Crab Cakes
Appetizer, Small Plates American Baked
December 24, 2020
Amazing! This is my second crab cake recipe, the others are cooked in a pan like patties and turned, these are baked in a hot oven and barely held together, so the binder highlights the fresh and delicious crab. They say "Eat me!"
Directions
Combine egg, lemon, mayo, mustard, salt and parsley in a medium bowl.
Add the crabmeat and gently lift the meat with two clean hands to coat. This gentleness will help you retain the crab pieces.
Add the breadcrumbs and gently lift the meat with two clean hands to coat.
Form the cakes into loose fluffy balls on a sheet pan. They will not be turned like patties, so they just need a handsome top.
Brush the tops of the cakes with melted butter to brown them.
Bake for 12-14 minutes until the tips of the crab turn golden from the butter.
Serve with slices of lemons, a remoulade sauce, or other seafood sauces to make it comfortable for your home.