Baked Crab Cakes
1 photo of Baked Crab Cakes
By
Gail Charbonneau
@charbsbeach
7
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 votes0
Comments:
Serves:
6 for main course
Prep:
20 Min
Cook:
15 Min
Method:
Bake
Ingredients
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2 Tbspolive oil, extra virgin
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1 cyellow onions, finely chopped
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1/2 cgreen pepper, finely chopped
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1/2 ccelery, finely chopped
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1/2 tspseafood seasoning, i use essence or old bay
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1 tspsalt
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1/2 tspfreshly groudn pepper
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2 Tbspparsley, ffinely chopped
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2 Tbspgreen onion, finely chopped
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1 lblump crab meat, picked clean
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4 Tbspmayonaise
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1/2 cseasoned bread crumbs
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·lemon slices or your favoriteseafood sauce
How to Make Baked Crab Cakes
- 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.
- Place crabmeat in medium bowl and add cooked vegetables. Add the mayonnaise and breadcrumbs. Stir gently.
- 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.
- Bake on a cookie sheet in a preheated 350 degree oven for about 10 minutes, until they are golden.
- Serve with lemon slices or your favorite seafood sauce.
