Baked Crab Cakes
1 photo of Baked Crab Cakes Recipe
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 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
- 1Heat 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.
- 2Place crabmeat in medium bowl and add cooked vegetables. Add the mayonnaise and breadcrumbs. Stir gently.
- 3Shape 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.
- 4Bake on a cookie sheet in a preheated 350 degree oven for about 10 minutes, until they are golden.
- 5Serve with lemon slices or your favorite seafood sauce.
