Romantic Baked Crab Cakes

Today, I want to introduce you to one of my favorite dishes: Romantic Baked Crab Cakes with Lemongrass-Ginger Mayo.

These Romantic Baked Crab Cakes are perfect for a special night in or just a regular family dinner. They’re easy to make and packed with flavor. The best part? You can have them ready in no time, leaving you more time to enjoy with your loved ones.

The Romantic Baked Crab Cakes are baked, not fried, so they’re a bit healthier. Plus, the lemongrass-ginger mayo adds a zesty kick that makes every bite delicious. Whether you’re a seasoned cook or just starting out, this recipe is simple and straightforward.

The Health Benefits Of Crab Cakes

Crab cakes can offer several health benefits, especially when prepared with wholesome ingredients and cooked in a healthy manner. One significant advantage is their high protein content. Crab meat is a rich source of protein, which is essential for building and repairing tissues in the body. Protein also helps in maintaining muscle mass and keeping you feeling full, which can aid in weight management.

Moreover, crab meat is low in fat and calories compared to other meats like beef or pork, making it a favorable option for those watching their calorie intake. Additionally, crab meat contains omega-3 fatty acids, which are beneficial for heart health. These healthy fats can help lower levels of triglycerides and reduce the risk of heart disease.

Chef’s Notes – Romantic Baked Crab Cakes

• Tip for Draining Crab Meat: Make sure the crab meat is well-drained and patted dry with paper towels to prevent excess moisture, which can make the Romantic Baked Crab Cakes soggy.
• Handling the Crab Mixture: Gently fold in the crab meat to avoid breaking up the lumps. This will help maintain the texture and appearance of the crab cakes.
• Refrigeration Time: Allowing the crab mixture to refrigerate for at least an hour helps it set, making it easier to shape and bake the crab cakes.
• Shaping Crab Cakes: Use a measuring cup to ensure uniform size, which helps in even cooking. Press the mixture firmly but gently to avoid crumbling.
• Achieving a Golden Brown Crust: If your crab cakes are not browning as desired, you can broil them for an additional 1-2 minutes. Watch closely to avoid burning.
• Lemongrass-Ginger Mayo: Prepare the mayo ahead of time and refrigerate it to let the flavors meld. This enhances the taste and aroma of the final dish.
• Serving Suggestions: Serve the crab cakes with lemon wedges and extra lemongrass-ginger mayo on the side for dipping. Pair with a light salad or roasted vegetables for a complete meal.
• Optional Ingredients: For added flavor and texture, consider incorporating finely diced bell peppers or corn kernels into the crab mixture.

Romantic Baked Crab Cakes

Course: Main CourseCuisine: AmericanDifficulty: Easy

Servings

4

crab cakes

Prep time

20

minutes

Cooking time

25

minutes

Calories

350

kcal

Resting Time

1

hour 

Total time

1

hour 

45

minutes

Elevate your Valentine’s dinner with these exquisite Baked Crab Cakes with Lemongrass-Ginger Mayo! Perfect for a cozy, romantic meal at home, these crab cakes are packed with sweet crab meat and a hint of spice. Easy to prepare and absolutely delicious, they’ll make your evening unforgettable!

Ingredients

• For the Crab Cakes

• 1 lb jumbo lump crab meat

• 2 tablespoons fresh basil, finely chopped

• 1 tablespoon fresh cilantro, finely chopped

• 1-2 green onions, thinly sliced

• Generous pinch of crushed red pepper flakes

• 1 large egg

• 1 1/3 cups panko bread crumbs

• Olive oil spray for baking

• Additional panko for topping

• For the Lemongrass-Ginger Mayo

• 1 1/2 cups high-quality store-bought mayonnaise

• 2 tablespoons finely chopped lemongrass (tubed or fresh)

• 1 tablespoon freshly grated ginger (tubed or fresh)

• 1 tablespoon balsamic vinegar or lemon juice

• Salt and pepper to taste

• Alternative Ingredients:

• Crab Meat: Substitute with canned crab meat or imitation crab for a budget-friendly option.

• Basil and Cilantro: Replace with parsley or dill if preferred.

• Panko Bread Crumbs: Use regular bread crumbs or gluten-free panko.

• Egg: Use a flax egg 1 tablespoon ground flaxseed mixed with 3 tablespoons water for a vegan option.

• Mayonnaise: Substitute with Greek yogurt for a lighter version.

Directions

• Prepare the Mayo: In a small bowl, mix together the mayonnaise, lemongrass, ginger, and balsamic vinegar (or lemon juice). Season with salt and pepper to taste. Refrigerate for at least 30 minutes to let the flavors meld.
• Mix Crab Cake Ingredients: Line a baking sheet with parchment paper and spray with olive oil spray. In a large mixing bowl, combine 1 cup of the prepared lemongrass-ginger mayo with the egg, basil, cilantro, green onions, and red pepper flakes. Stir in the panko bread crumbs until well mixed.
• Fold in Crab Meat: Gently fold the jumbo lump crab meat into the panko mixture using clean hands to avoid breaking up the crab lumps. Refrigerate the mixture for at least one hour to help it set.
• Form Crab Cakes: Using a 3/4-cup measuring cup, pack the crab mixture and shape it into cakes. Place them on the prepared baking sheet. Sprinkle additional panko on top and lightly spray with olive oil. Season with salt and pepper.
• Bake and Serve: Bake in a preheated oven at 375°F for 20-25 minutes until golden brown and bubbly around the edges. If needed, broil for an additional 1-2 minutes to achieve desired browning. Carefully transfer to a serving platter using a wide spatula and drizzle with remaining lemongrass-ginger mayo.

Equipment

• chef’s knife
• cutting board
• mixing bowls
• measuring cups and spoons
• baking sheet

Nutrition Facts

• Calories: 350kcal
• Carbohydrates: 20g
• Protein: 25g
• Fat: 18g
• Saturated Fat: 3g
• Cholesterol: 100mg
• Sodium: 600mg
• Potassium: 300mg
• Fiber: 1g
• Sugar: 2g
• Vitamin A: 500IU
• Vitamin C: 5mg
• Calcium: 100mg
• Iron: 2mg

FAQ – Romantic Baked Crab Cakes