Do you ever make crab cakes for a weeknight dinner? If you’re like me, I’m guessing no.
Because, although I love (LOVE) crab cakes, I hate cooking them. Mainly: standing at the stove for 30 minutes with a pan of hot oil that splatters on everything, smells up the house and adds a bunch of grease to my dinner.
But what if you could bake the crab cakes in less than 20 minutes using one sheet pan and just a few tablespoons of oil?
Let’s start from the beginning. I’ll walk you through, step by step.
First up, ingredients. You probably have many of them in your pantry or fridge: Panko, Parmesan, mayo, an egg, a lemon, Old Bay seasoning, green onion and fresh basil. For the crab, try Costco, Whole Foods or Central Market. My favorite from Central Market is pictured below.
Prepping the ingredients is pretty simple: zest the lemon and finely chop the green onion and basil. Then measure the rest out and put everything (except the crab) in a medium bowl.
Now stir. Nothing fancy here. A spoon or fork is fine.
Keep mixing until well blended.
Next up, add the crab. I like to add the crab in little handfuls, feeling for any stray pieces of shell as I go. If you find a piece of shell, just toss it out.
Once all your crab is in the bowl, gently stir the crab into the mayo-mixture.
Now shape the mixture into about 17 little patties and put them on a plate. While you’re working, preheat the oven to 425F.
Once your oven is preheated, drizzle two tablespoons olive oil on a baking sheet. Heat the pan in the oven for a few minutes, until oil is hot.
Using potholders, carefully remove the hot pan from the oven and add the crab cakes. You’ll hear a little sizzle as the cakes hit the hot oil.
Now pop the pan back in the oven and bake for about 20 minutes, flipping the crab cakes once halfway through. And serve!
I love them with remoulade sauce for dipping and a few lemon wedges. For a full dinner, try adding a side of rice and green salad. Let me know if you try them!
Easy Oven-Baked Crab Cakes
Yields about 17 small crab cakes
1/4 cup Panko
1/4 cup grated Parmesan (not shredded)
1/4 cup Hellmann’s mayonnaise
1 Tablespoon minced green onion
1 Tablespoon minced basil
1 teaspoon Old Bay seasoning
Zest of 1 small lemon
1 lb. lump crab meat
2 Tablespoons olive oil
For serving: Remoulade sauce, lemon wedges
Place the first eight ingredients (Panko, Parmesan, mayo, green onion, basil, Old Bay seasoning, egg, and lemon zest) in a medium bowl. Stir to combine.
Using your hands, pick up a handful of crab and sprinkle it into the mayo mixture. As you work, if you feel any pieces of shell, throw them in the trash.
Gently toss crab with mayo mixture until combined. Using your hands, shape the crab mixture into about 17 small patties and set them on a plate. As you are working, preheat the oven to 425F.
Drizzle two tablespoons olive oil on a baking sheet and place the sheet in the preheated oven. Heat for 3-5 minutes until pan and oil are hot. Using a potholder, remove the baking sheet from the oven. Place the crab cakes on the hot pan and return to oven. Bake crab cakes for 8-10 minutes. Using a spatula, flip the cakes and cook the other side for 8-10 minutes more.
Serve with Remoulade sauce and lemon wedges. Enjoy!