Description
These baked crab cakes are a delicious and healthier alternative to traditional fried crab cakes. Packed with lump crab meat and flavorful seasonings, they are easy to make and perfect for entertaining or a special dinner at home.
Ingredients
Scale
Lump Crab Cakes:
- 1 pound lump crab meat (picked over for shells)
- 1/2 cup breadcrumbs (panko or regular)
- 1/4 cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1 tablespoon fresh lemon juice
- 2 tablespoons finely chopped parsley
- 2 green onions (finely chopped)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- olive oil spray or melted butter for brushing
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the crab cakes: In a large bowl, gently combine the crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, parsley, green onions, salt, and pepper. Mix just until everything holds together—do not overmix.
- Form and bake: Form the mixture into 8 equal patties and place them on the prepared baking sheet. Lightly spray or brush the tops with olive oil or melted butter. Bake for 18 to 20 minutes, flipping halfway through, until golden brown and heated through.
- Serve: Serve warm with tartar sauce, lemon wedges, or a simple aioli.
Notes
- For extra crispiness, broil the crab cakes for the last 2 minutes.
- You can refrigerate the uncooked patties for up to 24 hours before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 crab cake
- Calories: 160
- Sugar: 1g
- Sodium: 360mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 14g
- Cholesterol: 75mg
