Teresa's Recipes
Parmesan Crusted Crab Cakes
Savor the luxurious taste of the sea with these delectable Parmesan Crusted Crab Cakes. Encased in a golden, crisp Parmesan and Panko breadcrumb crust, these crab cakes are a harmonious blend of succulent crab meat and subtle seasonings, delivering a tantalizing explosion of flavors with each bite. Originating from the East Coast of the United States, this dish is a testament to simple ingredients creating outstanding results. Perfect for a dinner party appetizer or a light, elegant meal.
Ingredients
- 2 tablespoons Olive oil
- to taste Salt and pepper
- 2 tablespoons, finely chopped Fresh parsley
- 1 cup, grated, plus extra for sprinkling Parmesan cheese
- 1 cup Panko breadcrumbs
- 1 teaspoon Old bay seasoning
- 1 teaspoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/4 cup Mayonnaise
- 1 pound, picked through for shells Crab meat
Dietary Notes
- Servings: 8
- Dish Type: Appetizer/Main
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Calories: 220
- Fat: 12g
- Carbs: 10g
- Protein: 20g
- Sodium: 450mg
- Sugar: 2g
Instructions
- In a large bowl, combine the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, panko breadcrumbs, Parmesan cheese, fresh parsley, salt, and pepper. Thoroughly mix until all ingredients are well incorporated.
- Form the mixture into 8 evenly sized crab cakes and place them on a baking sheet lined with parchment paper. Ensure the cakes are compact to prevent them from falling apart during cooking.
- Refrigerate the crab cakes for at least 15 minutes. This step is crucial as it helps the cakes to firm up, maintaining their shape during the cooking process.
- Preheat the oven to 400°F (200°C).
- In a large skillet, heat the olive oil over medium heat. When the oil is shimmering, it's ready for the crab cakes.
- Gently add the crab cakes to the skillet, taking care not to overcrowd the pan. Cook for 2-3 minutes on each side, or until golden brown. Be careful when flipping the cakes to prevent them from breaking apart.
- Transfer the seared crab cakes back to the parchment-lined baking sheet. Sprinkle each crab cake with additional Parmesan cheese for an extra cheesy crust.
- Bake in the preheated oven for 5-7 minutes, until the cheese is melted and bubbly, and the crab cakes are heated through.
- Serve the Parmesan crusted crab cakes hot. They pair beautifully with a tangy remoulade sauce or a simple squeeze of lemon for an extra burst of flavor.
Tips
- For a gluten-free option, substitute the panko breadcrumbs with gluten-free breadcrumbs.
- You can freeze the uncooked crab cakes for up to 3 months. Just thaw in the refrigerator before cooking.
- Try adding a bit of finely chopped bell pepper or celery for an extra crunch.