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Baked Crab Cakes with Lemon Butter Recipe

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3.9 from 8 reviews

These Baked Crab Cakes feature fresh lump crab meat mixed with minimal filler and flavored with Cajun and Old Bay seasoning. Baked to golden perfection and topped with a rich, no-fail blender hollandaise sauce, they make an elegant and delicious meal perfect for any occasion.

  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour (including chilling time)
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Ingredients

Crab Cakes

  • 16 oz fresh lump crab meat (drained)
  • 1 large egg
  • 1/4 cup mayonnaise
  • 1 1/2 tablespoons chopped fresh parsley (or 2 teaspoons dried)
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons Dijon mustard
  • 1 teaspoon Cajun seasoning
  • 1 teaspoon Old Bay seasoning
  • 1/8 teaspoon salt
  • 1 teaspoon fresh lemon juice (plus extra for serving)
  • 16 saltine crackers crushed into crumbs (2-inch cracker size)
  • 2 tablespoons softened butter (for greasing the baking sheet)
  • 4 tablespoons salted melted butter (divided, for topping)
  • Lemon wedges (for serving)

Blender Hollandaise

  • 3 egg yolks
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup unsalted butter

Instructions

  1. Prepare the Crab Mixture: Place the lump crab meat into a large bowl. In a separate bowl, whisk together the egg, mayonnaise, Worcestershire sauce, Dijon mustard, parsley, lemon juice, Cajun seasoning, Old Bay seasoning, and salt until smooth.
  2. Combine Crab and Mixture: Pour the egg mixture over the crab meat. Gently fold in the crushed saltine cracker crumbs using a spatula, taking care to keep the crab lumps intact without breaking them up.
  3. Chill the Mixture: Cover the bowl and refrigerate the crab mixture for at least 30 minutes or up to one day to allow the flavors to meld and the mixture to firm up slightly.
  4. Preheat Oven and Prepare Pan: Heat the oven to 450°F (232°C). Generously grease a baking sheet with softened butter to prevent sticking and add flavor.
  5. Shape Crab Cakes: Using clean hands, divide the chilled crab mixture into six equal mounds of about 1/2 cup each. Form them gently into mounds without compressing, preserving the texture.
  6. Top and Bake: Place the crab cakes a few inches apart on the greased baking sheet. Brush the tops generously with melted butter, letting it drip into the crevices. Bake in the preheated oven for 13-15 minutes until golden brown and crusty on the outside.
  7. Finish Crab Cakes: Remove the crab cakes from the oven. Brush the tops with more melted butter and squeeze fresh lemon juice over them. Serve immediately with lemon wedges.
  8. Make Blender Hollandaise Sauce: In a blender, combine egg yolks, lemon juice, Dijon mustard, salt, and cayenne pepper. Blend on low for about 5 seconds until combined.
  9. Heat Butter: Place the unsalted butter in a microwave-safe glass measuring cup or bowl. Heat in the microwave until hot and melted, approximately 45 seconds to 1 minute.
  10. Emulsify Hollandaise: With the blender running on medium-high speed, slowly stream the hot melted butter into the egg yolk mixture until fully emulsified and the sauce is thick and creamy. Serve drizzle over crab cakes or on the side.

Notes

  • Use fresh lump crab meat for best texture and flavor, avoiding excess filler.
  • Do not over-handle the crab cakes when shaping to maintain lumps and texture.
  • The hollandaise sauce can be made ahead and kept warm gently before serving.
  • If preferred, Old Bay seasoning can be adjusted or substituted with your favorite seafood seasoning.
  • To keep crab cakes crispy, serve them immediately after baking.

Find it online: https://cheftinaskitchen.com/baked-crab-cakes-with-lemon-butter-recipe/