Lump Crab Cakes Recipe Baked

Welcome to the world of Lump Crab Cakes! If you’re a fan of seafood, then this is the perfect recipe for you. Lump crab cakes are an elegant way to enjoy succulent seafood without breaking the bank. This delicious dish is made from lumps of fresh crab meat that are mixed with seasonings and spices and then baked until golden brown. The result is a savory, juicy crab cake that’s sure to impress.

Baked lump crab cakes are a classic seafood dish that can easily be adapted to suit any palate. They’re perfect for a light lunch or dinner, served as an appetizer, or even used as a filling for a sandwich. The best part is that they’re incredibly easy to make, requiring only a handful of ingredients and a few simple steps. With just a bit of preparation, you’ll have a delicious dish that’s sure to be a hit with your family and friends. Read on for instructions on how to make the perfect baked lump crab cakes.

To get started, gather the following ingredients: fresh lump crab meat, mayonnaise, bread crumbs, parsley, garlic powder, onion powder, Old Bay seasoning, and Dijon mustard. The amount of each ingredient will vary depending on the size of the crab cakes you’re making. For example, if you’re making four large crab cakes, you’ll need 1/2 pound of crab meat, 1/4 cup of mayonnaise, 1/4 cup of bread crumbs, 1 tablespoon of parsley, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of Old Bay seasoning, and 2 tablespoons of Dijon mustard.

Now it’s time to assemble the crab cakes. Begin by combining the mayonnaise, bread crumbs, parsley, garlic powder, onion powder, Old Bay seasoning, and Dijon mustard in a large bowl. Mix together until all of the ingredients are evenly distributed. Then add in the crab meat and gently fold it into the mixture until everything is evenly combined.

Next, form the mixture into 4-6 equal sized patties and place them on a greased baking sheet. Preheat your oven to 375 degrees Fahrenheit and bake the crab cakes for 20-25 minutes until golden brown. Once they’re finished cooking, remove them from the oven and let them cool for 10 minutes before serving.

Serve your lump crab cakes with a side of tartar sauce or rémoulade, or simply with a spritz of lemon juice. Or, if you’re feeling adventurous, top them with a dollop of cocktail sauce and some fresh parsley. No matter what accompaniment you choose, these delicious lump crab cakes are sure to be a hit!

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