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.
yield
6 for main course
prep time
20 Min
cook time
15 Min
method
Bake
Ingredients For baked crab cakes
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2 Tbspolive oil, extra virgin
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1 cyellow onions, finely chopped
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1/2 cgreen pepper, finely chopped
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1/2 ccelery, finely chopped
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1/2 tspseafood seasoning, i use essence or old bay
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1 tspsalt
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1/2 tspfreshly groudn pepper
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2 Tbspparsley, ffinely chopped
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2 Tbspgreen onion, finely chopped
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1 lblump crab meat, picked clean
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4 Tbspmayonaise
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1/2 cseasoned bread crumbs
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lemon slices or your favoriteseafood sauce
How To Make baked crab cakes
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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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2Place crabmeat in medium bowl and add cooked vegetables. Add the mayonnaise and breadcrumbs. Stir gently.
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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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4Bake on a cookie sheet in a preheated 350 degree oven for about 10 minutes, until they are golden.
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5Serve with lemon slices or your favorite seafood sauce.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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