Description
This easy and delicious baked crab cakes recipe features lump crab meat mixed with flavorful ingredients and baked to golden perfection. Perfect as an appetizer or main course, these crab cakes are light, healthy, and packed with savory flavors without the need for frying.
Ingredients
Scale
Crab Cakes
- 1 lb lump crab meat (picked over for shells)
- 1/2 cup breadcrumbs (preferably panko)
- 1/4 cup mayonnaise
- 1 large egg
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- 1 tbsp lemon juice
- 2 tbsp finely chopped fresh parsley
- 1/4 cup finely chopped green onion
- Salt and pepper to taste
For Baking
- Olive oil spray or melted butter for brushing
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Ingredients: In a large bowl, gently combine the crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, parsley, green onion, salt, and pepper. Handle gently to keep the crab lumps intact for a tender texture.
- Form Patties: Shape the mixture into 8 small, evenly sized patties to ensure uniform cooking.
- Prepare for Baking: Place the crab cakes on the prepared baking sheet and lightly spray or brush the tops with olive oil or melted butter to aid browning.
- Bake: Bake for 12–15 minutes, then carefully flip each crab cake and continue baking for an additional 5–7 minutes until golden brown and cooked through.
- Serve: Remove from the oven and serve warm, ideally with lemon wedges or tartar sauce for added flavor.
Notes
- For a crispier crust, broil the crab cakes for the last 2–3 minutes of cooking, watching carefully to avoid burning.
- The crab cake mixture can be made ahead and refrigerated for up to 24 hours before baking, which helps flavors meld.
- Be gentle when mixing to keep lump crab meat pieces intact and avoid a mushy texture.
- Substitute gluten-free breadcrumbs to make this recipe gluten-free.
Nutrition
- Serving Size: 1 crab cake
- Calories: 160
- Sugar: 1 g
- Sodium: 410 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 0.5 g
- Protein: 14 g
- Cholesterol: 70 mg
