Description
Experience the delightful crunch and juicy flavors of our Baked Crab Cakes, accompanied by a creamy and tangy Meyer Lemon Aioli. This recipe transforms simple ingredients into an exquisite dish that promises not only to satisfy your seafood cravings but also to impress at any dining table. Perfect for a sophisticated yet easy-to-prepare meal, these crab cakes offer a healthier alternative by baking instead of frying, ensuring each bite is as nutritious as it is delicious.
Ingredients
½ lb. cooked jumbo lump crab
¼ cup finely chopped celery
¼ cup finely chopped red onion
¼ cup finely chopped red pepper
2 tablespoons fresh chopped parsley
1 tablespoon fresh chopped basil
¼ teaspoon Dijon mustard
¼ cup panko breadcrumbs
Zest of ½ a lemon
3 tablespoons real mayonnaise (plus extra for aioli)
Old Bay seasoning, to taste (or Creole seasoning for a spicier flavor)
For the Aioli:
1 cup good quality mayonnaise
Meyer lemon juice or regular lemon juice, fresh
Salt and pepper, to taste
Instructions
Preheat oven to 500°F (260°C). Spray a small baking sheet or pie tin with olive oil spray.
In a mixing bowl, combine mayo, lemon zest, and Old Bay. Mix well.
Fold in celery, red pepper, red onion, parsley, basil, and panko.
Gently fold in the crab meat. Season with salt, pepper, or more spices as needed.
Chill the mixture in the freezer for 10 minutes or fridge for 20 minutes.
Fill a 3-inch ring mold nearly to the top, packing it firmly.
Carefully place on the prepared baking sheet and bake for 8 minutes.
Let rest on the baking sheet for a minute before removing.
Swipe a platter with some aioli, then place the crab cakes golden side up.
Garnish with additional aioli, parsley, and a sprinkle of Old Bay seasoning.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
Nutrition
- Calories: 320