Newsflash: Figuring out how to mother two small children is kind of tough. Mostly in a good way. Mostly. I knew the leap from one to two would be big, but it has been far, far bigger than I anticipated. Evan is 10 months old now, and I’m finally coming up for air. It feels good to breathe again. How does everyone else make it look so easy?!
Anyway, it’s crabbing season around here (my favorite time of year), and we had a delicious dinner last night using our weekend bounty, so I thought I’d share the recipe with you.
We love crab cakes, but I’m not a huge fan of my house smelling like fried seafood. I found several recipes for baked crab cakes and merged them together with my friend Katie’s amazingly delicious recipe and came up with the following. I like how you can cook a dozen of these at once, too, so in addition to saving calories from frying and avoiding a stinky house, you also get the benefit of a few extra minutes in your pocket. And hey, who can’t use a few extra minutes?! Win win.
I’m also going to make these for my OAMC freezer club. My plan is to put the uncooked crab cakes on a cookie sheet and freeze them individually, then pack them using our FoodSaver vacuum sealer. I think they will bake well from frozen with an extra two minutes or so on each side.
Baked Crab Cakes
- 1/2 cup panko (Japanese bread crumbs)
- 1 tsp. baking powder
- 1 Tbsp. fresh parsley or 1 tsp. dried parsley
- 1 bunch green onions, finely chopped
- 2 cloves garlic, minced
- 1 tsp. dried ground mustard
- 1/4 tsp. freshly ground black pepper
- 2 tsp. Old Bay™ seasoning
- 1 Tbsp. mayonnaise
- 2 Tbsp. butter, melted
- 1 tsp. Worcestershire sauce
- 2 eggs, beaten
- 1 lb. lump Dungeness crab meat, cooked
- Fresh lemon wedges, for serving
- Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet or line with a silicone baking mat.
- Place butter in large microwaveable bowl and microwave on high for 20-30 seconds to melt.
- Remove bowl from microwave and add mayonnaise, Worcestershire, garlic, onions, parsley, mustard powder, pepper, seafood seasoning, baking powder, and beaten eggs (everything except the crab and bread crumbs) to melted butter. Stir well until all ingredients are incorporated.
- Fold in crab meat, then fold in panko 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 10 minutes, then turn the crab cakes over, flatten slightly with back of spatula, and bake an additional 10 minutes, until nicely browned.
- Remove from oven and let cakes rest/set for five minutes before serving.
- Serve with fresh lemon wedges.