Description
Maryland-style crab cakes showcase delicate blue crab meat blended with subtle seasonings and a golden crisp exterior. Paired with zesty Meyer lemon aioli, these elegant appetizers promise a coastal culinary experience you’ll savor with pure delight.
Ingredients
Scale
Main Seafood Ingredients:
- 0.5 lb (226 grams) cooked jumbo lump crab
- 3 tablespoons real mayonnaise
Vegetables and Herbs:
- 0.25 cup (40 grams) finely chopped celery
- 0.25 cup (40 grams) finely chopped red onion
- 0.25 cup (40 grams) finely chopped red pepper
- 2 tablespoons fresh chopped parsley
- 1 tablespoon fresh chopped basil
- Zest of 0.5 lemon
Binding and Seasoning Ingredients:
- 0.25 cup (30 grams) panko breadcrumbs
- 0.25 teaspoon Dijon mustard
- Old Bay seasoning, to taste
For the Aioli:
- 1 cup (240 milliliters) good quality mayonnaise
- Meyer lemon juice or regular lemon juice, fresh
- Salt and pepper, to taste
Instructions
- Prepare the oven by heating to 500°F (260°C) and lightly coat a small baking sheet or pie tin with olive oil spray.
- Create a flavor base by whisking mayonnaise, freshly grated Meyer lemon zest, and Old Bay seasoning until thoroughly integrated.
- Fold in finely diced celery, vibrant red bell pepper, delicate red onion, chopped fresh parsley, fragrant basil, and crisp panko breadcrumbs, stirring gently to maintain ingredient integrity.
- Tenderly incorporate lump crab meat into the mixture, taking care not to break the delicate meat, then season with salt and pepper to taste.
- Refrigerate the mixture for 20 minutes or briefly freeze for 10 minutes to help the cakes hold their shape and enhance flavor melding.
- Compress the chilled mixture firmly into a 3-inch ring mold, filling it nearly to the top to ensure compact crab cakes.
- Carefully transfer the filled molds onto the prepared baking sheet and roast in the scorching oven for 8 minutes until golden and crisp.
- Allow the crab cakes to rest momentarily on the baking sheet for one minute after removing from the oven to stabilize their structure.
- Artfully spread a thin layer of Meyer lemon aioli on a serving platter, then position the golden-brown crab cakes with their most attractive side facing upward.
- Elevate the presentation by drizzling additional aioli, garnishing with delicate fresh parsley sprigs, and sprinkling a final dash of Old Bay seasoning for an extra flavor punch.
Notes
- Chilling the mixture helps bind ingredients together, preventing crumbly crab cakes.
- Freezing briefly creates a firmer texture that holds shape during baking.
- Using a ring mold ensures uniform size and professional-looking presentation.
- High oven temperature guarantees crispy exterior while maintaining moist interior.
- Letting crab cakes rest briefly after baking helps them set and maintain structural integrity.
- Serving on aioli-smeared platter adds an elegant visual and flavor enhancement.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Appetizer, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 280 kcal
- Sugar: 1 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 60 mg