Delicious homemade crab cakes with a perfect blend of spices and a hint of lemon.
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Preheat the oven to 450°F.
Mix all ingredients together except for the crabmeat and breadcrumbs.
Once the mixture is well combined, gently fold in the crabmeat and breadcrumbs until all ingredients come together.
Shape the crab cakes as desired. Using a cookie scoop can help with uniformity.
Let the formed crab cakes rest in the refrigerator for at least 1 hour.
After 1 hour in the refrigerator, bake the crab cakes for 8-10 minutes.
Ensure the crab cakes are well chilled before baking to help them hold their shape.
Using a cookie scoop can help in making evenly sized crab cakes.
Can I use canned crabmeat?
Yes, canned crabmeat can be used, but fresh crabmeat is recommended for the best flavor.
How do I know when the crab cakes are done?
The crab cakes should be golden brown on top and firm to the touch.
Can I freeze the crab cakes?
Yes, you can freeze the uncooked crab cakes. Thaw them in the refrigerator before baking.
What can I serve with crab cakes?
Crab cakes pair well with a fresh salad, tartar sauce, or a squeeze of lemon.
Can I make these crab cakes gluten-free?
Yes, you can substitute the flour and breadcrumbs with gluten-free alternatives.
