Baked Crab Cakes

Baked Crab Cakes: Best 30-Min Recipe with Meyer Lemon Aioli

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Baked Crab Cakes: Best 30-Min Recipe with Meyer Lemon Aioli

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Delight your taste buds with our incredible Baked Crab Cakes: Best 30-Min Recipe with Meyer Lemon Aioli. This recipe proves that healthy eating can be incredibly delicious and quick, perfect for a weeknight meal or an elegant appetizer.

Forget the deep fryer! Our baked method makes these crab cakes light, tender, and incredibly flavorful, without all the extra oil. The vibrant, zesty Meyer lemon aioli is the perfect complement, adding a bright finish to every bite of these amazing easy crab cakes.

Introduction: The Perfect Baked Crab Cakes

Crab cakes are a beloved classic, but often come with the guilt of deep frying. We’re here to change that! Our recipe for **baked crab cakes** delivers all the crispiness and rich flavor you crave, but in a much healthier package.

The secret lies in a carefully balanced mixture that binds without being bready, and baking at a higher temperature to achieve that beautiful golden crust. Paired with a homemade Meyer lemon aioli, this dish is truly a showstopper.

Why This Is Your New Favorite Baked Crab Cakes Recipe

There are countless reasons to adore this recipe. Firstly, it’s a truly **30-minute recipe**, making it ideal for busy evenings when you still want something special. It’s also a fantastic way to enjoy healthy seafood without compromising on taste.

The use of Meyer lemons in the aioli elevates the entire dish, offering a sweeter, more aromatic citrus note than regular lemons. Plus, baking means less mess and a lighter dish, letting the delicate flavor of the lump crab meat truly shine.

Ingredients for Delicious Crab Cakes

  • 1 lb lump crab meat, picked over for shells
  • 1/4 cup mayonnaise
  • 1 large egg, lightly beaten
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh parsley, chopped
  • 1 tsp Old Bay seasoning
  • 1/2 tsp Worcestershire sauce
  • Pinch of cayenne pepper (optional, for a little kick)
  • 1/2 cup panko breadcrumbs, plus extra for coating
  • 1 tbsp olive oil, for drizzling
  • Salt and freshly ground black pepper to taste

Ingredients for Zesty Meyer Lemon Aioli

  • 1/2 cup good quality mayonnaise
  • 1 tbsp fresh Meyer lemon juice
  • 1 tsp Meyer lemon zest
  • 1 small clove garlic, minced
  • Pinch of salt
  • Freshly ground black pepper to taste

Step-by-Step Instructions

Preparing Your Crab Cake Mixture

  1. Gently pat the lump crab meat dry with paper towels. This helps prevent soggy crab cakes.
  2. In a medium bowl, whisk together the mayonnaise, beaten egg, Dijon mustard, chopped parsley, Old Bay seasoning, Worcestershire sauce, and cayenne pepper (if using). Season with a pinch of salt and pepper.
  3. Carefully fold in the dried crab meat and 1/2 cup of panko breadcrumbs. Be gentle to avoid breaking up the lumps of crab.
  4. Cover the bowl and refrigerate for at least 15 minutes. This firms up the mixture, making it easier to form the cakes.

Forming and Baking the Crab Cakes

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Place the remaining panko breadcrumbs in a shallow dish.
  3. Remove the crab cake mixture from the fridge. Form the mixture into 8 equal patties (about 1/3 cup each).
  4. Gently dredge each patty in the panko breadcrumbs, coating evenly. Place the coated crab cakes on the prepared baking sheet.
  5. Lightly drizzle the tops of the crab cakes with olive oil.
  6. Bake for 15-20 minutes, or until golden brown and heated through. For extra crispiness, you can broil for the last 1-2 minutes, watching carefully to prevent burning.

Crafting the Easy Meyer Lemon Aioli

  1. While the crab cakes are baking, combine all the Meyer lemon aioli ingredients in a small bowl.
  2. Whisk until smooth and well combined.
  3. Taste and adjust seasoning if necessary. For more tips on selecting quality ingredients, check out Serious Eats.
  4. Refrigerate until ready to serve.

Pro Tips for Perfect Crab Cakes

Always start with high-quality lump crab meat; it makes all the difference. Draining and gently patting the crab dry prevents a watery mixture. Don’t overmix the crab cake ingredients, as this breaks up the delicate crab lumps.

Chilling the mixture before forming helps them hold their shape better during baking. For an even golden crust, lightly spray or drizzle the tops with olive oil before baking. This truly is an excellent way to prepare **baked crab cakes**.

Serving Suggestions and Pairings

These delicious crab cakes are incredibly versatile! Serve them as an elegant appetizer with a dollop of **Meyer lemon aioli** and a sprinkle of fresh chives. For a main course, pair them with a light green salad, asparagus, or roasted vegetables.

They also make fantastic sliders on toasted brioche buns. A crisp white wine like Sauvignon Blanc or Pinot Grigio would be a perfect complement to this delicate seafood dish.

Storage and Reheating Tips

Leftover baked crab cakes can be stored in an airtight container in the refrigerator for up to 2-3 days. The Meyer lemon aioli can also be stored separately for up to 5 days.

To reheat, place them on a baking sheet and warm in a preheated oven at 300°F (150°C) for about 10-15 minutes, or until heated through. Avoid microwaving, as it can make them rubbery. This ensures your **Baked Crab Cakes: Best 30-Min Recipe with Meyer Lemon Aioli** taste great every time.

Frequently Asked Question

Can I make these crab cakes ahead of time?

Yes! You can prepare the crab cake mixture up to 24 hours in advance and store it covered in the refrigerator. Form and bake them just before serving for the best texture. The Meyer lemon aioli can also be made a few days ahead.

What kind of crab meat is best for this recipe?

For the best results and texture, we recommend using good quality lump or jumbo lump crab meat. These larger pieces provide a more luxurious mouthfeel and really allow the natural sweetness of the crab to shine.

Can I pan-fry these crab cakes instead of baking?

While this recipe is designed for baking, you can certainly pan-fry them! Heat 1-2 tablespoons of oil in a non-stick skillet over medium heat. Cook the crab cakes for 3-4 minutes per side, until golden brown and heated through.

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