Are you craving a delicious, yet easy-to-make seafood dish that's perfect for a weeknight dinner or a weekend brunch? Look no further! These baked imitation crab cakes are a healthier and equally satisfying alternative to their fried counterparts. Packed with flavor and incredibly simple to prepare, this recipe is a winner for both beginner cooks and experienced chefs seeking a quick and impressive meal. Get ready to enjoy the delightful taste of the sea without the deep-frying mess!
Ingredients:
- 1 (16-ounce) package imitation crab meat, drained and flaked
- 1/2 cup mayonnaise
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped celery
- 1 large egg, lightly beaten
- 1/4 cup bread crumbs (panko recommended for extra crispiness)
- 1 tablespoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- Lemon wedges, for serving (optional)
Instructions:
Step 1: Prep the Crab Meat
Gently flake the imitation crab meat to remove any large pieces. Make sure to drain it well to avoid excess moisture in your cakes.
Step 2: Combine Ingredients
In a large bowl, combine the flaked crab meat, mayonnaise, red onion, celery, egg, bread crumbs, Dijon mustard, Old Bay seasoning, garlic powder, and black pepper. Mix everything gently until just combined; be careful not to overmix, as this can make the cakes tough.
Step 3: Shape the Cakes
Form the mixture into 4-6 patties, about 1/2 inch thick. Lightly oil your hands to prevent sticking.
Step 4: Bake the Cakes
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly brush it with olive oil. Place the crab cakes on the prepared baking sheet. Drizzle the tops of the cakes with a little olive oil for extra browning.
Step 5: Bake to Perfection
Bake for 15-20 minutes, or until the cakes are golden brown and heated through. The internal temperature should reach 165°F (74°C).
Step 6: Serve & Enjoy!
Serve your baked imitation crab cakes immediately. Garnish with lemon wedges for an extra burst of freshness and a squeeze of zesty juice. These are delicious on their own, or served with your favorite sides like a fresh salad, roasted vegetables, or coleslaw.
Cooking Tips for the Best Crab Cakes:
- Don't overmix: Overmixing the crab cake mixture will result in tough cakes. Gently combine the ingredients until just moistened.
- Use Panko Breadcrumbs: Panko breadcrumbs create a wonderfully crispy exterior.
- Adjust Seasoning: Feel free to adjust the seasoning to your liking. Add a pinch of cayenne pepper for a touch of heat, or some fresh herbs like parsley or dill for extra flavor.
- Make Ahead: You can prepare the crab cake mixture ahead of time and refrigerate it for up to 24 hours before baking.
Delicious Variations:
- Spicy Crab Cakes: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the mixture.
- Creamy Crab Cakes: Stir in a tablespoon of sour cream or Greek yogurt for added richness.
- Herby Crab Cakes: Add a tablespoon of chopped fresh herbs, such as parsley, dill, or chives.
Nutritional Information (per serving, approximate):
This nutritional information is an estimate and will vary based on the specific ingredients used.
- Calories: Approximately 200-250
- Protein: 15-20g
- Fat: 10-15g
- Carbohydrates: 10-15g
Enjoy these easy, healthy, and delicious baked imitation crab cakes! They're perfect for a quick weeknight dinner, a casual get-together, or even a fancy brunch. This recipe is sure to become a new favorite in your kitchen. Remember to share your culinary creations with us!