Baked Crab Cakes: 5 Best Recipes with Meyer Lemon Aioli
Table of Contents
- Introduction to Delicious Baked Crab Cakes
- Why These Baked Crab Cakes with Meyer Lemon Aioli Are the Best
- The Key Ingredients for Perfect Crab Cakes
- 5 Incredible Baked Crab Cake Recipes: A Step-by-Step Guide
- Tips for Baking the Perfect Crab Cakes Every Time
- Serving Suggestions: Complementing Your Crab Cakes
- Storing and Reheating Leftover Crab Cakes
- F.A.Q
Welcome to the ultimate guide for preparing delicious Baked Crab Cakes: 5 Best Recipes with Meyer Lemon Aioli! These delightful seafood recipes are perfect for any occasion, from a elegant appetizer to a satisfying main course. Get ready to impress your family and friends with these easy-to-follow, flavor-packed dishes.
Introduction to Delicious Baked Crab Cakes
Crab cakes are a timeless classic, beloved for their tender crab meat and crispy exterior. While traditionally fried, baking offers a lighter, healthier alternative without sacrificing any of the incredible taste. Plus, baking simplifies the process, making it an ideal choice for home cooks.
Pairing these golden crab cakes with a vibrant Meyer Lemon Aioli takes them to a whole new level. The sweet, tangy zest of Meyer lemons perfectly complements the rich flavors of the crab, creating a truly unforgettable culinary experience. This aioli recipe is a game-changer!
Why These Baked Crab Cakes with Meyer Lemon Aioli Are the Best
Our curated selection of Baked Crab Cakes: 5 Best Recipes with Meyer Lemon Aioli offers unparalleled flavor and ease. We focus on baking to achieve that perfect golden crust while keeping the interior moist and succulent.
Each recipe is designed to highlight the natural sweetness of crab meat, enhanced by carefully selected seasonings. The homemade Meyer Lemon Aioli provides a bright, creamy counterpoint that elevates every bite. You’ll find these crab cakes easier to make and healthier than their fried counterparts, making them a fantastic dinner idea.
The Key Ingredients for Perfect Crab Cakes
To create truly exceptional baked crab cakes, quality ingredients are paramount. Starting with fresh, high-quality crab meat is crucial. Here’s a rundown of what you’ll typically need:
- Fresh Crab Meat: Jumbo lump or lump crab meat is preferred for texture.
- Breadcrumbs: Panko breadcrumbs create a lighter, crispier cake.
- Binder: Eggs and mayonnaise or Dijon mustard help hold everything together.
- Seasonings: Old Bay, Worcestershire sauce, fresh herbs (parsley, chives), and lemon zest are common additions.
- Meyer Lemons: Essential for both the crab cakes and the aioli.
- Good Quality Mayonnaise: The base for your creamy aioli. For more details on various cake recipes, Read our in-depth guide here.
5 Incredible Baked Crab Cake Recipes: A Step-by-Step Guide
Get ready to dive into our comprehensive collection, featuring Baked Crab Cakes: 5 Best Recipes with Meyer Lemon Aioli designed for every palate. Each recipe offers a unique twist, ensuring there’s a favorite for everyone.
Before you begin any recipe, preheat your oven to 400°F (200°C) and lightly grease a baking sheet or line it with parchment paper. This common step ensures consistent baking for all our delicious crab cakes.
Recipe 1: Classic Baked Crab Cakes
This foundational recipe showcases the pure, unadulterated flavor of crab meat, perfectly balanced with traditional seasonings and a crisp panko crust. It’s the ideal starting point for any crab cake enthusiast.
Ingredients
- 1 lb jumbo lump crab meat, picked over for shells
- 1/2 cup panko breadcrumbs, plus more for coating
- 1/4 cup mayonnaise
- 1 large egg, lightly beaten
- 1 tbsp Dijon mustard
- 1 tbsp fresh parsley, chopped
- 1 tsp Old Bay seasoning
- 1/2 tsp Worcestershire sauce
- Juice and zest of 1/2 Meyer lemon
- Salt and freshly ground black pepper to taste
- For Meyer Lemon Aioli: 1/2 cup mayonnaise, juice and zest of 1 Meyer lemon, 1 clove garlic (minced), salt to taste.
Instructions
- In a large bowl, gently combine mayonnaise, egg, Dijon mustard, parsley, Old Bay, Worcestershire, Meyer lemon juice and zest, salt, and pepper.
- Carefully fold in the crab meat and 1/2 cup panko breadcrumbs. Be gentle to avoid breaking up the crab lumps.
- Form the mixture into 8-10 crab cakes (about 1/4 cup each). Lightly dredge each cake in extra panko breadcrumbs.
- Place crab cakes on the prepared baking sheet. Bake for 15-20 minutes, or until golden brown and heated through.
- While cakes bake, whisk together Meyer Lemon Aioli ingredients. Serve crab cakes warm with a dollop of aioli.
Recipe 2: Spicy Baked Crab Cakes
For those who love a little heat, these spicy baked crab cakes deliver a delightful kick that complements the sweet crab meat beautifully. Adjust the amount of cayenne pepper to suit your preference.
Ingredients
- 1 lb jumbo lump crab meat
- 1/2 cup panko breadcrumbs, plus more for coating
- 1/4 cup mayonnaise
- 1 large egg, lightly beaten
- 1 tbsp Dijon mustard
- 1 tbsp fresh cilantro, chopped
- 1 tsp Old Bay seasoning
- 1/2 tsp cayenne pepper (or more to taste)
- 1/2 tsp Sriracha or hot sauce
- Juice and zest of 1/2 Meyer lemon
- Salt and freshly ground black pepper to taste
- For Spicy Meyer Lemon Aioli: 1/2 cup mayonnaise, juice and zest of 1 Meyer lemon, 1 clove garlic (minced), 1/2 tsp Sriracha, salt to taste.
Instructions
- In a large bowl, combine mayonnaise, egg, Dijon mustard, cilantro, Old Bay, cayenne, Sriracha, Meyer lemon juice and zest, salt, and pepper.
- Gently fold in the crab meat and 1/2 cup panko breadcrumbs.
- Form into 8-10 crab cakes and dredge in extra panko.
- Bake on the prepared sheet for 15-20 minutes until golden.
- Prepare the Spicy Meyer Lemon Aioli by whisking all ingredients together. Serve immediately.
Recipe 3: Gluten-Free Baked Crab Cakes
Enjoy delicious crab cakes without the gluten! This version uses gluten-free breadcrumbs, ensuring everyone can savor these amazing seafood creations. They are just as flavorful and tender.
Ingredients
- 1 lb jumbo lump crab meat
- 1/2 cup gluten-free panko breadcrumbs, plus more for coating
- 1/4 cup gluten-free mayonnaise
- 1 large egg, lightly beaten
- 1 tbsp gluten-free Dijon mustard
- 1 tbsp fresh chives, chopped
- 1 tsp Old Bay seasoning
- Juice and zest of 1/2 Meyer lemon
- Salt and freshly ground black pepper to taste
- For Meyer Lemon Aioli: 1/2 cup gluten-free mayonnaise, juice and zest of 1 Meyer lemon, 1 clove garlic (minced), salt to taste.
Instructions
- In a large bowl, whisk together gluten-free mayonnaise, egg, gluten-free Dijon, chives, Old Bay, Meyer lemon juice and zest, salt, and pepper.
- Gently fold in the crab meat and 1/2 cup gluten-free panko.
- Form into 8-10 crab cakes and lightly dredge in extra gluten-free panko.
- Bake on the prepared sheet for 15-20 minutes until golden.
- Whisk Meyer Lemon Aioli ingredients. Serve hot.
Recipe 4: Parmesan Baked Crab Cakes
Adding Parmesan cheese brings a savory, salty depth to these baked crab cakes, complementing the sweet crab meat beautifully. The cheese also helps create an extra crispy exterior.
Ingredients
- 1 lb jumbo lump crab meat
- 1/2 cup panko breadcrumbs, plus more for coating
- 1/4 cup grated Parmesan cheese, plus more for coating
- 1/4 cup mayonnaise
- 1 large egg, lightly beaten
- 1 tbsp Dijon mustard
- 1 tbsp fresh basil, chopped
- 1 tsp garlic powder
- Juice and zest of 1/2 Meyer lemon
- Salt and freshly ground black pepper to taste
- For Meyer Lemon Aioli: 1/2 cup mayonnaise, juice and zest of 1 Meyer lemon, 1 clove garlic (minced), salt to taste.
Instructions
- In a large bowl, combine mayonnaise, egg, Dijon mustard, basil, garlic powder, Meyer lemon juice and zest, salt, and pepper.
- Gently fold in the crab meat, 1/2 cup panko, and 1/4 cup Parmesan cheese.
- Form into 8-10 crab cakes. Dredge each cake in a mixture of panko and grated Parmesan.
- Bake on the prepared sheet for 15-20 minutes until golden and cheese is bubbly.
- Prepare and serve with Meyer Lemon Aioli.
Recipe 5: Herbed Baked Crab Cakes
A fresh medley of herbs infuses these crab cakes with an aromatic brightness that truly sings. Parsley, dill, and chives create a fragrant and flavorful experience.
Ingredients
- 1 lb jumbo lump crab meat
- 1/2 cup panko breadcrumbs, plus more for coating
- 1/4 cup mayonnaise
- 1 large egg, lightly beaten
- 1 tbsp Dijon mustard
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
- 1 tsp fresh dill, chopped
- 1 tsp Old Bay seasoning
- Juice and zest of 1/2 Meyer lemon
- Salt and freshly ground black pepper to taste
- For Meyer Lemon Aioli: 1/2 cup mayonnaise, juice and zest of 1 Meyer lemon, 1 clove garlic (minced), salt to taste.
Instructions
- In a large bowl, whisk together mayonnaise, egg, Dijon mustard, parsley, chives, dill, Old Bay, Meyer lemon juice and zest, salt, and pepper.
- Gently fold in the crab meat and 1/2 cup panko breadcrumbs.
- Form into 8-10 crab cakes and dredge in extra panko.
- Bake on the prepared sheet for 15-20 minutes until golden.
- Whisk together Meyer Lemon Aioli ingredients. Serve immediately with the herbed crab cakes.
Tips for Baking the Perfect Crab Cakes Every Time
Achieving perfect Baked Crab Cakes: 5 Best Recipes with Meyer Lemon Aioli is easier than you think with these expert tips:
- Use Good Quality Crab: Jumbo lump or lump crab meat offers the best texture and flavor. Pick through it carefully for any shell fragments.
- Don’t Overmix: Gentle folding is key to keeping the crab lumps intact and ensuring a tender crab cake.
- Chill the Mixture: If time allows, chilling the crab cake mixture for 30 minutes helps them hold their shape better during baking.
- Even Sizing: Try to make your crab cakes roughly the same size so they cook evenly.
- Don’t Crowd the Pan: Give the crab cakes space on the baking sheet for proper air circulation, which promotes even browning.
- For Crispier Exterior: A quick spray of cooking oil before baking can help achieve a browner, crispier crust.
Serving Suggestions: Complementing Your Crab Cakes
These versatile seafood recipes are fantastic as appetizers or a main course. Here are some ideas to serve alongside your baked crab cakes with Meyer Lemon Aioli:
- As an Appetizer: Serve mini crab cakes with a generous dollop of aioli and a garnish of fresh chives or dill.
- Light Lunch: A crisp green salad with a vinaigrette dressing makes a lovely pairing.
- Elegant Dinner: Serve alongside roasted asparagus, creamy risotto, or lemon herb pasta.
- Sandwich/Slider: Place a crab cake on a toasted brioche bun with lettuce, tomato, and extra aioli.
- Seafood Feast: Pair with other seafood favorites like grilled shrimp or scallops for a decadent meal.
Storing and Reheating Leftover Crab Cakes
Leftover crab cakes can be stored in an airtight container in the refrigerator for up to 2-3 days. The Meyer Lemon Aioli can also be stored separately in the fridge for up to a week.
To reheat, it’s best to use your oven or an air fryer to maintain their crispness. Preheat your oven to 350°F (175°C) and bake for 10-15 minutes, or until heated through. In an air fryer, cook at 350°F (175°C) for 5-7 minutes. Avoid reheating in the microwave, as it can make them soggy.
F.A.Q
Can I make the crab cake mixture ahead of time?
Yes, you can prepare the crab cake mixture up to 24 hours in advance. Store it covered in the refrigerator. Form the cakes just before baking for the best results.
What if I don’t have Meyer lemons for the aioli?
While Meyer lemons offer a unique sweet-tart flavor, you can substitute with a mix of regular lemon juice and a tiny pinch of orange zest for a similar effect. For a traditional aioli, check out this classic aioli recipe.
Can these crab cakes be frozen?
You can freeze unbaked crab cakes. Form them, place them on a parchment-lined tray, and freeze until solid. Then transfer to an airtight container or freezer bag for up to 1 month. Bake from frozen, adding 5-10 minutes to the baking time.