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cooking crab cakes on a baking sheet

 

Lets talk a little bit about what skills you will need in order to bake crab cakes. Whip up the wet ingredients. Dump in the spices and cling-ons (Aka the binder -in this recipe the bread crumbs). Add the crab and play with this mixture with your hands like its play dough. Pat-a-cake these into patty shapes and put them on a greased baking sheet. Voila you’re done!

Let us review what we have learned – if you can whip, dump, play and pat-a-cake then you can make these crab cakes. Its easy and delicious.

Because I’m following my New Year’s resolutions like a champ I’m not going to explain how to fry these into a shit-load of butter and then bake them. Nope you won’t hear any of that crap from me …today ;). I’m hear to point you in the direction of healthy cooking and minimizing calories whilst maintaining the food’s yummy splendor.

Here’s what you are going to need to make a great tasting crab cake:

Crab meat (fresh picked is best) – bread crumbs – the juice and zest from a lemon – tarragon or saffron – an egg – homemade mayonnaise (or light mayonnaise made with olive oil) These make the perfect base and will be delicious with just a few ingredients or…

You can add whatever else you feel like adding, if you want some roasted red peppers -add them, want to have some stinky onion breath -add some onions. What about garlic? Pop some in. Feel free to explore your cooking creativity if you have some. Just don’t put 5 spice in these – they do not go well together. Trust me.

 

Ingredients:

  • 1 cup of crab meat
  • 1 large free range egg
  • 1/2 cup of homemade mayonnaise (see recipe below)
  • Juice and zest from a medium sized lemon
  • 1 teaspoon of tarragon or a small pinch of saffron (don’t use both)
  • salt and pepper
  • bread crumbs

To Make Homemade Mayonnaise:

Makes 1 cup of Mayonnaise

  • 1 large egg yolk at room temperature
  • 3/4 cup of extra virgin olive oil
  • 1 Tbsp lemon juice
  • pinch of salt

In a blender put the egg yolk with the salt and lemon juice and blend well. While the blender is mixing add the oil a drop at a time. It takes a few minutes to add the oil but you can’t add it all at once because it will curdle the mayonnaise.

This mayonnaise will keep for up to 6 days in the fridge if it’s covered tightly.

 

Method to the Rad-ness:

Preheat the oven to 375* and spray a baking sheet with cooking spray.

In a small bowl add the crab meat and lemon juice and toss lightly to cover the meat.

In another mixing bowl whisk the egg, mayonnaise, lemon zest, tarragon, salt and pepper. Stir in the bread crumbs.

Using your freshly washed hands, gently fold in the crab meat. Divide the mixture into 6 equal parts and form into patties. Place the cakes on the baking sheet.

Pop them in the oven and bake for 12 minutes in the middle rack, then turn your oven to broil and cook for another 3-4 minutes or until your crab cakes are golden brown.

How to Bake Crab Cakes
 
 
If you can whip, dump, play and pat-a-cake then you can make these crab cakes. Its easy and delicious.
:
: Main
: 3
Ingredients
  • 1 cup of crab meat
  • 1 large free range egg
  • ½ cup of homemade mayonnaise
  • Juice and zest from a medium sized lemon
  • 1 teaspoon of tarragon or a small pinch of saffron (don't use both)
  • salt and pepper
  • bread crumbs
Method to the Rad-ness
  1. Preheat the oven to 375* and spray a baking sheet with cooking spray.
  2. In a small bowl add the crab meat and lemon juice and toss lightly to cover the meat.
  3. In another mixing bowl whisk the egg, mayonnaise, lemon zest, tarragon, salt and pepper. Stir in the bread crumbs.
  4. Using your freshly washed hands, gently fold in the crab meat. Divide the mixture into 6 equal parts and form into patties. Place the cakes on the baking sheet.
  5. Pop them in the oven and bake for 12 minutes in the middle rack, then turn your oven to broil and cook for another 3-4 minutes or until your crab cakes ore golden brown.

 

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