Quick and Tempting Crab Cakes Prepared in Just 20 Minutes
In the kitchen of renowned chef Mila Clarke, a delightful and healthier twist on a classic dish has been crafted - the baked crab cakes. This recipe, simple yet delectable, is perfect for those seeking a lighter version of the traditional fried crab cakes.
The recipe calls for 1 pound of fresh crab meat, 1/2 cup of plain breadcrumbs, 1 large egg, 2 tablespoons of mayonnaise, 1 teaspoon of Dijon mustard, 1/2 teaspoon of Worcestershire sauce, 1/4 teaspoon each of paprika, salt, and black pepper, 1 tablespoon of chopped fresh parsley, and 1 tablespoon of melted butter.
To ensure an easier shaping process, it's recommended to chill the mixture for 30 minutes beforehand. Once the ingredients are mixed, forming the patties and baking them is a breeze.
The equipment needed is minimal: a large mixing bowl, a baking sheet lined with parchment paper, and a pastry brush or fingers for the butter glaze. For those who prefer a hands-on approach, fingers work just as well as a brush.
For longer storage, unbaked patties can be frozen between parchment paper layers and baked straight from frozen, adding a few extra minutes to the cooking time. Frozen crab cakes can be stored in a freezer bag for convenience.
When it comes to reheating, a 350°F oven or air fryer for about 5 minutes does the trick. Leftover baked crab cakes can be stored in an airtight container in the fridge for up to 3 days.
One key to success in making these crab cakes is to keep the patties uniform in thickness, ensuring even baking. Overworking the mixture can lead to dense and sad crab cakes, so it's best to mix gently.
The crab cakes have a golden crust from a butter brush, which adds a delightful flavour. Fresh crab meat provides a better flavour compared to canned crab meat, but canned can be used instead, just make sure to drain it well and pick through for any shell fragments.
With a crispy outside and a tender inside, these baked crab cakes are a crowd-pleaser. They are easy to make, requiring only mixing, shaping, and baking. And, as an added bonus, they are healthier than their fried counterparts due to less oil.
So, the next time you're hosting a gathering or simply craving a delicious seafood dish, give Mila Clarke's baked crab cakes a try. You won't be disappointed!
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