Enjoy this very easy bake crab cakes recipe
Dominica is a generously blessed country, with 365 rivers (one for every day). My family is lucky to have a house on the banks of one of those rivers, in the scenic village of Thibaud. The river stretches a few miles from source to mouth and produces an abundance of mullets, crayfish, and crabs.
When we were younger, even though we had access to crabs, often called seeweek, the supply wasn’t consistent and plentiful to create a planned meal. Crabs would usually appear after heavy rainfalls. So when my mom wanted to prepare a crab meal like callaloo soup, fritters, crab sancouche, or crab backs, she would venture to the Portsmouth or Roseau Market to purchase a large number of crabs.
Growing up in Dominica, my family never prepared crab cakes. I was introduced to crab cakes when I moved to Canada, in my late teens. I fell in love with this decadent treat so much that I even had it served as one of the hors d ‘oeuvres at my wedding.
Crab cakes became a staple for me, and I enjoyed preparing it, just as much as I enjoyed consuming it. I have two different recipes that I make: one bake and the other sauteed. I want to share an easy bake crab cake recipe that I’ve been using for the past few years.
I served my crab cakes with a pineapple, mango and papaya salsa, with clover sprout and radish garnish.
Here’s my easy bake crab cake recipe.
Easy bake crab cakes recipe
- 1 lb Crab meat
- 1 Large egg
- ⅓ cup mayonnaise
- 1 tbsp Chopped parsley
- 1 tbsp Thyme
- 1½ tbsp Dijon musttard
- 2 tbsp Worcestershire sauce
- 1 cup Breadcrumbs
- 1 tbsp Lemon juice
- 1¼ tbsp Old Bay seasoning
- Salt as needed
- 2½ tbsp Melted butter
- Mix everything using a whisk except the crabmeat and bread crumbs.
- Add the crab meat and breadcrumbs to the mixture.
- Gently mix them by folding, and not over mixing. Don't over mix the ingredients. Over-mixing the lump crab meat will cause it to break apart
- Refrigerate the mixture for 30 minutes.
- Refrigerating helps it keep its shape.
- Grease baking pan & preheat oven at 450 degrees. Since this is really hot temperature, use a pan, nonstick foil, or silicone mat instead of parchment paper.
- Portion into 1/2 cup measurement, or you can use an ice cream scoop. Form into individual cakes.
- Place on the baking sheet.Bake for about 10-12 minutes.
- Brush with some melted butter to