- Agoston Haraszthy born (1812)
Baked Crabcakes Recipe
- 4 tablespoons mayonnaise
- ½ red bell pepper, diced
- 4 green onions, thinly sliced
- 1 teaspoon dry mustard
- About ½ cup panko breadcrumbs, plus extra for breading
- 2 teaspoons lemon juice
- Dash of hot sauce
- 1 pound crab meat, picked over for shells
- Salt and pepper, to taste
- Olive oil
Baking crab cakes cuts down on calories and better preserves the tenderness of the delicate, flaky meat found in this crustacean.
Preheat oven to 425 degrees.
Place mayonnaise, bell pepper, green onions, mustard, ½ cup breadcrumbs, lemon juice, and hot sauce in a large mixing bowl. Stir together to combine.
Gently fold in crab meat and toss together. Add more bread crumbs if mixture does not hold together when squeezed. Season with salt and pepper.
Divide crab mixture into 8 round cakes. Place extra panko in a shallow dish. Dredge each crab cake in panko and place on a parchment-lined sheet pan. Drizzle the tops lightly with olive oil and then bake until golden brown on bottom. Flip cakes over and continue baking until golden brown all over, about 15-20 minutes on each side.