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Chef Ava

Golden Garlic Parmesan Crab Cakes

These golden garlic Parmesan crab cakes are crispy and deeply golden on the outside, tender and packed with sweet lump crab meat on the inside, and seasoned with Old Bay, fresh garlic, Parmesan, and herbs. Baked rather than fried, they make an impressive seafood dinner, special-occasion starter, or coastal-inspired weekend treat.
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Prep Time 15 minutes
Cook Time 18 minutes
Chilling Time 20 minutes
Total Time 53 minutes
Servings: 6 crab cakes
Course: Appetizer, Dinner, Main Course
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb lump crab meat, drained and checked for shells
  • 1/3 cup panko breadcrumbs
  • 1/4 cup mayonnaise
  • 1 large egg, lightly beaten
  • 2 tbsp Parmesan cheese, finely grated
  • 2 cloves garlic, finely minced
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 tsp Old Bay seasoning
  • 1/2 tsp paprika
  • 1 tbsp fresh chives, chopped
  • 1 tbsp fresh parsley, chopped
  • 1/4 tsp black pepper
  • salt, if needed
  • 2 tbsp unsalted butter, melted
  • lemon wedges, for serving

Equipment

  • medium bowl
  • baking sheet Line with parchment paper.
  • parchment paper
  • whisk For combining the binder ingredients.
  • oven broiler Optional for a deeper golden finish.

Method
 

  1. In a medium bowl, whisk together the mayonnaise, lightly beaten egg, finely grated Parmesan, minced garlic, Dijon mustard, Worcestershire sauce, Old Bay seasoning, paprika, chopped chives, chopped parsley, and black pepper until well combined.
  2. Stir in the panko breadcrumbs until moistened. Gently fold in the lump crab meat, keeping the larger pieces as intact as possible. Taste and add salt only if needed.
  3. Divide into 6 equal portions and gently shape each into a thick, compact crab cake. Arrange on a parchment-lined baking sheet and refrigerate for 20 minutes.
  4. Preheat oven to 400°F. Brush the tops and sides of the chilled crab cakes generously with the melted butter.
  5. Bake for 15–18 minutes until firm around the edges and lightly golden on top.
  6. For a deeper golden finish, broil for 30–60 seconds watching closely.
  7. Rest for 3 minutes before serving warm with fresh lemon wedges alongside.

Notes

Use high-quality lump crab meat and check it carefully for shell fragments. Fold the crab into the binder very gently to preserve the larger pieces, chill the shaped cakes for the full 20 minutes, and brush generously with melted butter before baking. Broil for only 30–60 seconds if a deeper golden finish is desired, watching closely. Rest for 3 minutes before serving.