Baked Crab Cakes with Lemon Mayo
In short: Sweet lump crab folded with a minimum of binder, herbs and lemon, shaped into cakes and baked until golden, with a quick lemon mayo. It takes about 36 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 16 min
- Resting
- 30 min
- Total
- 36 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 380 kcal
A good crab cake should taste of crab, so the binder is kept to a minimum: just enough mayonnaise, egg and crumbs to hold the lumps together. The cakes are chilled before baking, which is the step that stops them falling apart, and a hot oven browns the outside while the inside stays moist. Lemon, mustard and fresh parsley add brightness. Serve with the lemon mayo and a salad.
Instructions
- Put the crab meat in a large bowl and gently check for shell fragments. Do not break up the lumps.
- In a small bowl, mix the 3 tbsp mayonnaise, egg, mustard, lemon juice, parsley, spring onions, paprika, salt and pepper.
- Pour the mixture over the crab, add 40 g (2/3 cup) of the panko and fold very gently with a spatula until just combined. The mixture will look loose.
- Shape into 8 cakes, about 7 cm (3 inches) wide and 2.5 cm (1 inch) thick. Press the outsides into the remaining panko. Set them on a parchment-lined baking sheet and chill for at least 30 minutes.
- Heat the oven to 220°C (425°F). Brush the tops of the cakes with the olive oil and bake for 8 minutes. Flip carefully and bake for 6 to 8 minutes more, until golden and hot in the center (71°C / 160°F).
- While the cakes bake, stir the lemon mayo ingredients together. Serve the hot cakes with the mayo and lemon wedges.
Tips
- Use the best crab you can buy. Fresh lump crab gives large, sweet pieces, while canned crab should be drained and squeezed lightly dry.
- Chilling is not optional. Cold cakes keep their shape through baking and flipping.
Questions and answers
Why do my crab cakes fall apart?
They were probably too wet or too warm. Squeeze excess liquid out of the crab, use minimal binder, fold gently and chill the shaped cakes for at least 30 minutes.
Can I fry crab cakes instead of baking them?
Yes. Pan-fry them in 2 tbsp of oil over medium heat for 3 to 4 minutes per side, until golden.
Can I freeze crab cakes?
Yes. Freeze the shaped, uncooked cakes on a tray, then bag them for up to 2 months. Bake from frozen at 200°C (400°F) for 22 to 25 minutes.
How long does it take to make Baked Crab Cakes with Lemon Mayo?
About 36 min in total: 20 min of preparation and 16 min of cooking.
How many calories are in Baked Crab Cakes with Lemon Mayo?
About 380 kcal per serving, with 27 g of protein, 14 g of carbohydrates and 24 g of fat. These values are estimates.
Nutrition per serving
| Calories | 380 kcal |
|---|---|
| Protein | 27 g |
| Carbohydrates | 14 g |
| Fat | 24 g |
| Fiber | 1 g |
| Sugar | 1 g |
| Sodium | 900 mg |
Estimated values, calculated from the ingredients.
