I have a certain supermarket stroll. The sort that, no matter the crowd, no matter the shopping cart obstacles, I can make my way through the grocery store maintaining a moderate amount of zen. I bag up mushrooms, reach for a clamshell of blueberries, and scoop bulk shovels of oats and popcorn without having to think much about it. I glaze down the chocolate aisle, super casual, like I just happened upon it when in fact I’m going straight for the Brown Butter Dark Chocolate bars. Same for the chip aisle… oh, how did I end up here? I better just grab a bag of potato chips… just since I’m here.
My supermarket stroll rarely strays from course. The consistency is how I maintain the zen… and also end up eating a lot of scrambled eggs, spinach, and handful of blueberries for dinner. I rarely wander past the seafood section for no other reason beyond mundane grocery habits.
Welp… maybe habits are meant to be expanded upon. Rules are meant to be broken, that’s for sure (or at least what they say). Maybe we try habits, occasionally, too.
Crab cakes? They’re butter-topped and baked. Let’s!
Crab cakes start with a creamy-salty-eggs glue sauce. That’s a technical term that chefs use to refer to sauces that also stick. Glue sauce: mayonnaise, dijon mustard, capers and fresh parsley, an egg, and lemon juice. The egg is the real glue. The rest of the ingredients get to hang out and take credit.
Whisked well. Old Bay seasoning is added for spice and New England flavor homage. Extra salt and fresh cracked black pepper because because.
To the wet mixture we add our crab meat. I used the smaller, special claw meat because I like how it binds into patties. Bread crumbs too, to compliment our egg binding and add gumption.
Big scoops shaped into thick patties on a well-greased baking sheet. I made 8 patties and drizzled the unbaked patties with melted butter before baking until lightly browned and broiled until golden.
I served the crab cakes with roasted potatoes (topped with whole grain mustard and fresh parsley), and very buttery corn. It’s an oven dinner, besides the corn. Fresh and light and if you’re chilly on a February night, because it’s chilly on February nights… this is a warming dinner (picture me standing my the oven) and reminiscent of sunny days to come.
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Crab Cakes
Ingredients
- 1 pound small-size fresh crabmeat, such as special or claw
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/3 cup fresh flat-leaf parsley, chopped
- 3 tablespoons coarsely chopped capers
- juice of half a lemon, plus wedges for serving
- 1 large egg
- 2 1/2 teaspoons Old Bay Seasoning
- Coarse salt and freshly cracked pepper
- 1/2 cup panko bread crumbs
- 3 tablespoons unsalted butter, melted
Instructions
- Place a rack in the upper third of the oven and preheat oven to 375 degrees F. Spray a rimmed baking sheet with non stick cooking spray and set aside.
- Place crabmeat on two layers of paper towels to let drain slightly and gently pick through, removing any shells that remain.
- In a medium bowl, whisk together mayonnaise, mustard, parsley, capers, lemon juice, and egg. Whisk in Old Bay Seasoning, and a good pinch of salt and pepper. I used about 1/2 teaspoon salt and 1/4 teaspoon freshly cracked black pepper.
- Add the crabmeat and breadcrumbs, using a wooden spoon to gently fold together until thoroughly mixed.
- Dividing evenly, form mixture into 8 cakes. I used a very large cookie scoop to scoop the mixture onto the prepared pan and gently shape into cake rounds. (To make ahead: Arrange cakes in a parchment paper-lined container so they do not touch; separate layers with additional parchment. Cover and refrigerate up to 1 day.)
- Just before baking drizzle the cakes on the pan with melted butter. Bake for 10-12 minutes, until they begin to brown and bubble. Remove from the oven and heat the oven to broil. Broil until golden brown and warmed throughout, about 5 to 7 minutes (move to lower shelf if tops brown too quickly). Serve with tarter sauce and lemon wedges.
45 Responses
These would be so yummy with the fabulous Dungeoness crab we have here in Washington State. Mmm.
Could these be easily frozen and reheated using the broiler? As a single girl, I’m always on the lookout for recipes where I can freeze the leftovers.
Yes, for sure! Me too girl, me too!
did you use fresh crab or canned? if canned – which brand?
thanks!
i used fresh crab meat.
These look incredible Joy! Added them to my ‘to make’ list immediately!
Anouk | http://www.franklyanouk.com
I have nothing to add re the New England/Maryland divide but these look fantastic.
These look amazing and are a total excuse to splurge on crab meat! My body is not down with dairy and I try to avoid. Any suggestions for alternatives? Olive oil? Coconut oil? Thanks Joy!
I read this post the other day and then today I was in the store and saw crab out of the corner of my eye. I decided to break up my routine and try something different! The crab cakes turned out really well! Also I wanted to comment because I am having a total joy the baker evening. I made crab cakes for dinner, I am making your simple vanilla cupcakes for a friend’s birthday with two of your frosting recipes and I put together your baked coffee cake French toast for brunch tomorrow. Thanks for all the great recipes!
Yum! I love crab cakes!
Kari
http://www.sweetteasweetie.com
When I go to the supermarket, it’s like I’m on a date with myself. I go where I want, take my time, and smell and taste everything. It routinely takes me an hour to pick up 5 things. And I wouldn’t have it any other way!
the capers idea is interesting. another Marylander here, and i’ve never considered using them (because we stick with the recipe we’ve always used in our family). maybe we’ll give them a try at some point. :) the only comment i have to make, courtesy my fellow Baltimoron husband: “they aren’t big enough.” they need to be about as big as a softball. :D
I arrived in New Orleans last night for a business trip and ordered crab cakes off the room service menu for dinner — then I saw this post in the morning. What a coincidence! The ones I had were good but I’m sure yours are even better.
I can totally relate on the mindless shopping. I do however love the trips where I end up with something fun and unexpected. A few weeks ago it was Ahi Tuna Steaks. These Crab Cakes are calling my name bad! In the midwest you are hard pressed to find a good crab filled crab cake. I must make these soon! New England calling my name!
This looks divine! Tried to make a carb cake once but it did not go well much in the taste department. Now I know that I tried to make it a bit too healthy and if I skimp on the taste ingredients of course the end taste will not be as great. Thank you for your lovely recipe :)
https://potsofsmiles.blogspot.co.uk/
xxx
I love a great crab cake! one of the few ways I enjoy eating crab.
leslie
https://alifewellconsumed.com
Oh, I think I just found the brown butter chocolates bars.
https://shop.alterecofoods.com/Dark-Salted-Brown-Butter/p/ALT-010495&c=AlterEco@Chocolate
I think I’m in trouble!!!!
I want to eat at your house! Everything looks amazing!
I too need to know about brown butter chocolate bars!! I am totally distracted by the idea of them to focus on crab cakes!!
What is this brown butter dark chocolate? Please share your secrets.
My guess: https://www.alterecofoods.com/product/dark-brown-butter/ Looks amazing!
Perfect, Joy, for fish Fridays during Lent.
You’re right mom!
You should definitely hang out in the seafood section more often, Joy!
Even the sunny pictures are reminding me of brighter days ahead! Love the sounds of this recipe.
I want so badly to like crab cakes. I adore crab, but have never been able to get on the “cake” wagon. I may have to give these a try though, if only for the drizzling of melted butter. ;)
the butter helps the cake wagon. i understand you!
Where did you get those amazingly beautiful plates?!
it’s an older plate, probably from the sale pile at anthroologie.
Wow these sound SO GOOD Joy!!
Yes, I also would like to know about the browned butter dark chocolate bars:)
I’m a Maryland girl – we take our crab cakes seriously and these look delicious! (And btw Old Bay is a Maryland thing, not New England).
I was JUST about to note the same thing! Glad you did… haha.. Go O’s!
Yep, the “Bay” referred to is the Chesapeake!
I was going to say the same thing! New England can cook a lobster. Marylanders know how to make crabs.
you know… you’re absolutely right!
you right you right!
Jumping on the old bay/Maryland bandwagon!
I was about to say the same thing. You only find seafood properly seasoned Maryland style in Maryland. I carry my Old Bay with me when I travel. Crabs and shrimp and well anything else are not done until there is Old Bay on them. Joy needs to try Old Bay popcorn now since that is a Maryland special.
Oh my goodness!!! I want this tonight!!! Looks SO good. xxx
Never tried baked crab cakes before, what a good idea.
BTW, I love the plate with the colourful fish.
Umm…these look lovely and I am a fan of crab cakes….but can we talk about the browned butter chocolate bars?!?
I love to try different crab cake recipes, why because I LOVE crab cakes. I like mine with lump crab meat and a hint of cayenne for spice. Thanks for sharing yours.
WEWA/ Naperville but originally New Orleans
Crab cakes for dinner?! Yes please! We need to make this ASAP.
How yummy this looks and sounds! Not only because I’m so hungry at the moment although lunch is so far away :) Thanks for the recipe, I definitely will try out the crab cakes.
xx from Bavaria/Germany, Rena
http://www.dressedwithsoul.com