking up. Portion to 4-ounce servings and bake for 11 minutes.
Time 40m Yield 12 Number Of Ingredients 11 Steps:
Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet. Combine bread crumbs, baking powder, parsley, mustard powder, pepper, and seafood seasoning; set aside. Stir together mayonnaise, butter, Worcestershire, and egg product until smooth. Fold in crab meat, then fold in bread crumb mixture until well blended. Shape mixture into 12 crab cakes, about 3/4 inch thick, and place onto prepared baking sheet. Bake in preheated oven for 15 minutes, then turn the crab cakes over, and bake an additional 10 to 15 minutes, until nicely browned.
Time 30m Yield 6 to 8 cakes Number Of Ingredients 8 Steps:
Preheat the broiler. In a large bowl, combine the egg yolk, salt, pepper, mustard, Worcestershire, mayonnaise, and parsley. Then, gently fold in crabmeat (be careful not to break up the lumps). Shape into cakes and broil for 5 minutes.
More about “baked maryland lump crab cakes recipes”
Time 30m Yield 4 Number Of Ingredients 7 Steps:
Preheat the oven to 425 degrees F (220 degrees C). Gently fold crabmeat, mayonnaise, bread crumbs, mustard, and seafood seasoning together in a large bowl, being careful not to overshred crabmeat. Season with salt and pepper. Gently fold in egg. Form mixture into 4 large patties and place on a baking sheet. Bake in the preheated oven until golden brown, about 20 minutes.
