How to Broil Crab Cakes
If you’re feeling hesitant about the title of this blog post – don’t get us wrong, deep fried crab cakes are delicious!
But if you are trying to reduce the fat content of your dish a little bit, this healthy Maryland crab cake recipe is a great alternative to deep frying them and your crab cakes can be just as delicious as they would have been fried.
Why broil and not bake? Baking will still cook your crab cakes but they won’t get as crispy as broiling them will. The ingredients are essentially the same as if you were going to make fried ones and we would argue that broiling them is a little bit easier than babysitting your cakes while they deep fry.
You’ll want to use the low broil setting on your oven so that the crab cakes still cook through while they are browning. The high broil setting will brown your cakes before they get a chance to cook inside. You also don’t want to pack your cakes too tightly, you want them to cook through and packing them too tightly will cause the middles to get soggy.
The biggest tip is that you want to use good quality Lump Maryland Crab Meat and with Cameron’s online delivery service, that part is easy!
We have tried a few different broiled Maryland crab cake recipes and we really like the Jumbo Lump Maryland Crab Cakes by Jen on the Savory Simple Website. They are simple yet delicious and the crab flavor really shines through. We wanted to share this broiled lump crab cake recipe with you today with a few tiny variations that we have added.
How to Broil Crab Cakes
- 1 lb Cameron’s Lump Maryland Crab Meat
- 1 large egg
- 1/2 cup mayonnaise
- 1/2 cup bread crumbs the small Italian style work best with this one
- 1 tsp Old Bay seasoning here is a copycat recipe from Genius Kitchen if you can’t find Old Bay
- 1/8 tsp tarragon
- 1/8 tsp dried parsley
- 1/8 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 2 tbsp butter
- Set your oven to the low broil setting and place the oven rack near the top.
- In a medium bowl, whisk together the egg and mayonnaise until well combined. Add your breadcrumbs, Old Bay seasoning, tarragon, dried parsley, garlic powder, salt, pepper, Dijon mustard, and Worcestershire sauce, and stir well.
- Place your succulent Cameron’s Lump Maryland Crab Meat in a large bowl, making sure to pick through it to get any shells that may have made their way in with the meat. Add the wet mixture into your crab a bit at a time. Stir carefully so that you don’t break up your beautiful crab meat.
- Gently form your mixture into 6 crab cakes.
- Lightly grease the bottom of a baking sheet with oil or cooking spray and place your crab cakes on the sheet. Place 1/3 tbsp of butter on top of each of the cakes. Broil the crab cakes for 12-15 minutes until golden brown and cooked through. If they look like they are browning too fast, lower the oven rack so that the cakes can still cook for the allotted time.
- Remove the crab cakes from the oven and allow them to cool slightly before serving them. Serve with your favorite sauce such as a lemon dill sauce or a chipotle aioli.
- PLEASE NOTE: During the winter months, when fresh Maryland crab meat is not always available, we at Cameron’s offer pasteurized crab meat. This crab meat will still make you excellent tasting broiled crab cakes.
Buy Maryland Crab Cakes Online
If you’re going to be cooking crab cakes in the oven and feel like skipping the dishes? Head on over to the Cameron’s Seafood online store to buy pre-made Maryland blue crab cakes with a few clicks!
By: Melanie Craighead