Baltimore Crab Cakes Recipe Broiled
When it comes to seafood, few dishes are as iconic as the classic Baltimore crab cake. It's a local favorite, and for good reason – it's flavorful, crunchy, and satisfying. The traditional recipe calls for jumbo lump crab meat mixed with breadcrumbs, Old Bay seasoning, and a few other ingredients, then pan-fried in a shallow skillet. But if you're looking for a lighter, healthier version, why not try broiling your crab cakes instead? Broiling is a simple cooking method that uses direct heat to cook the food, giving it a slightly smoky, charred flavor. It also eliminates the need for oil or butter, making your crab cakes even healthier.
This Baltimore-style broiled crab cake recipe is easy to make and requires only a few simple ingredients. The key is to use jumbo lump crab meat – it's the best quality, and it will give your crab cakes a nice, chunky texture. You'll also need some breadcrumbs, some mayonnaise, a touch of Old Bay seasoning, and a few other pantry staples. Once you have all your ingredients prepped, the process is simple – mix everything together, shape into patties, and broil until golden brown and crunchy. Serve your broiled crab cakes with a side of tartar sauce or remoulade for a delicious and crowd-pleasing seafood dish.
Ingredients
1 pound jumbo lump crabmeat, drained and picked over for shells
1/2 cup plain breadcrumbs
3 tablespoons mayonnaise
2 tablespoons finely chopped fresh parsley
1 teaspoon Old Bay seasoning
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 large egg, lightly beaten
Instructions
1. Preheat your oven to the broil setting. Line a baking sheet with parchment paper or aluminum foil.
2. In a large bowl, combine the crabmeat, breadcrumbs, mayonnaise, parsley, Old Bay, garlic powder, and pepper. Mix until everything is evenly combined.
3. Add the egg and mix until combined. Shape the mixture into 8 patties. Place the patties onto the prepared baking sheet.
4. Broil the crab cakes for 8-10 minutes, or until golden brown and crunchy.
5. Serve with tartar sauce or remoulade. Enjoy!
Nutrition
Serving size: 1 crab cake
Calories: 140
Fat: 6 g
Carbohydrates: 8 g
Protein: 11 g
Sodium: 195 mg
Tips
If you don't have Old Bay seasoning, you can substitute it with equal amounts of paprika, celery salt, garlic powder, and black pepper.
For a gluten-free version, use gluten-free breadcrumbs or crushed gluten-free crackers.
If you don't have an oven, you can also broil your crab cakes on the stovetop using a cast-iron skillet.
These crab cakes are best served right away, but they can be stored in the refrigerator for up to three days. Reheat in the oven or in a skillet before serving.
Conclusion
There's nothing quite like a classic Baltimore crab cake. This broiled version is a healthier alternative to the traditional pan-fried recipe, and it's just as delicious. The key is to use jumbo lump crab meat, which gives the crab cakes a nice, chunky texture. The process is simple – just mix everything together, shape into patties, and broil until golden brown and crunchy. Serve your broiled crab cakes with a side of tartar sauce or remoulade for a delicious and crowd-pleasing seafood dish.
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