Joy the Baker

Crab Cake Dinner

by 45 Comments

Crab Cakes

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

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.  

Crab Cakes

Whisked well.  Old Bay seasoning is added for spice and New England flavor homage.  Extra salt and fresh cracked black pepper because because.  

Crab Cakes

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.  

Crab Cakes

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.  

Crab Cakes

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.

Print

Crab Cakes

  • Author: Joy the Baker
Scale

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

  1. 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.
  2. Place crabmeat on two layers of paper towels to let drain slightly and gently pick through, removing any shells that remain.
  3. 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.
  4. Add the crabmeat and breadcrumbs, using a wooden spoon to gently fold together until thoroughly mixed.
  5. 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.)
  6. 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.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Reader Interactions

Comments

  2. Becs

    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.

    Reply

  7. Leda

    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!

    Reply

  9. DessertFortwo

    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!

    Reply

  10. falnfenix

    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

    Reply

  11. hollcat

    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.

    Reply

  12. Rachel @ My Urban Oven

    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!

    Reply

  26. Katie

    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).

    Reply

  30. Wendy

    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

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Scroll Up