Baked Crab Cakes

1
Gail Charbonneau

By
@charbsbeach

Great to have these appetizer size cakes on hand, they thaw quickly and bake in a few minutes for that unexpected company or your own snack.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
6 for main course
Prep:
20 Min
Cook:
15 Min
Method:
Bake

Ingredients

  • 2 Tbsp
    olive oil, extra virgin
  • 1 c
    yellow onions, finely chopped
  • 1/2 c
    green pepper, finely chopped
  • 1/2 c
    celery, finely chopped
  • 1/2 tsp
    seafood seasoning, i use essence or old bay
  • 1 tsp
    salt
  • 1/2 tsp
    freshly groudn pepper
  • 2 Tbsp
    parsley, ffinely chopped
  • 2 Tbsp
    green onion, finely chopped
  • 1 lb
    lump crab meat, picked clean
  • 4 Tbsp
    mayonaise
  • 1/2 c
    seasoned bread crumbs
  • ·
    lemon slices or your favoriteseafood sauce

How to Make Baked Crab Cakes

Step-by-Step

  1. Heat oil in a medium skillet over medium high heat. Add onions, bell pepper, celery, seafood seasoning, salt and pepper. Cook stirring occasionally until vegetables are tender, about 5 minutes. Add parsley and green onions, cook until wilted, about 1 minute. Remove from heat, cool slightly.
  2. Place crabmeat in medium bowl and add cooked vegetables. Add the mayonnaise and breadcrumbs. Stir gently.
  3. Shape into cakes, should make about 12. You can make them smaller for appetizers. At this point I refrigerate them for a little while to firm up, or you can freeze them and thaw and bake them later.
  4. Bake on a cookie sheet in a preheated 350 degree oven for about 10 minutes, until they are golden.
  5. Serve with lemon slices or your favorite seafood sauce.

Printable Recipe Card

About Baked Crab Cakes

Course/Dish: Seafood Appetizers
Main Ingredient: Fish
Regional Style: American




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