Description
This baked crab cake recipe is packed with fresh crab and pairs perfectly with a homemade lemon mayo sauce. Bake for 25-30 minutes at 375 degrees.
Ingredients
Scale
- 1 shallot (chopped)
- 2–3 garlic cloves (minced)
- 16 ounces fresh lump crab meat
- 2 tablespoons mayonnaise
- 1/2 teaspoon salt
- 1 egg white
- 1/2 – 3/4 cup corn flake crumbs
Lemon Mayo Sauce
- 3/4 cup mayonnaise
- Juice from 1–2 lemons
- Salt to taste
Instructions
- Sauté shallot and garlic over low heat for about 5 minutes or until soft. Set aside to cool slightly.
- Combine crab meat, mayonnaise, salt, egg white, and corn flake crumbs into a large bowl. Mix together using a fork, slightly breaking up the crab meat until the mixture is well combined. If mixture is too dry, add a little more mayonnaise. If the mixture is too wet, slowly add a little more corn flake crumbs.
- Add the sautéd shallot and garlic to the crab mixture.
- Form crab cakes into individual patties and place on a parchment lined baking sheet. About a half cup for each patty, or a handful. Place formed patties in the fridge for 30-60 minutes.
- Preheat oven to 375 degrees. Bake for 15-20 minutes on one side, then flip and continue baking for another 10 minutes. Cakes should be a nice golden brown color.
Lemon Mayo Sauce
- Scoop mayonnaise into small bowl. Mix in freshly squeezed lemon juice until you reach the consistency that you like. Add salt to taste.