How To Make Simple Crab Cakes
These crispy baked crab cakes are made flavorful with Worcestershire sauce, old bay seasoning, and celery seed for a tasty seafood dish anyone will love.
Serves:
Ingredients
- 1wholeegg
- 2tsplemon juice
- ¼tspworcestershire sauce
- ⅓cupHellman’s mayonnaise
- ½tspdry mustard
- ¼tspcelery seed
- 2tspold bay seasoning
- ¼tspsalt
- ¼tsppepper
- 1lbfresh jumbo lump crabmeat
- 1tbspflat leaf parsley,chopped
- 2tbspbread crumbs
Instructions
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Preheat the oven to 425 degrees F. Whisk the egg in a bowl until blended. Stir in the lemon juice, Worcestershire sauce, and mayonnaise.
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In a separate bowl, mix the dry mustard, celery seed, Old Bay, salt, and pepper. Add the dry ingredients to the wet ones.
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Remove any shell fragments from the crabmeat, then add the parsley and bread crumbs. Gently mix using fingers, taking care not to break too many of the jumbo lumps.
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Gently fold the crab mixture into the wet mixture until blended. Form into 3-inch cakes and coat with remaining bread crumbs. Chill for 1 hour.
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Place the cakes on a large greased cookie sheet and bake for 15 to 20 minutes, or until lightly browned on the outside, turning once with a metal spatula.
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Serve with cocktail sauce, tartar sauce, or simply a lemon.
Nutrition
- Calories: 261.73kcal
- Fat: 17.06g
- Saturated Fat: 2.86g
- Trans Fat: 0.02g
- Monounsaturated Fat: 4.38g
- Polyunsaturated Fat: 9.51g
- Carbohydrates: 3.54g
- Fiber: 0.37g
- Sugar: 0.39g
- Protein: 22.29g
- Cholesterol: 157.49mg
- Sodium: 794.01mg
- Calcium: 128.38mg
- Potassium: 337.03mg
- Iron: 1.36mg
- Vitamin A: 23.40µg
- Vitamin C: 6.16mg
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