There’s something utterly delightful about the ocean’s bounty landing right onto our plates, and these Baked Crab Cakes with Lemon are the perfect way to savor that experience! Growing up, my mom would whip up various seafood dishes, but crab cakes always held a special place in my heart. We’d gather around the dinner table, summer sun streaming through the window, with the tangy scent of lemon filling the air. It’s not just a meal—it’s a memory! Every bite brings me back to those joyous family gatherings.
What’s wonderful about this recipe is not only how simple it is but also how elegant the final dish looks. Perfectly crispy on the outside, oh-so-tender inside, and brightened by that zesty lemon, these crab cakes are perfect for any occasion. Whether you’re planning a fancy dinner or just want to treat yourself on a regular Tuesday, trust me, these little cakes will lift your spirits!
What’s in Baked Crab Cakes with Lemon?
Let’s take a little dive into the fresh ingredients that make these crab cakes shine:
Fresh Lump Crab Meat: The star of the show! I always recommend high-quality crab meat from your local seafood market or grocery store. It’s worth every penny for the sweet, tender taste the crab brings.
Bread Crumbs: These act as the binding agent, giving the cakes just the right texture. I like to use panko breadcrumbs for added crunch.
Mayonnaise: This creamy goodness ensures our crab cakes are moist and flavorful. A good homemade mayo or your favorite brand will work just fine!
Egg: The humble egg is our binder here, helping all the delicious ingredients stick together.
Dijon Mustard: A touch of zesty flavor that complements the sweetness of the crab perfectly!
Worcestershire Sauce: A splash of this adds depth and umami goodness to the mix.
Red Bell Pepper: Adds a sweet crunch and a pop of color—because, why not make our dishes visually attractive?
Green Onions: For that fresh bite that elevates the flavors in the crab cakes.
Celery: A little chopped celery adds subtle crunch and freshness—it’s all about those textures!
Fresh Parsley: A sprinkle of herbs brightens up the dish, and who doesn’t love that bit of green?
Lemon Juice: A true hero, bringing brightness and zest to balance out the rich flavors.
Old Bay Seasoning: A classic spice blend for seafood that’s full of flavor. Adjust according to your taste.
Salt and Pepper: Essential for bringing out all those wonderful flavors.
Olive Oil Spray: Lightly greasing our baking sheet to get that golden, crispy finish on our cakes.
Lemon Wedges: Perfect for squeezing over the baked crab cakes just before digging in!
Additional Mayonnaise: Optional, but I won’t judge a dollop of creamy goodness on top!
Is Baked Crab Cakes with Lemon Good for You?
Oh, definitely! Not only do these crab cakes taste scrumptious, but they also come with several health benefits:
Crab Meat: It’s an excellent source of lean protein packed with essential vitamins and minerals like vitamin B12 and zinc.
Bread Crumbs: While they do add carbs, using whole-grain breadcrumbs can increase fiber content, making them a heartier option.
Fresh Vegetables (Red Bell Pepper, Green Onions, Celery): These add vitamins, crunch, and a variety of nutrients to the dish.
The only thing I’d note is that if you’re watching your sodium intake, you might want to be cautious with the Worcestershire sauce and Old Bay seasoning. But here’s a little tip: you can always make a homemade spice blend to control the salt level!
Ingredients
Here’s your handy ingredient list for this fabulous dish (serves about 4):
– 1 lb fresh lump crab meat
– 1/2 cup bread crumbs
– 1/4 cup mayonnaise
– 1 large egg
– 1 tbsp Dijon mustard
– 1 tbsp Worcestershire sauce
– 1/4 cup red bell pepper, finely chopped
– 1/4 cup green onions, chopped
– 1/4 cup celery, finely chopped
– 2 tbsp fresh parsley, chopped
– 1 tsp lemon juice
– 1/2 tsp Old Bay seasoning (or to taste)
– Salt and pepper to taste
– Olive oil spray (for baking)
– Lemon wedges (for serving)
– Additional mayonnaise for topping (optional)
How to Make Baked Crab Cakes with Lemon?
Ready to make some magic in your kitchen? Let’s get to it:
1. Preheat your oven to 375°F (190°C) and lightly grease a baking sheet with olive oil spray. This ensures our crab cakes will have the perfect golden crust.
2. In a large bowl, gently combine the fresh crab meat, bread crumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, red bell pepper, green onions, celery, parsley, lemon juice, Old Bay seasoning, salt, and pepper. Stir carefully; you want to keep those lovely lumps of crab intact.
3. Now, using your hands or a measuring cup, form the mixture into patties about 1 to 1.5 inches thick. Place them lovingly on the prepared baking sheet.
4. Bake those beauties in the preheated oven for 20-25 minutes, or until they’re golden brown and heated through. Picture that perfect crispiness!
5. Once they’re done, let them cool slightly before serving. This will make them easier to handle.
6. Serve warm, and don’t forget to top with a dollop of mayonnaise (if you like) and a generous squeeze of fresh lemon juice on the side!
Crabby Thoughts: Tips and Additions
– These crab cakes are as versatile as they are delightful! You can serve them as an appetizer at parties or make them a main dish alongside a fresh salad or roasted veggies.
– Want to kick things up a notch? Add a dash of hot sauce or a sprinkle of smoked paprika to the mixture—spice lovers, rejoice!
– Leftovers? You can easily pop them in the fridge for a yummy next-day snack—just reheat them gently in the oven for a few minutes.
I can’t wait for you to try these Baked Crab Cakes with Lemon! I promise, they’ll be a hit at your next gathering or cozy dinner at home. If you do whip them up, please share how it goes! Happy cooking! 🌟🥳
