Golden Crab Cakes

Sweet, fresh crab meat creates the backbone of these crispy-outside, juicy-inside golden cakes. They're baked, not fried, letting the ocean's natural tastes stand out while a simple mix of spices adds just enough flavor without overwhelming the star ingredient. When I first made these, I thought of my Maryland summer trips. I learned there that simple is better with crab cakes. Let the sweet meat do the talking.

Key Ingredients

Premium Lump Crab: Go for sweet chunks with no cartilage piecesAiry Panko: These Japanese breadcrumbs give you that amazing crunchOld Bay Mix: This classic seasoning blend brings out seafood's best qualitiesGreen Parsley: Adds a fresh kick and nice pop of colorGood Mayo: Holds everything together while adding a creamy touch

Making Your Cakes

Mix With Care:Combine everything gently, handling the crab like it's fragile to keep those big chunks intact.Shape Carefully:Press the mixture into even cakes using soft touches so they stick together but stay loose.Let Them Rest:Cool formed cakes in the fridge so they don't fall apart later.Add Some Shine:Paint with melted butter before they go in the oven for extra golden color.Bake To Perfection:Cook until the edges turn crispy while keeping the middle soft and moist.

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My years near the sea taught me good crab needs very little help. As my local fish guy always says, 'The crab should be the main voice, everything else is just background noise.'

Tasty Combos

Make a complete meal by adding a lemon arugula salad and some homemade remoulade. The peppery greens and tangy sauce work really well with the sweet crab flavors.

Fun Twists

Try mixing in some chopped red bell pepper for extra crunch, or throw in fresh corn when it's in season. If you like heat, add a bit of cayenne or some chopped jalapeño to spice things up.

Storage Tips

You can keep uncooked cakes in the fridge for a day if they're covered. After cooking, eat them within two days and warm them up at 350°F to bring back the crispiness. I've spent years tweaking my crab cake recipe, and I've found that keeping it simple works best. When you start with top-quality crab and handle it gently, you'll bring the seaside straight to your dinner table.

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Frequently Asked Questions

→ Which crab meat works best?

Go for fresh lump crab meat. Avoid fake crab for better flavor and texture.

→ How early can I prep these?

Shape patties a day in advance, then chill. Pop them in the oven when ready to serve.

→ Why won’t my patties hold together?

Drain the crab carefully and make sure to use enough egg and mayo to bind.

→ Could I freeze them?

Yes, freeze the uncooked patties for up to two months. Defrost before baking.

→ What pairs nicely with crab cakes?

Try coleslaw, fresh greens, corn on the cob, or even roasted veggies.