baked crab cakes
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.
prep time
20 Min
cook time
15 Min
method
Bake
yield
6 for main course
Ingredients
- 2 tablespoons olive oil, extra virgin
- 1 cup yellow onions, finely chopped
- 1/2 cup green pepper, finely chopped
- 1/2 cup celery, finely chopped
- 1/2 teaspoon seafood seasoning, i use essence or old bay
- 1 teaspoon salt
- 1/2 teaspoon freshly groudn pepper
- 2 tablespoons parsley, ffinely chopped
- 2 tablespoons green onion, finely chopped
- 1 pound lump crab meat, picked clean
- 4 tablespoons mayonaise
- 1/2 cup seasoned bread crumbs
- - lemon slices or your favoriteseafood sauce
How To Make baked crab cakes
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Step 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.
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Step 2Place crabmeat in medium bowl and add cooked vegetables. Add the mayonnaise and breadcrumbs. Stir gently.
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Step 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.
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Step 4Bake on a cookie sheet in a preheated 350 degree oven for about 10 minutes, until they are golden.
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Step 5Serve with lemon slices or your favorite seafood sauce.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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