The Best Baked Crab Cakes
Jumbo lump crab meat mixed with simple ingredients for the most flavorful crab cakes ever!
- 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
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.